cored, and sliced; sweeten with brown sugar, and flavour with cloves, cinnamon, or lemon peel, as you like. Some persons put in 3 or 4 cloves, or a small piece of cinnamon, also lemon peel.
The same as the last, and is delicious. Let the crust be delicate, and use white powdered sugar.
Roll out a paste as directed for apple pudding, spread jam or any other preserve you like on it, roll it over, tie it in a cloth, and boil it.—A very nice mixture to spread over paste in place of preserves, is composed of apples, currants, and a very little of mace, cinnamon, and sugar. Another Jam Pudding: line a bason with a thin paste, spread a layer of preserve at the bottom, then a thin paste to cover it, then a layer of preserve, and so on, till the bason is filled, cover with paste, pinch it round the edges, and boil it.
Peel large apples, divide them, take out the cores, then close them again, first putting 1 clove in each. Roll out thin paste, cut it into as many pieces as you have apples, and fold each one neatly up; close the paste safely. Tie up each dumpling separately, very tight, and boil them an hour. When you take them up, dip each one into cold water, stand it in a bason two or three minutes, and it will turn more easily out of the cloth.
Green currants, ripe currants, and raspberries, gooseberries, cherries, damsons, and all the various sorts of plums, are made into puddings, the same as apple pudding.
For this national compound there are many receipts, and rich plum puddings are all very much alike, but the following receipts are very good:—To 6 oz. finely shred beef
