256. Plain Apple Pudding, No. 3

One pound of the mashed apples, A quarter of a pound of butter, Sugar to the taste,

Six eggs,

One tea spoonful of cinnamon,

Haif a nutmeg,

Brandy or rose-water to the taste.

Peel the apples, cut them in slices, and stew them in a very little water till they are tender. Mash them fine, and while they are hot add the butter. Set them away to cool. Beat the eggs, and when the apples are cold add the eggs and sugar, liquor and spice. Cover your pie plates with plain paste, fill them and bake in a moderate oven. A quarter of a pound of dried currants may be added if preferred.

257. Pumpkin Pudding, No. 1

A quarter of a pound of butter, Sugar to the taste,

Eight eggs,

Two table spoonsful of brandy, One tea spoonful of cinnamon, One tea spoonful of grated nutmeg, One pint of mashed pumpkin.

Stew the pumpkin in very little water, mash it fine, and add the butter to it whilst it is hot; whisk the eggs and stir into the pumpkin when it is cool enough, and add the other ingredients. Bake in a light paste.

258. Pumpkin Pudding, No. 2

Eight eggs,

One pint of stewed pumpkin, A quarter of a pound of butter, A quarter of a pound of sugar,

Two table spoonsful of brandy, One tea cupful of cream, One tea spoonful of cinnamon, One tea spoonful of nutmeg.

Stew the pumpkin in very little water, mash it very fine, add the butter and stand it away to cool. Beat the eggs, and when the pumpkin is cool add them and the* other ingredients. Line your pie-plates with paste, pour in the pumpkin, and bake in a moderately hot oven.

When they are to be sent to the table sift sugar over them.

259. Quince Pudding

Six ounces of mashed quinces. Half a pound of butter, Half a pound of sugar, Five eggs, A table spoonful of brandy.

Stew the quinces, mash them very fine, and when nearly cold add to them the butter and sugar beaten to a cream. Whisk the eggs very light and stil in with the other ingredients. Cover your pie-plates with a nice paste, pour in the mixture and bake it.

260. French Custard Pudding

One pint of milk,

One table-spoonful of flour, Three eggs, Sugar to the taste,

Flavored with rose - water, essence of lemon, or brandy.

Put on the milk to boil, mix the flour smoothly with a little cold milk; as soon as the milk boils stir in the mixture of flour and milk. Let it boil one minute, take it off and set away to cool. Beat the eggs, and when the milk is cool add them to it with the sugar, then the spice and rose-water, or whatever it is to be flavored with. Line your pie plates with paste, pour in the above mixture, and bake it in a moderate oven.

261. Potato Pudding

Half a pound of butter, Half a pound of sugar,

Half a pound of mashed potatoes,

Half a gill of cream,

Five eggs,

Two table spoonsful of brandy,

The grated peel of one orange,

One tea spoonful of nutmeg,

One tea spoonful of cinnamon. 12

Mash the boiled potatoes with the cream, and when cool, add to it the butter and sugar beaten to a cream, the eggs well whisked, and all the other ingredients. Bake in a puff paste.

262. Sweet Potato Pudding

Made as the white potato.