are very plain, a little preserve syrup, and a glass of wine added is an
improvement.


Currant Pie.

After stemming green currants, scald them, and allow them to stand
awhile; pour off the water; have the crust in your plates; put in the
currants, sweeten them well; put in a little water, a dust of flour and
a little orange peel. Gooseberries are prepared in the same way, but
require more sugar. Cherries should not be scalded.


Pumpkin Pudding.

Choose a yellow pumpkin, with a fine grain, pare and cut it in small
pieces, boil it in plenty of water, and take it up as soon as it is
done, or it will soak up the water; to a gallon of pumpkin, stewed and
mashed, put two quarts of milk, eight eggs, half a pound of butter, half
a tea-cup of lemon or rose brandy; nutmeg and sugar to your taste; bake
it in deep plates, with a bottom crust.


Apple Pudding.

Take three pints of stewed apples, well mashed, melt a pound of
butter, beat ten eggs with two pounds of sugar, and mix all together
with a glass of brandy and wine; pat in nutmeg to your taste, and bake
in puff paste.