batter into it, let it cover the bottom of the pan without being
thicker than paper, let it brown, turning it to brown the other side,
spread with any jelly preferred, fold in half and fold again, making a
wedge-shaped cake. Use all the batter in this way, and serve hot. It
would be well to have two spiders in use.

NOODLE PUDDING.

Put two ounces and a half of noodles in a pint of boiling milk and cook
until stiff like mush. Remove from the fire, and stir in one ounce and a
half of butter, one ounce of sugar, two tablespoonfuls of finely chopped
almonds, a few drops of extract of almond, when cool add three eggs and
a quarter of a cup of cream beaten together, and turn the mixture into a
well buttered mould sprinkled thoroughly with fine sifted bread crumbs.
Set the mould in a pan of boiling water in the oven, cover to prevent
browning, and if the mould has a pipe through the center bake half an
hour, if a plain mould it will require three-quarters of an hour. Turn
out of the mould and serve hot with a sauce.

PARADISE PUDDING.

Melt two and a half ounces of butter in a saucepan, stir into it a
quarter of a pound of sifted flour and a cup and a half of cream or rich
milk, let it cook until it no longer sticks to the side of the pan,
remove from the fire and let it cool. Then stir in an ounce and a half
of sugar, three heaping tablespoonfuls of almonds blanched and chopped
and a little vanilla to flavor--vanilla sugar is better than the
extract--then mix in five well beaten eggs, a little at a time. Turn it
into a well buttered mould sprinkled with dried and sifted bread crumbs,
set in a pan of hot water in the oven, cover to prevent browning and
bake about three-quarters of an hour. Serve hot with a wine or fruit
sauce.

PRINCESS PUDDING.

Melt two and a half ounces of butter in a quarter of a cup of rich milk
over the fire, stir an ounce and a half of flour into half a cup of milk
and add to the boiling milk, stirring constantly until it becomes a
smooth paste and no longer adheres to the pan. Remove from the fire;
when cold stir in one good ounce of sugar, an ounce of almonds blanched
and pounded very fine with a dozen cardamom seeds, three well beaten
eggs, a little at a time, half a teaspoonful of almond extract. Beat
well, turn into a buttered pudding mould sprinkled with fine bread
crumbs, set the mould covered in a pan of boiling water in the oven, and
if the mould has a pipe in the center bake from