Suet Pudding

Chop fine half a pound of beef suet, add to it the same quantity of flour, two eggs beaten, a little salt, a small quantity of pounded and sifted ginger, and mix them together with milk. Let the mixture be of a moderate thickness. It may be either boiled or baked.

Essence Of Ham I Or Sauces

Take four pounds of slices of lean ham, and be careful it is of a good flavour; put it into a stew-pan with a little water, six peeled eschalots, and two bay leaves; cover the pan close, set it over a fire, and simmer the ham till three parts done; then add two quarts of water and boil it till tender, strain it through a fine sieve, skim it perfectly free from fat, clear it with whites of eggs strain it through a tamis, boil it till it is reduced to a pint, and when cold put it into small bottles and cork them close.

Ox Heart Roasted

Let the heart be very fresh, wash and wipe it, fill it with a stuffing as for a fillet of veal, tie over the top a piece veal caul, roast it gently one hour and half, and five minutes before it is done roast it quick, froth it with flour and butter, and put it on a very hot dish. Serve it lip with a sauce un-der it made with cullis, fresh butter, a table spoonful of ketchup, and half a gill of red port boiled together. A calf's or sheep's heart may be done in the same manner.

Slices Of Cod Fried With Oysters

Egg, breadcrumb, and fry in boiling lard, some slices of crimped cod; when done,, drain them dry, serve them up with oyster sauce in the center, made in the same manner as for beef steaks.

Small Crusts To Be Eaten With Cheese Or Wine After Dinner

Take the crumb of a new-baked loaf, pull it into small pieces, put them on a baking plate, and set them in a moderately heated oven till they are of a nice brown colour.

How To Preserve Cherries For Tarts

Take morella cherries, prick each with a needle three or four times, put them into a dish, sift sugar over; let them remain all night, the next day make a syrup boiling hot, put the cherries into it for one day; then pour the syrup from the cherries and boil it to a strong consistency; put a little brandy to it, and add to the cherries; when they are cold put them into glasses, cover them with bladder and leather, preserve them in a cool place.

N. B. Plumbs, gooseberries, etc. may be done in the same manner.

Devilled Almonds

Blanch half a pound of Jordan almonds and wipe them dry; then put into a fryingpan two ounces of fresh butter, make it hot, add the almonds, fry them gently till of a good brown colour, drain them on a hair sieve, strew over cayenne pepper and some salt, and serve them up hot.

Carraway Puffs

Beat the whites of four eggs to a solid froth, add to them sifted sugar and some carraway seeds, pounded very fine, put with a spoon the mixture in pieces the bigness of a shilling, as high as you can, on sheets of damp wafer paper, and bake them in a slack oven.

N. B. In the same manner may be made puffs with cinnamon, or ginger, etc.