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Activiti in Action Executable business processes in BPMN
2 0 Tijs Rademakers Digital Instant Download
Author(s): Tijs Rademakers
ISBN(s): 9781617290121, 1617290122
Edition: Pap/Psc
File Details: PDF, 15.22 MB
Year: 2012
Language: english
 Executable business processes in BPMN 2.0

IN ACTION
Tijs Rademakers
FOREWORDS BY Tom Baeyens
AND Joram Barrez

MANNING
 Activiti Designer

Process implementation

WS

Activiti Engine
DB
<definitions>
<process>
<startEvent/> Tasks Jobs
<sequenceFlow/> REST
<endEvent/>
</process>
</definitions> Processes
Web forms

Activiti provides a complete BPM solution, starting with the Activiti Designer to draw your business processes using BPMN.
The XML output of the Activiti Designer is deployed to the Activiti Engine that runs the process definition. The Activiti Engine
executes automated steps, like calling a web service, as well as manual steps that involve people and web forms.
Activiti in Action
 Activiti in Action
EXECUTABLE BUSINESS PROCESSES IN BPMN 2.0

TIJS RADEMAKERS

MANNING
Shelter Island
For online information and ordering of this and other Manning books, please visit
www.manning.com. The publisher offers discounts on this book when ordered in quantity.
For more information, please contact
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Manning Publications Co.
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©2012 by Manning Publications Co. All rights reserved.

No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in

any form or by means electronic, mechanical, photocopying, or otherwise, without prior written
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claimed as trademarks. Where those designations appear in the book, and Manning
Publications was aware of a trademark claim, the designations have been printed in initial caps
or all caps.

Recognizing the importance of preserving what has been written, it is Manning’s policy to have
the books we publish printed on acid-free paper, and we exert our best efforts to that end.
Recognizing also our responsibility to conserve the resources of our planet, Manning books are
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Development editor: Sebastian Stirling

Manning Publications Co. Technical proofreader: Andy Verberne
20 Baldwin Road Copyeditor: June Eding
PO Box 261 Proofreader: Nermina Miller
Shelter Island, NY 11964 Typesetter: Gordan Salinovic
Cover designer: Marija Tudor

ISBN 9781617290121
Printed in the United States of America
1 2 3 4 5 6 7 8 9 10 – MAL – 17 16 15 14 13 12
 brief contents
PART 1 INTRODUCING BPMN 2.0 AND ACTIVITI..............................1
1 ■ Introducing the Activiti framework 3
2 ■ BPMN 2.0: what’s in it for developers? 19
3 ■ Introducing the Activiti tool stack 32
4 ■ Working with the Activiti process engine 49

PART 2 IMPLEMENTING BPMN 2.0 PROCESSES WITH ACTIVITI..........85

5 ■ Implementing a BPMN 2.0 process 87
6 ■ Applying advanced BPMN 2.0 and extensions 112
7 ■ Dealing with error handling 146
8 ■ Deploying and configuring the Activiti Engine 169
9 ■ Exploring additional Activiti modules 193

PART 3 ENHANCING BPMN 2.0 PROCESSES ................................223

10 ■ Implementing advanced workflow 225
11 ■ Integrating services with a BPMN 2.0 process 260
12 ■ Ruling the business rule engine 286

v
vi BRIEF CONTENTS

13 ■ Document management using Alfresco 311

14 ■ Business monitoring and Activiti 340

PART 4 MANAGING BPMN 2.0 PROCESSES ..................................367

15 ■ Managing the Activiti Engine 369
 contents
foreword by tom baeyens xv
foreword by joram barrez xvii
preface xix
acknowledgments xxi
about this book xxiii
about the cover illustration xxviii

PART 1 INTRODUCING BPMN 2.0 AND ACTIVITI .................1

1 Introducing the Activiti framework

1.1 The Activiti tool stack 4
3

1.2 Getting to know Activiti 5

A little bit of history 5 The basics of the Activiti Engine 6
■

Knowing the competitors 7

1.3 Installing the Activiti framework 9
1.4 Implementing your first process in Activiti 11
Say hello to Activiti 12 ■
Implementing a simple book order
process 14
1.5 Summary 18

vii
viii CONTENTS

2 BPMN 2.0: what’s in it for developers? 19

2.1 Taking a closer look at BPM
Walking around the BPM life cycle
20
21
2.2 Evolution to BPMN 2.0 22
Wasn’t there a standard called WS-BPEL? 22 And then there ■

was BPMN 2.0 23 Getting your head around all the BPMN 2.0
■

constructs 24
2.3 Introducing BPMN 2.0 from a developer’s viewpoint 26
High-level modeling with BPMN 2.0 26 ■
Detailed process modeling 28
2.4 Summary 31

3 Introducing the Activiti tool stack

3.1 Working with the Activiti Modeler 33
Installing the Activiti Modeler
32

33 ■
Modeling processes with the
Activiti Modeler 34
3.2 Adding technical details with the Activiti Designer 36
Getting up and running with Activiti Designer 36 Designing a ■

process from scratch 37 Testing processes with the Activiti

■

Designer 39 Importing a Modeler process into the Designer 42

■

3.3 Managing the Engine using the Activiti Explorer 45

3.4 Processes and tasks with the Activiti Explorer 46
3.5 Summary 48

4 Working with the Activiti process engine

4.1 Creating an Activiti development environment 50
Getting familiar with the Activiti libraries 50 Mavenizing your
49

Activiti project 51 Logging in the Activiti Engine 53

■

Developing and testing with the Activiti Engine 54

4.2 Using the Activiti Engine API 56
Starting process instances with the RuntimeService 57 Working ■

with user tasks via the TaskService 59 Deleting process■

definitions with the RepositoryService 64 Creating users, groups,

■

and memberships with the IdentityService 66 A sneak peek into ■

the past with the HistoryService 67

4.3 Using plain Java to do BPM 72
Java service task with class definition 73 Introducing asynchronous
■

behavior 75 Java service task with class definition and field

■

extensions 76 Java service task with method and value expressions 78

■
 CONTENTS ix

4.4 Using Spring with Activiti 79

Creating a generic Spring configuration for Activiti 79
Implementing a Spring-enabled unit test for Activiti 81
4.5 Summary 84

PART 2 IMPLEMENTING BPMN 2.0 PROCESSES

WITH ACTIVITI ...................................................85

5 Implementing a BPMN 2.0 process 87

5.1 Introducing a real business process 88
Analyzing the loan request process 88 ■
Taking a process model to
an XML process file 89
5.2 Developing script and service tasks 90
Scripting in the Activiti Engine 90 Implementing a Java service
■

task 92 Creating the BPMN 2.0 XML file 93 Testing the

■ ■

process with JUnit 94

5.3 Interacting with user tasks and Activiti forms 95
Creating forms in Activiti 95 Adding a task form on a start
■

event 96 Testing forms using the FormService 97 Adding

■ ■

user tasks with an escalation workflow 98

5.4 Handling decisions and sending email 101
Controlling flow with an exclusive gateway 101 ■
Implementing
an email service task 102
5.5 Deploying processes to the Activiti Engine 106
Understanding the Activiti BAR file 106 ■
Deploying processes to
the Activiti Engine 107
5.6 Testing the process with Activiti Explorer 109
5.7 Summary 111

6 Applying advanced BPMN 2.0 and extensions

6.1 Using BPMN 2.0 subprocesses 113
Background to BPMN subprocesses 113 Implementing embedded
■
112

subprocesses 114 Implementing standalone subprocesses 120

■

6.2 Working with BPMN 2.0 parallel gateways 126

Implementing a process with a parallel gateway 127 ■
Testing a
process with a parallel gateway 129
6.3 Adding a JPA extension to your process 130
Modeling a process with a database entity 131 Implementing a process
■

with JPA extensions 132 Testing a process with JPA extensions 136
■
x CONTENTS

6.4 Using execution and task listeners 137

Modeling a process with execution and task listeners 138
Implementing execution and task listeners 139 Testing the event
■

stack list 142

6.5 Summary 144

7 Dealing with error handling 146

7.1 Choosing between error handling options 147
Using error end and boundary events 147 Using Java logic for
■

error handling 149 Using both error handling approaches

■

together 151
7.2 Implementing error handling with BPMN 2.0
constructs 152
Designing the sales opportunity process solution 152 Modeling■

the sales opportunity business process 154 Implementing a

■

BPMN process with the Activiti Designer 155 Implementing

■

service tasks that invoke a web service 160 Testing the sales
■

opportunity process solution 163

7.3 Implementing error handling using Java logic 165
7.4 Summary 168

8 Deploying and configuring the Activiti Engine 169

8.1 Choosing between deployment options 170
Embedding the Activiti Engine in a Java application 170 Using ■

a standalone Activiti Engine instance 172 Choosing between the

■

deployment options 175

8.2 Using a Spring-managed Activiti Engine 176
Creating a process engine from a config file or Java 176 ■
Creating
a process engine from a Spring configuration 177
8.3 Configuring the Activiti Engine 181
Basic configuration overview of the Activiti
Engine 181 Configuring the Activiti Engine database
■

options 182 Exploring other configuration options 184

■

8.4 REST communication with the Activiti Engine 185

Introducing the Activiti REST API 185 ■
Implementing a new
Activiti REST service 187
8.5 Summary 192
 CONTENTS xi

9 Exploring additional Activiti modules

9.1 Spring annotations 194
193

9.2 Building an Activiti JEE 6 application 196

Implementing EJB service tasks 197 ■
Implementing a JSF process
application using CDI 202
9.3 Deploying Activiti to an OSGi container 209
Introducing the OSGi standard 209 Using Apache Karaf as an
■

OSGi container 210 Installing the Activiti OSGi bundle 211

■

Getting a list of process definitions in Apache Karaf 215

Building a process and task OSGi bundle 217
9.4 Summary 221

PART 3 ENHANCING BPMN 2.0 PROCESSES ....................223

10 Implementing advanced workflow 225

10.1 Going beyond a simple user task 226
Working with subtasks 226 Delegating tasks 231
■

Implementing the four-eye principle 233

10.2 Managing the user identities in an LDAP server 236
Installing Apache Directory Server 237 ■
Writing LDAP query
logic for the Activiti Engine 241
10.3 Implementing the BPMN 2.0 multi-instance activity 246
Configuring a multi-instance activity 246 ■
Implementing a
multi-instance embedded process 247
10.4 Custom form types and external form rendering 253
Implementing a custom form type 253 ■
Using external form
rendering 257
10.5 Summary 259

11 Integrating services with a BPMN 2.0 process

11.1 Invoking services from a BPMN 2.0 process
Calling services via a service task 261 ■
260
261
Separating process logic
from integration logic 262
11.2 Using the BPMN 2.0 web service task 264
11.3 Integrating with Apache Camel 268
Introducing Apache Camel 268 Sending and receiving process
■

messages with Apache Camel 272

xii CONTENTS

11.4 Integrating with Mule ESB 276

Introducing Mule ESB 276 Sending and receiving process
■

messages with Mule ESB 280

11.5 Summary 285

12 Ruling the business rule engine

12.1
286
Introducing business rule management 287
What’s a business rule? 287 Business rule management
■

systems 288 Using different types of rules in business

■

processes 289 Business rule management in BPMN 2.0 291

■

12.2 Entering the rule world of Drools 292

Drools, the business logic integration platform 292 Introducing ■

Drools Expert 293 Hands-on with Drools Expert 296 Using

■ ■

spreadsheets to create Drools decision tables 298

12.3 Integrating Drools with Activiti 301
Activiti and the business rule task 301 ■
Using business rules in a
process definition 303
12.4 Creating a web-based rule editor 307
Introducing flexibility with a custom rule authoring application 307
12.5 Summary 309

13 Document management using Alfresco

13.1 Introducing Alfresco Community
Installing Alfresco Community 312 ■
311
312
Introducing Activiti
integration in Alfresco 315
13.2 Using CMIS to store and retrieve documents 320
Retrieving folder content from Alfresco using CMIS 320 ■
Storing
a new document version 323
13.3 Adding documents to a BPMN 2.0 process definition 326
Working with task and process instance attachments 326
Implementing a document-aware process definition 328
Deploying and testing the document-aware process definition 336
13.4 Summary 338

14 Business monitoring and Activiti 340

14.1 Monitoring business processes 341
Introducing business activity monitoring (BAM) 341
Introducing complex event processing (CEP) 343
 CONTENTS xiii

14.2 Meeting the Esper framework 345

Kick-starting Esper 345 ■
Introducing event windows 347
14.3 Monitoring Activiti processes with Esper 355
Integrating Activiti and Esper 355 ■
Testing the Activiti and
Esper setup 356
14.4 Monitoring Activiti with a Vaadin dashboard 359
An Activiti BAM architecture 359 Producing REST events with
■

Activiti 360 Setting up the Vaadin application with the Esper

■

REST service 362 Monitoring Activiti processes with a Vaadin

■

dashboard 364
14.5 Summary 366

PART 4 MANAGING BPMN 2.0 PROCESSES .....................367

15 Managing the Activiti Engine 369

15.1 Working with the Activiti database 370
Understanding the Activiti runtime execution database model 370
Understanding the Activiti history database model 377 Creating ■

the Activiti database 379 Upgrading the Activiti database 380

■

15.2 Dealing with process versioning 381

15.3 Understanding the job executor 384
15.4 Building an administrator dashboard 386
15.5 Summary 392

appendix A Working with the source code 395

appendix B BPMN 2.0 supported elements in Activiti 398
index 418
 foreword by tom baeyens
Business processes represent the core functions of an organization. If these core
functions are implemented inefficiently, a company gives its competitors an easy
advantage. Business Process Management (BPM) is nothing more than ensuring that
an organization is run well and remains in good shape. For small companies, a single
person might be able to oversee everything that is going on and deal with situations
as they occur. But when companies grow larger and processes expand, it’s harder to
maintain control. Work is delegated, people start optimizing their own responsibili-
ties, and an overview can quickly get lost. Over the long run, constant monitoring
and improving of business processes are what separates good organizations from
excellent ones.
One aspect of managing business processes is automation. Despite big advance-
ments in software technology in the last decade, building custom software to support
business processes remains expensive for enterprises.
Traditional BPM Systems (BPMSs) have attempted to simplify the creation of soft-
ware for monitoring business processes. The biggest advantage of BPMSs is that they’re
based on flowchart diagrams. Business managers and technical team members can
understand these diagrams, which helps bring communication of requirements to a
new level.
The bottleneck of traditional BPMSs has been flexibility. BPMSs that focus on tech-
nical integration with backend systems over web services (for example, BPEL) are not
suited for business people. And BPMSs that focus on business diagrams are typically
limited in backend integration and scripting.

xv
xvi FOREWORD BY TOM BAEYENS

This lack of flexibility is why I started building a home-brewed process engine back
in 2002. Initially, the goal was to build an interpreter for state machines. It was much
later that I heard from many developers that they had gone through the same initial
phase. Originally, my process engine was intended as an internal project for which I
was doing Java consulting.
Without expectations and without really knowing what I was getting myself into, I
published the project on SourceForge as jBPM. My reaction to the first forum post was,
“Cool! Someone found my engine!”—and this motivated me to improve. Many more
forum posts kept me going until JBoss came along and asked me to develop it further.
After the Business Process Model and Notation (BPMN) standard was introduced,
we realized that it would be crucial to have an Apache-licensed implementation of
BPMN. jBPM’s LGPL could pose a problem for mass adoption. At the same time,
Alfresco needed an Apache-based BPMN engine, so the company hired me, and that is
how Activiti was born. Because of the different licenses, we couldn’t use any of the
jBPM code, so we had to write it from scratch at Alfresco: but this became an opportu-
nity to revisit all the key architectural decisions that had been made before.
During the evolution of jBPM, leading up to Activiti, I took a new approach to
the old problem. Initially, the focus was on state machines, but eventually we con-
structed an engine to match the way business people and developers collaborate. We
designed the engine in such a way that it would allow business people to define the
graphical flow of the process and, at the same time, give developers the opportunity
to bind program logic inside the process flows. In addition, the engine was light-
weight and integrated easily into any Java environment. The result was what we call
embeddable BPM.
BPMN is a recent standard that has emerged from a long list of predecessors in the
BPM space. It describes the shapes and connections for drawing business-process dia-
grams as well as their meanings and file formats. BPMN is different because of its clear
focus on the business side and process modeling, whereas earlier standards focused
more on the technical aspects.
In this book, Tijs has included concrete instructions for developers, technical man-
agers, and business analysts to start building BPMN process solutions with Activiti. The
book includes a comprehensive overview of the Activiti framework, the Activiti
Engine, and BPMN. But Tijs goes beyond the basics and describes how to integrate
these with a rule engine and web-based services.
The reader will get a thorough understanding of BPM technology as it is applied in
today’s enterprise environments. This is definitely the most practical guide to BPMN
using Activiti as the engine.
TOM BAEYENS
ACTIVITI AND JBPM FOUNDER
CHIEF BPM ARCHITECT, ALFRESCO
 foreword by joram barrez
A picture is worth a thousand words
I believe this is a saying that exists in every culture around the world. And, truly, our
minds are impressive image-processing machines, spotting structure and anomalies in
a fraction of a second. Yet we tend to base much of our daily communication, both
personal and professional, on the written word.
As software developers, we live in the most interesting of times, with the World
Wide Web, the mobile (r)evolution, and the movement to the cloud with a clear focus
on consumers. Yet the building process of that software remains complex—we pro-
duce pages and pages of lengthy documents to describe what we would like to see
emerge from that ocean of zeroes and ones.
What if there were a way to improve this situation? As it happens, improving this
situation is the main goal of those who are involved with BPM.
I started my career as a typical Java developer, a generalist doing tids and tads of
everything involving Java. One day, out of the blue, I was assigned to a jBPM project. At
that point, I had never heard of BPM or anything close to it. Long story short: I fell in
love. I devoted my days, nights, and weekends to understanding the inner workings of
the engine. Open source is a powerful potion, and I drank it. The community was
hard to please (I got an “rtfm” on my first post) but responsive to those who were will-
ing to learn and to share their knowledge.
It was, as the French would say, a coup de foudre (love at first sight). I worked on BPM
projects coding during the day, and I lurked on the forums at night. And then it hap-
pened. About a year after my first encounter with BPM, I met Tom Baeyens, the proj-
ect lead of jBPM at the time, at a seminar where we both were speakers. We connected

xvii
xviii FOREWORD BY JORAM BARREZ

immediately as fellow geeks. A year later, I joined his team at JBoss and followed him
subsequently to help build Activiti at Alfresco.
Why the switch? The answer is simple. There was no room for an Apache-licensed
engine at JBoss at that time, but we knew that an Apache license was crucial due to the
advent of the BPMN 2.0 standard. If we weren’t going to do it, someone else would.
Putting all our experiences together—what worked, what didn’t work, and what
rocked—we started to build a BPMN 2.0 engine at the beginning of 2010, an engine that
would do exactly what I started my story with: improve communication between those
who need software solutions and those who build software by using flowchart-like dia-
grams. Expressing how your business works with diagrams is hard, but it is worth the
effort. Visualization is a powerful tool and, in the past, I often saw clients change their
way of working after seeing how the different steps connected. The BPMN 2.0 standard
is of great value here. It may seem simplistic, but by defining how certain shapes have
specific meanings, not only can you visualize your workflows, you can find others in the
industry who speak the same language. The fact that version 2.0 also includes execution
semantics adds the next level of power: not only do the diagrams become standardized,
but now you can switch the engine that’s executing the diagrams with any BPMN 2.0–
compliant engine—not that there is any reason to switch from Activiti, of course!
As a Java developer, I used to loathe BPM suites—big black boxes that cost tons of
money to produce pictures. Every sane developer understands that pictures will never
make it into stable, performant software. That is why you will love Activiti: it is built
with benefits for business users in mind, without forgetting the developers. All the
code is open source—if something bothers you or isn’t clear, you can join our discus-
sions on the forum. Activiti in its simplest form is a library, a JAR, one among many,
embeddable in every Java project, be it EE, Spring, or OSGi. With Activiti, you write
unit tests just as you are used to doing. But instead of testing code, you are testing pro-
cesses—based on diagrams that you and the business people discussed and under-
stood—enriched with Java code to make them do exactly what you want them to do.
Then you integrate them with other components exactly as you envisioned.
I touch only briefly here on the benefits of BPM and the power of Activiti. Tijs does
an outstanding job of covering every facet of Activiti in great detail, and I’m excited
and thankful that he put so much time into this book project. Software and open
source frameworks in general rise or fall with the available documentation, and it’s my
belief that this is a superb book that provides much-needed, detailed information.
There currently is no better source of knowledge on Activiti and BPMN 2.0. Period.
Think about it: processes are all around us. Without processes, a company
wouldn’t exist or, at least, it wouldn’t make money for long. Every company needs pro-
cesses to fulfill its goals. And in this quickly changing world, opportunities exist every-
where, from mobile integration in the workflow to massive cloud services
orchestrations. It’s up to you to grab them.
JORAM BARREZ
COFOUNDER OF ACTIVITI
CORE ACTIVITI DEVELOPER, ALFRESCO
Other documents randomly have
different content
Jelly of gooseberries, plums, raspberries, strawberries, barberries,
blackberries, grapes, and other small fruit may all be made in this
manner.

WHITE CURRANT JELLY.— The currants should be quite ripe, and

gathered on a dry day. Having stripped them from the stalks, put
them into a close stone jar, and set it in a kettle of boiling water.
When all the currants are broken, take them out and strain them
through a linen cloth. To each pint of juice allow a pound and a
quarter of the best double refined loaf-sugar; break it small, and put
it into a porcelain preserving pan with barely sufficient water to melt
it; not quite half a pint to a pound and a quarter of sugar; it must be
either clear spring water or river water filtered. Stir up the sugar
while it is dissolving, and when all is melted, put it over a brisk fire,
and boil and skim it till clear and thick. When the scum ceases to
rise, put in the white currant juice and boil it fast for ten minutes.
Then put it warm into tumblers, and when it is cold, cover it with
double white tissue paper.
In making this jelly, use only a silver spoon, and carefully observe all
the above precautions, that it may be transparent and delicate. If it
is not quite clear and bright when done boiling, you may run it again
through a jelly-bag.
White raspberry jelly may be prepared in the same manner. A very
nice sweetmeat is made of white raspberries preserved whole, by
putting them in white currant jelly during the ten minutes that you
are boiling the juice with the syrup. You may also preserve red
raspberries whole, by boiling them in red currant jelly.

BLACK CURRANT JELLY.— Take large ripe black currants; strip

them from the stalks, and mash them with the back of a ladle. Then
put them into a preserving kettle with a tumbler of water to each
quart of currants; cover it closely, set it over a moderate fire, and
when the currants have come to a boil, take them out, and squeeze
them through a jelly-bag. To each pint of juice you may allow about
a pound of loaf-sugar, and (having washed the preserving kettle
perfectly clean) put in the sugar with the juice; stir them together till
well mixed and dissolved, and then boil it not longer than ten
minutes; as the juice of black currants being very thick will come to
a jelly very soon, and if boiled too long will be tough and ropy.
Black currant jelly is excellent for sore throats; and if eaten freely on
the first symptoms of the disease, will frequently check it without
any other remedy. It would be well for all families to keep it in the
house.

GRAPE JELLY.— Take ripe juicy grapes, pick them from the stems;
put them into a large earthen pan, and mash them with the back of
a wooden ladle, or with a potato beetle. Put them into a kettle,
(without any water,) cover them closely, and let them boil for a
quarter of an hour; stirring them up occasionally from the bottom.
Then squeeze them through a jelly-bag, and to each pint of juice
allow a pound of loaf-sugar. Dissolve the sugar in the grape juice;
then put it over a quick fire in a preserving kettle, and boil and skim
it twenty minutes. When it is a clear thick jelly, take it off, put it
warm into tumblers, and cover them with double tissue paper cut to
fit the inside.
In the same manner you may make an excellent jelly for common
use, of ripe fox grapes and the best brown sugar; mixing with the
sugar before it goes on the fire, a little beaten white of egg; allowing
two whites to two pounds of sugar.

BRANDY GRAPES.— Take some large close bunches of fine grapes,

(they must be quite ripe,) and allow to each bunch a quarter of a
pound of bruised sugar candy. Put the grapes and the sugar candy
into large jars, (about two-thirds full,) and fill them up with French
brandy. Tie them up closely, and keep them in a dry place. Morella
cherries may be done in the same manner.
Foreign grapes are kept in bunches, laid lightly in earthen jars of dry
saw-dust.
TO KEEP WILD GRAPES.— Gather the small black wild grapes late
in the season, after they have been ripened by a frost. Pick them
from the stems, and put them into stone jars, (two-thirds full,) with
layers of brown sugar, and fill them up with cold molasses. They will
keep all winter; and they make good common pies. If they incline to
ferment in the jars, give them a boil with additional sugar.

TO PRESERVE STRAWBERRIES.
Strawberries for preserving should be large and ripe. They will keep
best if gathered in dry weather, when there has been no rain for at
least two days. Having hulled, or picked off the green, select the
largest and firmest, and spread them out separately on flat dishes;
having first weighed them, and allowed to each pound of
strawberries a pound of powdered loaf-sugar. Sift half the sugar over
them. Then take the inferior strawberries that were left, and those
that are over-ripe; mix with them an equal quantity of powdered
sugar, and mash them. Put them into a basin covered with a plate,
and set them over the fire in a pan of boiling water, till they become
a thick juice; then strain it through a bag, and mix with it the other
half of the sugar that you have allotted to the strawberries, which
are to be done whole. Put it into a porcelain kettle, and boil and
skim it till the scum ceases to rise; then put in the whole
strawberries with the sugar in which they have been lying, and all
the juice that may have exuded from them. Set them over the fire in
the syrup, just long enough to heat them a little; and in a few
minutes take them out, one by one, with a tea-spoon, and spread
them on dishes to cool; not allowing them to touch each other. Then
take off what scum may arise from the additional sugar. Repeat this
several times, taking out the strawberries and cooling them till they
become quite clear. They must not be allowed to boil; and if they
seem likely to break, they should be instantly and finally taken from
the fire. When quite cold, put them with the syrup into tumblers, or
into white queen's-ware pots. If intended to keep a long time it will
be well to put at the top a layer of apple jelly.
 TO PRESERVE CHERRIES.
Take large ripe morella cherries; weigh them, and to each pound
allow a pound of loaf-sugar. Stone the cherries, (opening them with
a sharp quill,) and save the juice that comes from them in the
process. As you stone them, throw them into a large pan or tureen,
and strew about half the sugar over them, and let them lie in it an
hour or two after they are all stoned. Then put them into a
preserving kettle with the remainder of the sugar, and boil and skim
them till the fruit is clear and the syrup thick.

CITRON MELON SLICES.— Take some fine citron melons; pare,

core, and cut them into long broad slices. Weigh them, and to every
six pounds of melon allow six pounds of fine loaf-sugar; and the
juice and yellow rind (pared off very thin) of four lemons; also, half a
pound of race (root) ginger. Put the slices of melon into a
preserving-kettle; cover them with strong alum water, and boil them
half an hour, or longer, till they are quite clear and tender. Then
drain them, lay them in a broad vessel of cold water, cover them and
let them stand all night. Next morning, tie up the race ginger in a
piece of thin muslin, and boil it in three pints of clear spring or pump
water, till the water is highly flavoured. Having broken up the sugar,
put it into a clean preserving-kettle, and pour the ginger water over
it. When the sugar is all melted, set it over the fire, add the lemon
parings, and boil and skim it, till no more scum rises. Then take out
the lemon peel, stir in the juice, and put in the citron slices. Boil
them in the syrup till they are transparent and soft, but not till they
break. When done, put the citron slices and syrup into a large
tureen, set it in a dry, cool, dark place, and leave it uncovered for
two or three days. Then put the slices carefully into wide-mouthed
glass jars, and gently pour in the syrup. Lay inside the top of each
jar a double white tissue paper cut exactly to fit, and close the jars
carefully with corks and cement. This will be found a delicious
sweetmeat.
CHERRY JELLY.— Take fine juicy red cherries, and stone them.
Save half the stones, crack them, and extract the kernels. Put the
cherries and the kernels into a preserving kettle over a slow fire, and
let them boil gently in their juice for half an hour. Then transfer them
to a jelly-bag, and squeeze out the juice. Measure it, and to each
pint allow a pound of fine loaf-sugar. Dissolve the sugar in the juice,
and then boil and skim it for twenty or thirty minutes. Put it up in
tumblers covered with tissue paper.

CHERRY JAM.— To each pound of cherries allow three quarters of

a pound of the best white sugar. Stone them, and as you do so
throw the sugar gradually into the pan with them. Cover them and
let them set all night. Next day, boil them slowly till the cherries and
sugar form a thick smooth mass. Put it up in queen's-ware jars.

TO DRY CHERRIES.— Choose the finest and largest red cherries

for this purpose. Stone them, and spread them on large dishes in
the sun, till they become quite dry, taking them in as soon as the
sun is off, or if the sky becomes cloudy. Put them up in stone jars,
strewing among them some of the best brown sugar.
The common practice of drying cherries with the stones in, (to save
trouble,) renders them so inconvenient to eat, that they are of little
use, when done in that manner.
With the stones extracted, dried cherries will be found very good for
common pies.

BARBERRY JELLY.— Take ripe barberries, and having stripped

them from the stalks, mash them, and boil them in their juice for a
quarter of an hour. Then squeeze them through a bag; allow to each
pint of juice, a pound of loaf-sugar; and having melted the sugar in
the juice, boil them together twenty or twenty-five minutes,
skimming carefully. Put it up in tumblers with tissue paper.
FROSTED FRUIT.— Take large ripe cherries, plums, apricots, or
grapes, and cut off half the stalk. Have ready in one dish some
beaten white of egg, and in another some fine loaf-sugar, powdered
and sifted. Dip the fruit first into the white of egg, and then roll it
one by one in the powdered sugar. Lay a sheet of white paper on
the bottom of a reversed sieve, set it on a stove or in some other
warm place, and spread the fruit on the paper till the icing is
hardened.

PEACH LEATHER.— To six pounds of ripe peaches, (pared and

quartered,) allow three pounds of the best brown sugar. Mix them
together, and put them into a preserving kettle, with barely water
enough to keep them from burning. Pound and mash them a while
with a wooden beetle. Then boil and skim them for three hours or
more, stirring them nearly all the time. When done, spread them
thinly on large dishes, and set them in the sun for three or four
days. Finish the drying by loosening the peach leather on the dishes,
and setting them in the oven after the bread is taken out, letting
them remain till the oven is cold. Roll up the peach leather and put it
away in a box.
Apple leather may be made in the same manner.

RHUBARB JAM,— Peel the rhubarb stalks and cut them into small
square pieces. Then weigh them, and to each pound allow three
quarters of a pound of powdered loaf-sugar. Put the sugar and the
rhubarb into a large, deep, white pan, in alternate layers, the top
layer to be of sugar—cover it, and let it stand all night. In the
morning, put it into a preserving kettle, and boil it slowly till the
whole is dissolved into a thick mass, stirring it frequently, and
skimming it before every stirring. Put it warm into glass jars, and tie
it up with brandy paper.
 PASTRY, PUDDINGS, ETC.

THE BEST PLAIN PASTE.

All paste should be made in a very cool place, as heat renders it
heavy. It is far more difficult to get it light in summer than in winter.
A marble slab is much better to roll it on than a paste-board. It will
be improved in lightness by washing the butter in very cold water,
and squeezing and pressing out all the salt, as salt is injurious to
paste. In New York and in the Eastern states, it is customary, in the
dairies, to put more salt in what is called fresh butter, than in New
Jersey, Pennsylvania, and Delaware. This butter, therefore, should
always undergo the process of washing and squeezing before it is
used for pastry or cakes. None but the very best butter should be
taken for those purposes; as any unpleasant taste is always
increased by baking. Potted butter never makes good paste. As
pastry is by no means an article of absolute necessity, it is better not
to have it at all, than to make it badly, and of inferior ingredients;
few things being more unwholesome than hard, heavy dough. The
flour for paste should always be superfine.
You may bake paste in deep dishes or in soup plates. For shells that
are to be baked empty, and afterwards filled with stewed fruit or
sweetmeats, deep plates of block tin with broad edges are best. If
you use patty-pans, the more flat they are the better. Paste always
rises higher and is more perfectly light and flaky, when unconfined at
the sides while baking. That it may be easily taken out, the dishes or
tins should be well buttered.
To make a nice plain paste,—sift three pints of superfine flour, by
rubbing it through a sieve into a deep pan. Divide a pound of fresh
butter into four quarters. Cut up one quarter into the flour, and rub it
fine with your hands. Mix in, gradually, as much cold water as will
make a tolerably stiff dough, and then knead it slightly. Use as little
water as possible or the paste will be tough. Sprinkle a little flour on
your paste-board, lay the lump of dough upon it, and knead it a very
short time. Flour it, and roll it out into a very thin sheet, always
rolling from you. Flour your rolling-pin to prevent its sticking. Take a
second quarter of the butter, and with your thumb, spread it all over
the sheet of paste. If your hand is warm, use a knife instead of your
thumb; for if the butter oils, the paste will be heavy. When you have
put on the layer of butter, sprinkle it with a very little flour, and with
your hands roll up the paste as you would a sheet of paper. Then
flatten it with a rolling-pin, and roll it out a second time into a thin
sheet. Cover it with another layer of butter, as before, and again roll
it up into a scroll. Flatten it again, put on the last layer of butter,
flour it slightly, and again roll up the sheet. Then cut the scroll into
as many pieces as you want sheets for your dishes or patty-pans.
Roll out each piece almost an inch thick. Flour your dishes, lay the
paste lightly on them, notch the edges, and bake it a light brown.
The oven must be moderate. If it is too hot, the paste will bake
before it has risen sufficiently. If too cold, it will scarcely rise at all,
and will be white and clammy. When you begin to make paste in this
manner, do not quit it till it is ready for the oven. It must always be
baked in a close oven where no air can reach it.
The best rolling-pins, are those that are straight, and as thick at the
ends as in the middle. They should be held by the handles, and the
longer the handles the more convenient. The common rolling-pins
that decrease in size towards the ends, are much less effective, and
more tedious, as they can roll so little at a time; the extremities not
pressing on the dough at all.
All pastry is best when fresh. After the first day it loses much of its
lightness, and is therefore more unwholesome.

COMMON PIE CRUST.— Sift two quarts of superfine flour into a

pan. Divide one pound of fresh butter into two equal parts, and cut
up one half in the flour, rubbing it fine. Mix it with a very little cold
water, and make it into a round lump. Knead it a little. Then flour
your paste-board, and roll the dough out into a large thin sheet.
Spread it all over with the remainder of the butter. Flour it, fold it up,
and roll it out again. Then fold it again, or roll it into a scroll. Cut it
into as many pieces as you want sheets of paste, and roll each not
quite an inch thick. Butter your pie-dish.
This paste will do for family use, when covered pies are wanted. Also
for apple dumplings, pot-pies, &c.; though all boiled paste is best
when made of suet instead of butter. Short cakes may be made of
this, cut out with the edge of a tumbler. It should always be eaten
fresh.

SUET PASTE.— Having removed the skin and stringy fibres from a
pound of beef suet, chop it as fine as possible. Sift two quarts of
flour into a deep pan, and rub into it one half of the suet. Make it
into a round lump of dough, with cold water, and then knead it a
little. Lay the dough on your paste-board, roll it out very thin, and
cover it with the remaining half of the suet. Flour it, roll it out thin
again, and then roll it into a scroll. Cut it into as many pieces as you
want sheets of paste, and roll them out half an inch thick.
Suet paste should always be boiled. It is good for plain puddings
that are made of apples, gooseberries, blackberries or other fruit;
and for dumplings. If you use it for pot-pie, roll it the last time rather
thicker than if wanted for any other purpose. If properly made, it will
be light and flaky, and the suet imperceptible. If the suet is minced
very fine, and thoroughly incorporated with the flour, not the
slightest lump will appear when the paste comes to table.
The suet must not be melted before it is used; but merely minced as
fine as possible and mixed cold with the flour.
If for dumplings to eat with boiled mutton, the dough must be rolled
out thick, and cut out of the size you want them, with a tin, or with
the edge of a cup or tumbler.
DRIPPING PASTE.— To a pound of fresh beef-dripping, that has
been nicely clarified, allow two pounds and a quarter of flour. Put the
flour into a large pan, and mix the dripping with it, rubbing it into
the flour with your hands till it is thoroughly incorporated. Then
make it into a stiff dough with a little cold water, and roll it out twice.
This may be used for common meat pies.

LARD PASTE.— Lard for paste should never be used without an

equal quantity of butter. Take half a pound of nice lard, and half a
pound of fresh butter; rub them together into two pounds and a
quarter of flour, and mix it with a little cold water to a stiff dough.
Roll it out twice. Use it for common pies. Lard should always be kept
in tin.

POTATO PASTE.— To a pint and a half of flour, allow fourteen large

potatoes. Boil the potatoes till they are thoroughly done throughout.
Then peel, and mash them very fine. Rub them through a cullender.
Having sifted the flour into a pan, add the potatoes gradually;
rubbing them well into the flour with your hands. Mix in sufficient
cold water to make a stiff dough. Roll it out evenly, and you may use
it for apple dumplings, boiled apple pudding, beef-steak pudding,
&c.
Potato paste must be sent to table quite hot; as soon as it cools it
becomes tough and heavy. It is unfit for baking; and even when
boiled is less light than suet paste.

FINE PUFF PASTE.— To every pound of the best fresh butter allow
a pound or a quart of superfine flour. Sift the flour into a deep pan,
and then sift on a plate some additional flour to use for sprinkling
and rolling. Wash the butter through two cold waters; squeezing out
all the salt, and whatever milk may remain in it; and then make it up
with your hands into a round lump, and put it in ice till you are ready
to use it. Then divide the butter into four equal parts. Cut up one of
the quarters into the pan of flour; and divide the remaining three
quarters into six pieces,[E] cutting each quarter in half. Mix with a
knife the flour and butter that is in the pan, adding by degrees a
very little cold water till you have made it into a lump of stiff dough.
Then sprinkle some flour on the paste-board, (you should have a
marble slab,) take the dough from the pan by lifting it out with the
knife, lay it on the board, and flouring your rolling-pin, roll out the
paste into a large thin sheet. Then with the knife, put all over it, at
equal distances, one of the six pieces of butter divided into small
bits. Fold up the sheet of paste, flour it, roll it out again, and add in
the same manner another of the portions of butter. Repeat this
process till the butter is all in. Then fold it once more, lay it on a
plate, and set it in a cool place till you are ready to use it. Then
divide it into as many pieces as you want sheets of paste; roll out
each sheet, and put them into buttered plates or patty-pans. In
using the rolling-pin, observe always to roll from you. Bake the paste
in a moderate oven, but rather quick than slow. No air must be
admitted to it while baking.
The edges of paste should always be notched before it goes into the
oven. For this purpose, use a sharp penknife, dipping it frequently in
flour as it becomes sticky. The notches should be even and regular.
If you do them imperfectly at first, they cannot be mended by
sticking on additional bits of paste; as, when baked, every patch will
be doubly conspicuous. There are various ways of notching; one of
the neatest is to fold over one corner of each notch; or you may
arrange the notches to stand upright and lie flat, alternately, all
round the edge. They should be made small and regular. You may
form the edge into leaves with the little tin cutters made for the
purpose.
If the above directions for puff paste are carefully followed, and if it
is not spoiled in baking, it will rise to a great thickness and appear in
flakes or leaves according to the number of times you have put in
the butter.
It should be eaten the day it is baked.
SWEET PASTE.— Sift a pound and a quarter of the finest flour, and
three ounces of powdered loaf-sugar into a deep dish. Cut up in it
one pound of the best fresh butter, and rub it fine with your hands.
Make a hole in the middle, pour in the yolks of two beaten eggs, and
mix them with the flour, &c. Then wet the whole to a stiff paste with
half a pint of rich milk. Knead it well, and roll it out.
This paste is intended for tarts of the finest sweetmeats. If used as
shells, they should be baked empty, and filled when cool. If made
into covered tarts, they may be iced all over, in the manner of cakes,
with beaten white of egg and powdered loaf-sugar. To make puffs of
it, roll it out and cut it into round pieces with the edge of a large
tumbler, or with a tin cutter. Lay the sweetmeat on one half of the
paste, fold the other over it in the form of a half-moon, and unite
the edges by notching them together. Bake them in a brisk oven,
and when cool, send them to table handsomely arranged, several on
a dish.
Sweet paste is rarely used except for very handsome
entertainments. You may add some rose water in mixing it.

SHELLS.— Shells of paste are made of one sheet each, rolled out in
a circular form, and spread over the bottom, sides, and edges of
buttered dishes or patty-pans, and baked empty; to be filled, when
cool, with stewed fruit, (which for this purpose should be always
cold,) or with sweetmeats. They should be made either of fine puff
paste, or of the best plain paste, or of sweet paste. They are
generally rolled out rather thick, and will require about half an hour
to bake. The oven should be rather quick, and of equal heat
throughout; if hotter in one part than in another, the paste will draw
to one side, and be warped and disfigured. The shells should be
baked of a light brown. When cool, they mast be taken out of the
dishes on which they were baked, and transferred to plates, and
filled with the fruit.
Shells of puff paste will rise best if baked on flat patty-pans, or tin
plates. When they are cool, pile the sweetmeats on them in a heap.
The thicker and higher the paste rises, and the more it flakes in
layers or leaves, the finer it is considered.
Baking paste as empty shells, prevents it from being moist or
clammy at the bottom.
Tarts are small shells with fruit in them.

PIES.— Pies may be made with any sort of paste. It is a fault to roll
it out too thin; for if it has not sufficient substance, it will, when
baked, be dry and tasteless. For a pie, divide the paste into two
sheets; spread one of them over the bottom and sides of a deep
dish well buttered. Next put in the fruit or other ingredients,
(heaping it higher in the centre,) and then place the other sheet of
paste on the top as a lid or cover; pressing the edges closely down,
and afterwards crimping or notching them with a sharp small knife.
In making pies of juicy fruit, it is well to put on the centre of the
under crust a common tea-cup, laying the fruit round it and over it.
The juice will collect under the cup, and not be liable to run out from
between the edges. There should be plenty of sugar strewed among
the fruit as you put it into the pie.
Preserves should never be put into covered pies. The proper way is
to lay them in baked shells.
All pies are best the day they are baked. If kept twenty-four hours
the paste falls and becomes comparatively hard, heavy, and
unwholesome. If the fruit is not ripe, it should be stewed,
sweetened, and allowed to get cold before it is put into the pie. If
put in warm it will make the paste heavy. With fruit pies always have
a sugar dish on the table in case they should not be found sweet
enough.

STANDING PIES.— Cut up half a pound of butter, and put it into a

sauce-pan with three quarters of a pint of water; cover it, and set it
on hot coals. Have ready in a pan two pounds of sifted flour; make a
hole in the middle of it, pour in the melted butter as soon as it boils,
and then with a spoon gradually mix in the flour. When it is well
mixed, knead it with your hands into a stiff dough. Sprinkle your
paste-board with flour, lay the dough upon it, and continue to knead
it with your hands till it no longer sticks to them, and is quite light.
Then let it stand an hour to cool. Cut off pieces for the bottom and
top; roll them out thick, and roll out a long piece for the sides or
walls of the pie, which you must fix on the bottom so as to stand up
all round; cement them together with white of egg, pinching and
closing them firmly. Then put in the ingredients of your pie, (which
should be venison, game, or poultry,) and lay on the lid or top crust,
pinching the edges closely together. You may ornament the sides
and top with leaves or flowers of paste, shaped with a tin cutter, and
notch or scollop the edges handsomely. Before you set it in the oven
glaze it all over with white of egg. Bake it four hours. These pies are
always eaten cold, and in winter will keep two or three weeks, if the
air is carefully excluded from them; and they may be carried to a
considerable distance.

A PYRAMID OF TARTS.— Roll out a sufficient quantity of the best

puff paste, or sugar paste; and with oval or circular cutters, cut it
out into seven or eight pieces of different sizes; stamping the middle
of each with the cutter you intend using for the next. Bake them all
separately, and when they are cool, place them on a dish in a
pyramid, (gradually diminishing in size,) the largest piece at the
bottom, and the smallest at the top. Take various preserved fruits,
and lay some of the largest on the lower piece of paste; on the next
place fruit that is rather smaller; and so on till you finish at the top
with the smallest sweetmeats you have. The upper one may be not
so large as a half-dollar, containing only a single raspberry or
strawberry.
Notch all the edges handsomely. You may ornament the top or
pinnacle of the pyramid with a sprig of orange blossom or myrtle.

APPLE AND OTHER PIES.

Take fine juicy acid apples; pare, core, and cut them into small
pieces. Have ready a deep dish that has been lined with paste. Fill it
with the apples; strewing among them layers of brown sugar, and
adding the rind of a lemon pared thin, and also the juice squeezed
in, or some essence of lemon. Put on another sheet of paste as a lid;
close the edges well, and notch them. Bake the pie in a moderate
oven, about three quarters of an hour. Eat it with cream and sugar,
or with cold boiled custard.
If the pie is made of early green apples, they should first be stewed
with a very little water, and then plenty of sugar stirred in while they
are hot.
What are called sweet apples are entirely unfit for cooking, as they
become tough and tasteless; and it is almost impossible to get them
sufficiently done.
When you put stewed apples into baked shells, grate nutmeg over
the top. You may cover them with cream whipped to a stiff froth,
and heaped on them.
Cranberries and gooseberries should be stewed, and sweetened
before they are put into paste; peaches cut in half or quartered, and
the stones removed. The stones of cherries and plums should also
be extracted.
Raspberries or strawberries, mixed with cream and white sugar, may
be put raw into baked shells.

RHUBARB TARTS.— Take the young green stalks of the rhubarb

plant, or spring fruit as it is called in England; and having peeled off
the thin skin, cut the stalks into small pieces about an inch long, and
put them into a sauce-pan with plenty of brown sugar, and its own
juice. Cover it, and let it stew slowly till it is soft enough to mash to
a marmalade. Then set it away to cool. Have ready some fresh
baked shells; fill them with the stewed rhubarb, and grate white
sugar over the top.
For covered pies, cut the rhubarb very small; mix a great deal of
sugar with it, and put it in raw. Bake the pies about three quarters of
an hour.

MINCE PIES.
These pies are always made with covers, and should be eaten warm.
If baked the day before, heat them on the stove or before the fire.
Mince-meat made early in the winter, and packed closely in stone
jars, will keep till spring, if it has a sufficiency of spice and liquor.
Whenever you take out any for use, pour some additional brandy
into the jar before you cover it again, and add some more sugar. No
mince-meat, however, will keep well unless all the ingredients are of
the best quality. The meat should always be boiled the day before
you want to chop it.

GOOD MINCE-MEAT.— Take a bullock's heart and boil it, or two

pounds of the lean of fresh beef. When it is quite cold, chop it very
fine. Chop three pounds of beef suet (first removing the skin and
strings) and six pounds of large juicy apples that have been pared
and cored. Then stone six pounds of the best raisins, (or take
sultana raisins that are without stones,) and chop them also. Wash
and dry three pounds of currants. Mix all together; adding to them
the grated peel and the juice of two or three large oranges, two
table-spoonfuls of powdered cinnamon, two powdered nutmegs, and
three dozen powdered cloves, a tea-spoonful of beaten mace, one
pound of fine brown sugar, one quart of Madeira wine, one pint of
French brandy, and half a pound of citron cut into large slips. Having
thoroughly mixed the whole, put it into a stone jar, and tie it up with
brandy paper.

THE BEST MINCE-MEAT.— Take a large fresh tongue, rub it with

a mixture, in equal proportions, of salt, brown sugar, and powdered
cloves. Cover it, and let it lie two days, or at least twenty-four hours.
Then boil it two hours, and when it is cold, skin it, and mince it very
fine. Chop also three pounds of beef suet, six pounds of sultana
raisins, and six pounds of the best pippin apples that have been
previously pared and cored. Add three pounds of currants, picked,
washed and dried; two large table-spoonfuls of powdered cinnamon;
the juice and grated rinds of four large lemons; one pound of sweet
almonds, one ounce of bitter almonds, blanched and pounded in a
mortar with half a pint of rose water; also four powdered nutmegs;
two dozen beaten cloves; and a dozen blades of mace powdered.
Add a pound of powdered white sugar, and a pound of citron cut
into slips. Mix all together, and moisten it with a quart of Madeira,
and a pint of brandy. Put it up closely in a stone jar with brandy
paper; and when you take any out, add some more sugar and
brandy; and chop some fresh apples.
Bake this mince-meat in puff paste.
You may reserve the citron to put in when you make the pies. Do
not cut the slips too small, or the taste will be almost imperceptible.

VERY PLAIN MINCE-MEAT.— Take a piece of fresh beef,

consisting of about two pounds of lean, and one pound of fat. Boil it,
and when it is quite cold, chop it fine. Or you may substitute cold
roast beef. Pare and core some fine juicy apples, cut them in pieces,
weigh three pounds, and chop them. Stone four pounds of raisins,
and chop them also. Add a large table-spoonful of powdered cloves,
and the same quantity of powdered cinnamon. Also a pound of
brown sugar. Mix all thoroughly, moistening it with a quart of bottled
or sweet cider. You may add the grated peel and the juice of an
orange.
Bake it in good common paste.
This mince-meat will do very well for children or for family use, but
is too plain to be set before a guest. Neither will it keep so long as
that which is richer and more highly seasoned. It is best to make no
more of it at once than you have immediate occasion for.
MINCE-MEAT FOR LENT.— Boil a dozen eggs quite hard, and
chop the yolks very fine. Chop also a dozen pippins, and two pounds
of sultana raisins. Add two pounds of currants, a pound of sugar, a
table-spoonful of powdered cinnamon, a tea-spoonful of beaten
mace, three powdered nutmegs, the juice and grated peel of three
large lemons, and half a pound of citron cut in large strips. Mix these
ingredients thoroughly, and moisten the whole with a pint of white
wine, half a pint of rose-water, and half a pint of brandy. Bake it in
very nice paste.
These mince pies may be eaten by persons who refrain from meat in
Lent.

ORANGE PUDDING.
Grate the yellow part of the rind, and squeeze the juice of two large,
smooth, deep-coloured oranges. Stir together to a cream, half a
pound of butter, and half a pound of powdered white sugar, and add
a wine-glass of mixed wine and brandy. Beat very light six eggs, and
stir then gradually into the mixture. Put it into a buttered dish with a
broad edge, round which lay a border of puff-paste neatly notched.
Bake it half an hour, and when cool grate white sugar over it.
Send it to table quite cold.

LEMON PUDDING.— May be made precisely in the same manner

as the above; substituting lemons for oranges.

QUINCE PUDDING.— Take six large ripe quinces; pare them, and
cut out all the blemishes. Then scrape them to a pulp, and mix the
pulp with half a pint of cream, and half a pound of powdered sugar,
stirring them together very hard. Beat the yolks of seven eggs,
(omitting all the whites except two,) and stir them gradually into the
mixture, adding two wine glasses of rose water. Stir the whole well
together, and bake it in a buttered dish three quarters of an hour.
Grate sugar over it when cold.
If you cannot obtain cream, you may substitute a quarter of a pound
of fresh butter stirred with the sugar and quince.
A baked apple pudding may be made in the same manner.

ALMOND PUDDING.— Take half a pound of shelled sweet

almonds, and three ounces of shelled bitter almonds, or peach-
kernels. Scald and peel them; throwing them, as they are peeled,
into cold water. Then pound them one at a time in a marble mortar,
adding to each a few drops of rose water; otherwise they will be
heavy and oily. Mix the sweet and bitter almonds together by
pounding them alternately; and as you do them, take them out and
lay them on a plate. They must each be beaten to a fine smooth
paste, free from the smallest lumps. It is best to prepare them the
day before you make the pudding.
Stir to a cream half a pound of fresh butter and half a pound of
powdered white sugar; and by degrees pour into it a glass of mixed
wine and brandy. Beat to a stiff froth, the whites only, of twelve
eggs, (you may reserve the yolks for custards or other purposes,)
and stir alternately into the butter and sugar the pounded almonds
and the beaten white of egg. When the whole is well mixed, put it
into a buttered dish and lay puff paste round the edge. Bake it about
half an hour, and when cold grate sugar over it.

ANOTHER ALMOND PUDDING.— Blanch three quarters of a

pound of shelled sweet almonds, and three ounces of shelled bitter
almonds, and beat them in a mortar to a fine paste; mixing them
well, and adding by degrees a tea-cup full, or more, of rose water.
Boil in a pint of rich milk, a few sticks of cinnamon broken up, and a
few blades of mace. When the milk has come to a boil, take it off
the fire, strain it into a pan, and soak in it two stale rusks cut into
slices. They must soak till quite dissolved. Stir to a cream three
quarters of a pound of fresh butter, mixed with the same quantity of
powdered loaf-sugar. Beat ten eggs very light, yolks and whites
together, and then stir alternately into the butter and sugar, the
rusk, eggs, and almonds. Set it on a stove or a chafing dish, and stir
the whole together till very smooth and thick. Put it into a buttered
dish and bake it three quarters of an hour. It must be eaten quite
cold.

COCOA-NUT PUDDING.— Having opened a cocoa-nut, pare off

the brown skin from the pieces, and wash them all in cold water.
Then weigh three quarters of a pound, and grate it into a dish. Cut
up half a pound of butter into half a pound of powdered loaf-sugar,
and stir them together to a cream; add to them a glass of wine and
rose water mixed. Beat the whites only, of twelve eggs, till they
stand alone on the rods; and then stir the grated cocoa-nut and the
beaten white of egg alternately into the butter and sugar; giving the
whole a hard stirring at the last. Put the mixture into a buttered
dish, lay puff paste round the flat edge, and bake it half an hour in a
moderate oven. When cold, grate powdered sugar over it.

ANOTHER COCOA-NUT PUDDING.— Peel and cut up the cocoa-

nut, and wash and wipe the pieces. Weigh one pound, and grate it
fine. Then mix with it two stale rusks or small sponge-cakes, grated
also. Stir together till very light half a pound of butter and half a
pound of powdered white sugar, and add a glass of white wine. Beat
six whole eggs very light, and stir them gradually into the butter and
sugar in turn with the grated cocoa-nut. Having stirred the whole
very hard at the last, put it into a buttered dish and bake it half an
hour. Send it to table cold.

PUMPKIN PUDDING.— Take a pint of pumpkin that has been

stewed soft, and pressed through a cullender. Melt in half a pint of
warm milk, a quarter of a pound of butter, and the same quantity of
sugar, stirring them well together. If you can conveniently procure a
pint of rich cream it will be better than the milk and butter. Beat
eight eggs very light, and add them gradually to the other
ingredients, alternately with the pumpkin. Then stir in a wine glass
of rose water and a glass of wine mixed together; a large tea-
spoonful of powdered mace and cinnamon mixed, and a grated
nutmeg. Having stirred the whole very hard, put it into a buttered
dish and bake it three quarters of an hour. Eat it cold.

A SQUASH PUDDING.— Pare, cut in pieces, and stew in a very

little water, a yellow winter squash. When it is quite soft, drain it dry,
and mash it in a cullender. Then put it into a pan, and mix with it a
quarter of a pound of butter. Prepare two pounded crackers, or an
equal quantity of grated stale bread. Stir gradually a quarter of a
pound of powdered sugar into a quart of rich milk, and add by
degrees, the squash, and the powdered biscuit. Beat nine eggs very
light, and stir them gradually into the mixture. Add a glass of white
wine, a glass of brandy, a glass of rose water, and a table-spoonful
of mixed spice, nutmeg, mace, and cinnamon powdered. Stir the
whole very hard, till all the ingredients are thoroughly mixed. Bake it
three quarters of an hour in a buttered dish; and when cold, grate
white sugar over it.

YAM PUDDING.— Take one pound of roasted yam, and rub it

through a cullender. Mix with it half a pound of white sugar, a pint of
cream or half a pound of butter, a tea-spoonful of powdered
cinnamon, a grated nutmeg, and a wine glass of rose water, and one
of wine. Set it away to get cold. Then beat eight eggs very light, and
add them by degrees to the mixture, alternately with half a pound of
the mashed potato. Bake it three-quarters of an hour in a buttered
dish.

CHESTNUT PUDDING— May be made in the above manner.

POTATO PUDDING.— Boil a pound of fine potatoes, peel them,

mash them, and rub them through a cullender. Stir together to a
cream, three quarters of a pound of sugar, and the same quantity of
butter. Add to them gradually, a wine glass of rose water, a glass of
wine, and a glass of brandy; a tea-spoonful of powdered mace and
cinnamon, a grated nutmeg, and the juice and grated peel of a large
lemon. Then beat six eggs very light, and add them by degrees to
the mixture, alternately with the potato. Bake it three quarters of an
hour in a buttered dish.

SWEET POTATO PUDDING.— Take half a pound of sweet

potatoes, wash them, and put them into a pot with a very little
water, barely enough to keep them from burning. Let them simmer
slowly for about half an hour; they must be only parboiled,
otherwise they will be soft, and may make the pudding heavy. When
they are half done, take them out, peel them, and when cold, grate
them. Stir together to a cream, half a pound of butter and a quarter
of a pound and two ounces of powdered sugar, add a grated
nutmeg, a large tea-spoonful of powdered cinnamon, and half a tea-
spoonful of beaten mace. Also the juice and grated peel of a lemon,
a wine glass of rose water, a glass of wine, and a glass of brandy.
Stir these ingredients well together. Beat eight eggs very light, and
stir them into the mixture in turn with the sweet potato, a little at a
time of each. Having stirred the whole very hard at the last, put it
into a buttered dish and bake it three quarters of an hour. Eat it
cold.

CARROT PUDDING— May be made in the above manner.

GREEN CORN PUDDING.— Take twelve ears of green corn, as it is

called, (that is, Indian corn when full grown, but before it begins to
harden and turn yellow,) and grate it. Have ready a quart of rich
milk, and stir into it by degrees a quarter of a pound of fresh butter,
and a quarter of a pound of sugar. Beat four eggs till quite light; and
then stir them into the milk, &c. alternately with grated corn, a little
of each at a time. Put the mixture into a large buttered dish and
bake it four hours. It should be eaten quite warm. For sauce, beat
together butter and white sugar in equal proportions, mixed with
grated nutmeg.
To make this pudding,—you may, if more convenient, boil the corn
and cut it from the cob; but let it get quite cold before you stir it into
the milk. If the corn has been previously boiled, the pudding will
require but two hours to bake.

SAGO PUDDING.— Pick, wash, and dry half a pound of currants;

and prepare a tea-spoonful of powdered cinnamon; a half tea-
spoonful of powdered mace; and a grated nutmeg. Have ready six
table-spoonfuls of sago, picked clean, and soaked for two hours in
cold water. Boil the sago in a quart of milk till quite soft. Then stir
alternately into the milk, a quarter of a pound of butter, and six
ounces of powdered sugar, and set it away to cool. Beat eight eggs,
and when they are quite light, stir them gradually into the milk,
sago, &c. Add the spice, and lastly the currants; having dredged
them well with flour to prevent their sinking. Stir the whole very
hard, put it into a buttered dish, and bake it three quarters of an
hour. Eat it cold.

ARROW ROOT PUDDING.— Take a large tea-cup of arrow root,

and melt it in half a pint of rich milk. Then boil another half pint of
milk with some cinnamon, and a few bitter almonds or peach-leaves.
Strain the milk hot over the dissolved arrow root; stir it to a thick,
smooth batter, and set it away to cool. Next, beat three eggs very
light, and stir them into the batter, alternately with four large table-
spoonsful of powdered sugar. Add some nutmeg, and some fresh
lemon-peel, grated. Put the mixture into a buttered dish, and bake it
half an hour. When cold, ornament the top handsomely, with slices
of preserved quince or peach, or with whole strawberries or
raspberries.

GROUND RICE PUDDING.— Mix a quarter of a pound of ground

rice with a pint of cold milk, till it is a smooth batter and free from
lumps. Boil one pint of milk; and when it has boiled, stir in gradually
the rice batter, alternately with a quarter of a pound of butter. Keep
it over the fire, stirring all the time, till the whole is well mixed, and
has boiled hard. Then take it off, add a quarter of a pound of white
sugar; stir it well, and set it away to cool. Beat eight eggs very light,
and stir them into the mixture when it is quite cold. Then strain it
through a sieve, (this will make it more light and delicate,) add a
grated nutmeg, and a small tea-spoonful of powdered cinnamon. Stir
in the juice and the grated peel of a lemon, or a small tea-spoonful
of essence of lemon. Put it into a deep dish or dishes, and bake it an
hour. As soon as it comes out of the oven, lay slips of citron over the
top; and when cold, strew powdered sugar on it.

A RICE PLUM PUDDING.— Take three jills of whole rice; wash it,
and boil it in a pint of milk. When it is soft, mix in a quarter of a
pound of butter, and set it aside to cool; and when it is quite cold,
stir it into another pint of milk. Prepare a pound and a half of raisins
or currants; if currants, wash and dry them; if raisins, seed them and
cut them in half. Dredge them well with flour, to prevent their
sinking; and prepare also a powdered nutmeg; a table-spoonful of
mixed mace and cinnamon powdered; a wine glass of rose water;
and a wine glass of brandy or white wine. Beat six eggs very light,
and stir them into the mixture, alternately with a quarter of a pound
of sugar. Then add by degrees the spice and the liquor, and lastly,
stir in, a few at a time, the raisins or currants. Put the pudding into a
buttered dish and bake it an hour and a half. Send it to table cool.
You may make this pudding of ground rice, using but half a pint
instead of three jills.

A PLAIN RICE PUDDING.— Pick, wash, and boil half a pint of rice.
Then drain off the water, and let the rice dry, and get cold.
Afterwards mix with it two ounces of butter, and four ounces of
sugar, and stir it into a quart of rich milk. Beat four or five eggs very
light, and add them gradually to the mixture. Stir in at the last a
table-spoonful of grated nutmeg and cinnamon. Bake it an hour in a
deep dish. Eat it cold.
A FARMER'S RICE PUDDING.— This pudding is made without
eggs. Wash a common-sized tea-cup of rice through cold water. Stir
it raw into a quart of rich milk, or of cream and milk mixed; adding a
quarter of a pound of brown sugar, and a table-spoonful of
powdered cinnamon. Put it into a deep pan, and bake it two hours
or more. When done, the rice will be perfectly soft, which you may
ascertain by dipping a tea-spoon into the edge of the pudding and
taking out a little to try. Eat it cold.

RICE MILK.— Pick and wash half a pint of rice, and boil it in a
quart of water till it is quite soft. Then drain it, and mix it with a
quart of rich milk. You may add half a pound of whole raisins. Set it
over hot coals, and stir it frequently till it boils. When it boils hard,
stir in alternately two beaten eggs, and four large table-spoonfuls of
brown sugar. Let it continue boiling five minutes longer; then take it
off, and send it to table hot. If you put in raisins you must let it boil
till they are quite soft.

A BOILED RICE PUDDING.— Mix a quarter of a pound of ground

rice with a pint of milk, and simmer it over hot coals; stirring it all
the time to prevent its being lumpy, or burning at the bottom. When
it is thick and smooth, take it off, and pour it into an earthen pan.
Mix a quarter of a pound of sugar, and a quarter of a pound of
butter with half a pint of cream or very rich milk, and stir it into the
rice; adding a powdered nutmeg, and the grated rind of two lemons;
also squeeze in their juice. Beat the yolks of six eggs with the whites
of two only. When the eggs are quite light, mix them gradually with
the other ingredients, and stir the whole very hard. Butter a large
bowl, or a pudding mould. Put in the mixture; tying a cloth tightly
over the top, (so that no water can get in,) and boil it two hours.
When done, turn it out into a dish. Send it to table warm, and eat it
with sweetened cream, flavoured with a glass of brandy or white
wine and a grated nutmeg.
A MARLBOROUGH PUDDING.— Pare, core and quarter six large
ripe pippin apples. Stew them in about a jill of water. When they are
soft but not broken, take them out, drain them through a sieve, and
mash them to a paste with the back of a spoon. Mix with them six
large table-spoonfuls of sugar and a quarter of a pound of butter,
and set them away to get cold. Grate two milk biscuits or small
sponge cakes, or an equal quantity of stale bread, and grate also the
yellow peel, and squeeze the juice of a large lemon. Beat six eggs
light, and when the apple is cold stir them gradually into it, adding
the grated biscuit and the lemon. Stir in a wine glass of rose water
and a grated nutmeg. Put the mixture into a buttered dish or dishes;
lay round the edge a border of puff paste, and bake it three quarters
of an hour. When cold, grate white sugar over the top, and
ornament it with slips of citron handsomely arranged.

ALMOND CHEESE CAKE.

This though usually called a cheese cake, is in fact a pudding.
Cut a piece of rennet about two inches square, wash off the salt in
cold water, and wipe it dry. Put it into a tea-cup, pour on it sufficient
luke-warm water to cover it, and let it soak all night, or at least
several hours. Take a quart of milk, which must be made warm, but
not boiling. Stir the rennet-water into it. Cover it, and set it in a
warm place. When the curd has become quite firm, and the whey
looks greenish, drain off the whey, and set the curd in a cool place.
While the milk is turning, prepare the other ingredients. Wash and
dry half a pound of currants, and dredge them well with flour. Blanch
three ounces of sweet and one ounce of bitter almonds, by scalding
and peeling them. Then cool them in cold water, wiping them dry
before you put them into the mortar. If you cannot procure bitter
almonds, peach kernels may be substituted. Beat them, one at a
time, in the mortar to a smooth paste, pouring in with every one a
few drops of rose water to prevent their being oily, dull-coloured,
and heavy. If you put a sufficiency of rose water, the pounded
almond paste will be light, creamy, and perfectly white. Mix, as you
do them, the sweet and bitter almonds together. Then beat the yolks
of eight eggs, and when light, mix them gradually with the curd. Add
five table-spoonfuls of cream, and a tea-spoonful of mixed spice.
Lastly, stir in, by degrees, the pounded almonds, and the currants
alternately. Stir the whole mixture very hard. Bake it in buttered
dishes, laying puff paste round the edges. If accurately made, it will
be found delicious. It must be put in the oven immediately.

COMMON CHEESE CAKE.— Boil a quart of rich milk. Beat eight

eggs, put them to the milk, and let the milk and eggs boil together
till they become a curd. Then drain it through a very clean sieve, till
all the whey is out. Put the curd into a deep dish, and mix with it
half a pound of butter, working them well together. When it is cold,
add to it the beaten yolks of four eggs, and four large table-
spoonfuls of powdered white sugar; also a grated nutmeg. Lastly,
stir in, by degrees, half a pound of currants that have been
previously picked, washed, dried, and dredged with flour. Lay puff
paste round the rim of the dish, and bake the cheese cake half an
hour. Send it to table cold, dredged with sugar.

PRUNE PUDDING.— Scald a pound of prunes; cover them, and let

them swell in the hot water till they are soft. Then drain them, and
extract the stones; spread the prunes on a large dish, and dredge
them with flour. Take one jill or eight large table-spoonfuls from a
quart of rich milk, and stir into it, gradually, eight spoonfuls of sifted
flour. Mix it to a smooth batter, pressing out all the lumps with the
back of the spoon. Beat eight eggs light, and stir them, by degrees,
into the remainder of the milk, alternately with the batter that you
have just mixed. Then add the prunes one at a time, stirring the
whole very hard. Tie the pudding in a cloth that has been previously
dipped in boiling water and then dredged with flour. Leave room for
it to swell, but secure it firmly, so that no water can get in. Put it into
a pot of boiling water, and boil it two hours. Send it to table hot,
(not taking it out of the pot till a moment before it is wanted,) and
eat it with cream sauce; or with butter, sugar, and nutmeg beaten
together, and served up in a little tureen.
A similar pudding may be made with whole raisins.

EVE'S PUDDING.— Pare, core, and quarter six large pippins, and
chop them very fine. Grate stale bread till you have six ounces of
crumbs, and roll fine six ounces of white sugar. Pick, wash, and dry
six ounces of currants, and sprinkle them with flour. Mix all these
ingredients together in a large pan, adding six ounces of butter cut
small, and two table-spoonfuls of flour. Beat six eggs very light, and
moisten the mixture with them. Add a grated nutmeg, and a tea-
spoonful of powdered cinnamon. Stir the whole very well together.
Have ready a pot of boiling water. Dip your pudding cloth into it,
shake it out, and dredge it with flour. Then put in the mixture, and
tie it very firmly; leaving space for the pudding to swell, and
stopping up the tying place with a paste of wetted flour. Boil it three
hours; keeping at the fire a kettle of boiling water, to replenish the
pot, that the pudding may be always well covered. Send it to table
hot, and eat it with sweetened cream flavoured with wine and
nutmeg.

CINDERELLAS OR GERMAN PUFFS.— Sift half a pound of the

finest flour. Cut up in a quart of rich milk, half a pound of fresh
butter, and set it on the stove, or near the fire, till it has melted.
Beat eight eggs very light, and stir them gradually into the milk and
butter, alternately with the flour. Add a powdered nutmeg, and a tea-
spoonful of powdered cinnamon. Mix the whole very well to a fine
smooth batter, in which there must be no lumps. Butter some large
common tea-cups, and divide the mixture among them till they are
half full or a little more. Set them immediately in a quick oven, and
bake them about a quarter of an hour. When done, turn them out
into a dish, and grate white sugar over them. Serve them up hot,
with a sauce of sweetened cream flavoured with wine and nutmeg;
or you may eat them with molasses and butter; or with sugar and
wine. Send them round whole, for they will fall almost as soon as
cut.

A BOILED BREAD PUDDING.— Boil a quart of rich milk. While it

is boiling, take a small loaf of baker's bread, such as is sold for five
or six cents. It may be either fresh or stale. Pare off all the crust,
and cut up the crumb into very small pieces. You should have
baker's bread if you can procure it, as home-made bread may not
make the pudding light enough. Put the bread into a pan; and when
the milk boils, pour it scalding hot over the bread. Cover the pan
closely, and let it steep in the hot steam for about three quarters of
an hour. Then remove the cover, and allow the bread and milk to
cool. In the mean time, beat four eggs till they are thick and
smooth. Then beat into them a table-spoonful and a half of fine
wheat flour. Next beat the egg and flour into the bread and milk,
and continue to beat hard till the mixture is as light as possible; for
on this the success of the pudding chiefly depends.
Have ready over the fire a pot of boiling water. Dip your pudding-
cloth into it, and shake it out. Spread out the cloth in a deep dish or
pan, and dredge it well with flour. Pour in the mixture, and tie up the
cloth, leaving room for it to swell. Tie the string firmly and plaster up
the opening (if there is any) with flour moistened with water. If any
water gets into it the pudding will be spoiled.
See that the water boils when you put in the pudding, and keep it
boiling hard. If the pot wants replenishing, do it with boiling water
from a kettle. Should you put in cold water to supply the place of
that which has boiled away, the pudding will chill, and become hard
and heavy. Boil it an hour and a half.
Turn it out of the bag the minute before you send it to table. Eat it
with wine sauce, or with sugar and butter, or molasses.
It will be much improved by adding to the mixture half a pound of
whole raisins, well floured to prevent their sinking. Sultana raisins
are best, as they have no seeds.
If these directions are exactly followed, this will be found a
remarkably good and wholesome plain pudding.
For all boiled puddings, a square pudding-cloth which can be opened
out, is much better than a bag. It should be very thick.

A BAKED BREAD PUDDING.— Take a stale five cent loaf of bread;

cut off all the crust, and grate or rub the crumb as fine as possible.
Boil a quart of rich milk, and pour it hot over the bread; then stir in a
quarter of a pound of butter, and the same quantity of sugar, a glass
of wine and brandy mixed, or a glass of rose water. Or you may omit
the liquor and substitute the grated peel of a large lemon. Add a
table-spoonful of mixed cinnamon and nutmeg powdered. Stir the
whole very well, cover it, and set it away for half an hour. Then let it
cool. Beat seven or eight eggs very light, and stir them gradually
into the mixture after it is cold. Then butter a deep dish, and bake
the pudding an hour. Send it to table cool.

A BREAD AND BUTTER PUDDING.— Cut some slices of bread

and butter moderately thick, omitting the crust; stale bread is best.
Butter a deep dish, and cover the bottom with slices of the buttered
bread. Have ready a pound of currants, picked, washed and dried.
Spread one third of them thickly over the bread and butter, and
strew on some brown sugar. Then put another layer of bread and
butter, and cover it also with currants and sugar. Finish with a third
layer of each, and pour over the whole four eggs, beaten very light
and mixed with a pint of milk, and a wine glass of rose water. Bake
the pudding an hour, and grate nutmeg over it when done. Eat it
warm, but not hot.
You may substitute for the currants, raisins seeded, and cut in half.
This pudding may be made also with layers of stewed gooseberries
instead of the currants, or with pippin apples, pared, cored and
minced fine.
A SUET PUDDING.— Mince very finely as much beef suet as will
make two large table-spoonfuls. Grate two handfuls of bread-
crumbs; boil a quart of milk and pour it hot on the bread. Cover it,
and set it aside to steep for half an hour; then put it to cool. Beat
eight eggs very light; stir the suet, and six table-spoonfuls of flour
alternately into the bread and milk, and add, by degrees, the eggs.
Lastly, stir in a table-spoonful of powdered nutmeg and cinnamon
mixed, and a glass of mixed wine and brandy. Pour it into a square
cloth dipped in hot water, and floured; tie it firmly, put it into a pot
of boiling water, and boil it two hours. Do not take it up till
immediately before it is wanted, and send it to table hot.
Eat it with wine sauce, or with molasses.

A CUSTARD PUDDING.— Take five table-spoonfuls out of a quart

of cream or rich milk, and mix them with two large spoonfuls of fine
flour. Set the rest of the milk to boil, flavouring it with half a dozen
peach leaves, or with bitter almonds broken up. When it has boiled
hard, take it off, strain it, and stir it in the cold milk and flour. Set it
away to cool, and beat well eight yolks and four whites of eggs; add
them to the milk, and stir in, at the last, a glass of brandy or white
wine, a powdered nutmeg, and a quarter of a pound of sugar. Butter
a large bowl or mould; pour in the mixture; tie a cloth tightly over it;
put it into a pot of boiling water, and boil it two hours, replenishing
the pot with hot water from a tea-kettle. When the pudding is done,
let it get cool before you turn it out. Eat it with butter and sugar
stirred together to a cream, and flavoured with lemon juice or
orange.

FLOUR HASTY PUDDING.— Tie together half a dozen peach-

leaves, put them into a quart of milk, and set it on the fire to boil.
When it has come to a hard boil, take out the leaves, but let the pot
remain boiling on the fire. Then with a large wooden spoon in one
hand, and some wheat flour in the other, thicken and stir it till it is
about the consistence of a boiled custard. Afterwards throw in, one
at a time, a dozen small bits of butter rolled in a thick coat of flour.
You may enrich it by stirring in a beaten egg or two, a few minutes
before you take it from the fire. When done, pour it into a deep dish,
and strew brown sugar thickly over the top. Eat it warm.

INDIAN MUSH.— Have ready on the fire a pot of boiling water. Stir
into it by degrees (a handful at a time) sufficient Indian meal to
make it very thick, and then add a very small portion of salt. You
must keep the pot boiling on the fire all the time you are throwing in
the meal; and between every handful, stir very hard with the mush-
stick, (a round stick flattened at one end,) that the mush may not be
lumpy. After it is sufficiently thick, keep it boiling for an hour longer,
stirring it occasionally. Then cover the pot, and hang it higher up the
chimney, so as to simmer slowly or keep hot for another hour. The
goodness of mush depends greatly on its being long and thoroughly
boiled. If sufficiently cooked, it is wholesome and nutritious, but
exactly the reverse, if made in haste. It is not too long to have it
altogether three or four hours over the fire; on the contrary it will be
much the better for it.
Eat it warm; either with milk, or cover your plate with mush, make a
hole in the middle, put some butter in the hole and fill it up with
molasses.
Cold mush that has been left, may be cut into slices and fried in
butter.
Burgoo is made precisely in the same manner as mush, but with
oatmeal instead of Indian.

A BAKED INDIAN PUDDING.— Cut up a quarter of a pound of

butter in a pint of molasses, and warm them together till the butter
is melted. Boil a quart of milk; and while scalding hot, pour it slowly
over a pint of sifted Indian meal, and stir in the molasses and butter.
Cover it, and let it steep for an hour. Then take off the cover, and set
the mixture to cool. When it is cold, beat six eggs, and stir them
gradually into it; add a table-spoonful of mixed cinnamon and
nutmeg; and the grated peel of a lemon. Stir the whole very hard;
put it into a buttered dish, and bake it two hours. Serve it up hot,
and eat it with wine sauce, or with butter and molasses.

A BOILED INDIAN PUDDING.— Chop very fine a quarter of a

pound of beef suet. Mix it with a quart of sifted Indian meal. Boil a
quart of milk with some pieces of cinnamon broken up; strain it, and
while it is hot, stir in gradually the meal and suet; add half a pint of
molasses. Cover the mixture and set it away for an hour; then put it
to cool. Beat six eggs, and stir them gradually into the mixture when
it is cold; add a grated nutmeg, and the grated peel of a lemon. Tie
the pudding in a cloth that has been dipped in hot water and
floured; and leave plenty of room for it to swell. Secure it well at the
tying place lest the water should get in, which will infallibly spoil it.
Put it into a pot of boiling water, (which must be replenished as it
boils away,) and boil it four hours at least; but five or six will be
better. To have an Indian pudding very good, it should be mixed the
night before, (all except the eggs,) and put on to boil early in the
morning. Do not take it out of the pot till immediately before it is
wanted. Eat it with wine sauce, or with molasses and butter. What is
left may be boiled again next day.

INDIAN PUDDING WITHOUT EGGS.— Boil some cinnamon in a

quart of milk, and then strain it. While the milk is hot, stir into it a
pint of molasses, and then add by degrees a quart or more of Indian
meal so as to make a thick batter. It will be much improved by the
grated peel and juice of a large lemon or orange. Tie it very securely
in a thick cloth, leaving room for it to swell, and pasting up the
tying-place with a lump of flour and water. Put it into a pot of boiling
water, (having ready a kettle to fill it up as it boils away,) hang it
over a good fire, and keep it boiling hard for four or five hours. Eat it
warm with molasses and butter.
This is a very economical, and not an unpalatable pudding; and may
be found convenient when it is difficult to obtain eggs. The molasses
should be West India.
A BAKED PLUM PUDDING.— Grate all the crumb of a stale six
cent loaf; boil a quart of rich milk, and pour it boiling hot over the
grated bread; cover it, and let it steep for an hour; then set it out to
cool. In the mean time prepare half a pound of currants, picked,
washed, and dried; half a pound of raisins, stoned and cut in half;
and a quarter of a pound of citron cut in large slips; also, two
nutmegs beaten to a powder; and a table-spoonful of mace and
cinnamon powdered and mixed together. Crush with a rolling-pin
half a pound of sugar, and cut up half a pound of butter. When the
bread and milk is uncovered to cool, mix with it the butter, sugar,
spice and citron; adding a glass of brandy, and a glass of white wine.
Beat eight eggs very light, and when the milk is quite cold, stir them
gradually into the mixture. Then add, by degrees, the raisins and
currants, (which must be previously dredged with flour,) and stir the
whole very hard. Put it into a buttered dish, and bake it two hours.
Send it to table warm, and eat it with wine sauce, or with wine and
sugar only.
In making this pudding, you may substitute for the butter, half a
pound of beef suet minced as fine as possible. It will be found best
to prepare the ingredients the day before, covering them closely and
putting them away.

A BOILED PLUM PUDDING.— Grate the crumb of a twelve cent

loaf of bread, and boil a quart of rich milk with a small bunch of
peach leaves in it, then strain it and set it out to cool. Pick, wash and
dry a pound of currants, and stone and cut in half a pound of
raisins; strew over them three large table-spoonfuls of flour. Roll fine
a pound of brown sugar, and mince as fine as possible three
quarters of a pound of beef suet. Prepare two beaten nutmegs, and
a large table-spoonful of powdered mace and cinnamon; also the
grated peel and the juice of two large lemons or oranges. Beat ten
eggs very light, and (when it is cold) stir them gradually into the
milk, alternately with the suet and grated bread. Add, by degrees,
the sugar, fruit, and spice, with a large glass of brandy, and one of
white wine. Mix the whole very well, and stir it hard. Then put it into
a thick cloth that has been scalded and floured; leave room for it to
swell, and tie it very firmly, pasting the tying-place with a small lump
of moistened flour. Put the pudding into a large pot of boiling water,
and boil it steadily six hours, replenishing the pot occasionally from a
boiling kettle. Turn the pudding frequently in the pot. Prepare half a
pound of citron cut in slips, and half a pound of almonds blanched
and split in half lengthways. Stick the almonds and the citron all over
the outside of the pudding as soon as you take it out of the cloth.
Send it to table hot, and eat it with wine sauce, or with cold wine
and sugar.
If there is much of the pudding left, tie it in a cloth and boil it again
next day.
All the ingredients of this plum pudding (except the eggs) should be
prepared the day before, otherwise it cannot be made in time to
allow of its being sufficiently boiled.
We have known of a very rich plum pudding being mixed in England
and sent to America in a covered bowl; it arrived perfectly good after
a month's voyage, the season being winter.

A BAKED APPLE PUDDING.— Take nine large pippin apples; pare

and core them whole. Set them in the bottom of a large deep dish,
and pour round them a very little water, just enough to keep them
from burning. Put them into an oven, and let them bake about half
an hour. In the mean time, mix three table-spoonfuls of flour with a
quart of milk, a quarter of a pound of white sugar, and a tea-
spoonful of mixed spice. Beat seven eggs very light, and stir them
gradually into the milk. Then take out the dish of apples, (which by
this time should be half baked,) and fill up the holes from whence
you extracted the cores, with white sugar; pressing down into each
a slice of fresh lemon. Pour the batter round the apples; put the dish
again into the oven, and let it bake another half hour; but not long
enough for the apples to fall to pieces; as they should, when done,
be soft throughout, but quite whole. Send it to table warm.
This is sometimes called a Bird's Nest Pudding.
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