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Mix four spoonfuls of flour in a quart of milk; add six eggs, two tea-spoonfuls of powdered ginger, a little salt, and a pound of prunes. Tie it in a cloth, and boil it an hour.


Scald some prunes, take out the stones and break them. Put the kernels into a little cranberry juice, with the prunes and sugar; simmer them together, and when cold, make a tart of the sweetmeat.


In pruning wall fruit, care should be taken to cut off all fresh shoots that will not readily bind to the wall; for if any be twisted or bruised in the binding, they will in time decay, and the sap will issue from the place. Vines should not be cut too close to please the eye, as by that means they have sometimes been rendered barren of fruit. Two knots should generally be left on new shoots, which will produce two bunches of grapes, and which are to be cut off at the next pruning. New branches are to be left every year, and some of the old ones must be removed, which will increase the quantity of fruit.


The only puddings which can with propriety be recommended, as really wholesome diet, are those of the simplest kind, such as are seldom met with except in families in the middle ranks of life. The poor unfortunately cannot get them, and the rich prefer those of a more complex kind, of which the best that can be hoped is, that they will not do much harm. The principal ingredients of common puddings are so mild and salutary, that unless they are over-cooked, or too many of them mixed together, such puddings are generally wholesome. To make them of the best and most nutricious quality, the materials should all be fresh and good of their kind; such as, flour newly ground, new milk, fresh laid eggs, and fresh suet. 

Millet, sago, tapioca, whole rice, will all keep a considerable time, if put into a dry place. When rice, millet, or sago, are wanted to be used ground, they had better be ground at home for the sake of having them fresh, and the certainty of having them pure. Such a mill as is used for grinding coffee, will grind them extremely well. The whites of eggs should never be used in puddings for children, or persons of weak stomachs, or for those who are any way indisposed, on account of their being indigestible. Omitting them altogether would indeed be attended with no disadvantage. The yolk of an egg alone answers the same purpose, as when the white is used with it. To prove this, let two cups of batter pudding be made, one with the yolk of an egg only, the other with the yolk and white together, and the result will be, that the pudding with the yolk only is quite as light, if not lighter, than the one with the whole egg. In other instances also, of several kinds of puddings, where the whites of eggs have been totally omitted, without at all encreasing the number of eggs, the result has been the same. There is a species of economy practised by good housewives, of making compositions on purpose to use up the whites of eggs which have been left out of any preparation made with eggs. But this is a false economy; for surely it is far better to reject as food what is known to be injurious, and to find other uses for it, than to make the human stomach the receptacle for offal. 

Economy would be much more judiciously exerted in retrenching superfluities, than exercised in this manner. Two or three good dishes of their kind, and well cooked, are infinitely preferable to a whole course of indigestible compositions. A soup might as well be made of cabbage stalks and pea shells, as any preparation of food with whites of eggs, when there is no doubt of their being positively prejudicial. As cabbage stalks then go to the dunghill, and pea shells to the pigs, so let whites of eggs go to the book-binder, or find some other destination. There are also various kinds of fruit that require to be used with great caution. Currants, raisins, prunes, French plums, figs, and all kinds of preserves, are prepared either by the heat of the sun, or by cookery to the full extent that they will bear, and beyond which any application of heat gives them a tendency to putridity. They are therefore certainly prejudicial to weak stomachs when used in puddings, and cannot be good for any; though strong stomachs may not perceive an immediate ill effect from them. 

Eaten without any farther preparation, and especially with bread, these things may be used in moderation. For the reasons just given, spices are better not put into puddings, they are already in a sufficiently high state of preparation. The warm climates in which they grow, brings them to a state of far greater maturity than the general productions of our northern latitude. When they are used, it is better to add them ground, at the time of eating what is to be seasoned, or put in the last thing before serving up the dish. These are also better ground at home, both to have them fresh, and free from adulteration. Almonds used in puddings are liable to the same objection. The danger of using laurel leaves in cooking, cannot be too frequently repeated. Bay leaves, bitter almonds, and fruit kernels, if not equally dangerous, are pernicious enough to make it very advisable not to use them. Fresh fruits often become more unwholesome from being cooked in puddings and tarts, yet will in many cases agree then with stomachs that cannot take them raw; but unripe fruits are not good, either dressed or in any other state.

To prepare puddings in the best manner, they should boil briskly over a clear fire, with the pot lid partly if not entirely off, as the access of fresh air makes every thing dress sweeter. As butter is generally an expensive article, dripping, nicely prepared, may on many occasions be used as a substitute. It will answer the purpose of rubbing basins with, quite as well as butter, and never gives any unpleasant flavour to the pudding. It is also very proper to dredge a basin with flour, after it is rubbed with butter or dripping. Economy in eggs is both rational and useful, as puddings with a moderate number of eggs are more wholesome, than when used extravagantly or with profusion. Pudding cloths, and every utensil in making puddings, should be quite clean, or the food cannot be wholesome. The outside of a boiled pudding often tastes disagreeably, which arises from the cloth not being nicely washed, and kept in a dry place. 

It should be dipt in boiling water, squeezed dry, and floured, when to be used. A bread pudding should be loosely tied, and a batter pudding tight over. The water should boil quick when the pudding is put in, and it should be moved about for a minute, lest the ingredients should not mix. Batter pudding should be strained through a coarse sieve, when all is mixed: in others, the eggs should be strained separately. Pans and basins in which puddings are to be boiled, should always be buttered, or rubbed with clean dripping. A pan of cold water should be prepared, and the pudding dipped in as soon as it comes out of the pot, to prevent its adhering to the cloth. Good puddings may be made without eggs; but they must have as little milk as is sufficient to mix the batter, and must boil three or four hours. A few spoonfuls of fresh small beer, or one of yeast, will answer instead of eggs. Snow is also an excellent substitute for eggs, either in puddings or pancakes. Two large spoonfuls will supply the place of one egg, and the article it is used in will be equally good. This is a useful piece of information, especially as snow often falls when eggs are scarce and dear. Fresh small beer, or bottled malt liquors, will likewise serve instead of eggs. The yolks and whites beaten long and separately, make the article they are put into much lighter.


Put four yolks and two whites of eggs to a pint of milk; mix with it half a pint of bread crumbs grated fine, half a nutmeg, six ounces of currants washed and dried, a quarter of a pound of beef suet chopped small, a little salt, and flour sufficient to make it of a moderate thickness. Fry these cakes in lard, of about the usual size of a fritter.


Steep an ounce of thin-pared lemon peel, and half an ounce of mace, in half a pint of brandy, or a pint of sherry, for fourteen days. Then strain it, and add a quarter of a pint of capillaire. This will keep for years, and being mixed with melted butter, it is a delicious relish to puddings and sweet dishes.


Make a batter with flour, milk, and eggs. Pour a little into the bottom of a pudding-dish; then put seasoned meat of any kind into it, and a little shred onion. Pour the remainder of the batter over, and bake it in a slow oven. A loin of mutton baked in batter, being first cleared of most of the fat, makes a good dish.


They should be made of light puff crust, rolled out and cut into shapes according to the fancy. Then bake them, and lay some sweetmeat in the middle. Or roll out the crust, cut it into pieces of any shape, lay sweetmeats over one half, and turn the other half of the crust over; press them together round the edge, and bake them.


Take a pound and a half of flour, put it upon a pie board with a little salt, and mix in gradually just water sufficient to make it into a paste, taking care that it be neither too thin nor too stiff. Mould it lightly together, and let it lie for two hours before it is finished. Roll out the paste, put a pound of butter into the middle of it, fold the two ends of the paste over it, and roll it out; then fold it together, and roll it out again. Repeat this six times in the winter, and five in the summer. It should be rolled rather less than half an inch in thickness, dusting a little flour lightly over and under it, to prevent its sticking to the rolling-pin. When finished, roll it out for use as occasion requires. This makes a very nice and delicate crust.

Another. To a pound and a half of flour, allow a pound of butter, and three quarters of an ounce of salt. Put the flour on a clean pie board, make a hole in the middle, and put in the salt with the butter cut into small pieces. Pour in the water carefully, as it is of great importance that the crust should not be made too thin; there should only be water enough just to make it hold well together, and to roll it out smooth. Work the butter and water up well together with the hand, and then by degrees mix in the flour. When the flour is all mixed in, mould the paste till it is quite smooth and free from lumps, and then let it lie two hours before it be used. This is a very nice crust for putting round the dish for baked puddings, tarts, or pies.


Puffs may be made of any sort of fruit, but it should be prepared first with sugar. To make a rich paste, weigh an equal quantity of butter with as much fine flour as is necessary. Mix a little of the former with the latter, and wet it with as little water as will make it into a stiff paste. Roll it out, and put all the butter over it in slices; turn in the ends, and roll it thin. Do this twice, and tough it no more than can be avoided. The butter may be added at two different times; and to those who are not accustomed to make paste, it may be better to do so. The oven must be rather quicker than for a short crust.--A less rich paste may be made of a pound of flour, and a quarter of a pound of butter, rubbed together. Mix it into a paste with a little water, and an egg well beaten; of the former as little as will suffice, or the paste will be tough. Roll it out, and fold it three or four times. Or rub extremely fine, six ounces of butter in one pound of dried flour, with a spoonful of white sugar. Work up the whole into a stiff paste, with as little hot water as possible.


Cut a fine rich puff paste rolled thin, with tin shapes made on purpose, one size less than another, in a pyramidal form, and lay them so. Then bake in a moderate form, that the paste may be done sufficiently, but very pale. Lay different coloured sweetmeats on the edges.


Take off the skin, and pull the flesh off the bones of a cold fowl, in large pieces. Dredge it with flour, and fry it of a nice brown in butter. Drain the butter from it, simmer the flesh in a good well-seasoned gravy, thickened with a little butter and flour, adding the juice of half a lemon.--Another way. Cut off the legs, and the whole back, of an underdone chicken. Pull all the white part into little flakes free from skin, toss it up with a little cream thickened with a piece of butter rolled in flour, half a blade of powdered mace, some white pepper, salt, and the squeeze of a lemon. Cut off the neck end of the chicken, broil the back and sidesmen in one piece, and the two legs seasoned. Put the hash in the middle of the dish, with the back on it, and the two legs at the end.


Divide the meat of the breast by pulling instead of cutting. Then warm in a spoonful or two of white gravy, and a little cream, grated nutmeg, salt, and a little flour and butter, but do not let it boil. The leg should be seasoned, scored, and broiled, and put into the dish with the above round it. Cold chicken may be treated in the same manner.


In preparing this favourite liquor, it is impossible to take too much pains in the process of mixing, that all the different articles may be thoroughly incorporated together. Take then two large fresh lemons with rough skins, quite ripe, and some lumps of double-refined sugar. Rub the sugar over the lemons, till it has absorbed all the yellow part of the rinds. Put these lumps into a bowl, and as much more as the juice of the lemons may be supposed to require: no certain weight or quantity can be mentioned, as the acidity of a lemon cannot be known till tried, and therefore this must be determined by the taste. Then squeeze the lemon juice upon the sugar, and with a bruiser press the sugar and the juice particularly well together, for a great deal of the richness and fine flavour of the punch depends on this rubbing and mixing being thoroughly performed. 

Having well incorporated the juice and the sugar, mix it up with boiling soft water, and let it stand a little to cool. When this mixture, which is now called the sherbet, is made of a pleasant flavour, take equal quantities of rum and brandy and put into it, mixing the whole well together. The quantity of liquor must be according to taste: two good lemons are generally enough to make four quarts of punch, including a quart of liquor, with half a pound of sugar: but this depends much on taste, and on the strength of the spirit. As the pulp of the lemon is disagreeable to some persons, the sherbet may be strained before the liquor is put in. Some strain the lemon before they put it to the sugar, which is improper; as when the pulp and sugar are well mixed together, it adds much to the richness of the punch. 

When only rum is used, about half a pint of porter will soften the punch; and even when both rum and brandy are used, the porter gives a richness, and also a very pleasant flavour. A shorter way is to keep ready prepared a quarter of an ounce of citric or crystallized lemon acid, pounded with a few drops of the essence of lemon peel, gradually mixed with a pint of clarified syrup or capillaire. Brandy or rum flavoured with this mixture, will produce good punch in a minute.


Take thirty Seville oranges and thirty lemons quite sound, pare them very thin, and put the parings into an earthen pan, with as much rum or brandy as will cover them. Take ten gallons of water, and twelve pounds of lump sugar, and boil them. When nearly cold, put in the whites of thirty eggs well beaten, stir it and boil it a quarter of an hour, then strain it through a hair sieve into an earthen pan, and let it stand till the next day. Then put it into a cask, strain the spirit from the parings, and add as much more as will make it up five gallons. Put it into the cask with five quarts of Seville orange juice, and three quarts of lemon juice. Stir it all together with a cleft stick, and repeat the same once a day for three successive days; then stop it down close, and in six weeks it will be fit to drink.


To dye white gloves of a beautiful purple, boil four ounces of logwood, and two ounces of roche alum, in three pints of soft water, till half wasted. Strain off the liquid, and let it stand to be cold. Mend the gloves neatly, brush them over with the dye, and when dry repeat it. Twice is sufficient, unless the colour is to be very dark. When quite dry, rub off the loose dye with a coarse cloth. Beat up the white of an egg, and with a sponge rub it over the leather. The dye will stain the hands, but wetting them with vinegar will take it off before they are washed.