How to make a Pudding for the Hare.

To roast a HARE with a pudding in the belly.

Spread the pudding with jelly and cover with the beaten whites; set in the oven to brown.

It is the intention, of the Professor to subject this implement to some process by which it will be resolved into farina, or sawdust, and then to make a Jack Pudding of it.

Mix all these ingredients together, adding the sugar and nutmeg; beat up the eggs, omitting the whites of three; stir these to the pudding, and when all is well mixed, add the brandy, and put the pudding into a buttered mould; tie down with a cloth, put it into boiling water, and let it boil for 3 hours. Time.3

Garnish with tufts of horseradish, and send horseradish sauce and Yorkshire pudding to table with it.

Mix well, butter some cups, half fill them, and bake the puddings from 20 minutes to 1/2 hour.

Bake in a good oven from 3/4 to 1 hour, and serve with the following sauce:Put 3 tablespoonfuls of black-currant jelly into a stewpan, add 2 glasses of sherry, and, when warm, turn the pudding out of the mould, pour the sauce over it, and serve hot.

Sarah said, a sheep-shearing was not to be compared to a harvest-home, that was so much better, for that then the oven was quite full of plum-pudding, and the kitchen was very hot indeed with roasting beef; yet I can assure you there was no want at all of either roast beef or plum-pudding at the sheep-shearing.

In half a minute Mrs. Cratchit enteredflushed, but smiling proudlywith the pudding like a speckled cannon ball, so hard and firm, smoking hot, and bedight with Christmas holly stuck into the top.

Make, with 3/4 lb. of flour, either a suet crust or butter crust (the former is usually made); butter a basin, and line it with part of the crust; put in the currants, which should be stripped from the stalks, and sprinkle the sugar over them; put the cover of the pudding on; make the edges very secure, that the juice does not escape; tie it down with a floured cloth, put it into boiling water, and boil from 2-1/2 to 3 hours.

Where there is a large family of children, and the means of keeping them are limited, it is a most economical plan to serve up the pudding before the meat: as, in this case, the consumption of the latter article will be much smaller than it otherwise would be.

a man is more healthfull that eats dirty puddings than he that feeds on a corrupted Conscience.

What is even tangible roast-beef and plum-pudding without a party to enjoy them; and what is the life of the party but the interchange of sentiments?

To boyle a pudding after the French fashion.

Four guardian Virtues, round, support her throne: Fierce champion Fortitude, that knows no fears Of hisses, blows, or want, or loss of ears; Calm Temperance, whose blessings those partake Who hunger and who thirst for scribbling sake; Prudence, whose glass presents th' approaching jail; Poetic Justice, with her lifted scale, Where, in nice balance, truth with gold she weighs, And solid pudding against empty praise.

This was only the first service; and two others followed, consisting of a fawn, with a pudding inside it, a grand salad, hot olive pies, baked neats' tongues, fried calves' tongues, baked Italian puddings, a farced leg of lamb in the French fashion, orangeado pie, buttered crabs, anchovies, and a plentiful supply of little made dishes, and quelquechoses, scattered over the table.

You can't fool them on a bad pudding by putting on a good sauce, the way you can a man.

He was at the time First Lord of the Admiralty, and an awkward waiter upset an ice-pudding down the back of Lady Verbena Soper, sister of Lady 'Loofah' Soper and daughter of the Earl of Latherham, The poor lady cried out, 'I'm scalded!'

"The treatise is divided into ten parts: cookery contains above an hundred receipts, pickles fifty, puddings above fifty, pastry above forty, cakes forty, creams and jellies above forty, preserving an hundred, made wines forty, cordial waters and powders above seventy, medicines and salves above two hundred; in all near eight hundred.

"Why don't we have that pudding oftenerwith lather on top of it?"