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Turkey Patties.

Mince some of the white part, and with grated lemon, nutmeg, salt, a very little white pepper, cream, and a very little bit of batter warmed, fill the patties.

Sweet Patties.

Chop the meat of a boiled calf's foot, of which you use the liquor for jelly, two apples, one ouuce of orange and lemon peel candied, and some fresh peel and juice; mix with them half a nutmeg grated, the yolk of an egg, a spoonful of brandy, and four ounces of currants washed and dried. Bake in small pattepans.

Patties resembling Mince Pies.

Chop the kidney and fat of cold veal, apple, orange, and lemon peel candied, and fresh currants, a little wine, two or three cloves, a little brandy, and a bit of sugar. Bake as before.

Oyster Patties.

Roll out puff paste a quarter of an inch thick, cut it into squares with a knife, sheet eight or ten pattepans, put upon each a bit of bread the size of half a walnut; roll out another layer of paste of the same thickness, cut it as above, wet the edge of the bottom paste, and put on the top, pare them round to the pan, and notch them about a dozen times with the back of the knife, rub them lightly with yolk of egg, bake them in a hot oven about a quarter of an hour: when done, take a thin slice off the top, then with a small knife or spoon take out the bread and the inside paste, leaving the outside quite entire; then parboil two dozen of large oysters, strain them from their liquor, wash, beard, and cut them into four, put them into a stew-pan with an ounce of butter rolled in flour, half a gill of good cream, a little grated lemon peel, the oyster liquor, free from sediment, reduced by boiling to one half, some Cayenne pepper, salt, and a tea-spoonful of lemon juice; stir it over a fire five minutes, and fill the patties.

Lobster Patties.

Prepare the patties as in the last receipt. Take a hen lobster already boiled; pick the meat from the tail and claws, and

chop it fine; put it into a stew-pan, with a little of the inside spawn pounded in a mortar till quite smooth, with an ounce of fresh butter, half a gill of cream, and half a gill of veal consomme, Cayenne pepper, and salt, a tea-spoonful of essence of anchovy, the same of lemon juice, and a table-spoonful of flour and water, and stew it five minutes..

PUDDINGS.

Observations on Puddings.

THE quality of the various articles employed in the composition of puddings varies so much, that two puddings, made exactly according to the same receipt, will be so different, one would hardly suppose they were made by the same person, and certainly not with precisely the same quantities of the (apparently) same ingredients. Flour fresh ground—pure new milk--fresh laid eggs—fresh butter—fresh suet, &c. will make a very different composition, than when kept till each article is half spoiled.

Plum puddings, when boiled, if hung up in a cool place in the cloth they are boiled in, will keep good some months: when wanted, take them out of the cloth, and put them into a clean cloth, and as soon as warmed through, they are ready.

In composing these receipts, the quantities of eggs, butter, &c. are considerably less than is ordered in other cookery books; but quite sufficient for the purpose of making the puddings light and wholesome, we have diminished the expense, without impoverishing the preparations, and the rational epicure will be as well pleased with them—as the rational economist.

Milk, in its genuine state, varies considerably in the quantity of cream it will throw up,—depending probably on the material with which the cow is fed. The cow that gives the most milk does not always produce the most cream. London cream, we are told, is sometimes adulterated with milk, thickened with potatoe starch, apd tinged with turmeric.

Eggs vary considerably in size in the following receipts, we mean the full-sired hen's egg; if you have only pullet's eggs, use two for one. Break eggs one by one into a basin, and not all into the bowl together, because then, if you meet with a bad One, that will spoil all the rest: strain them through a sieve to take out the treddles.

Eggs may be preserved for twelve months in a sweet and palatable state by boiling them for one minute, and when wanted for use let them be boiled in the usual manner. The white may be a little tougher than a new laid egg, but the yolk will show no difference. Snow and small beer have been recommended by spme economists as admirable substitutes for eggs: they will no more answer this purpose than as substitutes for sugar or brandy.

Butter varies much in quality. Salt butter may be washed from the salt, and then it will make very good pastry.

Lard varies extremely from the time it is kept. &c. When you purchase it, have the bladder cut, and ascertain that it be sweet and good.

Beef-suet is the best, then mutton and veal: when this is used in very hot weather, while you chop it, dredge it lightly with a little flour.

BeeJ-marrow is excellent for most of the purposes for which suet is employed.

Currants, previous to putting them into the pudding, should be plumped; this is done by pouring some boiling water upon them: wash them well, and then lay them on a sieve or cloth before the fire,—pick them clean from the stones; this not only makes them look better, but cleanses them free from all dirt.

Raisins, figs, dried cherries, oandied orange and lemon peel, citron, and preserves of all kinds,—fresh fruits, gooseberries, currants, plums, damsons, &c. are added to batter and suet puddings, or enclosed in the crust ordered for apple dumplings, and make all the various puddings called by those names.

Batter Pudding must be quite smooth and free from lamps; to insure this, first mix the flour with a little milk, add the remainder by degrees, and then the other ingredients. If it is a plain pudding, put it through a hair sieve; this will take out all lumps effectually. Batter paddings should be tied up tight:

if boiled in a mould, butter it first—if baked, also butter the pan.

Be sure the water boils before you put in the pudding. Set your stew-pan on a trivet over the fire, and keep it steadily boiling all the time: if set upon the fire, the pudding often burns.

Be scrupulously careful that your pudding cloth is perfectly sweet and clean: wash it without any soap, unless very greasy, then rinse it thoroughly in clean water after. Immediately before you use it dip it in boiling water, squeeze it dry, and dredge it with flour.

If your fire is very fierce, mind and stir the puddings every now and then to keep them from sticking to the bottom of the sauce-pan; if in a mould this care is not so much required, but keep plenty of water in the sauce-pan.

When puddings are boiled in a cloth, it should be just dipped in a basin of cold wSter, before you untie the pudding cloth, as that will prevent it from sticking; but when boiled in a mould, if it is well buttered, they will turn out without. Custard or bread puddings require to stand five minutes before they are turned out. They should always be boiled in a mould

or cups.

Keep your paste-board, rolling-pins, cutters, and tins, very clean: the least dust on the tins and cutters, or the least hard paste on the rolling-pin, will spoil the whole of your labour.

Paste for Boiled Puddings.

Pick and chop very fine half a pound of beef suet, add to it one pound and a quarter of flour and a little salt; mix it with half a pint of milk or water, and beat it well with the rollingpin to incorporate the suet with the flour.

Beef Steak Pudding.

Get rump steaks, not too thick, beat them with a chopper, cut them into pieces about half the size of your hand, and trim off all the skin, sinews, &c. have ready an onion peeled and chopped fine, likewise some potatoes peeled and cut into slices, a quarter of an inch thick; rub the inside of a basin or an oval plain mould with butter, sheet it with paste as directed in the foregoing receipt; season the steaks with pepper, salt, and a

little grated nutmeg; put in a layer of steak, then another of potatoes, and so on till it is full, occasionally throwing in part of the chopped onions; add to it half a gill of mushroom catsup, a table-spoonful of lemon pickle, and half a gill of water or veal broth; roll out a top, and close it well to prevent the water getting in; rinse a clean cloth in hot water, sprinkle a little flour over it, and tie up the pudding; have ready a large pot of water boiling, put it in, and boil it two hours and a half; take it up, remove the cloth, turn it downwards in a deep dish, and when wanted take away the basin or mould.

Baked Beef Steak Pudding.

Make a batter of milk, two eggs, and flour; or, which is much better, potatoes boiled and mashed through a colander; lay a little of it at the bottom of the dish; then put in the steaks prepared as above, and very well seasoned; pour the remainder of the batter over them," and bake it.

Steak or Kidney Pudding.

If kidney, split and soak it, and season that or the meat. Make a paste of suet, flour, and milk; roll it, and line a basin with some; put the kidney or steaks in, cover with paste, and pinch round the edge. Cover with a cloth, and boil a considerable time.

Mutton Pudding.

Season with salt, pepper, and a bit of onion; lay one layer of steaks at the bottom of the dish; and pour a batter of potatoes boiled and pressed through a colander, and mixed with milk and an egg, over them; then putting the rest of the steaks and batter, bake it.

Batter with flour, instead of potatoes, eats well, but requires more egg, and is not so good.

Or: cut slices off a leg that has been under-done, and put them into a basin lined with a fine suet crust. Season with pepper, salt, and finely shred onion or shalot.

Baked Beef or Mutton Potato Pudding.

This economical article is thus made—Boil a sufficient quantity of well-pared mealy potatoes till they are so thoroughly

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