THE PRACTICE OF COOKERY
CHAPTER XIII - Pudding, Pies, Tarts

PREPARATORY REMARKS.

Great nicety is to be observed in preparing every material used for boiled or baked Puddings.

The eggs require to be well beaten; for which purpose, if many are to be done, a whisk is used; if few, a three-pronged fork. The flour is dried and shifted. The currants are carefully cleaned, by putting them into a cullender, and pouring warm water over them; if very dirty, this is to be repeated two or three times, and after being dried in a dish before the fire, they are rubbed in a coarse cloth, all the stalks and stones picked out, and then a little flour dredged over them. Or, after being washed and dried, and the stone picked out, they may be put into a cullender, some flour dredged over them, and then rubbed, till all the stalks go through the cullender. The raisins are stoned with a small sharp-pointed knife; it is cleansed in a basin of water, which also receives the seed. The Pudding-cloth must be kept especially clean, or it will impart an unpleasant taste to anything that is boiled in it; and when taken off a pudding, it ought immediately to be laid into cold water, and afterwards well washed with soda or pearl-ashes in hot water. Just before being used for a rice, bread, or batter pudding, it should be dipped into hot water, wrung, shaken, and well dredged with flour; and for a plumb, suet pudding, or any sort of fruit pudding in paste, it must be buttered before being floured.

All Pudding in Paste are tied tightly, but other puddings loosely, in the cloth. When a pudding is to be boiled in a shape, a piece of buttered white paper is put upon the top of it before the floured cloth is tied on. The pan, dish, or shape, in which a pudding is to be either boiled or baked, must always be buttered before it is filled. It is an improvement to puddings in general to let them stand some time after being prepared either for boiling or baking. When a pudding is to be boiled, it must be put on in a covered pot, in plenty of boiling water, and never for a moment be allowed to be off the boil until ready to be served. As the water wastes, more, and always boiling, must be added. A Plum Pudding is the better for being mixed the day before it is to be boiled. It may be useful to observe, that this pudding will keep for months after it is dressed, if the cloth be allowed to remain upon it, and if, when cold, it be covered with a sheet of foolscap paper, and then hung up in a cool place. When about to be used, it must be put into a clean cloth, and again boiled for an hour; or it may be cut into slices, and broiled as wanted. If, in breaking eggs, a bad one should accidentally drop into the basin amongst the rest, the whole will be spoiled; and therefore they should be broken one by one into a tea-cup. When the whites only of eggs are required for jelly, or other things, the yolks, if not broken, will keep good for two or three days, if the basin they are in be covered.

A slab of marble, stone, or slate, is preferable to wood, for rolling out paste on. The rolling-pin, cutters, and every other implement used in these processes, must be kept particularly clean; they should always be washed immediately after being used, and then well dried. Before using butter for Paste, it is laid for some time into cold water, which is changed once or twice. When salt butter is used, it is well worked in two or three waters. If it should not be convenient to make the paste immediately before it is baked, it will not suffer from standing, if made early in the morning, and the air excluded from it, by putting first a tin cover over the pie or tartlets, and above that a folded tablecloth. To ascertain if the oven be of a proper heat, a little bit of paste may be baked in it, before any thing else be put in. Puff paste requires rather a brisk oven. If too hot, it binds the surface, and prevents the steam from rising; and if too slow, it becomes sodden and flat. Raised Crusts require a quick oven; Puffs and Tartlets, which are filled with preserved fruit, are sufficiently done when the paste is baked. When large Pies have been in the oven for a few minutes, a paper is put over them to prevent their being burned.

Cheese Cakes, Queen Cakes, Spunge Biscuits, and small Spunge Cakes, require a quick oven till they have risen; afterwards the heat should be more moderate. Plum, Seed Cakes, and all large kinds, must be well soaked, and therefore do not require a brisk oven. To preserve their colour, a sheet of white paper is put over them, and after they have risen and become firm, they are turned round. To ascertain if a large cake be sufficiently done, a broad-bladed knife is plunged into the centre of it, and if dry and clean when drawn out, the cake is baked; but if any thing adheres to the blade, it must instantly be returned to the oven, and the door closed. When the oven is too hot, it is better to lessen the fire than to open the door.

PUFF PASTE.

Weigh an equal quantity of flour and butter; rub rather more than the half of the flour into one-third of the butter, then add as much cold water as will make it into a stiff paste; work it until the butter be completely mixed with the flour; make it round, beat it with the rolling-pin, dust it, as also the rolling-pin, with flour, and roll it out towards the opposite side of the slab, or paste-board, making it of an equal thickness; then, with the point of a knife, put little bits of butter all over it; dust flour over and under it, fold in the sides and roll it up; dust it again with flour, beat it a little, and roll it out, always rubbing the rolling-pin with flour, and throwing some underneath the paste, to prevent its sticking to the board. If the butter is not all easily put in at the second time of rolling out the paste, the remainder may be put in at the third; it should be touched as little as possible with the hands.

ANOTHER PUFF PASTE.

Make nearly all the flour into a stiff paste with cold water; knead it well, and divide it into two; roll out each piece rather more than a quarter of an inch thick; take the butter out of the water, and with the hands put it out into a cake or flat piece; flour one piece of the paste, lay on it the butter, which is then floured and covered with the other piece of paste; flatten it a little with the rolling-pin, and then roll it out, dusting the paste and the pin with flour before and after rolling; fold in the sides, roll it up, and repeat the rolling out, folding up, and dusting with flour, till the butter is incorporated thoroughly with the paste.

Puff paste, if good, will rise into blisters in the course of rolling it out; it may be made with three quarters of a pound of butter to one of flour; the flour should be dried, and is the better for being sifted. When the paste is rolled out for the last time, and made a quarter of an inch thick, place upon it the dish to be covered; and having dipped the paste-cutter into flour, run it round by the rim; the cover being thus cut, lay it aside, and cut a border for the rim of the dish; wet it with water, and lay on the border, brush it over with a little water, and put on the cover; ornament it with the paste-cutter, notching it all round the edge; make a hole in the middle, take a small bit of paste, roll it out as thin as paper, dust it with flour, and fold it in four, pinch, or gather it round, wet it, and put it into the opening in the pie, which must also be wetted; cut it twice across, and with the knife turn out the folds to resemble leaves; this ornament is for meat pies – those of fruit have merely a small hole made in the centre.

PASTE FOR CHEESE CAKE.

Rub equal quantities of flour and butter together, with a little pounded and sifted loaf sugar; make it into a paste with warm milk, roll it out, and line the pans with it.

CRISP PASTE.

Rub a quarter of a pound of butter into a pound of flour; add two table-spoonfuls of pounded loaf sugar, and the well-beaten yolks of two or three eggs; work it well with a horn spoon, and roll it out very thin, touching it as little as possible with the hands; the moment before putting it into a quick oven, rub it over with the well-beaten white of an egg, and sift all over the tart finely pounded sugar.

This crust may be used for any fruit tarts.

SHORT PIE CRUST.

Rub into twelve ounces of dried and sifted flour, three ounces of pounded and sifted loaf sugar, and four ounces of fresh butter; add the beaten yolks of three, and the whites of two eggs; roll it out thin. With a feather put a little of the beaten white of an egg over the top of the pie, just before it is put into the oven.

RICH SHORT PASTE.

Weigh equal quantities of flour, of butter, and of pounded and sifted loaf sugar; rub the butter with the flour, then mix in the sugar, and rub it together till it will roll out; put it about half an inch thick over the tart, which may be of cherries, raspberries, or currants.

ANOTHER RICH SHORT PASTE.

Rub into three quarters of a pound of flour, a quarter of a pound of lard and a spoonful of grated sugar. Make it into a paste with milk, roll it out, and add a quarter of a pound of butter. For a fruit tart, it must be rolled out half an inch thick.

FINE PASTE.

Dry and sift a pound of flour; weigh half a pound of butter and two ounces of fresh hog’s lard; mix with the flour two well-beaten whites of eggs, and add as much water as will make it into a stiff paste; work it well, roll it out, and put over it the butter and hog’s lard; flour it, and fold in the sides, and roll it till the butter is well mixed with the paste.

PASTE FOR A COMMON DUMPLING.

Rub into a pound of flour, six ounces of butter; then work it into a paste with two well-beaten eggs and a little water. This paste may be baked, a large table-spoonful of pounded loaf sugar being added to it.

TART PASTED.

Rub into half a pound of flour, six ounces of butter and one table-spoonful of pounded loaf sugar; make it into a paste with hot water.

SWEET PASTE.

Rub into half a pound of flour, three ounces of butter and the same of pounded loaf sugar; add one beaten egg, and as much warm water as will make it into a paste; roll it thin for any kind of fruit tart; rub it over with the beaten white of an egg, and sift sugar over it.

RICH PASTE FOR TARTS AND CHEESE CAKES.

Pound and sift six ounces of loaf sugar, and add it by degrees to eight ounces of fresh butter beaten to a cream; beat four eggs till very light, and add them, together with a little grated lemon-peel, some cinnamon or nutmeg; stir in dried and sifted flour, to make it into a paste, but not very stiff.

PASTE FOR TARTS.

Mix one ounce of grated and sifted loaf sugar with one pound of flour; make it into a stiff paste with a gill of boiling cream; work well into it three ounces of butter, and roll it out very thin.

RICE PASTE.

Mix together half a pound of sifted ground rice and a quarter of a pound of fresh butter; work it into a paste with cold water, dredge flour over the paste-board and rolling-pin, roll out the paste, and put over it, in little bits, another quarter of a pound of butter; fold and roll it out three times, strewing each time a little flour over and under it, as also over the rolling-pin. Cover the tart, and glaze it before being baked.

This paste must be eaten the day it is baked.

ANOTHER RICE PASTE.

Boil, in a pint of water, half a pound of good rice; drain off the water, and pound the rice in a mortar, with a small bit of butter, and an egg beaten; then roll it out to cover any fruit tart.

POTATO PASTE.

Mash sixteen ounces of boiled potatoes, while they are warm; then rub them between the hands, together with twelve ounces of flour; when it is well mixed, and all looks like flour, add half a tea-spoonful of salt, and, with a little cold water, make it into a stiff paste; beat and roll it out three or four times, making it very thin the last time. Lay over it black currant jam, raspberries, or any sort of preserve; rub the edges in water, roll it up like a bolster pudding, and boil it in a buttered and floured cloth for three or four hours.

SUET PASTE.

Rub well with half a pound of fresh beef suet, chopped as finely as possible, three quarters of a pound of flour, and half a tea-spoonful of salt; make it into a stiff paste with cold water; work it well, beat it with the rolling-pin, and roll it out two or three times. This paste answers for any kind of boiled fruit pudding.

ANOTHER SUET PASTE.

Cut small three quarters of a pound of fresh beef suet; pound it very finely in a mortar with a little lukewarm milk, carefully picking out all the strings; make it up into a roll, and rub it into a pound and a half of flour; moisten it with milk, and roll it out three or four times.

PASTE FOR FAMILY PIES.

Rub into one pound and a half of flour, half a pound of butter; wet it with cold water sufficient to make it into a stiff paste; work it well, and roll it out two or three times.

BEEF DRIPPING PASTE.

Rub into one pound of flour, half a pound of clarified beef dripping, till it all look like flour; work it to a stiff paste with cold water, and roll it out two or three times. This paste answers very well for common pies, but must be used when hot and fresh baked.

RAISED CRUST.

Melt, in one pint of water, one pound of fresh lard; weigh four pounds of flour, put it into a basin, and when the water and lard is hot, with a horn spoon stir it by degrees amongst the flour. When well mixed, work it with the hands till it is a stiff paste, when it is fit for use.

ANOTHER RAISED CRUST.

Put into a sauce-pan one pint and a half of water, four pounds of flour, and four ounces and a half of butter; stir it till it is a thick paste; take it out, and add the yolks of three or four beaten eggs; work it well together; roll it out rather more than half an inch thick; cut out the top and bottom, and a long piece of a proper depth for the sides. Brush round the bottom with well-beaten whites of eggs; set on the sides, keeping the paste rather within the edge of the bottom; pinch it all round, to make the pieces adhere, then fill the pie, and brush round the upper sides of the crust and the outer edges of the cover with egg; lay on the cover, pinch it round neatly, and ornament it according to fancy with leaves, festoons, or chains of rings made of the paste.

FINE ICING FOR TARTS AND PUFFS.

Pound and sift four ounces of refined loaf sugar; beat up the white of an egg, and by degrees add to it the sugar, till it look white and is thick. When the tarts are baked, lay the icing over the top with a brush or feather, and then return them to the oven to harden, but take care that it do not become brown.

VOL-AU-VENT.

Roll out puff paste about half an inch thick; lay upon it a small oval flat dish, and cut out, with a paste cutter, two pieces the same size. Butter the dish, and lay upon it one piece of the paste; brush over the edge to the width of the rim of the dish with water, and lay upon it the second piece of paste, and with a tin cutter, the size of the inner part f the dish, cut the paste nearly through, or cut it round with a knife. Bake it of a light brown colour. Cut off the central part, and fill it with pulled chicken or turkey, minced veal, stewed oysters, or any sort of fricassee. Put on the top, and serve it on a napkin.

PHEASANT PIE.

Cut off the heads of a brace of pheasants, and bone them carefully; make a forcemeat of grated bread, pounded veal, and fat bacon, in equal quantities, and half the quantity of one of these of minced beef suet, also a little grated lean ham; season it with truffles, nutmeg, mace, pepper, and salt – a very little garlic is an improvement; bind it with the beaten yolks of eggs. Put a part of it inside of the pheasants, and fry them for a few minutes. Put them into a standing crust, or a deep dish, lined with slices of fat bacon and some forcemeat laid at the bottom; add a glass of brandy, some truffles, and more of the forcemeat; then lay slices of fat bacon over the whole. If in a dish, cover it with a coarse paste, and bake it for four or five hours. When the pie is to be used, take off the coarse paste, and put over the dish a rich puff paste, and when this is sufficiently baked, it may be served.

Chickens, partridges, or grouse, may be substituted for pheasants, and mushrooms for truffles.

PARTRIDGE PIE.

Truss half-a-dozen partridges in the same way in which chickens are done for boiling, and season them with pepper, salt, and mace. For a forcemeat, bake in an oven two pounds of lean veal, and half a pound of lean ham sliced, and seasoned with a shallot, parsley, and lemon thyme minced, white pepper, nutmeg, and salt, and with half a pound of butter put over it. When the meat is perfectly tender, drain it, pound it in a mortar, and then mix with it the liquor. To a part of this forcemeat, add grated bread and a little chopped fat bacon; put a bit of it, the size of a walnut, into each bird. Make a raised crust, and form it of an oblong shape; put into the bottom a layer of forcemeat an inch thick, and then slices of fat bacon; brush the edges of the top and sides with the beaten-up white of an egg, put on the top, and pinch it close. It will take three hours and a half to bake; and before serving, the outside should be brushed over with the white of an egg, and covered neatly with foolscap paper, cut into a fringe, round the top. This pie may be baked in a dish, and the forcemeat made of cold ham and roast veal pounded.

GOOSE PIE.

Prepare a very strong raised crust, and make the sides thick and stiff. Take the bones out of a goose, turkey, and fowl, cutting each down the back; season them highly with pepper, salt, mace, cloves, and nutmeg, all finely pounded and well mixed. Lay the goose upon a dish, with the breast skin next to the dish; lay in the turkey, put some slices of boiled ham and tongue, and then the fowl; cover it with little bits of ham or bacon. Put it all into the pie, made of an oval form, and the sides to stand an inch and a half above the meat; put on the top, and make a hole in the centre of it. Brush the outside of the pie all over with the beaten whites of eggs, and bind it round with three folds of buttered paper; paste the top over in the same way, and when it comes out of the oven, take off the paper, and pour in at the top, through a funnel, a pound and a half of melted butter.

SWEETBREAD AND PALATE PIE.

Scald the sweetbreads, and when quite cold, fry them a nice brown; boil the palates tender, skin, and cut them into square pieces. Brown a pit of butter with flour, and a pint of good gravy seasoned highly with spice and salt; put in the sweetbreads and palates, and let them stew till nearly ready for eating. Lay them into the pie-dish, and break down in the sauce the yolks of two hard-boiled eggs, and add it. This pie is better to be prepared the day before it is required. Cover it with a rich puff paste, and when the paste is sufficiently baked, the pie may be served.

ANOTHER SWEETBREAD PIE.

Parboil five or six sweetbreads; cut them into two or three pieces, stew them ten or fifteen minutes in a little white stock, with some chopped shallot, a bit of butter rolled in flour, some salt, with white pepper, and a good many mushrooms. Put them into a pie-dish, with some asparagus tops, forcemeat balls, and hard-boiled yolks of eggs, and slices of fat bacon on the top; cover it, and bake it till the paste be done enough; or it may be put into a vol-au-vent, and served upon a napkin; or baked in a pate.

FRENCH PIE.

Mince some cold roast veal together with a little ham; season it highly with pepper, salt, mace, and lemon-peel; add a large table-spoonful of mushroom catsup, and a quarter of a hundred of oysters, with their liquor, and three or four table-spoonfuls of rich gravy. Line a dish with puff paste, put in the ingredients, cover the pie, and let it remain in the oven only long enough to bake the paste.

BEEF STEAK PIE.

Cut the steaks off a rump, or any nice piece of beef, fat and lean together, about half an inch thick; beat them a little with a rolling-pin; put over them some pepper, salt, and parboiled onion minced, or grated bread seasoned with pepper, salt, and pickled cucumber minced; roll them up and pack them neatly into the dish, or lay the beef in slices; add some spoonfuls of gravy, and a tea-spoonful of vinegar. Cover the pie with a puff paste, and bake it for an hour.

It is a common but mistaken opinion, that it is necessary to put stock or water into meat pies. Beef, mutton, veal, and pork, if not previously dressed, will be found to yield a sufficiency of gravy, and the pie will be better without any additional liquid.

VEAL PIE.

Cut a neck of veal into neat steaks; season them well with white pepper, salt, mace, and grated nutmeg mixed; pack them closely into a dish, and put in half a pint of white stock; five hard-boiled yolks of eggs may be added; put puff paste on the edge of the dish, and cover with the same. Lambs’ tails may be made into a pie, with lamb chops seasoned in the same manner as the above.

ANOTHER VEAL PIE.

Cut into steaks a loin or breast of veal; season them highly with white pepper, salt, grated nutmeg, mace, and a little lemon-peel mixed; lay them into the bottom of a dish, and then a few slices of sweetbreads seasoned with the spices; add some oysters, forcemeat balls, and the yolks of hard-boiled eggs, half a pint of white stock, a glass of white wine, and a table-spoonful of lemon pickle; put puff paste on the edge of the dish, and cover with the same; bake it for one hour.

ANOTHER VEAL PIE.

Chop, but not very small the meat of a cold loin of veal; season it with minced parsley, white pepper, salt, grated lemon-peel, and nutmeg; add rather more than half a pint of stock made with the bones, thickened with a bit of butter rolled in flour, and seasoned with a tea-spoonful of lemon pickle, and a table-spoonful of white wine; make a paste of the fat of the loin, and an equal quantity of flour; rub it together, and mix with it a little cold water, roll it out two or three times, line the sides of the dish, put in the meat, and cover it.

SOLID VEAL PIE.

Stew in veal stock, till it be perfectly tender and like a jelly, a piece of a knuckle of veal, with the gristles adhering to it; let it cool, and then pull the meat and gristles into small bits; butter a pie-dish or shape, and lay at regular distances the yolks of some hard-boiled eggs, and some of the white parts cut into rings or strips; then put over them some bits of the meat and gristle, and strew over it some white pepper, salt, and grated nutmeg mixed; add a little of the gravy, and then more eggs, with small bits of beet-root, green pickles, and the red part of a carrot cut to fancy; add more meat-seasoning, and all the gravy; when the shape is full, put it into an oven for twenty minutes, and when quite cold, turn it out. If rightly done, it will have a glazed appearance, and the variety of colours looks well by candle-light.

MUTTON PIE.

Cut into neat steaks a loin or the best end of a neck of mutton; pare off the skin and fat, season them highly with pepper and salt mixed, an a little finely-minced onion. If the loin, divide the kidney in two, season it with pepper and salt, lay the steaks into a dish, and add a little stock made with the trimmings, three table-spoonfuls of port wine, and one of mushroom catsup; cover the dish with puff paste.

PORK PIES.

With a raised crust, make round shapes about the size of a small plate, and nearly three inches high; pare off the rind and part of the fat, and cut into neat short steaks a loin or neck of pork; beat them with a rolling-pin, season them highly with pepper and salt, pack them closely into the shapes, wet the edges, put on the top, and pinch it all round; make a small hole in the middle of the crust, and if to be eaten hot, pour in, before serving, some white gravy, with a little white wine, and a tea-spoonful of vinegar in it. They will keep good in cold weather for a fortnight or three weeks, and may be served for breakfast or luncheon.

VENISON PASTY.

Cut a neck or breast into small steaks; rub them over with a seasoning of sweet herbs, grated nutmeg, pepper, and salt; fry them slightly in butter; line the sides and edges of a dish with puff paste, lay in the steaks, and add half a pint of rich gravy made with the trimmings of the venison; add a glass of port wine, and the juice of half a lemon, or a tea-spoonful of vinegar; cover the dish with puff paste, and bake it nearly two hours. Some more gravy may be poured into the pie before serving it.

ANOTHER VENISON PASTY.                    

Cut into small pieces the meat of a breast or shoulder, fat and lean; season them highly with pepper, salt, and a little beaten mace; place them in a dish, and put some thin slices of butter over the top; wet the edges, and cover the dish with a paste half an inch thick, made of flour and water, and a small quantity of dripping; bake it for two hours; when cold, take off the crust, and cover the dish with a rich puff paste, and bake it nearly an hour. It will keep for some time if the coarse paste be not removed. In this manner most meat pies may be made when required to be kept.

SHEEP’S HEAD PIE.

Scald and clean nicely a sheep’s head and feet; parboil them, and when cold, cut off all the meat in square bits; season with pepper, salt, and a little finely-minced onion. Pack the meat closely into a pudding dish or shape, adding some bits of butter; and fill up the dish with some rich highly-seasoned gravy, or with some of the liquor that the head and feet were boiled in. Cover the dish with a coarse paste, and bake the pie for one hour. When cold, and to be served, the paste is taken off, and the pie is cut into slices like potted meat, and garnished with curled parsley.

MOORFOWL PIE.

Pick clean, and wash very nicely, five or six moorfowl; truss them as chickens are done for boiling; season them highly with two or three pounded cloves, some salt, black and Jamaica pepper, all mixed; put into each bird a bit of butter rolled in the spices, lay them closely into a dish, and add half a pint of rich brown stock, and a wine glass of port wine; cover the dish with puff paste, and bake it one hour.

HARE PIE.

Cut the hare into small joints; divide the back into five or six pieces, wash it extremely well, and let it lie some time in cold water; dry, and season it highly with two pounded cloves, some black and Jamaica pepper; lay it in a dish with half a pint of brown stock, and two wine glasses of port wine; cover the dish with puff paste. For a family dinner, and when it is to be eaten hot, the paste may be made of lard or dripping.

GIBLET PIE.

Scald two or three set of goose-giblets, pick and singe them; take the outer skin off the feet, which, with the pinions, cut into two, the neck into three, the gizzard into four, and the liver and heart into two bits; wash them all clean, put them in a sauce-pan, cover them with water, add two onions, a little salt, and a tea-spoonful of whole black pepper; stew them till the gizzards be tender; take them out, and put them into the pie-dish, season  them with more pepper and salt, strain the liquor, and add half a pint of it with a glass of port wine; when cold, put puff paste round the edge of the dish, and cover it with the same. A beef-steak, well-seasoned, may be laid in the bottom of the dish.

ANOTHER GIBLET PIE.

Stew the giblets in a little water, with an onion stuck with two or three cloves, a bunch of sweet herbs, some salt, and whole black pepper; cut a fowl into joints, skin and wash it, season it with white pepper, salt, and half an onion finely minced. Take out the onion, herbs, and whole pepper; put the fowl, giblets, and gravy, into a dish, add a glass of white wine, and two table-spoonfuls of mushroom catsup; cover the dish with puff paste, and bake it for an hour.

CHICKEN PIE.

Pick clean, and singe the chickens; if they are very young keep them whole, and truss them as for boiling; if large, cut them into joints, and take off the skin, wash and dry them well, season them with salt, white pepper, grated nutmeg and mace mixed, and if whole, put into them a bit of butter rolled in flour, and a little of the mixed spices; lay them into a dish with the livers, gizzards, and hearts well seasoned, add half a pint of white stock, a glass of white wine, a table-spoonful of lemon pickle, or some pickled mushrooms, and the yolks of five hard-boiled eggs; cover with a puff paste, and bake it for an hour. Slices of cold ham and forcemeat balls may be added to this pie.

Or. Wash in cold water two or three ounces of macaroni; break it into small bits, simmer it for nearly half an hour in milk and water, drain, and put it with the chickens into the dish, and also three quarters of an ounce of butter. Omit the lemon pickle, or pickled mushrooms, when macaroni is added.

PIGEON PIE.

Draw, pick, singe, and wash six or eight newly-killed pigeons; cut off the pinions, necks, and feet, truss them, put into each bird a bit of butter mixed with flour, and rolled in pepper, salt, and grated nutmeg mixed; rub the pigeons and giblets over with seasoning, as also one or two slices of tender beef, which put into the bottom of the dish, and add the pigeons and giblets; stew over a good deal of the seasoning, and put in half a pint of rich brown stock, with a little port wine, and the yolks of five hard-boiled eggs; cover the dish with puff paste; stick into the paste four of the feet round the ornament of paste in the centre of the dish.

ITALIAN PIE.

Mix together some chopped thyme, parsley, and one or two sage leaves, some salt, white and cayenne pepper; lay into the bottom of a dish some thin slices of lean veal, sprinkle them with the seasoning, and add slices of ham, and a few forcemeat balls; put a layer of seasoned veal, and of ham and forcemeat balls, till the dish is full, and then add the yolks of five hard-boiled eggs, and some good white stock; cover the dish with a puff paste, and bake it for an hour. Before serving, pour in, through a funnel, at the centre of the crust, a tea-cupful of rich cream.

ROOK PIE.

Draw and skin six or eight rooks; let them lie in cold water one or two hours, cut out the back bones, wash the birds, season them highly with pepper and salt, and pack them closely into a pie-dish; add half a pint of gravy or water, and lay over them half a pound of fresh butter; cover the dish with a flour-and-water paste, and bake them for two hours. The following day, take off the coarse, and cover with puff paste, and bake it till it be sufficiently done.

FIFE PIE.

Skin a rabbit, cut it into bits, and let it lie for an hour in cold water; cut into small thin slices a pound of fat pickled pork; season the meat well with pepper, a little grated nutmeg, and salt. Make forcemeat balls with the liver minced, some grated bread, and chopped fat bacon; season with mince parsley, lemon thyme, grated nutmeg, pepper, and salt; bind with an egg, pack the meat and balls closely into a dish, and add a tea-cupful of good gravy, and three table-spoonfuls of white wine, cover it with a puff paste, and bake it for an hour.

HAM PIE.

Half boil a ham, skin it, and take out the bone; fill the space with a rich forcemeat, and season the ham with pepper, mace, cinnamon, and cloves, pounded and well mixed; put it into a raised crust made of an oval shape, and lay over it a few bay leaves, and some slices of bacon; close, and bake it four or five hours.

DEVIZES PIE.

Cut into very thin slices, after being dressed, cold calf’s head, with some of the brains, pickled tongue, sweetbreads, lamb, veal, a few slices of bacon, and hard-boiled eggs; put them in layers into a pie-dish, with plenty of seasoning between each, of cayenne, white pepper, allspice, and salt; fill up the dish with rich gravy; cover it with a flour-and-water paste; bake it in a slow oven, and when perfectly cold, take off the crust, and turn the pie out upon a dish; garnish it with parsley and pickled eggs cut into slices.

VEGETABLE PIE.

Of a variety of vegetables, such as carrots, turnips, potatoes, artichoke bottoms, cauliflower, French beans, peas, and small button onions, equal quantities of each; half boil them in good broth for a short time, put them into a pie-dish, cover it with puff paste, and bake it in a slow oven; make a gravy of a bit of veal, a slice of ham, pepper, salt, a bay leaf, mushrooms, shallots, parsley, and an onion; when it has boiled thick, strain the liquor, and mix in three or four table-spoonfuls of cream, and pour it into the pie before being served, The cream may be omitted.

TRIPE PIE.

Lay into the bottom of a dish some thinly-sliced cold or raw ham, then put in a layer of tripe with the jelly adhering to it, season with pepper and salt, and add a bit of butter; fill the dish in this manner, and put in a few table-spoonfuls of brown stock; cover the dish with puff paste. A beef-steak may be substituted for the ham, laid into the bottom, and the dish filled up with tripe.

A PIE OF COLD BEEF VEAL OR MUTTON.

Pound in a mortar some boiled potatoes; boil a cupful of milk, and while hot, mix it with potatoes, and beat them till they become like a light paste; roll it out, cut it, with a flat dish, the size of the pie-dish, so as it may be laid from off it upon the pie; cut the meat into slices, season it with pepper and salt, put half a pint of gravy, wet the edges of the dish, and put over it the paste, and bake it till the paste be sufficiently done.

LEICESTERSHIRE MEDLEY PIE.

Cut some apples into quarters, take out the core, but do not peel them; cut thick slices of cold fat bacon, and any sort of cold roasted meat, season them with pounded ginger, pepper, and salt; put into the dish a layer of each, and pour over the top a large cupful of ale; cover the dish with a paste made with dripping or lard.

SEA PIE.

Skin and cut a large fowl into joints; wash and lay it into cold water for an hour; cut some salt beef into thin slices, and if it is very salt, soak it a short time in water; make a paste of flour and butter in the proportion of half a pound of butter to one of flour; cut it out into round pieces according to the size of the bottom of the pot in which the pie is to be stewed; rub the bottom of a round iron pot with butter, and lay in a layer of the beef, seasoned with pepper, and finely-minced onion; then put a layer of the paste, and then the fowl, highly seasoned with pepper, onion, and a little salt; add another layer of paste, and pour in three pints of cold water; cover the pot closely, and let it stew gently for nearly four hours, taking care if does not burn, which, if neglected, it is apt to do. It is served in a pudding dish, and answers well for a family dinner.

BEEF-STEAK PUDDING.

Make a past with suet or butter; roll it out large enough to line a quart basin; cut thin slices of tender beef, free from skin and sinews, beat them with a rolling-pin, season them with pepper, salt, and a very little finely-minced onion; roll up each steak; rub the basin with butter, lay in the paste, and put in the steaks, wet the edges of the paste, and fold it over closely; dip into hot water a pudding-cloth, wring, shake, and dust it with flour, tie it over the rim of the basin, put it on in boiling water, and boil it for three hours.

RABBIT PUDDING.

Wash a rabbit in several water; cut off the head, and cut the rest into small pieces; make a nice suet paste, allowing a quarter of a pound of fresh beef or veal suet, finely minced to one pound of flour; season the rabbit with pepper, salt, and a little mushroom powder, put it all except the head into the paste, with a little flour and water; boil it in a cloth for two hours and a half; serve it with gravy in a sauce-tureen. One or two thin slices of pickled pork may be added.

A young hare may be made into a pudding in the same manner; and if an old one is used, cut off the bits of meat from the back and legs for the pudding, and make the rest into soup.

LOBSTER PIE.

Take out, as whole as possible, the meat from the tail and claws of two or three boiled lobsters; cut them into slices, and season them with nutmeg, pepper, and salt. Make a forcemeat of the soft part of the bodies, together with grated bread, some parsley, and one anchovy minced, grated lemon-peel, mace, salt, and pepper, the yolks of two hard-boiled eggs bruised, and a bit of butter; mix it all together with the well-beaten yolk of an egg, and make it up into small balls. Put the lobster into the pie-dish, and cover it with the forcemeat balls and hard-boiled yolks of eggs, and more than half a pint of rich white stock, a glass of white wine, and a table-spoonful of lemon juice or vinegar. Cover it with puff paste, and bake it only till the paste be done.

ANOTHER LOBSTER PIE.

Boil the lobster, and cut the meat of the tail into four bits; take out the meat from the claws and bodies, pound it in a mortar, add the soft part of one lobster, and season with pepper, salt, and nutmeg; add three table-spoonfuls of vinegar; melt half a pound of butter, and mix it with the pounded meat and the crumb of a slice of bread grated. Put puff paste round the edge and side of the dish; put in the tail of the lobster, then a layer of oysters with their liquor, and next the pounded meat; cover it with a puff paste, and bake it till the paste be done.

Before serving, pour in some rich gravy, made of a little weak stock in which the lobster shells have been boiled, with an onion, pepper, and salt, and which has been strained and thickened with a bit of butter rolled in flour.

HADDOCK PIE.

Clean, skin, and wash the haddocks; take off the heads and tails, and cut the fish into two or three pieces; season them lightly with finely-minced onion, parsley, some salt and pepper; make forcemeat balls, with rather more than half a pint of white stock, and a glass of white wine; put puff paste round the edge of the dish, and cover it with the same.

EEL PIE.

Clean, skin, and wash them; take off the heads and tails, and cut the eels into pieces of two or three inches; season them highly with pepper, salt, and grated nutmeg. Put them into a dish, and add a quarter of a pint of white stock, or water, a glass of white wine, and a large table-spoonful of lemon pickle; put puff paste round the edge of the dish, and cover with the same.

SHRIMP PIE.

Boil in salt and water three pints of shrimps or prawns; pick, and season them with a table-spoonful of essence of anchovies, one of lemon pickle, some pounded pepper and mace, and a little salt. Lay some bits of butter into the bottom of the dish; put in the shrimps, with a tea-cupful of rich gravy, and a glass of white wine; cover it with a puff paste, and bake it till the paste be done enough.

OYSTER PIE.

Beard a quart of fine oysters, strain the liquor, and add them to it. Cut into thin slices the kidney fat of a loin of veal; season them with white pepper, salt, mace, and grated lemon-peel; lay them into the bottom of a pie-dish; put in the oysters and liquor, with a little more seasoning; put over them the marrow of two bones. Lay a border of puff paste round the edge of the dish; cover it with paste, and bake it nearly three quarters of an hour.

LOBSTER PATTIES.

Pick the meat and red berries out of a lobster, mince them finely; add grated bread, chopped parsley, and butter; season with grated nutmeg, white pepper, and salt; add a little white stock, cream, and a table-spoonful of white wine, patty-pans with puff paste; put into each a bit of crumb of bread about an inch square, wet the edge of the paste, and cover it with another bit; with the paste-cutter, mark it all round the rim, and pare off the paste round the edge of the patty-pan. When baked, take off the top, and with a knife take out the bread and a little of the inside paste, put in the prepared lobster, lay on the top paste, and serve them in a napkin.

Another way to prepare the paste. Roll it out nearly half an inch thick, and cut it into rounds with a tin cutter, and, with one two sizes less, mark it in the middle about half through. When they are baked, carefully cut out the inner top of the paste, and scoop out the inside, so as to make room for the mince, which put in, and place on the top.

VEAL PATTIES.

Mince some under-done veal with a little parsley, one or two sage leaves, a very little onion; season with grated lemon-peel, nutmeg, pepper, and salt; add some grated lean ham or tongue, moisten it with some good gravy, heat it up, and put it into patties.  

PATTIES IN FRIED BREAD.

Cut the crumb of a loaf of bread into squares or round pieces nearly three inches high, and cut bits the same width for tops; mark them neatly with a knife; fry the bread of a light brown colour in clarified beef dripping or fine lard. Scoop out the inside crumb, taking care not to go too near to the bottom; fill them with minced meat, prepared as for patties, with stewed oysters, or with sausage meat; put on the tops, and serve them upon a napkin.

VOL-AU-VENT.

Cut some cold turkey or veal into small thin slices; season it with dried lemon-peel grated, white pepper, pounded mace, and salt; add one anchovy, some garlic and onion pounded, also a little good gravy, a table-spoonful of lemon pickle, one of white wine, and half an ounce of butter rolled in flour; then make it quite hot, but do not allow it to boil, and serve it in the prepared vol-au-vent. The gravy may be made with the bones, or a little cream, and the beaten yolk of an egg may be substituted for the cream.

ANOTHER WAY TO MAKE VOL-AU-VENT.

In opening the oyster, separate them from the liquor, which must be strained; take off the beards, and add to them the liquor, together with some white stock, a bit of butter rolled in flour, two or three blades of mace, a bit of lemon-peel, white pepper, and salt; simmer them for fifteen or twenty minutes, and a little before putting them into the vol-au-vent, pick out the mace and lemon-peel, add a table-spoonful of white wine and three of good cream, and make it quite hot. To make oyster patties: when they are bearded, cut them into three or four bits, and prepare them in the same manner.

RISSOLES.

Cut puff paste with a round tin cutter, about three inches wide; have ready some cold fowl or veal, very finely minced, and seasoned with a little pounded garlic, grated lemon-peel, and moistened with a little good gravy. Put some of the mince upon one bit of the paste, wet the edges, and lay over it another bit; press it gently round the rim; brush them all over with a well-beaten egg, and strew over them sifted bread crumbs; fry them of a light brown in boiling clarified beef dripping, and lay them upon the back of a sieve before the fire to drain. Serve them in a napkin. The paste may be cut of the size of a large breakfast plate, then the mince put into the middle of it, and edges wet all round, and gathered up into the form of a pear, brushed over with egg, and strewed over with bread crumbs. Serve in a dish garnished with fried parsley.

PANCAKE RISSOLES.

Mince finely some cold veal; season it with grated lemon-peel, nutmeg, white pepper, salt, and a little lemon pickle; warm it up with some good gravy, and a small bit of butter rolled in flour. Have ready a batter as for pancakes, seasoned with a little salt and grated nutmeg. Fry a thin pancake, turn it, and put into the middle two table-spoonfuls of the minced veal; fold it in at each side and at the ends in an oblong form, and fry them of a light brown colour; lay them  upon the back of a sieve to drain before the fire. Four or six will make a dish.

They are served as a corner or top dish.

MINCE PIES.

Weigh equal quantities of fresh lemons, cleaned currants, stoned raisins, fresh beef suet minced, and good brown sugar. Cut the lemons in half, squeeze and strain the juice; put the skins into a sauce-pan of cold water, cover it closely, pound them in a mortar. Grate a small nutmeg, and cut very small a little citron; mix all the ingredients thoroughly, adding the lemon-juice last, and mixing it in well; then pack it into small jars; upon the top put a bit of white paper dipped into spirits, and tie the jars over with paper.

This will keep good for a twelvemonth, and when it is to be made into pies, dust the pans with flour, line them with puff paste, and put in the mince meat; wet the edges of the paste, lay on the top, and cut it even round the edge; mark it all round neatly with a paste cutter, and pare off the loose paste with scissors. The mince meat may be baked in a large patty-pan lined with puff paste.

ANOTHER WAY TO MAKE MINCE PIES.

Carefully stone and cut, but not too small, one pound and a half of bloom raisins; cut small half a pound of orange-peel, mince finely half-a-dozen of middling-sized good apples, a quarter of a pound of sweet almonds, pounded to a paste with a little white wine, half a nutmeg grated, a quarter of an ounce of Jamaica pepper, one head of clove, and a little cinnamon pounded; one pound and a half of fresh beef suet, minced finely, one pound of good brown sugar; mix all these ingredients extremely well, and add half a pint of white wine, and one glass of brandy. Pack it closely into small stone jars, and tie paper over them. When it is to be used, add a little more wine.

ANOTHER WAY TO MAKE MINCE PIES.

Cut the root off a neat’s tongue; rub the tongue well with salt, let it lie four days, wash it perfectly clean, and boil it till it becomes tender; skin, and when cold, chop it very finely. Mince as small as possible tow pounds of fresh beef suet from the sirloin; stone and cut small two pounds of bloom raisins; clean nicely two pounds of currants, pound and sift half an ounce of mace and a quarter of an ounce of cloves; grate a large nutmeg: mix all these ingredients thoroughly, together with one pound and a half of good brown sugar. Pack it in jars.

When it is to be used, allow, for the quantity sufficient to make twelve small mince pies, five finely-minced apples, the grated rind and juice of a large lemon, and a wine glass and a half of brandy; put into each a few bits of citron and preserved orange-peel.

Three or four whole green lemons, preserved in good brown sugar, and cut into thin slices, may be added to the mince meat.

ANOTHER WAY TO MAKE MINCE PIES.

Two pound of fresh set minced finely, two of well-cleaned currants, two of good apples minced, one pound of loaf sugar pounded, the peel of two lemons grated, and their juice; of mace, cinnamon, and cloves pounded, finely sifted, and dried before the fire, a quarter and half a quarter of an ounce each; half a nutmeg grated, a quarter of a pint of brandy, and the same of sweet wine. The materials must all be prepared, weighed, and then well mixed together, and packed in small jars.

BRANDY MINCED PIES.

Clean a pound of currants; mince a pound of nonpareil apples, and one of fresh beef suet; pound a pound of loaf sugar; weigh each article after being prepared; the peel of two lemons grated, and the juice of one; a quarter of a pound of citron, the same of orange-peel minced. Mix all these ingredients well with a quart of brandy.

LEMON MINCED PIES.

Weigh one pound of fine large lemons, cut them in half, squeeze out the juice, and pick the pulp from the skins; boil them in water till tender, and pound them in a mortar; add half a pound of pounded loaf sugar, the same of nicely cleaned currants, and of fresh beef suet minced, a little grated nutmeg, and citron cut small. Mix all these ingredients well, and fill the patty-pans with rather more of the mince than is usually put.

APPLE PIES.

Pare, quarter, and core the apples; cut them into thin bits. Put into the bottom of a pie-dish a table-spoonful of brown sugar, with half a tea-spoonful of grated ginger and the same of lemon-peel, then a layer of apples, and so on alternately, till the dish is piled as full as it will hold. The next day, wet the rim of the dish, line it with puff or tart paste, brush it with water, and cover it with paste; press the edge all round, notch it with a paste cutter, and make a small hole with the point of a knife in the middle.

It may be seasoned with two table-spoonfuls of lemon or orange marmalade, pounded cinnamon, mace, and cloves, in addition to the ginger and lemon-peel.

CURRANT TART.

To a quart of red currants, add one pint of red raspberries, strawberries, or cherries; sweeten them well with brown sugar. Before putting in the fruit, line the side of the dish with tart paste, place in it a small tea cup, put in the fruit, and cover it with paste.

Four ounces of brown sugar are generally allowed to a quart of fruit.

CHERRY TART.

The cherries may be stoned, and a few red currants added; sweeten with loaf or brown sugar, and put into the bottom of the dish a small tea-cup; cover it with paste.

RHUBARB TART.

Strip off the peel, and if the rhubarb is large, cut it into two or three strips, and then into bits about an inch long; sweeten well with brown sugar, and cover the dish with paste.

GOOSEBERRY TART.

Gooseberries, green-gage, green apricots before the kernel gets hard, magnum-bonum, and purple egg-plums, damsons, and cranberries, are sweetened with brown sugar, and made into tarts in the same manner as the proceeding. The tops and tails must be taken off the gooseberries, and the plums may be scalded and skinned.

CHESHIRE TART.

Line a tart-dish with puff paste; fill it with a rich custard; pare and take out the core of three or four apples, place them in the custard, and put upon each some orange marmalade, or any other preserve. Bake it in an oven.

TARTLETS.

Rub over patty-pans a little bit of butter, and line them with tart or puff paste; fill them with marmalade, reserved strawberries, raspberries, currants, or any sort of fruit; take a small bit of the paste, and with the hand, roll it upon the paste board with flour till it be stiff, and will draw out in straws; hold it in one hand, and with the other draw it out; with these small strings, cross the tartlets according to fancy; wet the edge, and lay on a narrow rim of paste cut with the paste cutter.

ANOTHER WAY TO MAKE TARTLETS.

Roll out the paste about a quarter of an inch thick, and lay upon it the top part of the patty-pan; cut it round with the paste-cutter. Rub the patty-pans with a little butter, and line them with the paste, and place in the middle a little bit of bread, which take out when they are baked. They may be filled with any preserved fruit, and a star or leaf of paste placed on the top. To make ornaments of paste, roll it quite thin, and as even as possible; cut it with tin stars, leaves, or any other form, and bake them of a light brown colour, upon flat tins dusted with flour.

PRESERVED FRUIT TARTS.

Rub over with a little butter an oval dish, or tin shape; line it with paste, and fill it with any sort of preserved fruit. Roll out a bit of paste thin, and, with a paste-cutter, cut it into narrow strips; brush with water the rim of the shape, and lay the bars of paste across and across, and then put round a border of paste, and mark it with the paste-cutter.

PUFFS.

Roll Out puff paste nearly a quarter of an inch thick, and, with a small saucer, or tin cutter of that size, cut it into round pieces; place upon one side a raspberry or strawberry jam, or any sort of preserved fruit, or stewed apples; wet the edges, fold over the other side, and press it round with the finger and thumb. Or, cut the paste into the form of a diamond, lay on the fruit, and fold over the paste, so as to give it a triangular shape.

PYRAMID OF PASTE.

Make a rich puff paste; roll it out a quarter of an inch thick, and cut it into five or seven pieces with scalloped tin paste-cutter, which go one within another; leave the bottom and top piece entire, and cut a bit out of the centre of the others; bake them of a light brown, upon buttered paper placed upon tins. When served, build them into a pyramid, laying a different preserved fruit upon each piece of paste, and on the top a whole apricot, with a sprig of myrtle stuck into it, or three green-gages, ornamented with a branch of barberries.

CURD CHEESE CAKES.

Boil, in two quarts of cream, the well-beaten yolks of four, and the whites of five eggs; drain off the whey gently, and mix with the crud grated nutmeg, pounded cinnamon, three table-spoonfuls of best rose water, as much white wine, four ounces of pounded loaf sugar, the same quantity of butter beaten to a cream, and of pounded biscuit. Mix all these ingredients well together, and stir in a quarter of a pound of currants. Bake it in a large tin, or in patty-pans lined with paste; or it may be baked in a dish previously buttered.

ANOTHER WAY TO MAKE CURD CHEESE CAKES.

With a little rennet, turn two quarts of new milk; drain off the whey. Rub through a sieve the curd, and a quarter of a pound of fresh butter; mix with it half an ounce of sweet and four bitter almonds, blanched and pounded, three ounces of pounded loaf sugar, a little candied citron cut small, the grated peel of half a lemon, three well-beaten eggs, a glass of brandy, and three ounces of currants. Mix them all well together, and bake them in patty-pans lined with paste.

POTATO CHEESE CAKES.

Boil and peel half a pound of good potatoes, bruise them in a mortar, and when nearly cold, drop in the yolk and white of an egg at intervals, until four have been added, beating the potatoes well all the time; then add a quarter of a pound of sifted bread crumbs, and put in two more eggs. Beat to a cream six ounces of fresh butter, with the same quantity of pounded loaf sugar; put it into the mortar, with the grated peel of one lemon, and mix all thoroughly. Line the patty-pans with paste, fill them three parts full, and bake them in a moderate oven.

ANOTHER WAY TO MAKE POTATO CHEESE CAKES.

Pound in a mortar five ounces of potatoes, with four of fresh butter, and the same quantity of pounded loaf sugar, the grated peel and the juice of half a lemon, three well-beaten eggs, and a table-spoonful of brandy; mix all well together, and bake as before directed.

LEMON CHEESE CAKES.

Pound in a mortar with rose water half a pound of blanched sweet almonds; mix them with the grated peel of two lemons, half a pound of pounded loaf sugar, the same quantity of melted butter when nearly cold, and eight well-beaten yolks and four white of eggs: - beat all the ingredients well together, and bake in patty-pans lined with paste.

Orange cheese cakes are made in the same manner; or orange marmalade may be used.

ALMOND CHEESE CAKES.

Blanch and pound, with a little orange-flower water, half a pound of sweet and ten bitter almonds; beat, with eight yolks and four whites of eggs, three quarters of a pound of pounded loaf sugar; add one pound of melted butter when nearly cold, also one nutmeg, and the peel of one lemon grated, a wine glass of orange-flower water and one of ratafia, or of brandy; mix all the ingredients well, and bake in patty-pans lined with paste.

COCOA-NUT CHEESE CAKES.

Pare off the rind; wash and dry the nut, and grate it the flat way; dissolve a quarter of a pound of loaf sugar in four spoonfuls of water, then add the cocoa-nut, and stir it till it boils; when nearly cold, add the beaten yolks of two eggs, and a dessert-spoonful of orange-flower water; mix it all thoroughly, and bake it in patty-pans lined with paste. Sift grated sugar over them before they are baked. With the addition of one more yolk of an egg, and a quarter of a pound of butter, the above ingredients may be made into a pudding.

RICH CHEESE CAKES.

Four ounces of sifted ground rice, the same quantity of pounded loaf sugar and of melted butter, the well-beaten yolks of six eggs and the whites of three, a glass of brandy, and the grated peel of a lemon; mix all well together, and bake in patty-pans lined with paste.

MAIDS OF HONOUR.

Beat with the yolks of seven eggs half a pound of pounded loaf sugar; pound, but not too finely, the same quantity of blanched sweet almonds, with a few bitter ones, and two table-spoonfuls of orange-flower water; mix in the almonds the last thing, and bake in patty-pans lined with paste.

CHEESE CAKES.

Take one pound of pounded loaf sugar, six yolks, and four whites of eggs beaten, the juice of three fine lemons, the grated rind of two, and a quarter of a pound of fresh butter; put these ingredients into a sauce-pan, and stir the mixture gently over a slow fire till it be of the consistence of honey; pour it into small jars, and when cold, put paper dipped in brandy over them. It will keep good for a year.

CHEESE CAKE PUDDING.

Boil, in a quart of milk, a laurel leaf and a stick of cinnamon; strain it, and when nearly cold, add six well-beaten eggs, and two more eggs with which two table-spoonfuls of flour have been beaten; put it into a sauce-pan, and stir it over the fire till it be as thick as a custard cream; take it off, and mix in a quarter of a pound of fresh butter; six ounces of sugar, and the same quantity of nicely-cleaned currants, half a grated nutmeg; add a small glassful of brandy, and bake it in a dish lined with puff paste. It may be served in a napkin.

APPLE PUDDING.

Pare and core twelve large apples; put them into a sauce-pan, with water sufficient to cover them; stew them till soft, and then beat them smooth, and mix in three quarters of a pound of pounded loaf sugar, a quarter of a pound of fresh butter, the juice and grated peel of two lemons, and the well-beaten yolks of eight eggs; line a dish with puff paste, put in the pudding, and bake it for nearly three quarters of an hour. Before serving, grate loaf sugar all over the top till it looks white.

ANOTHER WAY TO MAKE APPLE PUDDING.

Pare and core ten or twelve good-sized apples; stew them with sugar, a bit of cinnamon, and the peel of a lemon, and when quite soft, rub them through a hair sieve, beat the yolks of seven, and the whites of five eggs together, with half a pint of sweet cream, and a dessert-spoonful of sifted ground rice; stir it over the fire till it boil, and then mix it well with the apples, and bake the pudding in a dish lined with puff paste.

ANOTHER WAY TO MAKE APPLE PUDDING.

Peel and core six very large apples; stew them in six table-spoonfuls of water, with the rind of a lemon; when soft beat them to a pulp, add six ounces of melted fresh butter, the same of good brown sugar, six well-beaten eggs, half a wine glass of brandy, and a tea-spoonful of lemon-juice; line a dish with puff paste, and when baked, stick all over the top thin chips of candied citron and lemon-peel.

ORANGE PUDDING.

Beat separately, till perfectly light, the yolks of eight, and the white of four eggs; beat with the yolk four ounces of grated loaf sugar; pound one ounce and a half of sugar biscuit, and with two table-spoonfuls of orange marmalade, mix all well together; beat before the fire with a horn-spoon four ounces of butter; line a dish with the puff paste, and just before putting the pudding into the oven, stir in the butter. Bake it for fifteen or twenty minutes.

ANOTHER WAY TO MAKE ORANGE PUDDING.

The yolks of six, and the whites of three eggs, well beaten; three table-spoonfuls of orange marmalade, a quarter of a pound of loaf sugar pounded, the same of melted butter; three table-spoonfuls of grated bread, and a quarter of a pint of cream; mix all well together, and bake them in a dish lined with puff paste.

ANOTHER WAY TO MAKE ORANGE PUDDING.

Cut in half three large Seville oranges; squeeze and strain the juice; boil the skins till quite soft in a good deal of water, pound them in a mortar, and mix them with the yolks of nine, and the whites of four well-beaten eggs, nearly a pound of pounded loaf sugar, the juice of the oranges, and half a pound of melted butter. Bake it in a dish lined with puff paste for half an hour.

ANOTHER WAY TO MAKE ORANGE PUDDING.

Steep in cold water for two days, changing the water twice a-day, six large Seville oranges; put them on in cold water to boil in a closely-covered sauce-pan; when a straw will pierce them, take them out, and weigh equal quantities of pounded loaf sugar and of oranges, pound them with the sugar in a mortar till they are like a paste; take out all the white and stringy parts, and when quite smooth, pack it into jars, and tie them closely over the paper. It will keep for a year; and when it is to be made into a pudding, mix with two table-spoonfuls of it five well-beaten yolks of eggs, two ounces and a half of sugar, the same of melted butter, three table-spoonfuls of white wine, and two of rose water; beat the ingredients together for nearly half an hour; bake it in a dish lined with puff paste.

LEMON PUDDING.

Boil in water, in a closely covered sauce-pan, two large lemons till quite tender; take out the seeds, and pound the lemons to a paste; add a quarter of a pound of pounded loaf sugar, the same of fresh butter beaten to a cream, and the yolks of three well-beaten eggs; mix all together, and bake it in a tine lined with puff paste; take it out, strew over the top grated loaf sugar, and serve it upon a napkin.

ANOTHER WAY TO MAKE LEMON PUDDING.

Cut in half three lemons; squeeze the juice, and boil the rinds in a good deal of water; change it twice, putting each time hot water upon them; when quite tender, cut them into thin parings, about half an inch long; mix them with six ounces of loaf sugar pounded, four table-spoonfuls of water, and the juice of the lemons; bake it in a tin lined with puff paste.

ANOTHER WAY TO MAKE LEMON PUDDING.

Beat the yolks of seven, and the whites of five eggs; grate the rind of three lemons, squeeze and strain the juice; pound three quarters of a pound of loaf sugar, and melt six ounces of butter; beat all these ingredients together for fifteen minutes; bake it in a dish lined with puff paste, turn it out, and serve it upon a napkin.

RASPBERRY PUDDING.

Mix with three ounces of raspberry jam, a gill of cream, the beaten yolks of eight eggs, some sugar, and half a pound of clarified butter; beat all well together, and bake it in a dish lined with puff paste.

A SWEET PASTY.

Pare, core, and mince six apples; blanch six ounces of sweet almonds, and cut them very small; cut finely a quarter of a pound of citron and orange-peel; cut very finely three quarters of a pound of fresh marrow; pound a quarter of a pound of loaf sugar, or use good brown sugar, and a tea-spoonful of cinnamon; mix well with these ingredients a glass of brandy; line and cover the top of the dish with puff paste, and when baked, take it out, and serve it upon a napkin.

Fresh suet may be substituted for the marrow, and when there is not a sufficient quantity of the marrow, the weight may be made up with suet. Each article must be very finely minced.

BREAD PUDDING.

Cut two or three slices of bread rather thin, and without the crust; put them into a dish, and pour over them half a pint of boiling milk; let it stand till cold, and then mash the bread; lay into the bottom of a pudding-dish a layer of preserved gooseberries, then add the bread; sweeten well a pint of good milk, and mix with it three well-beaten eggs, with two table-spoonfuls of rose water; pour it over the bread, and bake it for half an hour. Before serving, nutmeg may be grated over the top.

This pudding may be boiled in a shape, for two hours, substituting for the preserved gooseberries a tea-cupful of nicely cleaned currants, and adding a glass of brandy, or any other spirit.

ANOTHER WAY TO MAKE BREAD PUDDING.

Pour a pint of boiling milk over four ounces of bread crumbs, and two of fresh butter; cover it till cold, and mix with it three well-beaten eggs, a table-spoonful of sugar, and half the peel of a grated lemon, or a little pounded cinnamon; bake it in a buttered dish, and serve with a sweet sauce.

INDIAN MEAL, OR MAIZE, PUDDING.

Boil in a quart of good milk a tea-cupful of Indian meal; stir it constantly till thick, sweeten it with treacle or brown sugar, and stir in two well-beaten eggs, and an ounce of butter; bake it in a Dutch oven for half an hour. Half a grated nutmeg may be added, and it may be made without eggs.

A boiled Indian meal pudding is made in the same way, and after being mixed with or without the eggs in it, it is tied in a buttered and floured cloth, and boiled for two hours. It is eaten with cold or melted butter.

CHEESE PUDDING.

Beat the yolks of ten, and the whites of two eggs, till quite light; mix well with them a pound of good cheese grated, then add a quarter of a pound of fresh butter beaten to a cream, and half a pint of cream; bake it half an hour in a dish rubbed over with butter, and lined or not with puff paste. Before serving, grate Parmesan cheese over the top.

ANOTHER WAY TO MAKE CHEESE PUDDING.

Grate one pound of mild Cheshire cheese; beat well four eggs; oil one ounce of butter:  mix these ingredients together with one gill of cream, and two table-spoonfuls of grated and sifted bread, and bake it in a dish or tin lined with puff paste.

ANOTHER WAY TO MAKE CHEESE PUDDING.

Grate a quarter of a pound of good cheese; put it into a sauce-pan, with half a pint of new milk, and nearly two ounces of grated bread, and one beaten egg; stir it till the cheese be dissolved; put it into a buttered dish, and brown it in a Dutch oven. Serve it quite hot.

EGG PUDDING.

Melt a quarter of a pound of butter, and when nearly cold, mix well with it the following ingredients: - The well-beaten yolks of ten, and the whites of two eggs, half a pint of rich cream, half a pound of good brown sugar, two table-spoonfuls of flour, a grated nutmeg, and a glass of brandy; bake it with or without a lining of puff paste.

A PUDDING.

Beat separately the yolks and whites of six eggs; pound half a pound of loaf sugar, melt half a pound of fresh butter, blanch three ounces of sweet almonds, and pound them with a little rose water; mince four ounces of marmalade; mix all these ingredients well, and bake it in a dish lined with puff paste; turn it out, and serve it upon a napkin. It may be eaten cold.

BREAD AND BUTTER PUDDING.

Cut thin slices of bread and butter, without the crust; lay some in the bottom of a dish, and then put a layer of well-cleaned currants, or any preserved fruit; then more bread and butter, and so on, till the dish is nearly filled; mix with a quart of milk four well-beaten eggs, three table-spoonfuls of orange-flower or rose water; sweeten it well with brown sugar, and pour it over the bread and butter, and let it soak for two or three hours before being baked. It will take nearly an hour. Serve with a sauce, in a sauce-tureen, made with a tea-cupful of currant wine, a table-spoonful of brown sugar, three of water, and a bit of butter the size of a walnut, stirred till boiling hot.

JELLY PUDDING.

Beat to a light cream ten ounces of fresh butter, then add by degrees the well-beaten yolks of six eggs, and half a pound of loaf sugar pounded; stir in two or three table-spoonfuls of orange-flower or rose water; beat to a stiff froth the whites of six eggs, mix them in lightly; bake it five-and-twenty minutes in a dish lined with puff paste.

SAGO PUDDING.

Boil five table-spoonfuls of sago, well picked and washed, in a quart of water, also half the peel of a lemon and a stick of cinnamon; when it is rather thick, add half a pint of white wine, and sweeten it with good brown sugar; beat the yolks of six, and the whites of three eggs, pick out the lemon-peel and cinnamon, mix all well together, and bake it in a dish with or without the puff paste.

MILLET PUDDING.

Wash four table-spoonfuls of the seed; boil it in a quart of milk with grated nutmeg and lemon-peel, and stir in, when a little cooled, an ounce of fresh butter; sweeten with brown sugar, and add the well-beaten yolk of four, and the white of two eggs, and a glass of wine or spirits. Bake it in a buttered dish.

ANOTHER WAY TO MAKE MILLET PUDDING.

Wash a quarter of a pound of millet; mix it with a quart of new milk, three ounces of brown sugar, a quarter of a pound of butter, broken into small bits, and a tea-spoonful of grated nutmeg. Put it into a well-buttered dish, and bake it for an hour and a half.

TAPIOCA PUDDING.

Wash two large table-spoonfuls of tapioca, and soak it for an hour in a little warm water; strain off the water, and mix it with the well-beaten yolks of four, and the whites of two eggs, a quart of good milk, half a tea-spoonful of grated nutmeg, a small tea-cupful of white wine, and sweeten it with brown sugar. Bake it in a dish, with or without puff paste round the edges.

CAMP PUDDINGS.

Put into a sauce-pan half a pint of water, a quarter of a pound of butter, a table-spoonful of brown sugar, and the peel of half a lemon, or orange. Let it just come to a boil, take it off, and stir in a quarter of a pound of sifted flour; mix it perfectly smooth, and when cold, beat in four well-beaten eggs. Half fill twelve yellow tea-cups, and bake them in a quick oven. Serve them with a sauce of wine, sugar, and butter, in a sauce-tureen.

MACAROON PUDDINGS.

Pour one pint of boiling cream over half a pound of macaroons; when cold, break them small with the back of a spoon; add the beaten yolks and the white of four eggs, with a glass of brandy, and a little pounded sugar. Put it into tea-cups, and bake them about fifteen minutes.

BAKED PUDDINGS.

Boil in a pint of milk two or three laurel leaves; strain, and stir in half a pound of grated bread, the same quantity of fresh butter, and half a grated nutmeg; when cold, add the beaten yolks of five, and the whites of three eggs; sweeten with brown sugar; half fill yellow tea-cups, and bake them in a quick oven. Serve with sweet sauce in a sauce-tureen.

ANOTHER WAY TO MAKE BAKED PUDDINGS.

The weight of three eggs in flour, of two in butter, and two in sugar. Beat the butter to a cream, add the sugar and the flour, and mix all well together with the eggs previously well beaten; put it into four cups, and bake them in a quick oven. Serve with sweet sauce poured round them.

PRUNE LOAF

Boil a pound of prunes, with half a pint of port wine, nearly as much water, and a table-spoonful of brown sugar; stone the prunes; cut some thin bits of bread into round forms, the size of half-a-crown, or into strips about an inch wide; soak them in clarified butter, and line a shape with them, and then add the prunes and a little marmalade; put over this a layer of bread, and tie a piece of buttered paper over the shape, and bake the loaf for one hour in a moderate oven.

ANOTHER PRUNE LOAF.

Stone one pound of prunes; blanch the kernels, and boil them with the fruit, a little water, two or three spoonfuls of port wine, half an ounce of dissolved isinglass, and a table-spoonful of brown sugar. Put it into a shape, and when cold turn it out.

CARROT PUDDING.

Pound in a mortar the red part of two large boiled carrots, and a slice of grated bread, or a pounded biscuit, two ounces of melted butter, the same quantity of sugar, a table-spoonful of marmalade, or a bit of orange-peel minced; half a tea-spoonful of grated nutmeg, and four well-beaten eggs; mix all well together; bake it in a dish lined with puff paste.

ANOTHER WAY TO MAKE CARROT PUDDING.

The red part of two pounds of carrots grated, half a pound of grated bread, five well-beaten eggs, half a pound of fresh butter beaten to a cream, a quarter of a pound of sugar, half a pint of cream, a glass of brandy or white wine, two table-spoonfuls of orange-flower water; mix all these ingredients well together, and bake it in a dish lined with puff paste; turn it out to serve, and strew pounded sugar over the top.

GOOSEBERRY PUDDING.

Scald a quart of gooseberries, and when tender, rub them through a sieve; sweeten them well with brown sugar; melt six ounces of butter in a quarter of a pint of cream; beat the yolks of eight, and the whites of four eggs; grate half the peel of a lemon: mix all well together, adding one spoonful of orange-flower water, and bake it in a dish lined with puff paste. Put grated sugar over it before serving.

A PUDDING.

Sweeten a pint and a half of cream, and boil it with the peel of a small lemon; cut the crumb of a twopenny roll, put it into the cream, and boil it for eight minutes, stirring constantly; when thick, add a quarter of a pound of fresh butter beaten to a cream, a tea-spoonful of grated nutmeg, and four well-beaten eggs; beat it all well together for some minutes. It may be baked or boiled.

A VOLDRON.

Melt eleven ounces of fresh butter in a brass pan, and when quite hot, add the same quantity of pounded loaf sugar, and eight well-beaten eggs; stir constantly for six or eight minutes, and put it into a dish; the following day, mix with it a wine glass of orange-flower water; of citron, orange, and lemon-peel, cut fine, half a pound; butter a pudding dish, and lay into the bottom a sheet of white paper buttered, then put in the voldron, and bake it for twenty minutes; turn it out, ornament it with cut citron and orange-peel, and serve it in a silver or glass dish.

TRANSPARENT PUDDING.

Put into a sauce-pan half a pound of fresh butter, the same quantity of pounded loaf sugar, and eight well-beaten eggs; stir it over the fire till of the thickness of buttered eggs, put it into a basin to cool, and mix with it a tea-spoonful of grated nutmeg; bake it in a dish lined with puff paste. Before serving, grate loaf sugar over the top.

GERMAN PUFFS.

Mix very well with two large table-spoonful of flour, a quarter of a pint of cream, two well-beaten eggs, half a tea-spoonful of grated nutmeg, a very little salt, and one ounce of butter beaten to a cream; bake it in buttered cups for twenty or thirty minutes; turn them out upon a dish, and serve them instantly; pour a sweet sauce round them.

ANOTHER WAY TO MAKE GERMAN PUFFS.

Beat to a cream a quarter of a pound of fresh butter; blanch and pound one ounce of sweet almonds with a little rose water; beat the yolks of five, and the whites of three eggs: mix all together with two large table-spoonfuls of flour, and sweeten it with pounded loaf sugar; bake it in buttered cups, and serve them with a sweet sauce.

IRISH PUFFS.

Add to the well-beaten yolks of five, and the whites of two eggs, a large table-spoonful of flour, not quite an ounce of melted butter, and half a tea-spoonful of salt; beat it all well for ten minutes, and add half a pint of cream; bake it in buttered tea-cups; turn them out, and serve them with a sweet sauce.

CITRON PUDDING.

Mix together one pint of cream, one large spoonful of flour, four ounces of pounded loaf sugar, half a grated nutmeg, the beaten yolks of four eggs, and three ounces of citron cut very small; bake it in a dish lined with puff paste.

RICH GROUND-RICE PUDDING.

Stir into a quarter of a pound of ground rice, a pint and a half of new milk; put it into a sauce-pan, and keep stirring it till it boils; then add three ounces of melted butter, the same quantity of sugar, half a grated nutmeg, and a tea-spoonful of grated lemon-peel; mix it very well, and when cold, add the well-beaten yolks of four, and the white of one egg, with a glass of ratafia, and half a one of orange-flower or rose water; bake it in a dish lined with puff paste for three quarters of an hour. Before serving, strew over the top grated loaf sugar.

ANOTHER WAY TO MAKE GROUND-RICE PUDDING.

Mix till quite smooth, with a small tea-cupful of ground rice, a quart of good milk; stir it over the fire till it boils, and let it boil for three minutes; put it into a basin, and when nearly cold, add the well-beaten yolks of six, and the whites of two eggs, with a tea-cupful of sweet wine, or a glass of spirits; put it into a buttered dish, and bake it for three quarters of an hour, or for one hour, in a Dutch oven, in the same way as the marrow pudding is done. (see below) Any sort of preserve may be put into the bottom of the dish, and a sweet sauce may be served with it.

ANOTHER WAY TO MAKE GROUND-RICE PUDDING.

Mix a quarter of a pound of ground rice with rather more than a pint of milk; stir it till it boils; add a quarter of a pound of butter, and when nearly cold, sweeten it, and add the well-beaten yolks of five, and the whites of three eggs, two spoonfuls of orange-flower water, and a little grated nutmeg. Bake it in a Dutch oven; or it may be boiled half an hour.

RICH PUDDING.

Put into a sauce-pan four ounces of fresh butter, six ounces of pounded loaf sugar, six of marmalade, and six ounces of eggs, well beaten; stir all one way till it be thoroughly warmed – it must not be allowed to boil. Bake it in a dish lined with puff paste.

BUTTER-MILK PUDDING.

Turn two quarts of new milk with one of butter-milk; drain off the whey, and mix with the curd the grated crumb of a twopenny roll, the grated peel of a lemon, nearly a whole nutmeg grated, half a pint of rich cream, six ounces of clarified butter, and the beaten yolks of nine, and the whites of four eggs; sweeten it well, and bake it, with or without a puff paste, for three quarters of an hour. It may be boiled.

MARROW PUDDING.

Put into a mug the crumb of a twopenny loaf, and pour over it a pint and a half of boiling milk; cover it closely for an hour; cut into small bits half a pound of marrow, stone and cut a quarter of a pound of raisins, take the same quantity of nicely-cleaned currants, beat well six eggs,  tea-spoonful of grated lemon-peel, and the same of nutmeg; mix all thoroughly with the bread and milk, sweeten it well with brown sugar, and bake it, with or without a border of puff paste round the dish, three quarters of an hour. It may be baked in a Dutch oven, and after baking in it for three quarters of an hour, put a tin cover over the top, and place the dish upon a gridiron, over a slow fire, and let it remain for fifteen minu