take one pound of flour, half a pound of shred suet, a little grated
nutmeg and ground ginger, cloves and allspice, one pound of coarse
brown sugar, and the crumb of a slice of bread, first soaked in water
and pressed dry, mix all these ingredients together into a paste,
grease a quart basin and put it in, covering the basin with a plate
set in the middle of the pan with the beans, meat, &c. Cover the pan
lightly down with coarse brown paper, and let it remain all the night
and the next day, (until required) in a baker's oven, when done, take
out the basin containing the pudding, and skim the fat from the gravy
which must be served as soup; the meat, &c., is extremely savory and
nutritious, but is not a very seemly dish for table. The pudding must
be turned out of the basin, and a sweet sauce flavored with lemon and
brandy is a fine addition.

* * * * *

SAUER KRAUT.

Boil about seven or eight pounds of beef, either brisket or a fillet
off the shoulder, in enough water to cover it, when it has boiled for
one hour, add as much sauer kraut, which is a German preparation,
as may be approved, it should then stew gently for four hours and be
served in a deep dish. The Germans are not very particular in removing
the fat, but it is more delicate by so doing.

* * * * *

BEEF WITH CELERY, AND WHITE BEANS AND PEAS.

Soak for twelve hours one pint of dried white peas, and half a pint of