cherries, then with thin slices of French roll, then with ratafias or maccaroons, then put in preserved, or fresh, fruit as you like, mixed with sponge, and what other cakes you choose, until the mould be full, sprinkling in at times 2 glasses of brandy. Beat 4 eggs, yolks and whites, and put them into a pint of scalded and sweetened new milk or cream, add grated nutmeg and lemon peel; let the liquid sink gradually into the solid part, tie a floured cloth tight over, and boil the pudding one hour, keeping the bottom of the bason up.—Another: pour a pint of hot cream over ½ lb. of Savoy biscuit, and cover it; when cold, beat it up, with the yolks and whites of 8 eggs, beaten separately, sugar and grated lemon peel: butter a mould, stick some stoned raisins round, and pour in the pudding: boil or bake it.
Having pared and cored them, stew 1 lb. of apples, or 1 quart of gooseberries, in a small stew-pan, with a very little water, a stick of cinnamon, 2 or 3 cloves, and grated lemon peel: when soft, pulp the apples through a sieve, sweeten them, or, if they want sharpness, add the juice of half, or a whole lemon, also ¼ lb. good fresh butter, and the yolks of 6 eggs well beaten; line a pudding dish, or patty-pans, with a good puff paste; pour the pudding in, and bake half an hour, or less, as required. A little brandy, or orange-flower water, may be used.—You may mix 2 oz. of Naples biscuit, with the pulp of gooseberries. Another.—Prepare the apples as in the last receipt: butter a dish and strew a very thick coating of crumbs of bread, put in the apples and cover with more crumbs; bake in a moderate oven half an hour, then turn it carefully out, and strew bits of lemon peel and finely sifted sugar over.—Rice may be used instead of crumbs of bread, first boiled till quite tender in milk, then sweetened, and flavoured with nutmeg and pounded cinnamon; stir a large piece of butter into it.
Scald 1 lb. fruit till tender, pare them, and scrape off all the pulp. Strew over it pounded ginger and cinnamon,
