umpkin till soft and dry; rub it through a sieve, mix
with the pulp six eggs quite light, a quarter of a pound of butter, half
a pint of new milk, some pounded ginger and nutmeg, a wine glass of
brandy, and sugar to your taste. Should it be too liquid, stew it a
little drier, put a paste round the edges, and in the bottom of a
shallow dish or plate--pour in the mixture, cut some thin bits of paste,
twist them, and lay them across the top, and bake it nicely.

* * * * *

FAYETTE PUDDING.

Slice a loaf of bread tolerably thick--lay the slices in the bottom of a
dish, cutting them so as to cover it completely; sprinkle some sugar and
nutmeg, with a little butter, on each layer; when all are in, pour on a
quart of good boiled custard sweetened--serve it up cold.

* * * * *

MACCARONI PUDDING.

Simmer half a pound of maccaroni in a plenty of water, with a
table-spoonful of salt, till tender, but not broke--strain it, beat five
yelks, two whites of eggs, half a pint of cream--mince white meat and
boiled ham very fine, add three spoonsful of grated cheese, pepper and
salt; mix these with the maccaroni, butter the mould, put it in, and
steam it in a pan of boiling water for an hour--serve with rich gravy.

* * * * *

POTATO PASTE.

Boil mealy potatos quite soft, first taking off the skins; rub them
while hot through a sieve, put them in a stew pan over the fire, with as
much water as will make it the consistence of thick mush; sift one quart
of flour, and make it into a paste; with this mush, knead it till light,
roll it out thin, make the dumplins small--fill them with apples, or any
other fruit--tie them up in a thick cloth, and boil them nicely--eat
them with butter, sugar, and nutmeg.

* * * * *

COMPOTE OF APPLES.

Pare and core the apples, and if you prefer it, cut them in four, wash
them clean, and put them in a pan with water and sugar enough to cover
them; add cinnamon and lemon peel, which has been previously soaked,
scraped on the inside, and cut in strings; boil them gently until the
apples are done, take them out in a deep dish, boil the syrup to a
proper consistency, and pour it on them: it will take a pound of sugar
for a large dish.

* * * * *

CHARLOTTE.

Stew any kind of fruit, and season it in any you like best; soak some
slices of bread