A.* # til ISA m 3K m # £ S3 » ®,£ H M &,M m % A S A 4NF 4- ^ §SJ tn 4\,S3 Jtfc #5 ± tc A & » ^ ra tr lk 28, ^ lil> So ft 5$ lit if S 3$ 2: tD = m tu w, ■*■ & u m — m m 2ft 4- $ t» « » «.».* = ®,ic #i] to W,A PRESERVED GINGER PUDDING. 0| TIR six ounces of butter, and six ounces of flour over a slow fire. Have O ready a pint and a half of boiling milk, and mix it gradually with the above over the fire. Add the beaten yolks of six eggs, and half a pound of preserved ginger cut up fine, with the syrup belonging to it, and a little powdered sugar✪ Preserved Ginger Pudding. Well whisk the whites of the eggs, add them the last thing, place the pudding in a mould, and let it steam one hour and a half. Half the quantity is enough for a moderate sized pudding. pm 35F =t, H M'l m m tt ;£ $9 n. *,«: m sis w> to e M $rc A m m £i ^ « * fS «F tr ^ lit M A.flJ @ i£ H $6 $: flj A ^ lit S = ® Jfc 4S & tt, £ # «f to £ ft «■ £ « Pc jj ^ #.o # 3£ to H * ■ *JK1, ^ » #.5t $ lit It P « *.3 W tr ft. m - « w, £ mm ffl B#,* £<S it * MZMUt to ® £ a Wo® li IS :8 A &oM m z. m M * m vft * M flf % m _L tfc tSc W, S3 » A CUP PUDDINGS. BEAT three ounces of butter to a cream, add to it two ounces of pounded sugar, stir in three ounces of flour, and mix it with half a pint of milk✪ Cup Puddings. Put the mixture into buttered cups, and bake them for twenty minutes. ^ ^ m>m m *s,|| m m {K.m # W ^ W.41 flf. — ff m M vjg Jr m. E3 SSc H» vfl. ft ffr 5S if > 0 U M O o CARROT PUDDING. BOIL three quarters of a pound of carrots, and pulp them, add half a pound of bread crumbs, a quarter of a pound of stoned raisins, four ounces of suet chopped very fine, a little nutmeg, and three ounces of sugar pounded. Well beat the three eggs✪ Carrot Pudding, and add them to a sufficient quantity of milk to make the ingredients into a thick batter, then put it into a buttered pie-dish and bake it for one hour. When done, turn it out, and sift sugar over it. 100 CHEESE PUDDING. WELL beat two eggs, add to them a teacupful of cream, or milk, a little salt and pepper, and two large spoonfuls of rich grated cheese✪ Cheese Pudding. Mix all well together, and bake for twenty-one minutes in a quick oven. m,® + m a $ m « m ^ & u. su as m a a m j?,s m m s. m ii n.m ft & ^ ffi ip % m & m Jj m mji - ^ m m &o-M mmm &a BLACK-CAP PUDDING. BEAT three tablespoonfuls of flour into one pint of milk until quite smooth ; then strain it into a stewpan, and simmer it over the fire until it thickens ; stir in two ounces of blitter, and when cold, add the yolks of four eggs well beaten and strained, and half a pound of currants✪ Black-Cap Pudding, washed and dried. Put the batter into a buttered cloth, tie it tightly together, and plunge it into boiling water, moving it about for a few minutes that it may be well mixed, or it may be boiled in a buttered basin. To be boiled for an hour. ■M* a n#,ii m a -era mm mm iff - «.'£ fi ft.* X Hum » * SI ft, ft wi i**li,iJfl = s s m g,# m ^ m % m. m m m m *r x a. * its * ail » » * m g.& & m W. % £ x tr M * ft. STEAMED ARRO W ROOT PUDDI N G. ✪ Steamed Arrow Root Pudding

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A.* # til ISA m 3K m # £ S3 » ®,£ H M &,M m % A S A 4NF 4- ^ §SJ tn 4\,S3 Jtfc #5 ± tc A & » ^ ra tr lk 28, ^ lil> So ft 5$ lit if S 3$ 2: tD = m tu w, ■*■ & u m — m m 2ft 4- $ t» « » «.».* = ®,ic #i] to W,A PRESERVED GINGER PUDDING. 0| TIR six ounces of butter, and six ounces of flour over a slow fire. Have O ready a pint and a half of boiling milk, and mix it gradually with the above over the fire. Add the beaten yolks of six eggs, and half a pound of preserved ginger cut up fine, with the syrup belonging to it, and a little powdered sugar. Well whisk the whites of the eggs, add them the last thing, place the pudding in a mould, and let it steam one hour and a half. Half the quantity is enough for a moderate sized pudding. pm 35F =t, H M'l m m tt ;£ $9 n. *,«: m sis w> to e M $rc A m m £i ^ « * fS «F tr ^ lit M A.flJ @ i£ H $6 $: flj A ^ lit S = ® Jfc 4S & tt, £ # «f to £ ft «■ £ « Pc jj ^ #.o # 3£ to H * ■ *JK1, ^ » #.5t $ lit It P « *.3 W tr ft. m - « w, £ mm ffl B#,* £<S it * MZMUt to ® £ a Wo® li IS :8 A &oM m z. m M * m vft * M flf % m _L tfc tSc W, S3 » A CUP PUDDINGS. BEAT three ounces of butter to a cream, add to it two ounces of pounded sugar, stir in three ounces of flour, and mix it with half a pint of milk. Put the mixture into buttered cups, and bake them for twenty minutes. ^ ^ m>m m *s,|| m m {K.m # W ^ W.41 flf. — ff m M vjg Jr m. E3 SSc H» vfl. ft ffr 5S if > 0 U M O o CARROT PUDDING. BOIL three quarters of a pound of carrots, and pulp them, add half a pound of bread crumbs, a quarter of a pound of stoned raisins, four ounces of suet chopped very fine, a little nutmeg, and three ounces of sugar pounded. Well beat the three eggs, and add them to a sufficient quantity of milk to make the ingredients into a thick batter, then put it into a buttered pie-dish and bake it for one hour. When done, turn it out, and sift sugar over it. 100 CHEESE PUDDING. WELL beat two eggs, add to them a teacupful of cream, or milk, a little salt and pepper, and two large spoonfuls of rich grated cheese. Mix all well together, and bake for twenty-one minutes in a quick oven. m,® + m a $ m « m ^ & u. su as m a a m j?,s m m s. m ii n.m ft & ^ ffi ip % m & m Jj m mji - ^ m m &o-M mmm &a BLACK-CAP PUDDING. BEAT three tablespoonfuls of flour into one pint of milk until quite smooth ; then strain it into a stewpan, and simmer it over the fire until it thickens ; stir in two ounces of blitter, and when cold, add the yolks of four eggs well beaten and strained, and half a pound of currants, washed and dried. Put the batter into a buttered cloth, tie it tightly together, and plunge it into boiling water, moving it about for a few minutes that it may be well mixed, or it may be boiled in a buttered basin. To be boiled for an hour. ■M* a n#,ii m a -era mm mm iff - «.'£ fi ft.* X Hum » * SI ft, ft wi i**li,iJfl = s s m g,# m ^ m % m. m m m m *r x a. * its * ail » » * m g.& & m W. % £ x tr M * ft. STEAMED ARRO W ROOT PUDDI N G.

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