_For an excellent Yorkshire pudding,_ take six eggs, six heaped table-spoonfuls of flour, and one tea-spoonful of salt. Beat the eggs well, strain them, and mix them with the flour, and then add gradually about a pint of milk, so as to make the whole into a rather thin batter. Warm the pan, and rub it with dripping or butter before the batter is poured into it, and let the batter be about an inch thick. When the pudding is browned on one side cut it into quarters, or eight pieces, and turn them to brown the other. In some places the pudding is made very thin, and not turned; and sometimes currants are added. A plainer pudding may be made with half a pound of flour, a tea-spoonful of salt, three eggs, and a pint of milk. _For a Plum pudding,_ take suet, flour, currants, and stoned raisins, one pound each, the grated rind of a lemon, four eggs, a wine-glassful of brandy, and as much milk as is required to make it of a proper consistence. It should be boiled eight or nine hours in either a cloth or a mould, and served with wine sauce. _Sir Joseph Brookes's Plum pudding._ "Take the crumb of a twopenny loaf, six ounces of suet, two apples grated, three ounces of sugar, the rind of a lemon grated, a little candied orange, half a pound of currants, two table-spoonfuls of flour, the yolks of four eggs, half a nutmeg, a little ginger, and three table-spoonfuls of brandy. Mix all well together, and boil two hours. Eight ounces of apple or gooseberry pulp, with five ounces of sugar, may be substituted for the suet." _Mr. Sopwith's Victoria pudding._ "Take half a pound of flour, half a pound of currants, a quarter of a pound of suet shred very fine, a quarter of a pound of moist sugar, half a pound of mashed potatoes, a quarter of a pound of carrots boiled and beaten smooth, and one ounce of lemon-peel. Mix all well together the night before the pudding is wanted, and boil it four hours." Another similar pudding is made as follows:--"Take of flour, suet chopped fine, currants, raisins, and grated carrot, half a pound of each; mix the ingredients well together, without any liquid, and boil five hours. A little grated lemon-peel may be added, and the pudding should be served with sweet sauce poured over it." I shall now give you a few miscellaneous receipts of various kinds, which I know to be good. _A Charlotte de pommes_ is a French apple pudding, made by lining a mould or dish with thin slices of stale bread that have been dipped in clarified butter. The middle is then filled with apples, stewed as if for sauce; and a piece of bread being laid on the top, the charlotte is baked with fire above and below.