SWEET POTATO PUDDING.
Boil one pound of sweet potatoes till half done; then skin and grate them; add half of a pound of butter, the same of powdered sugar, beaten to a cream; add six eggs well beaten, a grated nutmeg, and lemon peel with a glass of brandy; bake in a paste, and when the pudding is done, sprinkle the top with sugar, and cover with bits of citron. Irish potato pudding is made in the same way. A little cream is an improvement to the Irish potato pudding.
PUMPKIN PUDDING.
Stew a fine sweet pumpkin till soft and dry; rub it through a sieve; add half a pound of butter beaten to a cream, with half a pound of sugar, half a pint of new milk, and a wine-glass full of brandy, some cinnamon, and nutmeg, six eggs beaten very light: put in a paste, and bake.
LEMON PUDDING.
One pound of butter; the same of sugar beaten to a cream; ten eggs beaten to a froth, one wine-glass full of brandy and rose water mixed; the rind of one lemon and the juice; add one tablespoonful of grated cracker, or Indian meal: bake in a paste.
LEMON PUDDING ANOTHER WAY.
One cup full of sugar, one egg, the rind and juice of one lemon. This will make one pudding: or mix with a little rice flour, and make two with two eggs.
A FANCY DISH.
Get some small-sized oranges; take out all the pulp very carefully, by cutting a round piece out of the top; scrape out the pulp with a spoon. Make a jelly with the juice of the oranges; wash and wipe dry the skins of the oranges. Have some blanc-mange of Irish moss: fill half of the oranges with the blanc-mange, and the rest with the jelly; let it get perfectly cold, then cut them in halves or quarters, just as you fancy; pile them in a dish, and ornament with orange or any kind of long leaves.