[Modern cookery, in all its branches

Richer pudding : flour, 1 lb. ; butter, 1/2 lb. ; in addition to fruit, 1 or 2 tablespoonsful of orange or quince marmalade. HERODOTUS, PUDDING. (A Genuine Classical Receipt .) “ Prepare and mix in the usual manner one pound of fine raisins stoned, one pound of minced beef-suet, half a pound of bread-crumbs, four figs chopped small, two tablespoonsful of moist sugar (honey, in the original), two wineglassesful of sherry, and the rind of half a large lemon (grated). Foil the pudding for fourteen hours” Obs . — This receipt is really to be found in Herodotus. The only variations made in it are the substitution of sugar for honey, and sherry for the wine of ancient Greece. We are indebted for it to an accomplished scholar, who has had it served at his own table on more than one occasion; and we have given it on his authority, Without testing it : but we venture to suggest that seven hours would soil it quite sufficiently. [chap. xx. THE PUBLISHER’S PUDDING. This pudding can scarcely be made too rich. First blanch, and then beat to the smoothest possible paste, six ounces of fresh Jordan almonds, and a dozen bitter ones ; pour very gradually to them, in the mortar, three quarters of a pint of boiling cream ; then turn them into a cloth, and wring it from them again with strong expression. Heat a full half pint of it afresh, and pour it, as soon as it boils, upon four ounces of fine bread-crumbs, set a plate over, and leave them to become nearly cold ; then mix thoroughly with them four ounces of maccaroons, crushed tolerably small ; five of finely minced beef-suet, five of marrow, cleared very carefully from fibre, and from the splinters of bone which are sometimes found in it, and shred not very small, two ounces of flour, six of pounded sugar, four of dried cherries, four of the best Muscatel raisins, weighed after they are stoned, half a pound of candied citron, or of citron and orange rind mixed, a quarter saltspoonful of salt, half a nutmeg, the yolks only of seven lull-sized eggs, the grated rind of a large lemon, and last of all, a glass of the best Cognac brandy, which must be stirred briskly in by slow degrees. Pour the mixture into a thickly buttered mould or basin, which contains a full quart, fill it to the brim, lay a sheet of buttered writing-paper over, then a wellfloured cloth, tie them securely, and boil the pudding for four hours and a quarter; let it stand for two minutes before it is turned out ; dish it carefully, and serve it with the German pudding-sauce of page 403. Jordan almonds, 6 oz. ; bitter almonds, 12 ; crearn, f pint; breadcrumbs, 4 oz. ; cream wrung from almonds, \ pint ; crushed macaroons, 4 oz. ; flour 2 oz. ; beef-suet, 5 oz. ; marrow, 5 oz. ; dried cherries, 4 oz. ; stoned Muscatel raisins, 4 oz. ; pounded sugar, 6 oz. ; candied citron (or citron and orange-rind mixed), ^ lb. ; pinch of salt ; \ nutmeg ; grated rind, 1 lemon ; yolks of eggs, 7 ; best cognac, 1 wineglassful ; boiled in mould or basin, 4| hours. Ohs. — This pudding, which, if well made, is very light as well as rich, will be sufficiently good for most tastes without the almonds : when they are omitted, the boiling cream must be poured at once to the bread-crumbs. HER majesty’s PUDDING.