If there is not time to boil the pudding several hours, on the day you want it for dinner, prepare it the day before; boil it then all the afternoon, and boil it again the following day. Indian puddings can scarcely be boiled too long. They will be the better, indeed, for eight hours’ boiling.

A FINE INDIAN PUDDING.—Take a pound of raisins, and cut them in half, having first removed the seeds. Then spread them on a large dish, and dredge them thickly with fine wheat flour, turning them about, that both sides may be well floured. Boil a quart of rich milk, and when it has come to a boil, take it off the fire, and set it to cool. Transfer the half of this milk (one pint) to another pan, and, while it is still warm, stir into it a quarter of a pound of butter, cut into bits; a quarter of a pound of brown sugar, (or else a half pint of West India molasses,) mixed with the grated yellow rind of a large lemon or orange, and also the juice. Add a large tea-spoonful of powdered cinnamon and nutmeg, mixed, and a glass of brandy. Beat eight eggs very light; and, when it is quite cold, stir the eggs, gradually, into the other pint of milk. Then mix the ingredients of both pans together; adding eight large table-spoonfuls of Indian meal, or enough to make a thick batter. Lastly, mix in the floured raisins, a few at a time, stirring the whole very hard. Have ready, over the fire, a large pot of boiling water. Dip a square pudding-cloth into it; shake it out; spread it open over the inside of an empty pan, and dredge it with flour; pour the batter into it, and tie it firmly; leaving room for the pudding to swell. Plaster a small lump of flour-and-water dough upon the crevice of the tying-place, to assist in keeping out the water, which, if it gets in, will render the pudding heavy. Put it into the pot of hot water, and boil it steadily for four, five, or six hours, turning it frequently in the water. It can scarcely be boiled too long. Keep at the fire a kettle of hot water, to replenish the pudding-pot, as it boils away. Do not take up the pudding, till immediately before it is to go to table. Dip it into cold water, and then turn it out of the cloth upon a dish. Eat it with wine-sauce, or with butter, sugar, and nutmeg. If enough of the pudding is left, it may, next day, be tied in a cloth, and re-boiled for an hour.

RASPBERRY PUDDING.—Fill a deep dish with a quart of ripe raspberries, well mixed with four or five large table-spoonfuls of powdered sugar. As you put in the raspberries mash them slightly with the back of a spoon. Beat six eggs as light as possible, and mix them with a pint of cream or rich unskimmed milk, and four more spoonfuls of sugar, adding some grated nutmeg. Pour this over the raspberries. Set the dish immediately into a moderate oven, and bake the pudding about half an hour. When done, set the dish on ice, or where it will become quite cold before it goes to table.

A COTTAGE PUDDING.—Take ripe currants, and having stripped them from the stalks, measure as many as will make a heaping quart. Cover the bottom of a deep dish with slices of bread, slightly buttered, and with the crust cut off. Put a thick layer of currants on the bread; and then a layer of sugar. Then other layers of bread, currants, and sugar, till the dish is full; finishing at the top with very thin slices of bread. Set it into the oven, and bake it half an hour. Serve it either warm or cold; and eat it with sweetened cream.

Instead of currants you may take cherries, (first stoning them all,) raspberries, ripe blackberries, or barberries, plums, (first extracting the stones,) stewed cranberries, or stewed gooseberries. If the fruit is previously stewed, the pudding will require but ten minutes’ baking. When it is sent to table have sugar at hand in case it should not be sweet enough.

RIPE CURRANT PUDDING.—Take two quarts of fine ripe currants, strip them from the stalks, and mix with them a quarter of a pound of sugar. Make a paste of a pound and a half of sifted flour, and three-quarters of a pound of the best fresh butter. Cut up half a pound of the butter into the pan of flour, and rub the butter into the flour with your hands till it is thoroughly mixed all through. Mix with it barely as much cold water as will make it into a stiff dough. If you use too much water the paste will be tough. Beat the lumps of dough on both sides with the rolling-pin. Then transfer it to your paste-board; roll it out into a thin sheet, and spread over it with a knife another quarter of a pound of butter. Then flour it, fold it up, and beat it again with the rolling-pin. Afterwards roll it out thicker. Put the currants into it, and close the paste over the top in the manner of a large dumpling. Boil it in a cloth in the usual manner. It will require two hours or more. Eat it with sugar.

CHERRY PUDDING may be made as above, first stoning the cherries, which should be ripe and red, and made very sweet with sugar.

GOOSEBERRY PUDDING.—Take a quart or more of full-grown green gooseberries. Pick off the tops and tails, and as you do so, lay the gooseberries in a pan. Then pour on sufficient boiling water to scald them thoroughly, cover the pan, and let the gooseberries stand till they grow cold. Next put them into a sieve and drain off the water. While the gooseberries are cooling, prepare a paste for them. Take six ounces of fresh beef-suet; weighed after you have trimmed it, and removed the strings. Mince it as finely as possible. Sift a pound of flour into a pan, and rub the minced suet into it; adding half a pint of cold water, or barely enough to make it into a dough, and a small salt-spoon of salt. Beat the lump of dough on all sides with the rolling-pin; this will add to its lightness. Then transfer it to your paste-board, and roll it out very evenly into a circular sheet. When the gooseberries are cold, mix with them half a pound of the best brown sugar, and lay them in a heap in the middle of the sheet of paste. Close the paste over them in the manner of a large dumpling. Have ready a pot of boiling water. Dip your pudding cloth into it; shake it out; spread it open in a broad pan; and dredge it with flour. Then lay the pudding in it, and tie the cloth very firmly, but leaving room for the pudding to swell. Stop up the crevice at the tying-place with a small lump of stiff dough made of flour and water. Put the pudding into the pot, (which should be boiling hard at the time,) having placed an old plate at the bottom as a preventive to the pudding sticking there, and scorching. After it has been in fifteen minutes, turn it with a fork. If the water boils away replenish it with more hot water from a kettle. Boil the pudding three hours or more. Then take it up, dip it into cold water and turn it out into a dish. Send it to table hot, and eat it with additional sugar. If too much sugar is put in with the gooseberries at first, and boiled with them, it will render them tough. It is best to depend chiefly on sweetening them at table.

A similar pudding may be made of currants either green or ripe. They will not require scalding. The paste may be of fresh butter instead of suet.

A RAISIN PUDDING.—Stone a pound of large fine fresh raisins, and cut them in half. If using the sultana, or seedless raisins, you may leave them whole. Spread the raisins on a large flat dish; and mix with them the yellow rind of a large fresh lemon, or orange. This rind must be pared off as thin as possible, and cut into very small slips. Dredge the raisins and peel thickly with flour to prevent their sinking or clodding, tumbling them about with your hands that they may be well floured all over. Mix the juice of the lemon or orange with five or six large table-spoonfuls of sugar heaped up. Mince, as finely as possible, half a pound of beef-suet. Beat six eggs very light, and then stir into them, gradually, the suet and the sugar, in turn with six heaped table-spoonfuls of sifted flour. Then add by degrees the fruit and a powdered nutmeg. Lastly, stir in gradually a pint of rich milk. Stir the whole very hard. Scald a large square pudding-cloth; shake it out; spread it open in a deep pan; dredge it with flour; put in the pudding-mixture, and tie the cloth firmly. It should be little more than three-quarters full, that the pudding may have room to swell. Mix with flour and water a small lump of stiff dough, and plaster it on the tying-place to prevent the water getting inside. Have ready a pot full of boiling water; and put in the pudding, having laid an old plate at the bottom of the pot, to keep it from burning if it should sink. Turn the pudding several times while boiling. It should boil hard at least four hours, (five will not be too long,) and if the water boils away so as not entirely to cover the whole of the bag it must be replenished from a boiling kettle. Take up the pudding immediately before it is to go to table. Dip it in cold water for an instant, then turn it out of the cloth into a dish, and serve it up hot. Eat it with wine-sauce; or with butter and sugar beaten to a cream.

MINCE PUDDING.—Take a pound and a half of mince-meat, and sift three-quarters of a pound of flour. Beat six eggs very light, and stir into them, alternately, the mince-meat and the flour, a little at a time of each. Stir the whole very hard. Have ready a pudding-cloth dipped into a pot of boiling water, then shook out, and dredged with flour. Spread out the cloth in a large pan, and pour into it the pudding. Tie it tightly, leaving room for the pudding to swell; and stop up the tying-place with a small bit of dough made of flour and water. Put it immediately into a large pot of boiling water, having an old plate at the bottom to keep the pudding from scorching. Boil it steadily five or six hours, turning it in the pot every hour. As the water boils away, replenish it from a kettle of water that is kept boiling hard. Do not turn out the pudding till immediately before it is sent to table. Eat it with wine-sauce.

A TEMPERANCE PLUM PUDDING.—Take a pound of the best raisins, and cut them in half, after removing the seeds. Or use sultana raisins that have no seeds. Pick, and wash clean, a pound of currants, and dry them before the fire, spread out on a large flat dish. Cut into slips half a pound of citron. Then mix together, on the same dish, the currants, the raisins, and the citron, and dredge them thickly with flour to prevent their sinking or clodding in the pudding; tumbling them about with your hands till they are all over well-covered with the flour. Mince very fine a pound of beef-suet. Mix a pint of West India molasses with a pint of rich milk. Sift into a pan a pound of flour. In another pan beat eight eggs very light. Stir the beaten eggs, gradually, into the mixed molasses and milk; alternately with the flour, and half a pound of sugar, (which should previously be crushed smooth by roiling it with a rolling-pin,) a little at a time of each. Then add, by degrees, the fruit and the suet, a little of each alternately. Beat and stir the whole very hard, till all the ingredients are thoroughly mixed. Take a large clean square cloth of coarse strong linen, dip it in boiling water, shake it, spread it out in a large pan, and dredge it with flour to prevent the pudding from sticking to it when boiled. Then pour the pudding-mixture into the cloth; leave room for it to swell, and tie it firmly, plastering up the tying-place with a bit of coarse dough made of flour and water. Have ready a large pot full of water, and boiling hard. Put in the pudding, and boil it well from six to eight hours. Less than six will not be sufficient, and eight hours will not be too long. Turn it several times while boiling, and keep at hand a kettle of hot water to replenish the pot as it boils away. Do not take it up till immediately before it is wanted on the table. Then dip it for a moment into cold water, untie the cloth, and turn out the pudding. Serve it up with a sauce-boat of sweetened cream, seasoned with nutmeg; or with butter and sugar beaten together till light and white, and flavoured with lemon. What is left of the pudding may be tied up in a cloth and boiled again next day for an hour or more. It will be equally as nice as on the first day. This is a much better way of re-cooking than to slice and fry it.

This pudding may be made with sifted yellow Indian meal, instead of wheat flour.

MARROW PUDDING.—Grate a quarter of a pound of sponge-cake, and mix with it a quarter of a pound of beef-marrow, finely minced. Add the grated peel and the juice of a large lemon or orange; half a grated nutmeg; and four table-spoonfuls of sugar. Stone half a pound of very good fresh raisins, cut them in half, and dredge them well with flour. Beat four eggs very light, and stir them gradually into half a pint of cream or rich milk. Mix it, by degrees, with the other ingredients. Lastly add the raisins, a few at a time; and stir the whole very hard. Butter a deep dish; put in the mixture; bake it an hour or more, and send it to table warm, with slips of candied citron stuck all over the top, so as to stand upright. For sauce have white wine, mixed with sugar and lemon juice.

TRANSPARENT PUDDING.—Warm half a pound of fresh butter, but do not allow it to melt. Mix with it half a pound of powdered loaf-sugar, and stir them together till they are perfectly light. Add a small nutmeg grated, or half a large one. Beat eight eggs as light as possible; and stir them gradually into the butter and sugar. Finish with sufficient extract of roses to give it a fine flavour. Stir the whole very hard; butter a deep dish, put in the mixture, and bake it half an hour. Serve it up cold.

TAPIOCA PUDDING.—Put four large table-spoonfuls of tapioca into a quart of milk, and let it stand all night. In the morning put half a pint of milk into a small sauce-pan, and boil in it a large stick of cinnamon broken up, and a handful of bitter almonds or peach-kernels broken small. Keep it covered and boil it slowly, till highly flavoured with the cinnamon and almond, which must then be strained out, and the milk mixed with that which has the tapioca in it. Put it into a tin vessel or one lined with porcelain, and boil it till it becomes very thick with the dissolved tapioca; stirring it frequently down to the bottom. Add a piece of fresh butter as large as an egg; a quarter of a pound of sugar, and four well-beaten eggs stirred in gradually; a table-spoonful of brandy; and a grated nutmeg. Stir the whole well together, put it into a deep dish, and bake it an hour.

Instead of boiling bitter almonds with the cinnamon in the extra half pint of milk, you may boil the cinnamon only. And when you are afterwards finishing the whole mixture, stir in a table-spoonful of peach-water at the last.

Tapioca is to be bought at the grocer’s, and also at the druggist’s.

EXCELLENT GROUND RICE PUDDING.—Take half a pint from a quart of rich milk, and boil in it a large handful of bitter almonds or peach kernels, blanched and broken up; also half a dozen blades of mace, keeping the sauce-pan closely covered. When the milk is highly flavoured and reduced to one half the quantity, take it off and strain it. Stir, gradually, into the remaining pint and a half of milk, five heaping table-spoonfuls of ground rice; set it over the fire in a sauce-pan, and let it come to a boil. Then take it off, and while it is warm, mix in gradually a quarter of a pound of fresh butter and a quarter of a pound of white sugar. Afterwards, beat eight eggs as light as possible, and stir them, gradually, into the mixture. Add some grated nutmeg. Stir the whole very hard; put it into a deep dish; and set it immediately into the oven. Keep it baking steadily for an hour. It should then be done. It may be eaten either warm or cold.

To ornament it, have ready some sweet almonds blanched whole, and then split in half. Place six of them on the centre of the pudding, so as to form a star. Lay others in lines like rays diverging from the star, and place the remainder in a circle near the edge of the pudding.

Any pudding may be ornamented as above.

A SOUFFLÉ PUDDING.—Take eight rusks, or soft sugar-biscuits, or plain buns. Lay them in a large deep dish, and pour on a pint of milk, sufficient to soak them thoroughly. Cover the dish, and let them stand, undisturbed, for about an hour and a half before dinner. In the mean time, boil half a pint of milk in a small sauce-pan with a handful of bitter-almonds or peach-kernels, broken small; or a small bunch of fresh peach-leaves, with two large sticks of cinnamon broken up. Boil this milk slowly, (keeping it covered,) and when it tastes strongly of the flavouring articles, strain it, and set it away to cool. When cold, mix it into another pint of milk, and stir in a quarter of a pound of powdered loaf-sugar. Beat eight eggs very light, and add them gradually to the milk, so as to make a rich custard. After dinner has commenced, beat and stir the soaked rusk very hard till it becomes a smooth mass, and then, by degrees, add to it the custard. Stir the whole till thoroughly amalgamated. Set the dish into a brisk oven, and bake the pudding rather more than ten minutes. The yeast, &c., in the rusk will cause it to puff up very light. When done, send it to table warm, with white sugar sifted over it. You may serve up with it as sauce, sweetened thick cream flavoured with rose-water, and grated nutmeg. Or powdered loaf-sugar and fresh butter stirred together in equal portions, and seasoned with lemon and nutmeg.

Another way in making a soufflé pudding, instead of boiling the flavouring in a separate half pint of milk, is, after making the custard of cold milk, sugar, and eggs, to stir into it a wine-glass of peach-water, rose-water, or orange-flower water; or else two table-spoonfuls of Oliver’s extract of vanilla. Or you may flavour it with the yellow rind of a large lemon rubbed off upon some lumps of the sugar before it is powdered.

A CHARLOTTE PUDDING.—Have ready a sufficiency of dried peaches that have been stewed very soft, and flavoured, while stewing, with the yellow rind of one or two oranges, pared very thin and cut into small slips. The stewed peaches must be mashed very smooth. Take a deep dish, and cover the inside with a layer of brown sugar mixed with powdered cinnamon or nutmeg. Upon this put a layer of thin slices of bread and butter with all the crust pared off; turning the buttered side downward. Next put on a thick layer of the stewed peaches. Then more sugar and spice; then more bread and butter, and then another layer of peach. Proceed thus till the dish is full; and cover the top slightly with grated bread-crumbs. Put it into a moderate oven; and bake it brown.

A NOVICE’S PUDDING.—Beat to a stiff froth the whites only of eight eggs. Then beat into them half a pound of powdered white sugar—a tea-spoonful at a time. Stir into a pint of rich cream or unskimmed milk a wine-glass of rose-water, or a table-spoonful of extract of roses. You may substitute two table-spoonfuls of extract of vanilla; or two of peach water. Stir the beaten egg and sugar into the milk, alternately with four ounces of sifted flour, a spoonful at a time. Beat the whole very hard; put it into a deep dish, well-buttered, and set it immediately into a rather quick oven, and bake it well. Serve it up warm; and eat it with butter and white sugar beaten to a cream, and flavoured in the same manner as the pudding.

This pudding will be found very white and delicate. It is peculiarly excellent made with melted ice-cream that has been left.

CHOCOLATE PUDDING.—Have the best and strongest American chocolate or cocoa. Baker’s prepared cocoa will be found excellent for all chocolate purposes; better indeed than any thing else, as it is pure, and without any adulteration of animal fat, being also very strong, and communicating a high flavour. Of this, scrape down, very fine, two ounces or more. Add to it a tea-spoonful of mixed spice, namely, powdered nutmeg and cinnamon. Put it into a very clean sauce-pan, and pour on a quart of rich milk, stirring it well. Set it over the fire, or on hot coals; cover it; and let it come to a boil. Then remove the lid; stir up the chocolate from the bottom, and press out all lumps. Then return it to the fire, and when thoroughly dissolved and very smooth, it is done. Next stir in, gradually, while the chocolate is still boiling-hot, a quarter of a pound or more of powdered loaf-sugar. If you use such white sugar as is bought ready powdered, you must have near half a pound, as that sugar has very little strength, being now adulterated with ground starch. When the chocolate is well sweetened, set it away to cool. Beat eight eggs very light, and pour them through a strainer into the pan of chocolate, when it is quite cold. Stir the whole very hard. Then put it into the oven, and bake it well. Try it when you think it done, with the twig from a broom. If on putting the twig into the middle of the pudding, and sticking it quite down to the bottom, the twig comes out clean, and with nothing clammy adhering to it, the pudding is then sufficiently baked. It should be eaten cold. Sift white sugar thickly over it before it goes to table. It will be found very nice.

This pudding will bake best by sitting the pan in a dutch oven half-filled with boiling water.

MACCARONI PUDDING.—Boil a quarter of a pound of maccaroni in a pint of rich unskimmed milk, with a handful of blanched bitter almonds or peach-kernels, and two sticks of cinnamon broken into pieces. It must boil till the maccaroni is soft, and dissolving. Then remove the bitter almonds and the cinnamon; stir in, while it is hot, a quarter of a pound of fresh butter, a quarter of a pound of powdered sugar, and half a pint of rich cream. Mix all well, and beat it hard. Then beat four eggs till very thick and light, and stir them gradually into the mixture after it has cooled. Add a grated nutmeg, and a table-spoonful of brandy. Butter a deep dish; put in the mixture; set it directly into the oven, and bake it.

A LADY’S PUDDING.—Rub off on lumps of loaf sugar the yellow rind of one large lemon, or two small ones. Then crush that sugar, and add more to it till you have four heaped table-spoonfuls. Beat to a stiff froth the whites only of four eggs. Then gradually add the sugar (a little at a time) to the beaten white of egg. Have ready in a pan, a pint of cream or rich unskimmed milk. Stir into it by degrees the mixture of white of egg and sugar, alternately with four heaped table-spoonfuls or four ounces of sifted flour. When the whole is mixed, stir it long and hard; and then transfer it to a deep dish, the inside of which must be slightly buttered. Bake it from half an hour to three quarters; and when done sift powdered sugar over the top. Send it to table warm, with a sauce of equal quantities of fresh butter and powdered white sugar stirred together to a light cream, and flavoured with lemon-juice and grated nutmeg.

This pudding will be found very delicate. For a large one, take the whites of eight eggs, the rind of two large lemons, half a pound of sugar, a quart of cream or rich milk, and eight heaped table-spoonfuls of flour.

BOILED LEMON PUDDING.—Grate very fine as many bread-crumbs as will weigh half a pound. Take half a pound of broken up loaf-sugar, and on some of the lumps rub off the yellow rind of two large lemons, or three small ones, having first rolled the lemons under your hand upon a table to increase the juice. Then powder finely all the sugar, including the lumps on which the lemon-rind has been rubbed. Cut up in a deep pan a quarter of a pound of fresh butter. Add to it half the powdered sugar, and stir them hard together till very light and thick. Beat six eggs till as light as possible; and then (having stirred in two table-spoonfuls of sifted flour) add them gradually to the beaten butter and sugar, in turn with the bread crumbs, a little at a time of each. Squeeze the juice of the lemons through a strainer, and mix it with the remaining sugar. Then add that sugar, gradually, to the other ingredients, and stir the whole very hard. Have ready a pudding-cloth dipped in boiling water, shaken out, spread open over a pan, and then dredged with flour. Put in the pudding-mixture, and tie it firmly, leaving room for it to swell, and not forgetting to stop up the little aperture at the tying-place with a bit of flour-and-water dough. Put the pudding into a large pot of boiling water, and keep it boiling steadily for two hours or more, turning it several times in the pot. Serve it up hot, accompanied by a cold sauce of equal portions of powdered white sugar and fresh butter, beaten together to a cream, and flavoured with lemon-juice and nutmeg.

You may boil it in a pudding-mould, with a hole or cavity in the centre. After turning it out on the dish, fill up the hole with the above-mentioned sauce, heaping high in the middle. For this purpose the sauce should be made rather stiff, allowing more sugar and less butter.

A boiled orange pudding may be made in the same manner.

POTATOE-FLOUR PUDDING.—Boil a quart of rich milk; and while boiling, stir in gradually a quarter of a pound of potatoe-flour well pulverized; add a quarter of a pound of sugar, three ounces of butter, and a tea-spoonful of powdered nutmeg and cinnamon. When it has thoroughly boiled, set it to cool. When cold, stir in, by degrees, four eggs well beaten. Put it into a deep dish, and bake it half an hour. Send it to table cold with white sugar sifted over the top.

GREEN CUSTARD.—Pound in a marble or white-ware mortar a sufficient quantity of fresh spinach, till you have extracted as much green juice as will half fill a half-pint tumbler, or two common-sized wine-glasses. Mix this quantity of spinach juice with a quart of rich unskimmed milk, and a quarter of a pound of loaf-sugar, broken very small. Flavour it with a wine-glass of peach water, or with the yellow rind of two large lemons grated off on some of the largest lumps of the sugar. Or, for the flavouring, you may use a vanilla bean, or a handful of bitter almonds or peach-kernels, boiled a long time in half a pint of milk, which must then be strained, and mixed with the other milk. Beat very light eight eggs, or the yolks only of sixteen; mix them with the milk, &c., (having first strained the beaten eggs,) and having stirred the whole very hard, pour it into a white-ware pitcher, and set it into a pot rather more than half-full of boiling water. Place it on a stove or a bed of hot coals on the hearth, and stir it to the bottom, and watch it continually till it has almost come to a boil. When very near boiling, take it off the fire immediately; for if it quite boils, it will curdle. Set it away to get cold. When lukewarm it will be an improvement to stir into it two table-spoonfuls or more of rose-water. Cover the bottom of a large glass-bowl or a deep dish, with slices of sponge-cake or Naples biscuit. Then put on green sweetmeats, such as preserved goose-berries, green gages, green grapes, or green citron melon. When the custard is quite cold pour it on, and fill up the bowl with it. If made as above, this will be found both delicious and ornamental for a dessert, or supper table.

It may be served up in glass cups; putting into the bottom of each cup a portion of sponge-cake, then a portion of green sweetmeats, and then filling up with the green custard after it has become cold.

Pistachio-nuts pounded in a mortar will give a fine green colour.

RED CUSTARD—May be made according to the foregoing receipt, only colouring it red by adding a teacup-full of milk, in which has been steeped a small thin muslin bag filled with alkanet. Instead of green sweet-meats, use preserved cherries, strawberries, or raspberries.

Alkanet is to be bought at the druggists, is very cheap, perfectly innoxious, and is now much used for colouring confectionary. The colour it imparts is more beautiful than any other red.

You may obtain a good red colouring by pounding boiled beets in a mortar. Pounded beet-leaves will also furnish a juice for colouring red.

GELATINE CUSTARD.—Soak half an ounce of gelatine for three or four hours in a pan of cold water. Have ready a quart of milk. Boil in half a pint of it a bunch of peach-leaves, or a handful of bitter almonds broken up; also, a stick of cinnamon broken in pieces. When it is highly flavoured, strain this milk into the pan that contains the rest. Beat four eggs very light, and mix them gradually with the milk, adding, by degrees, the gelatine, (well drained,) and four heaping table-spoonfuls of sugar. Set it over a slow fire and boil it, stirring it frequently. As soon as the gelatine is entirely dissolved, and thoroughly mixed, the custard will be done. Transfer it to a deep dish or to cups, and set it on ice or in a cold place till wanted.

INDIAN PUFFS.—Boil a quart of milk; and when it has come to a boil, stir into it, gradually, eight large table-spoonfuls of Indian meal; four large table-spoonfuls of powdered sugar; and a grated nutmeg. Stir it hard; letting it boil a quarter of an hour after all the Indian meal is in. Then take it up, and set it to cool. While cooling, beat eight eggs as light as possible, and stir them, gradually, into the batter when it is quite cold. Butter some large tea-cups; nearly fill them with the mixture; set them into a moderate oven; and bake them well. Send them to table warm, and eat them with butter and molasses; or with butter, sugar, lemon-juice, and nutmeg stirred to a cream. They must be turned out of the cups.

SWEETMEAT DUMPLINGS.—Make a paste of half a pound of fresh butter, or finely minced suet, and a pound of flour, moistened with a very little cold water. Beat the lump of paste on all sides with a rolling-pin. Then roll it out into a sheet, and divide it into equal portions. Lay on the middle of each two halves (laid on each other) of preserved peaches, or quinces, or large preserved plums. Then close the paste round the sweetmeat, so as to form a dumpling. Have ready a pot of boiling water. Throw the dumplings into it, tied up in little cloths, and let them boil twenty-five minutes or half an hour. Try one first, to see if they are done. When quite done, take them up, dip them in cold water, turn them out of the cloths, and send the dumplings to table immediately. Eat them with sugar only, or with sweetened cream.

ALTONA FRITTERS.—Pare some fine pippin or bell-flower apples that are quite ripe, and of the largest size. Then extract the cores with a tin apple-corer, so as to leave the hole in the centre smooth and even. Spread the sliced apples on a large flat dish, and squeeze on each slice some lemon-juice. Then sprinkle them thickly with powdered white sugar. Prepare a batter, made in the proportion of eight eggs to a quart of rich milk, and a pint and a half of sifted flour. Having beaten the eggs till very light and thick, add them gradually to the milk in turn with the flour, a little at a time of each, and stir the whole very hard. Have ready, over hot coals, a skillet with a plentiful portion of the best fresh butter, melted and boiling hard. Dip the slices of apple twice into the batter, and then put them into the skillet of butter; as many at a time as it will contain without danger of running into each other as they spread. While they are frying, keep shaking the skillet about, holding it by the handle. They will puff up very light, and must be done of a bright brown. Take them out with a perforated skimmer, that will drain off the butter. Have ready some powdered sugar, flavoured with nutmeg or cinnamon. Roll the fritters in this, and send them to table hot. This is a German preparation of fritters, and will be found excellent on trial. They may be made of large peaches instead of apples; paring the peaches, and cutting them in two, having removed the stones. Allow half a peach (well sugared) to each fritter.

You may fry these fritters in lard, but they will not be so nice as if done in fresh butter.

WASHINGTON FRITTERS.—Boil four large potatoes; peel them; and, when cold, grate them as fine as possible. Mix well together two large table-spoonfuls of cream, two table-spoonfuls of sweet white wine, half a grated nutmeg, two table-spoonfuls of powdered sugar, and the juice of a lemon. Beat eight eggs very light, (omitting the whites of two,) and then mix them gradually with the cream, wine, &c., alternately with the grated potatoe, a little at a time of each. Beat the whole together at least a quarter of an hour after all the ingredients are mixed. Have ready, in a frying-pan over the fire, a large quantity of boiling lard; and when the bubbling has subsided, put in spoonfuls of the batter, so as to make well-formed fritters. Fry them a light brown, and take them up with a perforated skimmer, so as to drain them from the lard. Lay them on a hot dish, and send them immediately to table. Serve up with them, in a boat, a sauce made in the proportion of two glasses of white wine, the juice of two lemons, and a table-spoonful of peach-water, or a glass of rose-water. Make the sauce very sweet with powdered white sugar, and grate nutmeg into it.

These fritters may be made with boiled sweet potatoes, grated when cold.

WINE FRITTERS.—Beat six eggs till very thick and smooth; and when they are quite light, beat into them, gradually, six table-spoonfuls of sweet malaga or muscadel wine, and six table-spoonfuls of powdered white sugar. Have ready a sufficient number of large fresh milk biscuits, split in two, soaked in a bowl of sweet wine about five minutes, and drained on a sieve. Put some fresh lard into a frying-pan, and when it boils, and has been skimmed, dip each piece of the split biscuit into the batter of wine, eggs, and sugar, and fry them a light brown. When done, take them up with a perforated skimmer, and drain them well from the lard. Strew powdered white sugar over them.

SWEETMEAT FRITTERS.—Having boiled a large beet till it is tender all through, and scraped off the outside, cut the beet into pieces, and pound them in a marble mortar till you have extracted the juice. Then stir into a quart of milk enough of the beet-juice to give it a deep red colour. Beat seven eggs till very smooth and light, and stir them gradually into the milk; alternately with a pint and a half of sifted flour. The red colour will look paler after the egg is mixed with the milk. If you find it too pale, add more beet-juice. Have ready some boiling lard in a frying-pan over the fire; and when it has ceased to bubble, and the surface has become smooth, put in the mixture by spoonfuls, so as to form round or oval cakes of an equal size, and fry them a light brown. If you find the batter too thin, stir in a very little more flour. As the fritters are done, take them out, on a perforated skimmer, draining the lard back into the frying-pan. Dredge the fritters thickly with powdered sugar, and lay on each some preserved peach, plum, or other sweetmeat. You may heap on every one a table-spoonful or more of marmalade. Send them to table hot.

GREEN FRITTERS.—Are made as above; but coloured with the juice of spinach, extracted by pounding in a mortar.

BREAD FRITTERS.—Pick, wash, and dry half a pound of Zante currants, and having spread them out on a flat dish, dredge them well with flour. Grate some bread into a pan, till you have a pint of crumbs. Pour over the grated bread a pint of boiling milk, into which you have stirred, as soon as taken from the fire, a piece of fresh butter, the size of an egg. Cover the pan, and let it stand an hour. Then beat it hard, and add nutmeg, and a quarter of a pound of powdered white sugar, stirred in gradually, and two table-spoonfuls of the best brandy. Beat six eggs till very light, and then stir them, by degrees, into the mixture. Lastly, add the currants, a few at a time; and beat the whole very hard. It should be a thick batter. If you find it too thin, add a little flour. Have ready over the fire a hot frying-pan with boiling lard. Put in the batter in large spoonfuls, (so as not to touch,) and fry the fritters a light brown. Drain them on a perforated skimmer, or an inverted sieve placed in a deep pan, and send them to table hot. Eat them with wine, and powdered sugar.

Instead of currants, you may use sultana raisins, cut in half and well floured.

INDIAN FRITTERS.—Having beaten eight eggs very light, stir them gradually into a quart of rich milk, in turn with twelve large table-spoonfuls of yellow Indian meal, adding a salt-spoon of salt. When all is in, stir the whole very hard. Have ready over a clear fire, in a pot or a large frying-pan, a pound of fresh lard, boiling fast. Drop the batter into it, a ladleful at a time. If you find the batter too thin, stir into it a little more Indian meal. As the lard boils away, replenish it with more. As fast as they are done, take out each fritter with a perforated skimmer; through the holes of which let the lard drip back into the pot. The fritters must all be well drained. Send them to table hot, and eat them with wine and sugar, or with molasses.

VERY FINE MINCE-MEAT.—Boil two beef’s tongues, (perfectly fresh,) and, when cold, skin and mince them; including the fat about the roots. Mince, also, one pound of beef-suet, and mix it with the chopped tongues. Add four nutmegs powdered; two ounces of powdered cinnamon; and an ounce of powdered mace, with a table-spoonful of powdered cloves. Pick clean, wash, and dry three pounds of Zante currants. Seed and chop three pounds of the best raisins. Mix the fruit with the other ingredients, adding a pound of citron sliced, and the grated yellow rind, and the juice of three large lemons or oranges. Sweeten the mixture with two pounds of sugar, and moisten it with a quart of excellent brandy, and a quart of sherry or Madeira wine. Having thoroughly mixed the whole, pack it down, hard, into small stone jars, covering them closely, and pasting strong white paper over the lids. Do not add the apples till you take out the mince-meat for use, as it keeps better without them. Then take a sufficient number of pippins or bell-flowers, pare, core and chop them, and mix them with the mince-meat, allowing three large apples to a pint of mince-meat. Their freshness will improve the flavour.

It is best to make mince-meat two or three times during the winter; as it will not continue very good longer than five or six weeks. Whenever you take any out of the jars, put some additional brandy to the remainder.

For mince-meat, and all other purposes, use none but the best raisins. What are called cooking raisins, (like cooking butter and cooking wine,) injure instead of improving the articles with which they are mixed. All things of bad quality are unwholesome as well as unpalatable. It is better to do without mince-pies, plum-puddings and plum-cakes, than to spoil them with hard, dried up, indigestible raisins; to say nothing of the trouble of stoning and stemming them, when they are nearly all seeds and stems.

TEMPERANCE MINCE-MEAT.—Take three pounds of the lean of a round of fresh beef, that has been boiled the day before. It must be thoroughly boiled, and very tender. Mince it, as finely as possible, with a chopping-knife; and add to it two pounds of beef-suet, cleared from the skin and filaments, and minced very small. Mix the suet and the lean beef well together; and add a pound of brown sugar. Pick, wash, and dry before the fire, two pounds of Zante currants. Seed and chop two pounds of the best raisins. Sultana raisins have no seeds, and are therefore the most convenient for all cookery purposes. Grate the yellow rind of three large lemons or oranges into a saucer, and squeeze upon it their juice, through a strainer. Mix this with the currants and raisins. Prepare a heaped-up table-spoonful of powdered cinnamon; the same quantity of powdered ginger; a heaped tea-spoonful of powdered nutmeg; the same of powdered cloves; and the same of powdered mace. Mix all these spices into a quart of the best West India molasses. Then mix well together the meat and the fruit; and wet the whole with the spiced molasses; of which you must have enough to make the mixture very moist, but not too thin. If you want the mince-meat for immediate use, add to it four pounds of minced apple. The apples for this purpose should be pippins or bell-flowers, pared, cored, quartered, and chopped fine. Add, also, half a pound of citron, not minced, but cut into long slips.

If you intend the mince-meat for keeping, do not add the apple and citron until you are about to make the pies, as it will keep better without them. Mix all the other articles thoroughly, and pack down the mince-meat, hard, in small stone jars. Lay upon the top of it, a round of thin white paper, dipped in molasses, and cut exactly to fit the inside circumference of the jar. Secure the jars closely with flat, tight-fitting corks, and then with a lid; and paste paper down over the top on the outside.

West India molasses will be found a good substitute for the wine and brandy generally used to moisten mince-meat.

TRANSPARENT PASTE.—Take twelve ounces (or a pint and a half) of the best fresh butter. Wash and squeeze it through several cold waters, and press out whatever milk may remain about it. Then set it over the fire to soften all through; but do not allow it to melt, so as to become liquid or oily. Beat two eggs till very light and smooth; and when the butter is cool, stir the eggs into it, adding, very gradually, a pound of sifted flour that has been dried before the fire. Mix the whole into a lump of soft dough, and beat it well on all sides with the rolling-pin. Then transfer it to a paste-board, and roll it out thin. As quickly as possible butter some tart-pans, and line them with the paste; then brush it lightly with a little cold water, and sift on, thickly, some powdered sugar. They must be baked empty. Set them immediately in a rather brisk oven, and bake them a light brown. When cool, turn them out, and fill them with marmalade, jam, or any very nice sweetmeats. If properly made and baked, this paste looks very handsome. It may be baked in large patty-pans the size of soup-plates.

LIGHT PASTE.—Sift into a pan three quarters of a pound of flour, and another quarter on a plate. Beat the whites of two eggs to a stiff froth, and mix them with a wine-glass or more of cold water. With this wet the flour to a stiff paste; and when it is formed into a lump, beat it on all sides with the rolling-pin. Then lay it on the paste-board, and roll it out into a thin sheet. Use the extra quarter of flour for sprinkling and rolling. Have ready three quarters of a pound of the best fresh butter, divided into three portions. Cover the sheet with one portion of the butter, placed all over it in bits of equal size, and laid on at equal distances. Then sprinkle on a little flour; fold up the sheet of paste; flour it slightly when folded; roll it out again; and put on in the same manner another portion of the butter; then flour it slightly; fold it up; roll it out again; and add the third division of butter. Then fold it, flour it, and give it a hard final rolling, always moving the rolling-pin from you instead of towards you. The paste will then be ready for any nice purpose.

ORANGE TARTS.—Take six or seven fine large sweet oranges; roll them under your hand on a table to increase the juice, and then squeeze them through a strainer over half a pound or more of powdered loaf-sugar. Mix the orange-juice and the sugar thoroughly together. Use none of the peel. Break twelve eggs into a large shallow pan, and beat them till thick and smooth. Then stir in, gradually, the orange-juice and sugar. Have ready a sufficiency of the best puff-paste, roll it out thin, and line some patty-pans with it, having first buttered them inside. Then fill them with the orange-mixture, and set them immediately into a rather brisk oven. Bake the tarts a light brown; and when done, set them to cool. When quite cold, take them out of the patty-pans, put them on a large dish, and grate sugar over their tops.

For baking tarts it is well to use (instead of tin patty-pans) small deep plates of china or white-ware, with broad flat edges, like little soup-plates. You can then have all round the edge a rim of paste ornamentally notched. In notching the edge of a tart, (this must, of course, be done before it goes into the oven,) use a sharp knife. Make the cuts at equal distances about an inch broad, so as to form squares. Turn upwards one square, and leave the next one down; and so on all round the edge. This is the chevaux-de-frize pattern. For the shell-pattern, having notched the edge of the paste into squares, turn up one half of every square, giving the corner a fold down. The paste should always be thickest round the rim or edge.

All tarts are best the day they are baked; but they should never be sent to table warm.

A VERY FINE CHARLOTTE RUSSE.—Boil a vanilla bean and a few blades of mace in half a pint of rich milk till it is highly flavoured. Then take out the bean; wipe it; and put it away for another time, and remove the mace also. Mix the flavoured milk with a large half-pint of cream. Beat four or five eggs till very light and thick; strain them, and add them gradually to the cream, (when it is entirely cold,) to make a rich custard. Set this custard over the fire, (stirring it all the time,) and before it comes to a hard boil, take it off, and set it on ice. Have ready, in another sauce-pan, an ounce of the best Russia isinglass boiled to a thick jelly in a half pint of water. When the custard and isinglass are both cold, (but not hard,) mix them well together, and add four table-spoonfuls of powdered loaf-sugar. Then take half a pound of loaf-sugar in lumps, and rub on them the yellow rind of two lemons. Mix together the strained juice of the lemons, and two glasses of sherry or madeira, and a glass of brandy; pour it upon the sugar; and when the sugar is entirely dissolved, mix it with a quart of rich cream, and whip it with rods or a whisk to a stiff froth. Take off the froth as it stiffens, and add it gradually to the custard, stirring it very hard, at the time; and also after the whole is mixed. Then set it on ice.

Cover the bottom of a handsome china dish or a glass bowl, with sliced almond sponge-cake cut to fit. Then place round the sides slices of the cake all of the same shape and size, making them wrap a little over each other. Pour in the mixture. Cover the top with a layer of cake cut very thin. Have ready an icing made in the usual manner of beaten white of egg and powdered loaf-sugar; and flavoured with rose or lemon. Spread it thickly and evenly over the surface of the top, smoothing it with a broad knife dipped in cold water. Then set it on ice till wanted. This Charlotte Russe is not to be turned out of the dish. It may be made in two dishes.

Instead of vanilla, you may flavour the custard with a handful of peach-leaves, or of broken up bitter almonds, boiled in the first half-pint of milk, and two large sticks of cinnamon broken in pieces.

When the icing on the top has about half-dried, you may ornament it by sticking on ripe strawberries of equal size in circles, stars, or any fanciful figures. Or it may be decorated with white grapes, each grape standing on end, if oval or long shaped.

ANOTHER CHARLOTTE RUSSE.—Take a large circular or oval lady cake, and with a sharp knife cut out nicely the inside, leaving the sides and bottom standing, (about half an inch thick,) in the form of a mould. Make a rich boiled custard, allowing eight eggs to a quart of unskimmed milk, half a pint of which has been previously flavoured by boiling in it half a dozen blades of mace with a vanilla bean, or a handful of shelled bitter almonds or peach-kernels blanched and broken up. Strain this flavoured milk and add it to the other. Then beat the eggs very light and stir them gradually into the milk. Set it over hot coals, stirring it all the time, but take it off before it comes to a boil, or it will curdle. Have ready an ounce of isinglass boiled to a jelly in a little water. When the custard and the isinglass are both cold (not hard) mix them well together and add sufficient powdered loaf-sugar to make it very sweet. Take a quart of rich cream that has been seasoned with extract of roses, and whip it to a stiff froth. Take off the froth as it stiffens, and add it gradually to the custard, stirring it very hard after it is all in to prevent its separating. Fill with the mixture the scooped-out sponge cake. Then cover the whole with an icing made in the usual way of white of egg and sugar, flavoured with rose or lemon. Then set it on ice till wanted.

AN ITALIAN CHARLOTTE.—Take a pint of rich cream; set it on ice, and beat and stir it till it becomes a solid froth. Then boil a vanilla bean in half a pint of rich milk till it is highly flavoured. Strain the milk, and when cold mix with it six ounces of loaf-sugar and the beaten yolks of four eggs, and set it over the fire, or rather on a bed of hot coals. Boil it ten minutes, stirring it frequently. When it comes to a boil, add half a pint of clear firm jelly-stock that has been made of calves’ feet, or else an ounce of isinglass that has been melted in barely as much boiling water as will cover it. Stir the mixture well, and let it remain five minutes over the fire. Then take it off, and place it on ice, stirring it till it begins to thicken. When it is about the consistence of very thick gruel, add the whipped cream. Have ready an almond sponge cake, baked in the form of a circular loaf. With a sharp knife cut out the inside of this cake carefully and smoothly; leaving the sides and bottom together, so as to form a mould not quite an inch thick. Fill this up to the top with the Charlotte mixture; and placing a large plate beneath it, set it on ice to congeal. In the mean time, prepare a meringue or icing of beaten white of egg, thickened with powdered loaf-sugar, and flavoured with extract of orange-flowers. Cover the top and sides of the Charlotte with this icing; spread on evenly, and smoothed with a knife dipped in cold water. Ornament it with coloured sugar-jelly rings, handsomely arranged, or any other nice bonbons.

A FRENCH CHARLOTTE.—Lay in a deep dish or pan half a pound of bitter almond maccaroons (chocolate maccaroons will be still better) and pour on sufficient white wine to cover them well, and let them stand till entirely dissolved. Whip to a stiff froth a pint of rich cream, sweetened with sugar and flavoured with rose or lemon. Have ready a large circular almond sponge cake with the inside cut out, so as to leave the sides and bottom standing in the form of a mould, not quite an inch thick. Ornament the edge with a handsome border of icing. In the bottom of this mould put the dissolved maccaroons; over them a layer of thick jelly, made of some very nice fruit; and fill up with the whipped cream, heaping it high in the centre.

A SWEET OMELET.—Break small in an earthen pan six maccaroons made with bitter almonds, and mix with them a dozen orange-blossoms pounded to a paste. If the orange-flowers are not quite blown, the fragrance and flavour will be finer. If more convenient, substitute for the blossoms a large wine-glass of orange-flower water. Add six ounces of powdered loaf-sugar, and mix all well together. Separate the whites from the yolks of six eggs. Beat the yolks in a broad earthen pan till very light and smooth, and add to them, gradually, the other ingredients. Have ready the whites beaten to a stiff froth, and stir them in at the last, a little at a time. Put four ounces of fresh butter into an omelet pan (or a small, clean, short-handled frying-pan, tinned or enamelled inside.) Set it over hot coals, and when the butter is all melted put in the omelet-batter; which some one should continue to beat till the last minute. When the omelet has become hot and has begun to colour, transfer it to a well-buttered dish. Place it instantly in a rather brisk oven and bake it from five to ten minutes, till it is a light-yellowish brown, and puffed up high. Sift powdered sugar over it as quickly as possible, and carry it immediately to the dinner-table; handing it round rapidly for every one to take a piece, as it falls very soon.

These omelets are served up at dinner-parties immediately on the removal of the meats.

They must be made, cooked, served up, and eaten with great celerity. Therefore it is not usual to commence mixing a sweet or soufflée omelet, till after the company has set down to dinner.

If exactly followed, this receipt will be found excellent.

SUNDERLANDS OR JELLY PUFFS.—Take a broad pan, and put into it a pint of rich milk, and half a pound of the best fresh butter. Cut up the butter in the milk, and, if in cold weather, set it in a warm place, on the stove, or on the hearth near the fire, till the butter is quite soft; but do not allow it to melt or oil; it must be merely warmed so as to soften. Then take it off, and with a knife stir the butter well through the milk till thoroughly mixed. Have ready half a pound of fine flour sifted into a deep dish. In a broad pan beat eight eggs, with a whisk, till they are very thick and light. Then stir the beaten egg into the pan of milk and butter, in turn with the sifted flour, a little at a time of each. Stir the whole very hard, and then put the mixture into buttered tea-cups, filling them only two-thirds. Set them immediately into a brisk oven, and bake them twenty minutes or more, till they are well browned, and puffed up very light. Then take them from the oven, and with a knife open a slit in the side of each puff, and carefully put in, with a spoon, sufficient fruit jelly or marmalade to fill up the whole inside or cavity. Afterwards close the slit, and press it together with your fingers. As you fill them, lay each on a large dish; and before they go to table, sift powdered white sugar over them. Eat them cold. If properly made they will be found delicious.

Instead of jelly or marmalade, you may fill the Sunderlands with a rich boiled custard, flavoured with vanilla or bitter almonds; and made with yolk of egg, omitting the whites.

Or the filling may be of thick cream, made very sweet with loaf sugar, and flavoured with rose or peach water, or with orange-flower water, or with white wine.

RHUBARB CUPS.—Take twenty stalks of green rhubarb; cut them, and boil them in a quart of water. When it comes to a hard boil, take it from the fire; strain off the water; drain the rhubarb as dry as possible, and then mash it, and make it very sweet with brown sugar. Have ready half a pint of rice, that has been boiled in a quart of water, till soft and dry. Mix the rhubarb and the rice well together; beating them hard. Then mould it in cups slightly buttered, and set them on ice, or in a very cold place. Just before dinner, turn them out on a large dish. Serve up with them, in a bowl, cream and sugar, into which a nutmeg has been grated; or else a sauce made of equal portions of fresh butter and powdered white sugar, beaten together till very light, and flavoured with powdered cinnamon, or nutmeg, and oil of lemon or lemon-juice.

SPANISH BLANC-MANGE.—Weigh half a pound of broken-up loaf-sugar of the best quality. On one of the pieces rub off the yellow rind of a large lemon. Then powder all the sugar, and mix with it a pint of rich cream, the juice of the lemon, and half a pint (not less) of madeira or sherry. Stir the mixture very hard, till all the articles are thoroughly amalgamated. Then stir in, gradually, a second pint of cream.

Put into a small sauce-pan an ounce of the best isinglass, with one jill (or two common-sized wine-glass-fulls) of cold water. Set the pan over hot coals, and boil it till the isinglass is completely dissolved, and not the smallest lump remaining. Frequently, while boiling, stir it down to the bottom; taking care not to let it scorch. When the melted isinglass has become lukewarm, stir it, gradually, into the mixture of other ingredients; and then give the whole a hard stirring. Have ready two or three white-ware moulds, that have just been dipped and rinsed in cold water. Fill them with the mixture, and set them immediately on ice, and in about two hours (or perhaps more) the blanc-mange will be congealed. Do not remove it from the ice till perfectly firm. Dip the moulds for a moment in lukewarm water; then turn out the cream on glass dishes.

This will be found a delicious article for a dessert, or an evening party, provided the receipt is exactly followed. We highly recommend it, and know that if fairly tried, precisely according to the above directions, there can be no failure. It is superior to any of the usual preparations of blanc-mange. The wine (which must be of excellent quality) gives it a delicate and beautiful colour, and a fine flavour.

VANILLA BLANC-MANGE.—Chip fine an ounce of the best isinglass, and put it into a small sauce-pan, with a jill of cold water, and boil it till entirely dissolved. In another sauce-pan boil half a pint of rich milk and a vanilla bean. Boil it, (with the lid on,) till the flavour of the vanilla is well extracted. Whip a quart of rich cream to a stiff froth. Separate the whites and yolks of four eggs. Beat the whites till they stand alone. Then, in another pan, beat the yolks, and when they are very light and smooth, add to them, gradually, a quarter of a pound of powdered loaf-sugar, beaten in very hard. Then (having strained out the bean) mix with the cream the milk in which it was boiled. Then beat in, by degrees, the yolk of egg and sugar; then the white of egg; and, lastly, the melted isinglass. When all the ingredients are united, beat and stir the whole very hard. Rinse your moulds in cold water. Then put in the mixture, and set it on ice, for two hours or more, to congeal. When quite firm, (and just before it is wanted,) dip each mould down, into a pan of lukewarm water, (taking care that the water does not reach the top,) and turn out the blanc-mange on glass or china dishes. Keep it on ice, till the minute before it is served up. It will be found very fine.

MACCAROON BLANC-MANGE.—Chip small an ounce of the best Russia isinglass; put it into a small sauce-pan; pour on it a jill of cold water; and boil it till the isinglass is entirely melted, stirring and skimming it well. Then strain it; cover it; and set it away. Have ready a quart of cream, or very rich milk, boiling hot. Crush half a pound or more of bitter-almond maccaroons; mix them well with the boiling cream; cover the vessel, and let it stand (stirring it occasionally) till the maccaroons are all dissolved. Next add the lukewarm isinglass; stir the whole very hard, and then transfer it to blanc-mange moulds, that have been slightly rubbed on the inside with a little sweet oil. Set it on ice, (or in a very cold place,) and stir it occasionally till it begins to congeal; then let it rest. When quite firm all through, loosen it in the moulds, by slipping a knife beneath the edge of the blanc-mange, and warm a clean cloth, and lay it a minute over the top. This will render it easy to turn out. Or you may loosen the blanc-mange by setting the mould in a pan of lukewarm water. Turn it out into a glass dish. Lay on the top of the blanc-mange a sufficient number of whole maccaroons, handsomely arranged in a large star, or in a circle, and place another circle on the dish, round the bottom.

CHOCOLATE BLANC-MANGE.—The day before you want the blanc-mange, take four calves’ feet, (singed but not skinned,) or eight or ten pigs’ feet. Boil them slowly, (with frequent skimming,) in four quarts of water, till all the meat drops from the bones. Then strain the liquid, through a sieve, into a broad tin pan, cover it, and set it away in a cold, dry place. Next day it should be a solid cake of clear jelly. Then scrape off all the fat and sediment; cut the jelly into small bits; and put it into a porcelain kettle or preserving pan, and melt it over the fire. Have ready six ounces, or more, of cocoa or chocolate, that has been scraped fine, and melted, over the fire, in a pint of boiling cream, with six ounces of powdered loaf-sugar. When the chocolate, cream, and sugar have boiled together five minutes after coming to a boil, mix them with the melted jelly, and let the whole come to a boil again; and then boil them together five minutes more, stirring it occasionally. Next put it into moulds that have set all night in cold water. Do not wipe the moulds, but leave them damp. Stir their contents well; and when the blanc-mange is thickening, so that it is hard to stir, set the moulds on ice, or place them in the cellar, in pans of cold water. When the blanc-mange has quite congealed, and is very firm, turn it out of the moulds, first setting them in lukewarm water, and serve it up on china dishes.

Instead of calves’ or pigs’ feet, you may substitute an ounce of the best Russia isinglass, or an ounce and a half of the common sort. The isinglass must be previously dissolved, by boiling it in as much water as will cover it, taking care not to let it burn. It must be melted quite smooth. Mix it, while warm, with the chocolate, cream, and sugar.

COFFEE BLANC-MANGE may be made as above, substituting, for the chocolate, six ounces of the best coffee, freshly roasted and ground, and boiled in a pint of rich, unskimmed milk; or of cream, into which there has been stirred an ounce or an ounce and a half of isinglass, previously melted by boiling in water; and, also, six ounces of powdered sugar. Boil all together, and then strain the liquid into moulds, and set them on ice.

GELATINE BLANC-MANGE.—From two quarts of rich milk take a pint, and put the pint into a small saucepan, with the yellow rinds of three lemons, pared thin, and half a beaten nutmeg. For the lemon-rind, you may substitute a handful of bitter almonds or peach-kernels, broken up; or else a vanilla bean. Having boiled the pint of milk long and slowly, till it tastes strongly of the flavouring articles, (keeping it closely covered,) strain it, and mix it, in a larger sauce-pan, with the other three pints of milk. Add an ounce and a half of gelatine, (that has first been soaked in cold water,) and a quarter of a pound of fine loaf-sugar. Set it over the fire, and continue to boil and stir it five minutes after it has come to a boil. Then strain it, and transfer it to blanc-mange moulds, first wetting the inside of each mould with cold water. Place the moulds on ice, or in a very cold place, till the blanc-mange has thoroughly congealed. Then turn it out on dishes.

CAKE SYLLABUB.—Half fill a glass bowl with thin slices of sponge-cake or almond-cake. Pour on sufficient white wine to dissolve the cake. Then rub off, on pieces of loaf-sugar, the yellow rind of two lemons, and dissolve the sugar in a pint of rich cream. Squeeze the juice of the lemons on some powdered loaf-sugar, and add it, gradually, to the cream. Whip or mill the cream to a stiff froth; and then pile it on the dissolved cake in the glass bowl. It should be heaped high above the edge of the bowl. You may ornament the top of the syllabub with a circle of real roses or other flowers,—a large one in the centre, and smaller ones placed round in a ring.

ORANGE FLUMMERY.—Begin the day before, by boiling four large calves’ feet or eight small ones in three quarts of water. The best feet for this purpose are those that are scalded and scraped, but not skinned. After they have boiled slowly about five hours, put in the yellow rind of four large oranges, pared very thin and cut small, and several sticks of cinnamon broken up; and, if you choose, a dozen bitter almonds or peach-kernels slightly pounded. Then let it boil an hour longer, till the meat all drops from the bones, and is reduced to shreds, and till the liquid is little more than a quart. Strain it through a sieve over a broad white pan, and set it in a cold place till next morning, when it ought to be a solid cake. Scrape off all the fat and sediment carefully; otherwise it will not be clear when melted. Cut the cake into pieces; put it into a porcelain kettle, with half a pound of double-refined loaf-sugar, broken up, and melt it over the fire, adding, when it has entirely dissolved, the juice of six large oranges. Next stir in, gradually, the yolks of six eggs well-beaten, and continue stirring till it has boiled ten minutes. Then take it off the fire, transfer it to a broad pan, and set it on ice or in cold water. Continue stirring till it is quite cold but not set. Wet some moulds with cold water, put the mixture into them, and set it in a cold place or on ice to congeal. When perfectly firm, wrap a cloth dipped in warm water round the moulds, and turn it out on glass dishes.

Lemon flummery may be made in the same manner.

VANILLA FLUMMERY.—Take two quarts of rich milk. Put a pint of it into a clean sauce-pan, and boil in it a vanilla bean, (keeping it closely covered,) till the milk is highly flavoured. Then strain it into a pan, and stir into it, gradually, half a pound of ground rice flour, mixing it smoothly and free from lumps, till it becomes a thick batter. If you find it too stiff, thin it with a little milk. Put the rest of the milk (about three pints) into a larger sauce-pan, and set it over the fire. When it comes to a boil, stir in, gradually, the rice-flour-batter, alternately with a quarter of a pound of powdered loaf-sugar. Let it continue boiling five minutes after all the batter has been put in. Then take it off, and stir in two table-spoonfuls of rose-water. Wet some moulds with cold water; put in the flummery and set it on ice or in a very cold place to congeal. When quite firm, set the moulds for an instant into a pan of lukewarm water.