Boil some milk, seasoned with a pinch of salt and sugar to taste.

Take a pound of meal and dry it, a pound of sugar finely beat, and mix these together; then take the yolks of five or six eggs, half a jill of thick cream, as much as will make it up to a paste, and some coriander seeds, lay them on tins and prick them; bake them in a quick oven; before you set them in the oven wet them with a little rose-water and double refin'd sugar to ice them. 294.

INGREDIENTS.6 good-sized apples, sifted sugar to taste, a piece of butter the size of a walnut, water.

INGREDIENTS.2 teaspoonfuls of flour, 1 teaspoonful of arrowroot, 1 pint of milk, 2 oz. of butter, sugar to taste, the rind of 1/2 lemon, 4 eggs, 3 tablespoonfuls of brandy.

INGREDIENTS.Gooseberries, 3 eggs, 1-1/2 oz. of butter, 1/2 pint of bread crumbs, sugar to taste.

INGREDIENTS.The crumb of 2 rolls, 1 pint of milk, sugar to taste, 4 eggs, 2 tablespoonfuls of brandy, 6 oz. of chopped suet, 2 tablespoonfuls of flour, 1/2 lb. of currants, 1/2 teaspoonful of grated nutmeg, 2 tablespoonfuls of cream.

INGREDIENTS.1 breakfastcupful of vermicelli, 2 tablespoonfuls of marmalade, 1/4 lb. of raisins, sugar to taste, 3 eggs, milk.

INGREDIENTS.1 dozen large apples, moist sugar to taste, 1 small teacupful of cold water, the grated rind of one lemon, 1 pint of milk, 4 eggs, 2 oz. of loaf sugar.

INGREDIENTS.8 good sized apples, 3 oz. of butter, the rind of 1/2 lemon minced very fine, 6 oz. of rice, 1-1/2 pint of milk, sugar to taste, 1/2 teaspoonful of grated nutmeg, 6 tablespoonfuls of apricot jam.

INGREDIENTS.1-1/2 oz. of isinglass, the rind and juice of 1 lemon, 1 pint of water, 4 eggs, 1 pint of sherry, Madeira, or raisin-wine; sifted sugar to taste.

Boil the milk and lemon-rind together until the former is well flavoured; take out the lemon-rind and stir in the rice-flour, which should first be moistened with cold milk, and add sufficient loaf sugar to sweeten it nicely.

INGREDIENTS.1 pint of milk, 4 pint of cream, sugar to taste, 1 oz. of isinglass, 1 lemon, the yolks of 4 eggs.

INGREDIENTS.6 eggs, a few slices of citron, sugar to taste, 1/4 pint of cream, a layer of any kind of jam. Mode.

INGREDIENTS.1 pint of cream, 2 dozen sweet almonds, 3 glasses of sherry, the rind and juice of 2 lemons, sugar to taste.

A jam may be made with the currants, if they are not squeezed too dry, by adding a few fresh raspberries, and boiling all together, with sufficient sugar to sweeten it nicely.

S was the sugar-tongs, Nippity-nee, To take up the sugar To put in our tea.

Beat the butter and sugar to a cream.

Measure, and allow 14 ozs. sugar to pint, i.e., breakfast cupful.

Add the juice and grated rind of a lemon and sugar to taste.

Add sugar to sweeten, and if desired a very little of the grated yellow of the orange rind.

Have ready a hot syrup made with one part sugar to two and a half parts water, pour over the fruit, and let it stand all night.

To make Carrot or Parsnip Puffs:Scrape and boil your carrots or parsnips tender; then scrape or mash them very fine, add to a pint of pulp the crumb of a penny-loaf grated, or some stale biscuit, if you have it, some eggs, but four whites, a nutmeg grated, some orange-flower-water, sugar to your taste, a little sack, and mix it up with thick cream.

Put the cranberries on with the water and cook until soft; strain through a cloth; weigh and add three-fourths of a pound of sugar to every pint of juice.

Add some cinnamon and sugar to noodles.

Beat the whites of the eggs with powdered sugar to a stiff froth, and after putting the custard into the pudding dish in which you wish to serve it, spread with the beaten whites and let it brown slightly in the oven.