With a saucepan over the sea

custard of the yolks of 5 eggs, 3 glasses of Fron- With a Saucepan over the Sea tignac or Angelica, and 3 spoonfuls of sugar. Cook slowly, in a pan of water, and pour into glasses. Serve ice-cold. FRANQIPANE. (Italy.) This is another custard, old and good. Beat 6 eggs very light, add i pint milk and 2 spoonfuls of flour. Cook it with J^ pound sugar, stirring until thick, add 2 ounces of crushed macaroons, and a glass of brandy or rum, the grated rind of a lemon, and 2 ounces butter. Cook in a pan of water ; when smooth add a spoonful of vanilla. Serve cold, in cups, or use to fill little tarts. POMPADOUR PUDDING. (A French recipe.) Add 2 ounces fine white bread-crumbs to J^ pint of boiling cream, when cool, beat with 5 ounces finely chopped suet, i ounce of flour, 2 ounces crushed macaroons, 2 ounces stoned raisins, 2 ounces candied peel or preserved cherries chopped, zest of a lemon, and a pinch of nutmeg. Beat well, add yolks 4 eggs, and a glass of brandy, pour into mould and steam it. Serve with a custard sauce, hot, flavored with oranges or sherry. CIDER JELLY. (England.) Melt 2 ounces of gelatine in sufficient water, add 2j4 pints of cider, and boil and stir until thick, ^75 With a Saucepan over the Sea adding i pound of sugar. Strain it, pour into a mould ; when stiff, turn out and serve with cakes and cream. TANSY PUDDINQ. (Old English recipe.) This is still eaten in country towns, and is considered wholesome in the spring. Pour 3 tablespoonfuls of the expressed juice of bruised tansy leaves over enough bread-crumbs to absorb it, add 3 ounces of blanched and pounded almonds, 2 ounces of sugar, 2 ounces of butter, i teaspoonful of grated lemon peel, 3 beaten eggs, }4 pint of cream or milk. Boil, like a custard, and serve with lemon sauce, hot. BAKEWELL PUDDING. (Derbyshire.) Line a dish with puff paste, then a layer of gooseberry or peach jam, and some chopped candied peel. Fill with a custard made of the yolks of 6 eggs and 3 whites, 5 ounces of melted butter, 6 ounces of sugar, and a glass of lemon brandy, or any old-fashioned wine or cordial, with sufficient milk to make it smooth. Bake ^ hour, and serve cold, in the same dish. MARROW PUDDING. (A famous old dish at Cambridge.) Chop finely ^ pound of beef marrow and 6 ounces of bread-crumbs. Add }( pound sugar, }( With a Saucepan over the Sea pound currants, 2 beaten eggs, a spoonful of brandy, 2 spoonfuls of sherry, }( pound of chopped and mixed candied peel and citron. Beat and pour into a mould, bake it i hour, and turn out, with custard sauce around it. RICE-MILK. (Sweden.) Wash 4 ounces rice, add i pint milk and a pinch of salt. Put it in a double boiler, let it boil until it is a perfect cream, stirring often. When tender, pour into a bowl and serve with sugar, very cold. EASTER PUDDING. (England.) Mix slowly }4 pint milk and 4 ounces rice flour, add I pint toiling milk and stir on fire for five minutes. Add 2 ounces butter, 2 ounces sugar, and boil for ten minutes more. When cool, add, stirring it, i gill of cold milk, and the grated rind of a lemon, 6 eggs, whites and yolks beaten separately, 2 ounces sugar, and i ounce currants. Beat well, pour into a dish, bake until brown, and serve cold, with cream. INGOLDSBY XMAS PUDDING. (England.) Mix I pound raisins, i pound currants, i pound of sugar, of flour, of suet and bread-crumbs. Add }( ounce each of candied peel, allspice, a little nutmeg, and rind of a lemon, 8 eggs, well beaten, ± 12 177 With a Saucepan over the Sea glasses of brandy or rum. This makes two large puddings. Boil each in a bag, for 7 hours, and serve with blazing wine sauce. YORKSHIRE PUDDINQ.