1312. - Goose Pudding

Half a pound of bread-crumbs soaked in a little boiling milk, when cold, add two or three eggs, a little salt, pepper, marjoram, and thyme, a spoonful of oatmeal, a good handful of suet, and an onion chopped fine. Spread it in a dripping-pan, and bake it under the goose.

Sweet Puddings

Under this head the plum-pudding stands foremost as a truly national dish. The following receipt, communicated by a man-cook of much experience, we can vouch for as an excellent way of making a

1314. - English Plum Pudding. (Original)-

One pound of fine white flour, sifted; add a little salt; one pound of beef suet chopped as fine as meal, one pound of brown sugar, one pound of stoned raisins, one pound of Zante currants, three-quarters of a pound of citron, one nutmeg, one teaspoonful of allspice, one ditto of cloves, two ditto of mace, grate in the rind of three large fresh lemons. Weigh each article after it is prepared, allowing for the moisture in the currants, as they cannot be dried perfectly. Mix the ingredients together very thoroughly; first, the flour and suet - then add the other articles and rub the mixture again; this should be done the day before the pudding is to be cooked.

Immediately before the final mixture, add ten eggs, well beaten, one gill of milk and one of brandy. Tie the mixture in a well buttered cloth, and boil for seven hours. The cloth used should be very strong.

To be served with brandy-sauce, and brought to the table in burning brandy.

1315. - The Baked Plum Pudding

Ten crackers soaked in milk, five eggs, one pound of raisins, half a pound of suet, half a pound of chopped apple, two glasses of brandy, dark spice and mace, salt to the taste - half a pound of citron, sugar to the taste. Bake three hours and serve with cold sauce.

1316. - Ground Rice Pudding. (Mrs. G.'s Receipt)

Boil half a pound of rice in five pints of milk; add half a pound of butter, three-quarters of sugar, ten eggs, two nutmegs, and mace with a little salt: bake in a dish.

1317. - Marlborough Pudding. (Furnished By A Lady Of New York.)

Stew eighteen apples and strain them; add a quarter of a pound of melted butter, with rosewater, ten eggs, the juice and rind of two lemons, sugar to taste, and bake in paste.

the hands in the water to separate the knohs, and stir them about. The small sand and gravel will then fall through the holes and sink to the bottom of the pan. After being washed clean, and the water drained from them, the large stones can then be easily picked out by sorting them over on a large dish.

1318. - Boston Pudding

Make a good common paste with a pound and a half of flour, and three-quarters of a pound of butter. When you roll it out the last time, cut off the edges till you get the sheet of paste of an even square shape. Have ready some fruit, sweetened to your taste. If cranberries, gooseberries, dried peaches, or damsons; they should be stewed, and made very sweet. If apples, they should be stewed in a very little water, drained, and seasoned with nutmeg, rosewater, and lemon. If currants, raspberries, or blackberries, they should be mashed with sugar, and put into the pudding raw. Spread the fruit very thick, all over the sheet of paste (which must not be rolled out too thin). When it is covered all over with the fruit, roll it up and close the dough at both ends, and down the last side. Tie the pudding in a cloth, and boil it. Eat it with sugar. It must not be taken out of the pot till just before it is brought to table.