of
orange-flower water; beat up the yolks of eight eggs and the whites of
four; mix all well together; put in a quarter of a pound of loaf sugar
and stir in three or four ounces of melted butter; put it over the
fire, stirring it until it is thick; lay a sheet of paper at the
bottom of a dish and pour in the ingredients; bake half an hour. Use
the remaining four whites of eggs for a meringue for the top.

BATTER PUDDING, BAKED.

Four eggs, the yolks and whites beaten separately, one pint of milk,
one teaspoonful of salt, one teaspoonful of baking powder, two cupfuls
of sifted flour. Put the whites of the eggs in last. Bake in an
earthen dish that can be set on the table. Bake forty-five minutes;
serve with rich sauce.

BOILED BATTER PUDDING.

Sift together a pint of flour and a teaspoonful of baking powder into
a deep dish, sprinkle in a little salt, adding also a tablespoonful of
melted butter. Stir into this gradually a pint of milk; when quite
smooth, add four eggs, yolks and whites beaten separately. Now add
enough more flour to make a _very stiff_ batter. If liked, any kind of
fruit may be stirred into this; a pint of berries or sliced fruit.
Boil two hours. Serve with cream and sugar, wine sauce, or any sweet
sauce.

CUSTARD PUDDING. No. 1.

Take five tablespoonfuls out of a quart of cream or rich milk and mix
them with two large spoonfuls of fine flour. Set the rest of the milk
to boil, flavoring it with bitter almonds broken up. When it has
boiled hard, take it off, strain it and stir it in the cold milk and
flour. Set it away to cool and beat well eight yolks and four whites
of eggs; add them to the milk and stir in, at the last, a glass of
brandy or white wine, a teaspoonful of powdered nutmeg and half a
cupful of sugar. Butter a large bowl or mold; pour in the mixture; tie
a cloth tightly over it; put it into a pot of boiling water and boil
it two hours, replenishing the pot with hot water from a tea-kettle.
When the pudding is done, let it get cool before you turn it out. Eat
it with butter and sugar stirred together to a cream and flavored with
lemon juice or orange.

CUSTARD PUDDING. No. 2.

Pour one quart of milk in a deep pan and let the pan stand in a kettle
of boiling water, while you beat to a cream eight eggs and six
tablespoonfuls of fine sugar and a teaspoon of flour; then stir the
eggs and sugar into the milk and continue stirring until it begins to
thicken; then remove the pa