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CUSTARD PUDDING-MACCARONI PUDDING.

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cap-paper to preserve it from dust, being first cold. When to be used it must boil a full hour.

Common Plum Pudding.-The same proportions of flour and suet, and half the quantity of fruit, with spice, lemon, a glass of wine or not, and one egg and milk, will make an excellent pudding if long boiled.

Custard Pudding.-Mix by degrees a pint of good milk with a large spoonful of flour, yolks of five eggs, some orange-flower water, and a little pounded cinnamon. Butter a basin that will exactly hold it, pour the batter in, and tie a floured cloth over. Put in boiling water over the fire, and turn it about a few minutes to prevent the egg going to one side. Half an hour will boil it. Put currant jelly on it, and serve with sweet sauce.

Maccaroni Pudding-Simmer an ounce or two of the pipe sort in a pint of milk, with a bit of lemon and cinnamon till tender; put it into a dish, with milk, two or three eggs, but only one white, sugar, nutmeg, a spoonful of peach-water, and half a glass of raisin-wine. Bake with a paste round the edge.

A layer of orange-marmalade, or raspberry-jam, in a maccaroni pudding, for change, is a great improvement; in which case omit the almond-water, or ratafia, which you would otherwise flavour it with.

Millet Pudding.-Wash three spoonfuls of the seed; put it into the dish with a crust round the edges; pour over it as much new milk as will nearly fill the dish, two ounces of butter warmed with it, sugar, shred lemon, and a little scrape of ginger and nutmeg. As you put it in the oven, stir in two eggs beaten, and a spoonful of shred suet.

Carrot Pudding.-Boil a large carrot tender; then bruise it in a marble mortar, and mix with it a spoonful of biscuit-powder, or three or four little sweet biscuits without seeds, four yolks and two whites of eggs, a pint of cream either raw or scalded, a little ratafia, a large spoonful of orange or rosewater, a quarter of a nutmeg, and two ounces of sugar. Bake it in a shallow dish lined with paste, and turn it out to serve, with a little sugar dusted

over.

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An excellent Apricot Pudding. Halve twelve large apricots, give them a scald till they are soft; meantime pour on the grated crumbs of a penny loaf, a pint of boiling cream; when half cold, four ounces of sugar, the yolks of four beaten eggs, and a glass of white wine. Pound the apricots in a mortar with some or all of the kernels; then mix the fruit and other ingredients together; put a paste round a dish, and bake the pudding half an hour.

Baked Gooseberry Pudding.Stew gooseberries in a jar over a hot hearth, or in a saucepan of water till they will pulp. Take a pint of the juice pressed through a coarse sieve, the yolks and whites of three eggs beaten and strained, and one ounce and a half of butter; sweeten it well, and put a crust round the dish. A few crumbs of rolls should be mixed with the above to give a little consistence, or four ounces of Naples biscuits.

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CHICKEN PIE-GREEN GOOSE PIE-DUCK PIE.

pepper and salt; put two spoonfuls of water before baking, and as much gravy when it comes from the oven.

Note.-Meat pies being fat, it is best to let out the gravy on one side, and put in again by a funnel, at the centre, and a little may be added.

Chicken Pie.-Cut up two young fowls; season with white pepper, salt, a little mace, and nutmeg, all in the finest powder; likewise a little Cayenne. Put the chicken, slices of ham, or fresh gammon of bacon, forcemeat balls, and hard eggs, by turns in layers. If it is to be baked in a dish, put a little water; but none if in a raised crust. By the time it returns from the oven, have ready a gravy of knuckle of veal, or a bit of the scrag with some shank-bones of mutton, seasoned with herbs, onion, mace, and white pepper. If it is to be eaten hot, you may add truffles, morels, mushrooms, &c., but not if to be eaten cold. If it is made in a dish, put as much gravy as will fill it; but, in a raised crust, the gravy must be nicely strained, and then put in cold as jelly. To make the jelly clear, you may give it a boil with the whites of two eggs, after taking away the meat, and then run it through a fine lawn sieve.

Rabbits, if young and in flesh, do as well: their legs should be cut short, and the breast bones must not go in, but will help to make the gravy.

Green Goose Pie.-Bone two young green geese, of a good size; but first take away every plug, and singe them nicely. Wash them clean; and season them high with salt, pepper, mace, and allspice. Put one inside the other; and press them as close as you can, drawing the legs inwards. Put a good deal of butter over them, and bake them either with or without crust; if the latter, a cover to the dish must fit close to keep in the steam. It will keep long.

Duck Pie.-Bone a full-grown young duck and a fowl; wash them and season with pepper and salt, and a small proportion of mace and allspice, in the finest powder. Put the fowl within the duck, and in the former a calf's tongue pickled red, boiled very tender and peeled. Press the whole close; the skins of the legs should be drawn inwards, that the body of the fowls may be quite smooth. If approved, the space between the sides of the crust may be filled with a fine forcemeat made according to the second receipt given for making forcemeat in page 100. Bake it in a slow oven, either in a raised crust, or pie-dish with a thick crust, ornamented.

The large pies in Staffordshire are made as above: but with a goose outwards, then a turkey, a duck next, then a fowl; and either tongue, small birds, or forcemeat in the middle.

Giblet Pie.-After very nicely cleaning goose or duck giblets, stew them with a small quantity of water, onion, black pepper, and a bunch of sweet herbs, till nearly done. Let them grow cold; and if not enough to fill the dish, lay a beef, veal, or two or three mutton steaks, at bottom. Put the liquor of the stew to bake with the above; and when the pie is baked pour into it a large teacupful of cream, Sliced potatoes added to it eat extremely well,

PARTRIDGE PIE-FRENCH PIE-VEGETABLE PIE.

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Pigeon Pie.-Rub the pigeons with pepper and salt, inside and out; in the latter put a little butter, and, if approved, some parsley chopped with the livers, and a little of the same seasoning. Lay a beef steak at the bottom of the dish, and the birds on it; between every two, a hard egg. Put a cup of water in the dish; and if you have any ham in the house, lay a bit on each pigeon; it is a great improvement to the flavour.

Observe, when ham is cut for gravy or pies, to take the under part rather than the prime.

Season the gizzards, and two joints of the wings, and put them in the centre of the pie; and over them, in a hole made in the crust, three feet nicely cleaned, to show what pie it is.

Partridge Pie in a Dish.-Pick and singe four partridges; cut off the legs at the knee; season with pepper, salt, chopped parsley, thyme, and mushrooms. Lay a veal steak, and a slice of ham at the bottom of the dish; put the partridges in, and half a pint of good broth. Put puff paste on the ledge of the dish, and cover with the same; brush it over with egg, and bake an hour.

Hare Pie, to Eat Cold.-Season the hare after it is cut up; and bake it, with eggs and forcemeat, in a raised crust or dish. When it is to be served, cut off the lid, and cover it with jellygravy, as in page 93.

A French Pie.-Lay a puff paste round on the ledge of the dish, and put in either veal in slices, rabbits, or chickens jointed, with forcemeat balls, sweetbreads cut in pieces, artichoke bottoms, and a few truffles.

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Vegetable Pie.-Scald and blanch some broad beans; carrots, turnips, artichoke bottoms, mushrooms, peas, onions, lettuce, parsley, celery, or any of them you have; make the whole into a nice stew, with some good veal gravy. Bake a crust over a dish, with a little lining round the edge, and a cup turned up to keep it from sinking. When baked, open the lid and pour in the stew.

Parsley Pie.-Lay a fowl, or a few bones of the scrag of veal, seasoned, into a dish; scald a colander-full of picked parsley in milk; season it; and add it to the fowl or meat, with a tea-cupful of any sort of good broth, or weak gravy. When it is baked, pour into it a quarter of a pint of cream scalded, with the size of a walnut of butter and a bit of flour. Shake it round, to mix with the gravy already in.

Lettuces, white mustard leaves, or spinach, may be added to the parsley, and scalded before put in.

Turnip Pie.-Season mutton chops with salt and pepper, reserving the end of the neck bones to lay over the turnips, which must be cut into smail dice, and put on the steaks.

Put two or three good spoonfuls of milk in. You may add sliced onions. Cover with a crust.

Potatoe Pie.-Skin some potatoes, and cut them into slices; season them; and also some mutton, beef, pork, or veal. Put layers of them and of the meat.

An Herb Pie.-Pick two handfuls of parsley from the stems,

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CHICKEN PIE-GREEN GOOSE PIE-DUCK PIE.

pepper and salt; put two spoonfuls of water before baking, and as much gravy when it comes from the oven.

Note.-Meat pies being fat, it is best to let out the gravy on one side, and put in again by a funnel, at the centre, and a little may be added.

Chicken Pie.-Cut up two young fowls; season with white pepper, salt, a little mace, and nutmeg, all in the finest powder; likewise a little Cayenne. Put the chicken, slices of ham, or fresh gammon of bacon, forcemeat balls, and hard eggs, by turns in layers. If it is to be baked in a dish, put a little water; but none if in a raised crust. By the time it returns from the oven, have ready a gravy of knuckle of veal, or a bit of the scrag with some shank-bones of mutton, seasoned with herbs, onion, mace, and white pepper. If it is to be eaten hot, you may add truffles, morels, mushrooms, &c., but not if to be eaten cold. If it is made in a dish, put as much gravy as will fill it; but, in a raised crust, the gravy must be nicely strained, and then put in cold as jelly. To make the jelly clear, you may give it a boil with the whites of two eggs, after taking away the meat, and then run it through a fine lawn sieve.

Rabbits, if young and in flesh, do as well; their legs should be cut short, and the breast bones must not go in, but will help to make the gravy.

Green Goose Pie.-Bone two young green geese, of a good size; but first take away every plug, and singe them nicely. Wash them clean; and season them high with salt, pepper, mace, and allspice. Put one inside the other; and press them as close as you can, drawing the legs inwards. Put a good deal of butter over them, and bake them either with or without crust; if the latter, a cover to the dish must fit close to keep in the steam. It will keep long.

Duck Pie.-Bone a full-grown young duck and a fowl; wash them and season with pepper and salt, and a small proportion of mace and allspice, in the finest powder. Put the fowl within the duck, and in the former a calf's tongue pickled red, boiled very tender and peeled. Press the whole close; the skins of the legs should be drawn inwards, that the body of the fowls may be quite smooth. If approved, the space between the sides of the crust may be filled with a fine forcemeat made according to second receipt given for making forcemeat in page 100.

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