Cheese-Curd Pudding

Turn a gallon of milk with rennet, and drain off all the curd from the whey. Put the curd into a mortar, and beat it with half a pound of fresh butter, till the butter and curd are well mixed. Then beat the yolks of six eggs and the whites of three, and strain them to the curd: grate two Naples biscuits, or half a penny roll. Mix all these together, and sweeten to the palate. Butter pattypans, and fill them with the ingre-dient. Bake them in a moderately heated oven, and when they are done, turn them out into a dish. Cut citron and can-died orange peel into little narrow bits, about an inch long, and blanched almonds cut in long slips. Stick them here and there on the tops of the puddings, according to fancy. Pour melted butter, with a little sack in it, into the dish, and throw fine sugar all over the puddings and dish.

Apple Pudding

Pare twelve large pippins, and take out the cores. Put them into a saucepan, with four or five spoonsful of water, and boil them till soft and thick : beat them well, stir in a pound of loaf sugar, the juice of three lemons, and the peel of one cut thin and beat fine in a mortar, and the yolks of eight eggs beaten. Mix all well together, and bake it in a slack oven. When nearly done, throw over it a little fine sugar. It may be baked with a puff paste at the bottom of the dish, and round the edges of it.

Apple Dumplins

Having pared the apples, take out the core with an apple-scraper, and fill the hole with quince or orange marmalade, or sugar . take a piece of cold paste, and make a hole in it. Lay in the apple, and put another piece of paste in the same form, and close it up round the side of the apple, which is much better than gathering it in a lump at one end. Tie it in a cloth, and boil it three quarters of an hour. Serve them up with melted butter poured over them.

Gooseberry Pudding

Take half a pint of green gooseberries, and scald them in water till soft. Put them into a sieve to drain, and when cold work them through a hair sieve with the back of a clean wooden spoon. Then add half a pound of sugar, the same of butter, four ounces of Naples biscuits, and six eggs beaten. Mix all together an:! beat them a quarter of an hour. Pour it in an earthen dish, without paste, and bake it half an hour.

Suet Dump/ins with Currants.

Take a pint of milk, four eggs, a pound of suet, a little salt and nutmeg, two tea-spoonsful of ginger, and what flour w;ll make it into a light paste. When the water boils, make the paste into dumplins, rolled with a little flour, the size of a goose's egg. Throw them into the water, and move them gently to prevent their sticking. A little more than half an hour will boil them.

Raspberry Dumpiins

Make a good puff paste, and roll it. Spread over it raspberry jam, roll it up, and boil it an hour. Cut it into five slices, pour "melted butter into the dish, and grated sugar round it.