[Modern cookery, in all its branches

* It is almost superfluous to say that the large squares of muslin, of which on account of their peculiar nicety we have recommended the use for straining many sweet preparations, must never have a particle of starch in them ; they should be carefully kept free from dust and soil of any kind, and always well-rinsed and soaked in clear water before they are dried. [chap. XX. it clear, mix it with ten ounces of the finest sugar in small lumps, and when this is dissolved, boil the syrup gently for a quarter of an hour. It will be delicious in flavour and very bright in colour if well made. If put into a jar, and stored with a paper tied over it, it will remain excellent for weeks ; and it vrill become almost a jelly with an additional ounce of sugar and rather quicker boiling. It may be poured round moulded creams, rice, or sago ; or mingled with various sweet preparations for which the juice of fruit is admissible. GERMAN CHERRY SAUCE. Beat a quart of cherries in a mortar until the stones are broken, then boil them tender with half a pint of water and wine mixed. Rub them through a sieve, and boil them again, with from four to six ounces of fine sugar, some grated lemon-peel, powdered cinnamon, and a small portion of pounded cloves. In a few minutes stir to the sauce a dessertspoonful of potato-flour, smoothly mixed with a very little cold water ; continue to stir until it is again ready to boil, and serve it, either poured entirely over the pudding, or in a tureen. COMMON BATTER BUDDING. Beat four eggs thoroughly, mix with them half a pint of milk, and pass them through a sieve, add them by degrees to half a pound of flour, and when the batter is perfectly smooth, thin it with another half pint of milk. Shake out a wet pudding cloth, flour it well, pour the batter in, leave it room to swell, tie it securely, and put it immediately into plenty of fast-boiling water. An hour and ten minutes will boil it. Send it to table the instant it is dished, with wine sauce, a hot compote of fruit, or raspberry vinegar : this last makes a delicious pudding sauce. Unless the liquid be added very gradually to the flour, and the mixture be well stirred and beaten as each portion is poured to it, the batter will not be smooth : to render it very light, a portion of the whites of the eggs, or the whole of them, should be whisked to a froth and stirred into it just before it is put into the cloth. Flour, \ lb. ; eggs, 4 ; salt, | teaspoonful ; milk, 1 pint : 1 hour and 10 minutes. Obs. — Modern taste is in favour of puddings boiled in moulds, but, as we have already stated, they are seldom or ever so light as those which are tied in cloths only. ANOTHER BATTER PUDDING. Mix the yolks of three eggs smoothly with three heaped tablespoonsful of flour, thin the batter with new milk until it is of the consistence of cream, whisk the whites of eggs apart, stir them into the batter and boil the pudding in a floured cloth or in a buttered mould or basin for an hour. Before it is served, cut the top quickly into large dice half through the pudding, pour over it a small jarful of fine currant, raspberry, or strawberry jelly, and send it to table without the slightest delay. Flour, 3 tablespoonsful ; eggs, 3 ; salt, \ teaspoonful ; milk, from \ to whole pint : 1 hour. BLACK-CAP PUDDING.