Roly-Poly Pudding. Make a nice light suet crust and roll it out to the thickness of about half an inch. Spread jam, or currants and tre acle, equally over it, leaving a small margin of paste without any treacle. Roll it up, fasten the ends securely, and tie it in a floured cloth , then put the pudding into boiling water and boil for two or three hours. Fresh suet and a light crust are necessary.
Apple pudding. Take a basin, butter it, and line it with a suet crust; pare, core, and cut the apples into pieces, and fill the basin with them, with sugar according to taste; add one small teaspoonful of finely minced lemon-peel, one tablespoonful of lemon juice, and cover with crust; close the edges well together, flour the cloth, and tie it securely over the pudding, and put it into plenty of boiling water. Let it boil from one and a half to two and a half hours, aceording to the size, then turn it out of the basin and send to the table quickly. Apple pud ding does not suffer by being boiled an extra hour, if care be taken to keep it well covered with the water all the time. The water must be kept constantly boiling, and if more is added, let it be boiling water.
Baked Batter Pudding. Take six ounces of fine flour, three eggs, and a pinch of salt; add by degrees as much milk as will, when well beaten, make it the consistency of thick cream; pour into a pudding dish, and bake three-quar ters of an hour; or it may be boiled in a basin, or tied up in a cloth, It will require two hours' boiling. The milk should be added gradually.
Yorkshire Padding. T_Tse for every egg as much flour as a tablespoon will carry, and a small pinch of salt. Whisk the eggs well, strain and mix them gradually with the flour, then pour in by degrees as much new milk as will reduce the batter to the consistence of rather thin cream. The tin or pan which is to receive the pudding, must have been placed for some time previously, under a joint which has been put down to roast; one of beef is usually pre ferred. Beat the batter briskly and lightly the instant before it is poured into the pan, watch it carefully that it xi:my not burn, and let the edges have an equal share of.the fire. When the pud ding is quite firm in every part and well col ored on the surface, turn it to brown on the under side. This is best. accomplished by first
dividing it into quarters. Be careful in mixing the batter, which should be rather more liquid than for a boiled pudding.
Pigeon-Pie. Prepare three or four house pig eons, and take half a pound of tender beefsteak, cut into convenient pieces, lightly fry the steak first, and then the pigeons, in a clean stewpan with a little butter, season with chopped mush rooms, one eschalot, a little parsley, and pepper and salt. Place the steak at the bottom of the dish, upon this place the halves of the pigeons, rinse out the stewpan in which the things have been fried, with half a pint of stock or water, and strain into the dish; add the yolks only of five hard boiled eggs, cover with a puff paste, and bake for an hour and a quarter in a moder ate oven. The pigeons must be young and the steak tender; and do not fry too long in the but ter.
Giblet Pie. Glean and blanch the giblets (except the liver), and put them, with the wings, feet, head and neck, in boiling water; and remove the skin from the feet and beak. Put into a stewpan a piece of butter the size of a walnut, one onion cut in slices, a bay-leaf, a little salt, pepper and sugar: place them on the fire until the onion is brown; put in the giblets with the head cut in two, let them remain on the fire for about three minutes, stirring them round; then add nearly a quart of boiling water, aud let them stew gently for two hours; remove from the fire and let them get cold. Take a pie dish and place a piece of steak on the bottom, then place over. that the giblets with the liver, and steak again over them; add the liquor the giblets were stewed in, season and cover with good paste.. The giblets must be fresh and well stewed.
Squab Pie. Trim part of the fat off some mutton cutlets, and season them with pepper and salt, place them iu a pie dish, and cover with a layer of sliced apples sprinkled with sugar and chopped onions, previously blanched; if the pie is large, mange another layer of cut lets, and again cover with onions and apples, then 'cover with a good suet crust and bake. When done, pour out all the gravy at the side, remove the fat, and add a spoonful of mushroom ketchup to the liquor; and return it to the pie. The fat must be well removed from the gravy.