irectly, in a quick oven. It
is the best when cold.

290. _Orange Pudding._

Stir to a cream six ounces of white powdered sugar, with four of
butter--then add a wine glass of wine, the juice and chopped peel of a
couple of large fresh oranges. Beat eight eggs to a froth, the whites
and yelks separately--mix them with a quart of milk, a couple of ounces
citron, cut in small strips, and a couple of ounces of pounded crackers.
Mix all the ingredients well together--line a pudding dish with pastry,
put a rim of puff paste round the edge of the dish, and then turn in
the pudding, and bake it in a quick oven about half an hour.

291. _Bird's Nest, or Transparent Pudding._

Pare and halve tart mellow apples, scoop out the cores. Put a little
flour and water in the hollow of each apple, so as to form a thick
paste--then stick three or four Zante currants in each one. Butter and
line a pudding dish with pastry, put on a rim of puff paste, and lay in
the apples, with the hollow side up. Have just enough apples to cover
the bottom of the dish, and stick citron, cut in very long narrow
strips, round the apples. Stir to a cream half a pound each of butter
and fine white sugar--beat the yelks and whites separately, of eight
eggs, to a froth, and mix them with the butter and sugar. Flavor it with
nutmeg, and set it on a few coals--stir it constantly till quite
hot--take it from the fire, stir it till nearly cold, then turn it over
the apples, and bake it directly.

292. _English Plum Pudding._

Soak three-quarters of a pound of crackers in two quarts of milk--they
should be broken in small pieces. When they have soaked soft, put in a
quarter of a pound of melted butter, the same weight of rolled sugar,
half a pint of wheat flour, a wine glass of wine, and a grated nutmeg.
Beat ten eggs to a froth, and stir them into the milk. Add half a pound
of seeded raisins, the same weight of Zante currants, and a quarter of a
pound of citron, cut in small strips. Bake or boil it a couple of hours.

293. _Plain Fritters._

Stir a quart of milk gradually into a quart of flour--put in a
tea-spoonful of salt, and seven beaten eggs. Drop them by the large
spoonful into hot lard, and fry them till a very light brown color. They
are the lightest fried in a great deal of fat, but less greasy if fried
in just fat enough to keep them from sticking to the frying pan. Serve
them up with liquid pudding sauce.

294. _Apple Fritters._

Ta