ver it with a thick crust, and bake the pie from fifty to sixty minutes.

COCOANUT PIE.-Cut off the brown part of the cocoanut, grate the white part, and mix it with milk, and set it on the fire and let it boil slowly eight or ten minutes. To a pound of the grated cocoanut allow a quart of milk, eight eggs, four table spoonfuls of sifted white sugar, a glass of wine, a small cracker, pounded fine, two spoonfuls of melted butter, and half a nutmeg. The eggs and sugar should be beaten together to a froth, then the wine stirred in. Put them into the milk and cocoanut, which should be first allowed to get quite cool-add the cracker and nutmeg-turn the whole into deep pie plates, with a lining and rim of puff paste. Bake them as soon as turned into the plates.

A PLAIN CUSTARD PIE.-Boil a quart of milk with half a dozen peach leaves, or the rind of a lemon. When they have flavored the milk, strain it, and set it where it will boil. Mix a table-spoonful of flour,, smoothly, with a couple of tablespoonfuls of milk, and stir it into the boiling milk. Let it boil a minute, stirring it constantly-take it from the fire, and when cool, put in three beaten eggs-sweeten it to the taste, turn it into deep pie plates, and bake the pies directly in a quick oven.

APPLE DUMPLINGS.-Pare and scoop out the core of six large baking apples, put part of a clove, and a little grated lemon peel, inside of each, and enclose them in pieces of puff paste; boil them in nets for the purpose, or bits of linen, for an hour. Before serving, cut off a small bit from the top of each, and put in a tea-spoonful of sugar, and a bit of fresh butter; replace the bit of paste, and strew over them pounded loaf sugar.

BATTER PUDDING.-Into a pint and a half of sifted flour stir gradually, so that it may not be lumpy, a quart of milk. Beat seven eggs, and put in, together with a couple of table-spoonfuls of melted butter, and a couple of tea-spoonfuls of salt. Grate in half of a nutmeg—add, if you want the pudding very rich, half a pound of raisins. They should not be put into a baked pudding till it has been cooking long enough to thicken, so that the raisins will not sink to the bottom of it. A pudding made in this manner is good either baked or boiled. It takes two hours to boil, and an hour and a quarter to bake it. When boiled, the bag should not be more than two-thirds full, as flour puddings smell very much. It should be put into boiling water, and kept boiling constantly. If the water boils away, so as to leave any part of the bag uncovered, more boiling water should be added. When the pudding has boiled eight or nine minutes,

the bag should be turned over, otherwise the pudding will be heavy. Flour puddings should be eaten as soon as cooked, as they fall directly. Serve them up with rich sauce.

A PLAIN RICE PUDDING.-Pick and wash a pint of rice, and boil it soft. Then drain off the water, and let the rice dry and get cold. Afterwards mix with it two ounces of butter, and four ounces of sugar, and stir it into a quart of rich milk. Beat four or five eggs very light, and add them gradually to the mixture. Stir in a little nutmeg or cinnamon, according to taste. Bake it an hour in a deep dish.

RICE MILK.-Pick and wash half a pint of rice, and boil it in a quart of water till it is quite soft. Then drain it, and mix it with a quart of rich milk. You may add half a pound of whole raisins. Set it over hot coals, and stir it frequently till it boils. When it boils hard, stir in alternately two beaten eggs, and four large table-spoonfuls of brown sugar. Let it continue boiling five minutes longer; then take it off, and send it to table hot. If you put in raisins you must let it boil till they are quite soft.

THE BEST MINCE-MEAT FOR PIES.-Take a large fresh tongue, rub it with a mixture, in equal proportions, of salt, brown sugar, and powdered cloves. Cover it, and let it lie two days, or at least twenty-four hours. Then boil it two hours, and when it is cold, skin it, and mince it very fine. Chop also three pounds of beef suet, six pounds of sultana raisins, and six pounds of the best pippin apples that have been previously pared and cored. Add three pounds of currants, picked, washed and dried; two large table-spoonfuls of powdered cinnamon; the juice and grated rinds of four large lemons; one pound of sweet almonds, one ounce of bitter almonds, blanched and pounded in a mortar with half a pint of rose water; also four powdered nutmegs; two dozen beaten cloves; and a dozen blades of mace powdered. Add a pound of powdered white sugar, and a pound of citron cut into slips. Mix all together, and moisten it with a quart of Madeira, and a pint of brandy. Put it up closely in a stone jar with brandy paper: and when you take any out, add some more sugar and brandy.

Bake this mince-meat in puff paste. You may reserve the citron to put in when you make the pies. Do not cut the slips too small, or the taste will be almost imperceptible.

ENGLISH PLUM PUDDING.-Soak three-quarters of a pound of crackers in two quarts of milk-they should be broken in small pieces. When they have soaked soft, put in a quarter of a pound of melted butter, the same weight of rolled sugar, half a pint of wheat flour, a wine glass of wine, and a grated nut

meg. Beat ten eggs to a froth, and stir them into the milk. Add half a pound of seeded raisins, the same weight of Zante currants, and a quarter of a pound of citron, cut in small strips. Bake or boil it a couple of hours.

BIRD'S NEST PUDDING.-If you wish to make what is called "bird's nest puddings," prepare your custard,-take eight or ten pleasant apples, pare them, dig out the core, but leave them whole, set them in a pudding dish, pour your custard over them, and bake them about thirty minutes.

ARROW ROOT PUDDING.-Take four tea-cupfuls of arrow root, and dissolve it in a pint of cold milk. Then boil another pint of milk with some broken cinnamon, and a few bitter almonds or peach-leaves. When done, strain it hot over the dissolved arrow root; stir it to a thick smooth batter, and set it away to get cold. Next, beat six eggs very light, and stir them into the batter, alternately with a quarter of a pound of powdered white sugar. Add a grated nutmeg, and some fresh lemon-peel grated. Put the mixture into a buttered dish, and bake it an hour. When cold, cut some slices of preserved quince or peach, and arrange them handsomely all over the top of the pudding; or ornament it with strawberries or raspberries preserved whole.

ORANGE PUDDING.-Grate the yellow part of the rind and squeeze the juice of two large smooth deep-colored oranges. Stir together to a cream, half a pound of butter, and half a pound of powdered white sugar, and add a wine-glass of mixed wine and brandy. Beat very light six eggs, and stir them gradually into the mixture. Put it into a buttered dish with a broad edge, round which lay a border of puff paste neatly notched. Bake it half an hour, and when cool grate white sugar over it.

You may add to the mixture a Naples biscuit or two finger biscuits, grated.

LEMON PUDDING.-May be made precisely in the same manner as the above; substituting lemons for oranges.

QUINCE PUDDING.-Take six large ripe quinces; pare them and cut out all the blemishes. Then scrape them to a pulp and mix the pulp with half a pint of cream, and half a pound of powdered sugar, stir them together very hard. Beat the yolks of seven eggs, (omitting all the whites except two,) and stir them gradually into the mixture, adding two wine glasses of rose water. Stir the whole well together, and bake it in a buttered dish three quarters of an hour. Grate sugar over it when cold.

SAGO PUDDING.Pick, wash, and dry half a pound of cur rants; and put in such spices as best suit the taste of those who are to eat it. Have ready six table-spoonfuls of sago, picked clean, and soaked for two hours in cold water. Boil the sago in a quart of milk till quite soft. Then stir alternately into the milk, a quarter of a pound of butter, and six ounces of powdered sugar, and set it away to cool. Beat eight eggs, and when they are quite light, stir them gradually into the milk, sago, &c. Add the spice, and lastly the currants; having dredged them well with flour to prevent their sinking. Stir the whole very hard, put it into a buttered dish, and bake it three quarters of an hour. It may be eaten cold.

TAPIOCA PUDDING.-To a quart of warm milk put eight table-spoonfuls of melted butter, four beaten eggs, and cinnamon or mace to the taste. Mix four table-spoonfuls of white powdered sugar and a wine glass of wine, and stir it into the rest of the ingredients. Turn the whole into a pudding dish that has a lining of pastry, and bake it immediately.

INDIAN PUDDING.-Cut up a quarter of a pound of butter in a pint of molasses, and warm them together till the butter is melted. Boil a quart of milk; and while scalding hot, pour it slowly over a pint of sifted Indian meal, and stir in the molasses and butter. Cover it and let it steep for an hour. Then take off the cover, and set the mixture to cool. When it is cold, beat six eggs, and stir them gradually into it; add a table-spoonful of mixed cinnamon and nutmeg; and the grated peel of a lemon. Stir the whole very hard; put it into a buttered dish, and bake it two hours. Serve it up hot, and eat it with wine sauce, or with butter and molasses.

A BAKED BREAD PUDDING.-Take a stale loaf; cut off all the crust, and grate or rub the crumb as fine as possible. Boil a quart of rich milk, and pour it hot over the bread; then stir in a quarter of a pound of butter, and the same quantity of sugar, a glass of wine and brandy mixed, or a glass of rose water. Or you may omit the liquor and substitute the grated peel of a large lemon. Add a table-spoonful of mixed cinnamon and nutmeg powdered. Stir the whole very well, cover it, and set it away for half an hour. Then let it cool. Beat seven or eight eggs very light, and stir them gradually into the mixture after it is cold. Then butter a deep dish, and bake the pudding an hour.

PLAIN FRITTERS.-Stir a quart of milk gradually into a quart of flour-put in a tea-spoonful of salt, and seven beaten eggs. Drop them by the large spoonful into hot lard, and fry them

till a very light brown color. They are the lightest fried in a great deal of fat, but less greasy if fried in just fat enough to keep them from sticking to the frying pan. Serve them up with liquid pudding sauce.

APPLE FRITTERS.-Take four or five tart, mellow apples, pare and cut them in slices, and soak them in sweetened lemon juice. Make a batter of a quart of milk, a quart of flour, eight eggs-grate in the rind of two lemons, and the juice and apples. Drop the batter by the spoonful into hot lard, taking care to have a slice of apple in each fritter.

CREAM FRITTERS.—Mix a pint and a half of wheat flour with a pint of milk-beat six eggs to a froth, and stir them into the flour-grate in half a nutmeg, then add a pint of cream, a couple of tea-spoonfuls of salt. Stir the whole just long enough to have the cream get well mixed in, then fry the mixture in small cakes.

APPLE CUSTARDS.-Take half a dozen tart mellow applespare and quarter them, and take out the cores. Put them in a pan, with half a tea-cup of water-set them on a few coals. When they begin to grow soft, turn them into a pudding dish, sprinkle sugar on them. Beat eight eggs with rolled brown sugar-mix them with three pints of milk, grate in half a nutmeg, and turn the whole over the apples. Bake the custard between twenty and thirty minutes.

PLAIN CUSTARD.-Take a quart of cream or new milk, a stick of cinnamon, four bay leaves, and some mace; boil them all together; then well beat up twelve eggs, sweeten them, and put them into a pan; bake or boil them, stirring them all one way, till they are of a proper thickness; boil your spice and leaves first, and when the milk is cold mix your eggs and boil it; you may leave out the spice, and only use the bay leaves, or in the room of that four or five bitter almonds.

CUSTARD PUDDING.-Mix a pint of cream with six eggs, well beaten, two spoonfuls of flour, half a nutmeg grated, and salt and sugar to your taste; butter a cloth, and pour in your batter; tie it up, put it into a saucepan of boiling water, and let it boil for an hour and a half. Serve with melted butter for

sauce.

PANCAKES.-Make a good batter in the usual way, with eggs, milk, and flour; pour this into a pan, so that it lays very thin; let your lard, or whatever else you fry them in, be quite hot. When one side is done, toss it up lightly to turn it. Serve with lemon and sugar.