the juice does not escape; tie over a floured
cloth, put the pudding into boiling water, and boil from 2-1/2 to 3
hours.

_Time_.--2-1/2 to 3 hours.

_Average cost_, 8d.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ in September and October.

DELHI PUDDING.

1272. INGREDIENTS.--4 large apples, a little grated nutmeg, 1
teaspoonful of minced lemon-peel, 2 large tablespoonfuls of sugar, 6 oz.
of currants, 3/4 lb. of suet crust No. 1215.

_Mode_.--Pare, core, and cut the apples into slices; put them into a
saucepan, with the nutmeg, lemon-peel, and sugar; stir them over the
fire until soft; then have ready the above proportion of crust, roll it
out thin, spread the apples over the paste, sprinkle over the currants,
roll the pudding up, closing the ends properly, tie it in a floured
cloth, and boil for 2 hours.

_Time_.--2 hours.

_Average cost_, 1s.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from August to March.

EMPRESS PUDDING.

1273. INGREDIENTS.--1/2 lb. of rice, 2 oz. of butter, 3 eggs, jam,
sufficient milk to soften the rice.

_Mode_.--Boil the rice in the milk until very soft; then add the butter
boil it for a few minutes after the latter ingredient is put in, and set
it by to cool. Well beat the eggs, stir these in, and line a dish with
puff-paste; put over this a layer of rice, then a thin layer of any kind
of jam, then another layer of rice, and proceed in this manner until the
dish is full; and bake in a moderate oven for 3/4 hour. This pudding may
be eaten hot or cold; if the latter, it will be much improved by having
a boiled custard poured over it.

_Time_.--3/4 hour.

_Average cost_, 1s.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ at any time.

EXETER PUDDING.

(_Very rich_.)

1274. INGREDIENTS.--10 oz. of bread crumbs, 4 oz. of sago, 7 oz. of
finely-chopped suet, 6 oz. of moist sugar, the rind of 1/2 lemon, 1/4
pint of rum, 7 eggs, 4 tablespoonfuls of cream, 4 small sponge cakes, 2
oz. of ratafias, 1/2 lb. of jam.

_Mode_.--Put the bread crumbs into a basin with the sago, suet, sugar,
minced lemon-peel, rum, and 4 eggs; stir these ingredients well
together, then add 3 more eggs and the cream, and let the mixture be
well beaten. Then butter a mould, strew in a few bread crumbs, and cover
the bottom with a layer of ratafias; then put in a layer of the mixture,
then a layer of sliced sponge cake spread thickly with any kind of jam;
then add some ratafias, then