The thorough good cook

cloth, and add half a gill of maraschino. Put the sauce on the ice until it is very cold, but not freezing. Turn the pudding out of the mould on to a napkin on a dish, and serve, with the sauce in a boat. 78. Noddy Puddings. Beat blanched almonds very fine, add one or two tablespoonfuls of rose-water or cream, strain through a sieve, boil it, and set it to cool. Then thicken it with beaten eggs, sweeten with fine lump-sugar dissolved in rose-water, and tie it up in different bags ; boil the puddings half an hour in a small saucepan, and melt butter with rosewater and sugar for the sauce. These curious puddings may be coloured with spinach juice, saftron, beet, or other articles. Another Way. Take two small white loaves, pare off the crust ; slice them into a dish ; put to them a quart or three pints of cream, set the dish over a chafing-dish of charcoal till the bread grows dryish; then stir in a good piece of butter, and gradually mix in the yolks of half a dozen eggs and the whites of three; well beat with rose-water, and sugar, and some nutmeg grated ; mix all together, and when baked, strew fine sugar over. 79. Northumberland Puddings. Make a thick batter by boiling and sweetening milk and flour. When cold and firm, mash it up, and add to it four ounces of melted butter, the same weight of currants. two ounces of candied lemon and orange-peel, sliced, and a little brandy if liked. Butter teacups, and bake the puddings in them for fifteen minutes. Turn them out on a dish, and pour wine sauce over them if to be eaten hot. If to make a cold ornamental supper dish, omit the wine sauce. 80. Omelette, Sweet. Many things go to make a good omelette, but the first is —the eggs must be absolutely fresh ; then the yolks and whites must be beaten separately. Your pan must be perfectly clean, and absolutely free from damp ; for this reason some cooks never wash their omelette pans, but clean them thoroughl}^ with bread. Beat up the yolks of your eggs — six make a o-ood-sized omelette — with three ounces of butter in your pan, which must have been warmed for a minute over the fire before the butter goes in. Mix the whipped Avhites Avith the other ingredients, and pour into the pan, shaking it all the time. As soon as the under side is nicely browned, sift powdered sugar over the top, fold it over — remember, an omelette nuist never be turned — put it for five minutes in a brisk oven. Serve immediately, before it has time to sink. (See also p. 189.) 81. Orange Pudding. Take the yolks of six eggs, or as many as you like, beat them well with half a pound of melted butter, grate in the rind of two Seville oranges, beat in half a pound of fine sugar, two dessertspoonfuls of orange-flower water, two of rose-water, a gill of sherry, half a pint of cream, two Naples biscuits, or the crumb of a halfpenny loaf (soaked in the cream), and mix well all together. Make a thin jjuff- paste, and lay all over the dish and round the rim ; pour in the pudding and bake it. It will take about as long baking as a custard. 82. Orange Tart.