should be of bread and butter,
the whites of the eggs beaten to a froth may, if an elegant appearance
is wished for, be laid over the top when the pudding is nearly baked.

* * * * *

A CHERRY BATTER PUDDING.

Stone and pick some fine cherries, put them into a buttered mould,
and pour over them a fine batter well sweetened, tie over the mould
closely, and boil one hour and a half; serve with sweet sauce. This
is a delicious pudding; plums or damsons are sometimes used instead of
cherries.

* * * * *

CUMBERLAND PUDDING.

Take equal quantities of bread crumbs, apples finely chopped, currants
and shred suet, sweeten with brown sugar, and mix all together with
three eggs, a little brandy, grated nutmeg, and lemon peel; boil in
a round mould from one to two hours, according to the size of the
pudding.

* * * * *

COLLEGE PUDDING.

These are made in a similar way to Cumberland pudding, with the
omission of the apples, they are made in balls, and fried or baked in
cups. A sweet sauce is served with them.

* * * * *

PLUM PUDDING.

To one pound of currants add one pound of raisins, one pound of shred
suet, one pound flour (or half a pound bread crumbs and half a pound
of flour), a quarter of a pound of candied orange and lemon peel,
a little citron cut thin, half a pound of moist sugar; mix all well
together as each article is added, then stir in six beaten eggs and a
glass of brandy, beat the pudding well for half an hour, let it stand
some time, then put it into a basin and boil six or seven hours in
plenty of water; it should be seasoned according to taste with ginger,
nutmeg, cloves, &c. Serve with sifted sugar or whites of eggs beaten
to a froth.

* * * * *

RATAFIA PUDDING.

Soak the crumb of a French roll and half a pound of ratafia cakes in
milk or cream, then mix with them three ounces of warmed fresh butter,
the yolks of five and the whites of two eggs, sweeten to taste; add
one ounce of pounded almonds, and a few bitter almonds, boil in a
shape lined with dried cherries, or bake in a cake-tin first well
buttered, and sprinkled with bread crumbs.

* * * * *

PASSOVER PUDDING.

Mix equal quantities of biscuit powder and shred suet, half the
quantity of currants and raisins, a little spice and sugar, with an
o