FIG PUDDING.

Chop one-half pound of figs very finely, mix them with one-
quarter pound coarse sugar, a tablespoonful of treacle for a table-
spoonful of milk, one-half pound flour, one-quarter pound suet,
an egg, and a pinch of grated nutmeg. Put the pudding into a
buttered mould, and boil for four or five hours.

GOOD LUCK PUDDING.

Pat into a basin one-quarter pound flour, one-quarter pound
chopped suet, one-quarter pound currants, one-quarter pound
raisins, one tablespoonful of moist sugar, half teaspoonful of
ground ginger, half saltspoonful of salt ; mix well with a clean
knife ; dip the pudding-cloth into boiling water, wring it out,
and put in the mixture. Have ready a sauce pan of boiling
water, plunge in the pudding, and boil for three hours.

THE EPICURES PUDDING.

Make some rich but very light puff paste and line a pie-dish
with it. Take one ounce candied lemon peel, the same of or-
ange and citron, and slice it all up in fine, small shavings, lay-
ing them at the bottom of the dish, and strewing lightly over
them one-half ounce sweet almonds, finely chopped with three
or four bitter ones, all previously blanched. Beat the yolks of
eight and the whites of two eggs, and mix with one-half pound
powdered loaf sugar and a tablespoonful of French brandy.
Pour this over the sliced peel, and bake it in a moderately-
heated oven for one. hour.

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