Affile,
Currant,
or Damson Dumplings, or Pud* ding. M a k e as above, and loin a bason with the paste tolerably t h i n : fill with the fruit, and cover it: tie a cioth over tight, and boil till the fruit shall be done enough. Snowball. Swell rice in m i l k ; strain it off, and having pared and coared apples, put the rice round them, tying each u p in a cloth. Put a bit of lemonpeel, a clove, or cinnamon in each, and boil them well Hunter's Pudding. Mix, of suet, flour, currants, and raisins stoned and a little cut, a pound each, the rind of lemon, shred as -Ine as possible, six Jamaica peppers in fine powder, four eggs, a glass of brandy, a little salt, and as little milk as will m a k e it of a proper consistence. Boil it in a floured cloth, or a melon mould, eight or nine hours. Serve with sweet sauce. A d d sometimes a spoonful of peach water. T h i s pudding will keep, after it is boiled, six months, if kept tied u p in the same cloth, and h u n g up, folded in a sheet of cap p a p e r to pre. serve it f r o m dust, being first cold. W h e n to be used, it m u s t boil a full hour. Common Plumb Pudding. T h e same proportions of flour and suet, and half the quantity of fruit, with spice, lemon, a glass of wine, or not, and one e g g and milk, will m a k e an excellent pudding, if long boiled. Custard Pudding. M i x by degrees a pint of good milk with a large spoonful of flour, the yelks of five eggs, some orange flower water, and a little pounded cinnamon. Butter a bason that will exactly hold it;
