PUDDINGS.

LINE the bottom of a pudding dish with stale sponge or cup cake and shave enough peaches to cover thickly (you may use preserves or compote instead). Sprinkle a cupful of pulverized sugar over the fruit. Now let a pint of milk get boiling hot by setting it in a pot of boiling water. Add the yelks of three eggs, well beaten, one tablespoonful of cornstarch, made smooth with a little cold milk, and stir it all the time. As soon as thickened, pour over the fruit. Beat the whites to a stiff froth, adding a tablespoonful of sugar, and spread over the top for frosting. Set it in the oven for a few minutes to harden. Eat cold, with or without cream.

Pare and cut in halves nice freestone peaches and blanch a few of the kernels. Use about one quart of peaches and stew them in a little wine and sugar. Now, beat the yelks of nine or ten eggs with half a pound of pulverized sugar and the peel and juice of half a lemon. Line your pudding dish with macaroons; put in the stewed peaches, then the beaten eggs, and set it in the oven until slightly browned. Beat the whites to a stiff froth and sweeten to taste, spread over the pudding, and set it in the oven until it is of a light brown color. Use half of the whites in the pudding and half on top. Eat cold with cream.

One cup of butter, one cup of nice drippings and a little salt; cut through just enough flour to thoroughly mix (say about a pound of flour), a cup of ice-water, one whole egg, and the yelks of two eggs mixed with a tablespoonful of brown sugar. Add to the flour in which you have previously sifted two teaspoonfuls of baking powder. Handle the dough as little as possible in mixing. Bake in round rings in a hot oven until a light brown. When baked, sift pulverized sugar over the top and fill the hollow center with a compote of peaches. Heap whipped cream or ice-cream on top of each one, the latter being preferable.

Chop up very fine one pound of figs and shave one pound of beef suet to a powder, one pound of bread crumbs, one pound of brown sugar and five eggs, yelks and whites beaten separately. Boil three hours in a mold. Eat with hard butter sauce.

Take one cup and a half of Graham flour, half a cup of sweet milk, half a cup of molasses, one teaspoonful of soda beaten in molasses, a little salt, one and one-half cups of seeded raisins and one-half cup of currants. Add spices to taste, such as allspice, cloves, cinnamon, etc. Bake. Serve with sauce.

Line an iron pudding dish with a rich puff paste, greasing it well before you do so. Chop up some apples quite fine, put on the crust, also some raisins (seeded), sugar and cinnamon, then put another layer of pie and another layer of chopped apples, and so on until filled, say about three layers, the last being crust. Bake slowly and long until a nice dark brown.

One quart of sifted flour, in which you have sifted two teaspoonfuls of baking powder and rubbed in a little shortening. Mix with cold milk or water, the same as for biscuit, but not quite as stiff. Mix with this dough two quarts of finely sliced apples, then line a baking-pan with hot fat or butter, pour in your slump, about half an inch thick, put flakes of fat or butter on top. Bake in a quick oven. Do not forget to add salt. You may add to this sugar and eggs.

Make it as rich as you please, but the majority prefer it plain.

(No. 1.) Pare four or five large tart apples and cut off the top of each apple to use as a cover. Now scrape out all the inside, being careful not to break the apples; mix scrapings with sugar, cinnamon, raisins, a few pounded almonds and add a little white wine and the grated peel of one lemon. Fill up the apples with this mixture and put back the top of each apple, so as to cover each apple well. Grease a deep dish, set in the apples and stew a few minutes. In the meantime make a sponge cake batter of four eggs, one cup of pulverized sugar, one cup of flour and pour over the apples and bake. Eat warm or cold, with or without sauce.

(No. 2.) Line a deep pudding dish with a pie-crust, with stewed apples and sweeten with sugar to taste; add a little cinnamon, a few flakes of butter and some cracker or cake crumbs. Pour over this the yelks of four eggs, the grated peel of a lemon and a cup of sugar, beaten until as thick as batter. Pour over the apples and bake. In the meantime beat the whites to a meringue with sugar. Spread over the pudding as soon as baked. Strew some blanched almonds over the top and set in the oven until slightly browned.

Cut and pare about five or six apples, according to size. Stew them with sugar just enough to sweeten and add raisins and cinnamon. When tender, set away to cool. Now beat the yelks of six eggs and one cup of sugar until thick like a batter. Add the grated peel of one lemon and four crackers rolled very fine and add last the stiff-beaten whites. Then grease a pudding dish and pour in the apples, then the custard and bake. Eat cold with whipped cream.

Soak half a loaf of bread, shave a cupful of suet very fine and cut up some tart apples in thin slices. Add sugar, raisins, cinnamon, about a handful of pounded almonds and the yelks of six eggs. Mix all thoroughly. Add whites beaten to a stiff froth last. Bake one hour.

Pour three cups of lukewarm water over one cup of tapioca, and soak over night, or soak in the morning, so as to have your pudding for five o'clock dinner. Pare and core about five or six large apples, pack the apples in a deep dish and add a cup of water. Cover closely and steam in a moderate oven until soft, turning them occasionally. Sweeten the apples, adding a little cinnamon and a few whole cloves. Pour the tapioca over the apples and bake one hour. Eat warm with or without sauce.

Grate seven large tart apples, beat the yelks of eight eggs with two cups of pulverized sugar until thick like a batter and add the grated apples. One dozen lady fingers, grated, the grated peel of one lemon and the stiff-beaten whites of the eggs. Strew blanched almonds on top. Bake in a well greased spring form. Eat with cream.

Soak about half a loaf of bread, press out every drop of water, add salt, ginger, cinnamon and cloves, about half a teaspoonful of each. Add four eggs and about one cup of flour in which you have sifted a teaspoonful of baking powder; work all together thoroughly. Form into a large ball, place in the center of a large porcelain-lined kettle, which you have lined with prunes and dried apples, and pour a spoonful of molasses and some brown sugar over the prunes and dried apples, also a few slices of lemon and some stick cinnamon. Bake for three hours. Warms over nicely.

Take half a pound of very nice suet and scrape it to a powder. Soak a loaf of stale bread, squeeze out the water and add to the suet. Work bread and suet well with your hands and add two eggs, a cup of sugar, a teaspoonful of salt, allspice, cloves and cinnamon and grated peel of a lemon. Add flour enough to work into a huge ball; sift two teaspoonfuls of baking powder in flour. Pare about half a peck of cooking pears and cut in halves, leaving the stems on. Lay half the pears in a large porcelain-lined kettle, put the pudding in center of the pears, and lay the rest of the pears all around. Add sugar, sliced lemon, a few cloves, some cinnamon bark and three spoonfuls of syrup. Fill up and boil half an hour on top of stove. Then put in the oven for at least three hours, adding water if needed. This is a delicious pudding and worth the trouble of trying. Must be eaten hot and is even better warmed over.

Half a loaf of bread, which has been soaked and pressed, four eggs, one cup of sugar, raisins, cinnamon, almonds pounded fine. Beat whites to a froth and add last. Fry in hot fat.

(No. 1.) Take one-half pound stoned raisins and one-half pound of currants, a quarter of a pound of citron, half a pound of sugar, half a pound of bread crumbs, half a pound of suet, scraped very fine, and three or four ounces of almonds pounded in a mortar, two apples chopped fine and the grated peel of a lemon. Prepare the fruit the day previous, put in a bowl and pour a wineglassful of brandy over it. Next day add the suet, bread crumbs, salt, a pinch of pounded cloves and four eggs and mix well. Butter a mold, fill it with the mixture and see that the mold is secure. Place a plate at the bottom of a kettle, three-fourths full of boiling water. Put the pudding in and boil for three or four hours, keeping the pot replenished with boiling water. Turn out the pudding on a hot dish, sprinkle sugar over it, pour over it a wineglassful of warm brandy, and light it when ready to send to the table. Sauce made of jelly thinned with a little water and brandy, and a little more sugar added, or serve with a chand'eau sauce.

(No. 2.) Take half a pound of scraped suet, half a pound of seeded raisins, half a pound of currants (washed about a dozen times and then laid on a cloth to dry), a quarter of a pound of citron, half a pound of sugar, half a pound of bread crumbs, two apples cut into small dice, a handful of almonds, pounded or grated, and the grated peel of one lemon. Mix the whole in a deep bowl, add a pinch each of salt, ground cloves and cinnamon, five well-beaten eggs and a wineglassful of brandy. Butter a pudding mold, fill in the mixture, cover up tight and put on to boil in a deep kettle, placing a plate at the bottom, and keep the kettle replenished with boiling water, so that it will reach almost to the top of the mold. Boil three hours steadily. Turn out the pudding on a hot dish, sprinkle sugar over it, then pour a small teacupful of brandy over it, light it, and send to the table immediately. Of course this is done merely for looks. Prepare the fruit the day previous, and soak the fruit in brandy over night. Serve hot with "Roman sauce." This pudding is just as nice warmed over, which should be done by steaming over boiling water.

(No. 3.) Soak a small loaf of bread, press out every drop of water, work into this one cup of suet, shaved very fine, the yelks of six eggs, one cup of currants, one cup of raisins, seeded, half a teaspoonful of ground cloves, some pepper, a teaspoonful of cinnamon, the grated peel of one lemon, one glass of cognac, two cups of sifted flour, adding the stiff-beaten whites last. Boil four hours. Eat hot, with sauce.

Peel and grate six or eight potatoes, pass them through a sieve and salt well. Add a spoonful of hot fat; stir a handful of flour through the potatoes and four well-beaten eggs. Pour this in an iron pudding form, in which you have heated a large spoonful of nice drippings. Bake brown. Eat hot.

Sift about one pint of flour into a bowl, make a cavity in the center of the flour, break four eggs into it, and add a pinch of salt and two tablespoonfuls of water. Now take the handle of a knife and commence to stir the eggs slowly, and in one direction, doing so until you can not work it any more in this way, then flour a baking board and put the contents of your bowl on it and work the dough with the palm of your hands, always kneading toward you. Work a long time until perfectly smooth, then divide the dough into four equal parts and work each piece separately. Now roll out as thin as possible and lay on a table to dry. When dry cut into stripes half an inch wide. Have a kettle of boiling water on the stove ready to receive the noodles; add salt, and let them boil about five minutes, stirring occasionally to prevent the noodles from sticking to one another. Then put them into a collander and let cold water run through them. When all the water has been drained off, beat up eight or ten eggs and stir the noodles into the beaten egg. Now line a flat-bottomed iron kettle (one that is about one foot high) with nice drippings or goose fat, put in a layer of the noodles, then sprinkle with a handful of sugar, and some pounded almonds, the grated peel of one lemon and a few raisins, sprinkle some melted fat over this, then add another layer of noodles, some sugar and proceed as you did before until all are used up. Bake two hours. This makes a very large pudding, but if you choose you can make half the recipe calls for. You ought to have a kugeltopf for this noodelockschen. You may make this pudding out of very finely-cut noodles, which make it still better.

Soak two teacupfuls of bread crumbs in a quart of sweet milk for half an hour; separate the whites and yelks of four eggs, setting the whites in a cool place until needed. Beat the yelks with a small cupful of pulverized sugar, add the grated peel of one lemon and stir into the bread crumbs. Put in some raisins and pour into a greased pudding dish and bake in a moderate oven, about half an hour. Beat the whites of the eggs to a stiff froth, adding half a cup of powdered sugar; and spread this on top of pudding and return to the oven and brown delicately. May be eaten hot or cold, with jelly sauce or whipped cream. Stale cake of any kind may be used instead of bread; and gingerbread also is particularly nice, adding raisins and citron, and spreading a layer of jelly on the pudding before putting on the icing.

(No. 1.) Scald a pint of crackers or bread crumbs in a quart of boiling milk; add a piece of butter the size of an egg, a good pinch of salt, four eggs, a cup and a half of sugar, a little ground cinnamon and a quart of stoned cherries. Bake quickly.

(No. 2.) Soak three stale rolls in milk, blanch a few ounces of almonds, pound them in a mortar, stir a piece of butter the size of an egg to a cream, add half a pound of pulverized sugar, the almonds, four ounces of citron cut up very fine, a pinch of cinnamon; and the yelks of eight eggs, beaten light. Press out the rolls, stir all well and last add the beaten whites of the eggs, and a pound of stoned cherries. Bake in a buttered pudding dish. Eat with a sauce made of cherries.

(No. 3.) Grate one pound of stale rye bread and wet this with a wineglassful of red wine. Pound one-quarter of a pound of almonds, stir the yelks of eight eggs with a cup of pulverized sugar, flavor with cinnamon, and add the grated bread and almonds. Stone one pound of sweet and one pound of sour cherries. Mix all thoroughly with the beaten whites of four eggs, added last. Do not take the juice of the cherries. Butter the pudding mold well before you put in the mixture. Eat cold.

To one quart of milk add half a cup of farina, salt, and a small piece of butter. Boil in a farina kettle until thick. Beat the yelks of four eggs with four heaping tablespoonfuls of white sugar, and add this just before taking off the fire. Stir it thoroughly, but don't let it boil any more. Flavor with vanilla. Beat the whites of the eggs to a stiff froth with pulverized sugar. After the eggs have been whipped, butter a pudding dish, put in part of the custard, in which you have mixed the whites (if you have any extra whites of eggs beat and use them also) then a layer of stewed or canned peaches; cover with the remaining custard and bake. Eat with rum sauce.

Take one dozen lady fingers, put jelly between each and line a pudding dish with them. Take one pint of rich, sweet cream; and sweeten to taste. Boil slowly in a farina kettle, stirring constantly. Stir in two teaspoonfuls of cornstarch, previously wet with cold milk, beat the yelks of five eggs very light, and stir them into the cream. After this is cool, flavor with vanilla and pour over the cakes. Have the whites beaten to a stiff froth, sweeten, cover the pudding smoothly with this meringue, set in oven to brown. Eat cold with whipped cream.

(No. 1.) Boil about one-half pound of rice in milk until thick, then let it cool. In the meantime rub a tablespoonful of butter to a cream; add a small teacupful of pulverized sugar, a little cinnamon, the grated peel of one lemon, the yelks of five or six eggs, adding one at a time, half a cupful of raisins, seeded, then add the cold rice, and last the well-beaten whites of the eggs. A handful of pounded almonds, mixed with a few bitter ones, improves this pudding. Serve with a nice pudding sauce, either wine or brandy. This pudding may be eaten hot or cold, in fact a great many prefer it cold, and may be either baked or boiled. Time to bake, one hour; to boil, two hours; keeping the water boiling steadily. You may use cold rice that has been left over; it is not necessary to measure it accurately, and where I have used butter you may use fat and boil the rice in water if you so prefer.

(No. 2.) Soak one-half cupful of rice in hot water, drain and let it steam in three cupfuls of milk until soft, then add a piece of butter, half a cupful of sweet cream and the yelks of three eggs, well beaten with six tablespoonfuls of sugar. Mix thoroughly and pour in a well-buttered pudding dish and bake. When done, whip the whites of the eggs, sweeten and flavor, spread on top and bake a light brown. Eat hot or cold, with fruit sauce.

(No. 1.) Cut stale sponge cake into thin slices, spread with jelly or preserves, put two pieces together like sandwiches and lay each slice or sandwich on the plate it is to be served on. Wet each piece with wine, then pour or spread a large tablespoonful of rich custard over each piece of pudding, and then frost each piece with a nice frosting and put in a moderate oven for a few minutes. Eat cold.

(No. 2.) Cut stale sponge cake into thin slices, moisten each slice with brandy or wine, then spread with jelly or compote, lay two pieces together like a sandwich and put each piece on a dessert plate. Make a custard of one quart of milk and five or six eggs, leaving out the whites of four. Sweeten to taste and flavor. Beat the whites to a stiff froth, adding enough pulverized sugar to sweeten. Put a heaping tablespoonful on each piece of pudding and put in the oven until set having previously covered each piece with the custard. You may ornament each piece with a spoonful of jelly or a piece of candied fruit. Eat cold.

Rub to a cream half a pound of sweet butter and half a pound of sifted powdered sugar, add the yelks of six eggs, one at a time, and the grated peel of one lemon. Stone half a pound of raisins, and add also a little citron, cut very fine. Now add gradually half a pound of the finest flour, sifted three or four times, and the stiff-beaten whites of the eggs. Pour this mixture into a well-buttered mold, into which you have strewn some blanched and pounded almonds. Boil fully three hours. Serve with sweet brandy or fruit sauce.

Prepare the stalks just as you would for pies, cover the bottom of a buttered pudding dish with slices of bread, cover with the pie-plant; sprinkle with brown sugar, enough of it, then another layer of bread, and so on until your dish is filled. Beat up three or four eggs with some pulverized sugar, pour over the pudding and bake; covered at first, then remove the cover to brown. Flavor with lemon or nutmeg.

Beat the yelks of five eggs and one cup of sugar until very light and stir into one pint of hot milk, return to farina kettle and heat until it reaches boiling point; remove from the fire and flavor with one teaspoonful of vanilla. A handful of blanched and pounded almonds improves the custard very much.

Chop up cabbage and let stew in fat slowly until quite brown. Do this the day previous to using. Next day mix in with the stewed cabbage, a quarter of a loaf of soaked bread, squeezing all the water out of it, a large handful of flour, a handful of brown sugar, a handful of raisins, some finely-chopped citron, a handful of almonds (mixed with bitter), half a teaspoonful of salt, some cinnamon and allspice, juice and peel of one lemon and six eggs. Mix all thoroughly and bake in the oven. Grease the kugel form well. Bake slowly.

Boil one pound of sweet potatoes, let them get perfectly cold before grating them. In the meantime cream a heaping tablespoonful of butter and two tablespoonfuls of sugar, add gradually the yelks of four eggs, the grated peel of a lemon, a teaspoonful of cinnamon, a little grated nutmeg and one cup of sweet milk; add the beaten whites last. Then grease a pudding dish, line with a rich crust and fill in the custard. To make it still richer, add a wineglassful of brandy to the sweet potatoes. Eat cold, with or without sauce.

Boil a quart of cranberries till soft and add a pound of sugar. When cold proceed just as with Apple Cracker Pudding. Very nice.

Rub about two ounces of butter with three ounces of sugar to a cream. Add the yelks of six eggs, well beaten; three ounces grated chocolate; one teaspoonful of vanilla, six ounces of bread, which has been previously soaked in milk (press every drop of milk out of it), and rub the bread very smooth before adding to the mixture. Add last the stiff-beaten whites of eggs. Bake three-quarters of an hour. Serve in the dish it was baked in. Pin a napkin around the dish and serve.

(No. 1.) Dry and grate two cupfuls of bread, mix with this twelve tablespoonfuls of chocolate, grated. Heat to boiling one quart of rich milk, and pour this over the chocolate and bread. When cooled, add the beaten yelks of five eggs and one cup of sugar, flavor with vanilla. Bake in a pudding dish for one hour. When baked spread with meringue of the whites of the eggs, not forgetting to add sugar. If you wish it extra fine spread with a layer of jelly or marmalade before frosting.

(No. 2.) Boil six sticks of chocolate in milk or water, when boiled add a loaf of soaked bread, enough pulverized sugar to sweeten and a lump of butter. Stir this until cold, then add seven eggs, yelks and whites beaten separately, adding one yelk at a time. Add last the beaten whites. Bake slowly from one to two hours.

Line the bottom of a pudding dish with lady fingers; slice over them five oranges (extract the seeds), pour over them a cup of sugar, and pour over all a custard made of one quart of milk and six eggs, sweeten to taste. Leave out the whites of four, beat these whites to a stiff froth, adding sugar, put on top of pudding, set in the oven to brown. Berries or peaches may be substituted. Eat cold.

Set one quart of milk to boil. Beat the yelks of five eggs light with three tablespoonfuls of sugar, three of butter and three of flour. Beat to a light batter. When the milk begins to boil, stir in this batter, take from the fire, add the stiff-beaten whites and set in the oven and bake a light brown. Bake and set in another dish of hot water. You may use any flavor desired and serve with any kind of pudding sauce.

Make a rich puff paste, with half a pound of butter rubbed to a cream; rub into this half a pound of sifted flour, a tablespoonful of brandy, half a cup of ice-water with the yelk of an egg beaten up into the ice-water and a pinch of salt. Mix all lightly, handling as little as possible. Butter a pudding dish, roll out enough of this dough to just line the rim of the pudding dish--no more and put the remainder of paste on ice, until wanted for pies. Now for the pudding: Take a very large juicy lemon, half a pound of powdered sugar and a small cup of the best butter. Grate the peel of the lemon into the sugar, rub the butter to a cream, add the sugar, and squeeze every drop of juice out of the lemon into the butter and sugar through a strainer, so as to avoid having any seeds in it. Stir this mixture until it is a very light cream, using a silver spoon. Beat six eggs, until like batter, mix all gently, and fill in your pudding dish, and set it immediately into the oven. Bake half an hour and serve in the dish it was baked in.

Take one pound of fresh beef heart fat, shave it as fine as possible with a knife. Sift one quart of flour into a deep bowl, add two tumblerfuls of ice-cold water, one tablespoonful of brown sugar, a saltspoonful of salt and then add the shaved heart fat and work well into the sifted flour. Then put it on a pie board and work as you would bread dough, with the palm of your hand, until it looks smooth enough to roll. Do not work it too long, not over five minutes. Now take half of this dough, flour your pie-board slightly and roll out as you would pie dough, about once as thick. Butter a deep pudding dish (an iron one is best), one that is smaller at the bottom than the top, grease it well, line the pudding dish, bottom and sides, clear to the top, fill this one-third full with chopped tart apples, raisins, part of a grated lemon peel, citron cut quite fine, pounded almonds and flakes of butter here and there. Sprinkle thickly with sugar, half brown and half white, and a little ground cinnamon. Moisten each layer with half a wineglassful of wine. Now put another layer of dough, rolling out half of the remaining dough and reserving the other half for the top covering, fill again with apples, raisins, etc., until full, then put on top layer. Press the dough firmly together all round the edge, using a beaten egg to make sure of its sticking. Roll the side dough over the top with a knife and pour a whole goblet of water over the pudding before setting it in the oven. Time for baking two hours. If the top browns too quickly, cover. The advantage of this pudding is, it may be baked the day previous to using, in fact it is better the oftener it is warmed over--always adding a small goblet of water before setting it in the oven. The crust should be the color of varnished cherry wood, and sticky as molasses candy, to be nice. Before serving, dump the pudding carefully on a large platter, pour a wineglassful of brandy which has been slightly sweetened over the pudding and light it, carry to the table in flames. A novice had better try this pudding plain omitting the wine, brandy, almonds and citron, moistening with water instead of wine, before baking. Almost as nice and very good for ordinary use. Some apples require more water than others, the cook having to use her own judgment regarding the amount required.

Heat one quart of milk to boiling point in a farina kettle, leave out just enough cold milk to dissolve three tablespoonfuls of corn-starch. When the milk begins to boil, stir in the corn-starch, add a pinch of salt and a piece of butter about the size of a walnut. When thickly boiled take off the fire and stir until quite cool, then add the yelks of three or four eggs and a scant teacupful of pulverized sugar and flavor with lemon or vanilla. Add the stiff-beaten whites of the eggs last, and bake in a porcelain pudding dish. Eat with jelly sauce.

Heat one quart of rich milk in a farina kettle, leave out just enough cold milk to dissolve three tablespoonfuls of corn-starch. When the milk begins to boil stir in the dissolved starch, add a pinch of salt and a lump of butter, about the size of an egg. When thickly boiled remove from the fire and stir occasionally until cold. Add the yelks of four or five eggs, and a cupful of pulverized sugar, flavor with vanilla, add half of the stiff-beaten whites, reserving the other half for the top of pudding. When the pudding is baked, spread a layer of jelly or fruit preserves on top, then cover with the stiff-beaten whites, which you must sweeten with two tablespoonfuls of finely pulverized sugar. Set in the oven for one or two minutes. Eat cold with plain sweet or whipped cream.

Mix a dough of one large cupful of flour and half a cupful of warm water, slightly salted. Set it away in a warm place, covered up to keep warm. Now stir to a cream one-half a cupful of best butter, with a cupful of pulverized sugar, add the grated peel of a lemon, stir in gradually, one at a time, the yelks of six eggs, stir all thoroughly, then add a cupful of almonds, blanched and pounded in a mortar, or roll them (measure the almonds before pounding), add last the stiff-beaten whites of the eggs. Now roll out the dough as thin as possible on a kitchen table, which has been previously covered with a table-cloth and slightly sprinkled with sifted flour, when through rolling the dough (which must be done quickly) pull it gently and deftly with your fingers until it is as thin as paper; then brush it quickly with melted butter, covering every particle of the dough, and fill the dough with the almond mixture, covering the center of the rolled dough. Now roll it all up securely, take hold of the cloth with both hands, one at each end, and roll in that way, not touching the dough with your fingers at all. Butter a long pan, and slip the roley-poley on it, brush it over the top with butter, bake in a quick oven until brown. Eat warm or cold. A half teaspoonful of rose water, added to the filling, greatly improves it.

One-half pound of cracker crumbs, one-half pound of finely-shaved suet, one-half pound of sugar, one-half pound of seeded and chopped raisins, one-half pound of candied fruits and stuffed prunes mixed, also one-half pound of citron, and candied orange and lemon peel mixed. One-half pound of dried currants, half a dozen eggs, a wineglassful of brandy, nutmeg, allspice, cinnamon, half a teaspoonful of each, sift very little flour over the fruit and mix it to prevent the fruit from sinking to the bottom. Boil as you would other plum puddings, when ready to serve, stick blanched almonds all over the pudding and pour a little sugared brandy over all and send to the table lighted (to do this just touch a burning match to the pudding, it will flame instantly). Serve with wine or brandy sauce.