The thorough good cook

Take half a pound of almonds blanched and beaten fine with a little rose-water, half a pound of sifted sugar, twelve eggs, leaving out half the whites, the rind of a lemon grated very fine ; put a few almonds in the mortar at a time, and introduce by degrees about a teacupful of rose-water; keep throwing in the sugar: when you have done the almonds and the sugar together a little at a time till they are all used up, put the mixture into your pan with the eggs, beating them well together. In half an hour the dish will be baked ; it must be a light brown. 64. Hunting Pudding. Beat eight eggs, and mix them with a pint of good cream and a pound of flour ; when beaten well together, add a pound of beef suet chopped very fine, a pound of currants well-cleaned, half a pound of raisins stoned and chopped small, a quarter of a pound of sifted sugar, two ounces of candied citron, the same of candied orange, cut very small ; grate a large nutmeg, and mix all well together with half a gill of brandy ; put the pudding in a cloth, and tie it up close ; it will take four hours to boil. 65. Italian Fuddiug, Au. Take a pint of cream, and slice therein as much French roll as will make it thick ; beat up five eggs ; butter the bottom of a dish, slice eight pippins into it, and add thereto some orange-peel, sugar, and half a pint of port wine. Pour in the cream, bread, and eggs, lay a puff-paste over the dish, and bake half an hour. 66. Lady Sunderland's Pudding. Beat up the yolks of eight eggs with the whites of three, add five tablespoonfuls of flour and a grated nutmeg, and put the whole into a pint of cream. Butter some small basins, fill them half way, and bake them an hour. When done, turn the puddings out, and pour on melted butter, wine, and sugar. 67. Lemon Puffs. BBeat and sift a pound and a quarter of double-refined sugar, grate the rind of two lemons, and mix the same with the sugar ; then beat the whites of three new-laid eggs, add them to the sugar and peel, and beat for an hour; make up into shape and bake on oiled paper laid on tin plates, in a moderate oven. The paper must remain till cold. Oiling it will make it come off with ease. 68. Lemou Fudding*. Boil very tender, in at least two but by preference three waters, the thinly-shaved rind of two lemons ; then beat this very fine in a mortar with the pulp of the lemons, perfectly freed from skin and kernels, and add three-quarters of a pound of loaf-sugar sifted, four biscuits grated, the yolks of ten eggs beaten with a little of the best brandy, one ounce of citron, and one ounce of lemon-peel shredded fine ; when all is mixed, stir it into half a pound of clarified butter, and keep stirring one way till it is cold. Then bake it in a putt-paste. Another Way. Beat up the yolks of four eggs with four ounces of lump sugar, rub thereto the rind of a lemon, then peel the same, and beat it in a mortar, with the juice of a large oiie. Mix the whole with four or five ounces of Avarmecl butter. La}- a crust in a shallow dish, notch the edges, and put in the pudding, but when baked, turn it out into another dish for the table. 69. Macaroon Custard Pudding.