the whole very hard. Have ready a pudding-cloth dipped in boiling water, shaken out, spread open over a pan, and then dredged with flour. Put in the pudding-mixture, and tie it firmly, leaving room for it to swell, and not forgetting to stop up the little aperture at the tying-place with a bit of flour-and-water dough. Put the pudding into a large pot of boiling water, and keep it boiling steadily for two hours or more, turning it several times in the pot. Serve it up hot, accompanied by a cold sauce of equal portions of powdered white sugar and fresh butter, beaten together to a cream, and flavoured with lemon-juice and nutmeg.
You may boil it in a pudding-mould, with a hole or cavity in the centre. After turning it out on the dish, fill up the hole with the above-mentioned sauce, heaping high in the middle. For this purpose the sauce should be made rather stiff, allowing more sugar and less butter.
A boiled orange pudding may be made in the same manner.
POTATOE-FLOUR PUDDING.—Boil a quart of rich milk; and while boiling, stir in gradually a quarter of a pound of potatoe-flour well pulverized; add a quarter of a pound of sugar, three ounces of butter, and a tea-spoonful of powdered nutmeg and cinnamon. When it has thoroughly boiled, set it to cool. When cold, stir in, by degrees, four eggs well beaten. Put it into a deep dish, and bake it half an hour. Send it to table cold with white sugar sifted over the top.
GREEN CUSTARD—Pound in a marble or whiteware mortar a sufficient quantity of fresh spinach, till you have extracted as much green juice as will fill a half-pint tumbler, or two common-sized wine-glasses. Mix this quantity of spinach juice with a quart of rich unskimmed milk, and a quarter of a pound of loaf-sugar,
