250. Orange Pudding

Half a pound of butter, Half a pound of sugar, Five eggs,

Two table spoonsful of brandy, The rind of an orange.

Lay the rind of an orange to soak over night. The next day boil it and mash it fine. It must be boiled in fresh water.

Beat the butter and sugar as for cake. Whisk the eggs and add to it, then stir in the liquor and orange.

Cover your pie plates with rich paste, fill them and bake in a moderate oven.

251. Almond Pudding

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

Five eggs,

Six ounces of sweet almonds, Two ounces of bitter almonds, Half a gill of rose-water.

Blanch the almonds, pound them in a mortar to a paste with a little rose-water. Stir the butter and sugar to a cream. Whisk the eggs, mix all the ingredients together, line your pie plates with paste, fill them, and bake them as directed for other puddings.

252. Cocoa-Nut Pudding, No. 1

A quarter of a pound of sugar, A quarter of a pound of cocoa-nut, Three ounces of butter,

The whites of six eggs,

Half a glass of wine and brandy mixed,

One table spoonful of rose-water.

Beat the butter and sugar smooth, whisk the eggs and add to it, then stir in the grated nut and liquor.

Cover your pie plates with rich crust, fill them with the mixture, and bake in a moderate oven.

253. Cocoa-Nut Pudding, No. 2

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

One pound of nut,

Eight eggs, the - whites only,

Half a gill of wine and brandy mixed,

One table spoonful of rose-water.

Peel off the outer skin of the cocoa-nut, grate it and stir it into the butter and sugar, which must be beaten to a cream. Add the brandy, wine, and rose-water, then the whites of the eggs, which must be whisked till they are dry.

Bake in a puff paste.

254. Apple Pudding, No. 1

Half a pound of the mashed apple,

Half a pound of butter,

Half a pound of sugar,

Five eggs,

Half a nutmeg,

Two table spoonsful of brandy, or rose-water if preferred.

Peel the apples and core them; cut them in small pieces, and stew them in very little water till they are soft. Pass them through a sieve to free them from lumps.

Beat the butter and sugar smooth, whisk the eggs and add to it; then stir in the apples, (which should be half a pound when mashed,) brandy or rose-water and nutmeg. Cover your pie plates with a rich crust and bake in a moderate oven. These are very rich.

255. Apple Pudding, No. 2

One pound of grated apple, Half a pound of butter,

Half a pound of sugar,

Six eggs,

Half a pint of cream,

The juice and grated rind of one lemon.

Grate your apples; beat the butter and sugar very light, whisk the eggs and add to it, add the apples, cream and lemon. Stir all together, line your pie plates with rich paste, pour in the mixture and bake it.

A few currants may be added.