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it has been on for a short time The soft corn is best relieved by cutting away the thick skin witn a pair of scissors, avoiding to wound the flesh; ther touching it with a drop of Friar's balsam, and wearing habitually a piece of cotton wool between the toes, changing the cotton daily. Caustic, as an application for the cure of corns, is a remedy which should be used with great caution, and would be better left altogether in the hands of the medical man.

OBSERVATIONS ON MAKING PUDDINGS, &c.

THE recipes which follow are from an experienced and capable housewife. They are amply worthy the attention of all who have any interest in the kitchen. It will be perceived that the prescriptions are all upon the cold water principle, as alcohol is in no instance recommended.

ON MAKING PUDDINGS.

The cloths used to tie over puddings, or to boil them in, should be nicely washed and dried in the sun, and kept in a dry place. When to be used, they should be dipped into boiling water, squeezed dry, and floured. In all cases the eggs must be thoroughly beaten. If bread pudding, the cloth should be tied loose, to give room for rising. If batter, tight over. The water should boil quick when the pudding is put in; and it should be moved about for a minute, that the ingredients should mix evenly. Batter puddings should be strained through a coarse sieve when all mixed. In others strain the eggs separately. The pans must always be buttered before the pudding is put in. And the milk or cream used should be boiled and cooled, before the eggs are put in. A pan of cold water must be ready, and the pudding dip ped in as soon as it comes out of the pot; then it will not adhere t the cloth.

Transparent Pudding.

8 eggs; 8 oz. of sugar; 8 oz. of butter; nutmeg.

Beat up the eggs, put them into a stewpan with the sugar and bu*. ter, nutmeg to taste, set it on a stove or fire of coals, stirring it constantly until it thickens, then pour it into a basin to cool. Set a rich paste round the edge of your dish, pour in your pudding, and bake it in a moderate oven. A most delicious and e.egant article.

A Cheshire Pudding.

1 lb. of raspberry jam; 4 oz. of butter; 1 cup of cream or butter milk; 1 1-2 lbs. flour; 1 tablespoonful of saleratus.

Rub the half of the butter into the flour, warm the milk, rub the sal eratus fine with the broad blade of a knife on the correr of a pasteboard, then scrape it in, and while it is in effervescence, mix with 'he flour and the rest of the butter, and a dust of more salt if necessary, then roll out to fourteen or fifteen inches long, ard eight or nine in

width; spread with the jam, and roll it up in the manner of collared ecl; have a floured cloth ready, and wrap it two or three times around and pin it; tie it tight at each end. Boil in plenty of water two hours. Serve with thickened sweet sauce, with some rose-water and nutmeg. and juice of a lemon.

Nice stewed peaches are fine in this dumpling, with cream, sweetened, and nutmeg for sauce. Almost any acid fruit is excellent in this way. The crust should be light, and it must be eat as soon as done.

Tapioca Pudding.

1 quart of milk; 5 eggs; Seasoning; 1 coffee-cup of tapioca. Steep the tapioca in the milk two hours, put it in cold, let it warm a little, beat up the eggs well with sufficient sugar, a little essence of lemon. Bake half an hour, eat with butter.

Quince Pudding.

Scald the quinces tender, pare them thin, scrape off the pulp, mix with sugar very sweet, and add a little ginger and cinnamon. То а pint of cream put three or four yolks of eggs, and stir it into the quinces till they are of a good thickness. Butter the dish, pour it in, and bake it.

Baked Potato Pudding.

12 oz. of boiled potato skinned and mashed; 1 oz. of suet; 1 oz of cheese grated fine; 1 gill of milk.

Mix the potatoes, suet, milk, cheese, and all together; if not of a proper consistence, add a little water. Bake it in an earthen pan."

Almond Pudding.

1 lb. of blanched almonds; 8 oz. of sugar; 1-2 glass of rose-water; 1 pint of cream; 6 eggs.

Put the rose-water to the almonds in a marble mortar, pound them fine; beat the sugar and eggs together well, the sugar being nicely sifted put all into a basin and stir them over a few coals, well together, until they are warm, then put it into a thin dish, put paste only around the edges (or sides of the dish) bake three-quarters of an hour.

Winter Pudding.

Take the crust of a baker's loaf of bread, and fill it with plums, boil it in milk and water.

Custard Pudding.

1 quart of milk; 6 spoonsful of flour; 6 eggs; 1 nutmeg, sugar and butter.

Boil the milk, and, whilst scalding, stir in the flour, set to cool halt an hour before it is wanted, beat up the eggs nicely, and put to the milk with sufficient salt; bake in a quick oven twenty minutes Rub nutmeg with nice sugar and butter for sauce.

Flour Pudding.

1 pint of milk, 6 spoonsful of flour; 6 eggs.

Boil the milk, stir in the flour whilst scalding, let it cool; have the water boiling. When sufficiently cool, beat the eggs well, and put them in with salt to taste boil hard one hour. Use the sauce above.

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Sago Pudding.

4 spoonsful of sago; 4 eggs; 1 1-2 pints of milk; sugar to taste; lemon peel, cinnamon, nutmegs.

Boil the milk and sago nicely, let it cool; beat the eggs up perfectly with some sugar; add the other ingredients; then mix all together, put a nice paste round the dish, pour in the pudding, and bake slowly.

Boiled Custard Pudding.

1 pint of new milk; orange-flower water; 2 spoonsful of flour cinnan.on, currant jelly; yolks of five eggs.

Mix the flour with the milk, by degrees; beat the yellows and other ingredients with a little salt together, and put with the milk. Butter a basin that will exactly hold it, pour the batter in, and tie a floured cloth over it. Put in a kettle of boiling water, and turn it about a few minutes to prevent the egg from settling on one side. Half an hour will boil it. Pour currant-jelly over, and serve with sweet sauce.

Rice Pudding.

1 quart of milk; 1 stick of cinnamon; 4 oz. of rice; 4 spoonsful of rose-water; 1-2 nutmeg; 8 eggs; salt.

Boil the rice and cinnamon with the milk; stir it often to keep from burning; cool; add the nutmeg and other ingredients, having beat the eggs well. Butter a pan or dish, or cover the dish with puff paste; pour the above composition in; bake one hour and a half. Serve with

butter and sugar.

An Apple Pudding Dumpling.

Put into a nice paste, quartered apples, tie up in a floured cloth, and boil two hours; serve with sweet sauce.

Pears, plums, peaches, &c., are fine done this way.

Indian Pudding.

3 pints of milk; 1-4 lb. of butter; 7 eggs; 7 spoonsful of Indian meal; 1-2 lb. of raisins; spice, salt, sugar to taste.

Scald the milk, and stir it in the meal whilst boiling; set it to cool; stone and put in the raisins, salt, and spice; then beat the eggs well, and if only milk-warm, put them in; stir all well together; bake an hour and a half, good heat.

A Superb Lemon Pudding.

1-2 lb. of sugar; 5 eggs; 1-2 lb. best butter; 1 glass of rose-water; 1 lemon; 1 glass orange-flower water.

Beat the rose-water and butter to a fre

repare the sugar and eggs

as for pound-cake; grate the yellow part of the lemon-rind in, but not a particle of white); have a nice puff paste ready in your dish, and, after incorporating the pudding well together, pour it into your paste. Bake in a moderate oven. Orange pudding is made in the same way using a pounded orange, instead of a lemon.

Boston Apple Pudding.

18 good apples; 1-4 lb. of butter; 4 yolks of eggs, mon, cloves; 1 lemon; sugar to taste; 1-2 nutmeg

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Peel, core, and cut the apples into a stew-pan that will just hold them, with a little water and the spices; rasp the peel of the lemon in ; stew over a slow fire till quite soft, then sweeten and pass through a sieve; beat the eggs and grated nutmeg together with the juice of a lemon, then mix all well, line the inside of your pie-dish with good uff-paste, put in your pudding, bake half an hour.

Newmarket Pudding.

1 pint of milk; 4 oz. of currants; 1 teaspoonful cinnamon; 1 lemon peel; 5 yolks, 3 whites of eggs, sweetened with sugar.

Boil the milk with the lemon peel and other spices, for five or ten minutes; then set to cool; spread butter upon nice bread, and cut very in; spread a layer in the dish, and strew over a layer of currants, and so on until the dish is nearly full; then lay the custard over, and bake it half an hour.

Vermicelli Pudding.

4 oz. of vermicelli; lemon peel, cinnamon; 5 yolks, 3 whites eggs; loaf sugar; salt to taste; 1 pint of milk.

Boil the milk with the lemon peel grated in, sweeten, and strain through a sieve, put in the vermicelli, boil ten minutes, cool, have the eggs well beaten; when sufficiently cooì, put them into the pudding, mix well together, and steam one hour and a quarter, or bake Lalí an hour.

Suet Pudding.

4 oz. suet; 2 eggs; 1-2 pint of milk; 1 spoon of ginger; 3 tablespoons of flour.

Mince the suet fine, and roll it thin, salt it, and mix well with the flour; beat the eggs well, and mix with milk and spices; flour a cloth that has been dipped into boiling water, tie it loose, put it into boiling water, boil hard an hour and a quarter. Serve with sweetened sauce, with the squeeze of a lemon in it.

Spring Pudding.

1 doz. sticks of rhubarb (or pie-plant); 1-2 lb. of 1 af sugar; 1 spoon of cinnamon; 1 lemon.

Wash and peel the rhubarb, cut short, throw it into the stew-pan with the grated rind of the lemnon, and cinnamon, and sugar; set it to cook, reduce it to a inarmalade, pass it through a hair sieve, have a pie dish with good puff-paste, and our the pudding in; bake hali au bou

Batter Pudding.

6 oz. flour; salt; 3 eggs; 1 pint of milk.

Have the milk boiled, and beat the eggs well; add milk until it is smooth, the thickness of cream;- mix all well together, then have a dish buttered that will just hold it. Bake three quarters of an hour; or it is nice to boil as before directed. Boil one and a half or two hours.

Bread Pudding.

4 eggs; one stick of cinnamon; 1 pint of milk; sugar, nutmeg; 1 pint crumbs of bread; salt to taste.

Boil the bread and milk with the cinnamon ten minutes, then cool, pass through a sieve; beat the eggs very well, and add to the batter, weeten, and salt, mix well together, bake half an hour; or, boil ono hour and a quarter.

Nottingham Pudding..

6 fine sour apples; sugar.

Prepare the batter as for the above batter pudding, peel the appies, and take out the core with a sharp-pointed penknife, but do not cut the apple open; fill the space with sugar, (where the core was taken from), after setting them in a pudding-dish; then pour the batter over them, bake in a moderate oven one hour.

SMALL DISHES FOR SUPPER OR TEA.

Poached Eggs.

eggs; six slices of bread; 1-4 lb. of butter.

Draw the butter nicely, have ready a nice kettle of boiling water, toast the bread of a light brown, wet with the drawn butter, and place in a covered dish; break the eggs one at a time into a teacup, and drop into the boiling water, (having thrown some salt in); two will cook at once. When cooked to suit, slip a skimmer under and place them upon toast; drop in more, and so on, until all are cooked pour the remainder of the butter over.

Custards.

Then

1 quart of cream, or new milk; nutmeg; 8 eggs; 1 oz. of sugar. Beat the eggs and sugar well together, grate in some nutmeg, add the cream by degrees, stirring it all the while; set your custard-cups in a dripping-pan, pour the custard into the cups, set the dripping-pan into the oven, then pour water around. Bake in a quick oven.

Orange Custards.

1 Seville orange; rose-water; 1-2 oz. of loaf sugar; 1 pint of cream; 4 eggs.

Squeeze the juice from a Seville orange, take half of the peel and boil very tender, beat it in a (marble) mortar until fine; put to it two spoons of rose-water, the juice of the orange, the sugar, and the yo'.

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