es a liqueur Darned
_kirsch-waser_ (_eau de cerises_); the Italians prepare, from a
cherry called marusca, the liqueur named _marasquin_, sweeter
and more agreeable than the former. The most wholesome cherries
have a tender and delicate skin; those with a hard skin should
be very carefully masticated. Sweetmeats, syrups, tarts,
entremets, &c., of cherries, are universally approved.

COLD PUDDING.

1262. INGREDIENTS.--4 eggs, 1 pint of milk, sugar to taste, a little
grated lemon-rind, 2 oz. of raisins, 4 tablespoonfuls of marmalade, a
few slices of sponge cake.

_Mode_.--Sweeten the milk with lump sugar, add a little grated
lemon-rind, and stir to this the eggs, which should be well whisked;
line a buttered mould with the raisins, stoned and cut in half; spread
the slices of cake with the marmalade, and place them in the mould; then
pour in the custard, tie the pudding down with paper and a cloth, and
boil gently for 1 hour: when cold, turn it out, and serve.

_Time_.--1 hour. _Average cost_, 1s. 1d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

COLLEGE PUDDINGS.

1263. INGREDIENTS.--1 pint of bread crumbs, 6 oz. of finely-chopped
suet, 1/4 lb. of currants, a few thin slices of candied peel, 3 oz. of
sugar, 1/4 nutmeg, 3 eggs, 4 tablespoonfuls of brandy.

_Mode_.--Put the bread crumbs into a basin; add the suet, currants,
candied peel, sugar, and nutmeg, grated, and stir these ingredients
until they are thoroughly mixed. Beat up the eggs, moisten the pudding
with these, and put in the brandy; beat well for a few minutes, then
form the mixture into round balls or egg-shaped pieces; fry these in hot
butter or lard, letting them stew in it until thoroughly done, and turn
them two or three times, till of a fine light brown; drain them on a
piece of blotting-paper before the fire; dish, and serve with wine
sauce.

_Time_.--15 to 20 minutes. _Average cost_, 1s.

_Sufficient_ for 7 or 8 puddings. _Seasonable_ at any time.

CURRANT DUMPLINGS.

1264. INGREDIENTS.--1 lb. of flour, 6 oz. of suet, 1/2 lb. of currants,
rather more than 1/2 pint of water.

_Mode_.--Chop the suet finely, mix it with the flour, and add the
currants, which should be nicely washed, picked, and dried; mix the
whole to a limp paste with the water (if wanted very nice, use milk);
divide it into 7 or 8 dumplings; tie them in cloths, and boil for 1-1/4
hour. They may be boiled without a cloth: they