Part 2 (1/2)

When a pig is killed, the blood should be caught in a pan, and a little salt ulation or thickening This will serve to s in their way, and for the preparation of which youinstructions, viz:--To every pound of blood, add eight ounces of fat cut up in srits, boiled quite soft in e, thyme, and winter savory, and some chopped onions boiled soft in a little ether, and use a tin funnel for filling in the cleansed guts with the preparation, taking care to tie the one end of each piece of gut with string, to prevent waste The puddings being thus prepared, tie theth, and when all are tied, let the-water, just taken off the fire, and allow thehtly fir to a nail driven into the wall, to drain them from all excess of moisture; and before they are fried or broiled, they htly scored with a sharp knife, to prevent the cooked

No 36 HOW TO MELT DOWN THE SEAM, OR LOOSE FAT

Cut up the seaill of water, and set it over a slow fire toit frequently with a spoon to prevent it fro; and as soon as all is melted, let it be strained off into a jar for use This will produce what is called lard, and will serve for eneral cooking purposes, instead of butter, etc

No 37 ITALIAN CHEESE

This is prepared by chopping up the whole of the pig's pluck, the chitterlings, and a couple of pounds of the fat; e, thyme, winter savory, allspice, pepper, and salt, and with it fill earthen pots or jars having lids to them; bake the contents in moderate heat; or if you have no oven of your own, send the two pounds would require about an hour and three-quarters' baking Italian cheese is to be eaten cold, spread upon bread

No 38 PIG'S FEET

These are to be well salted for about four days, and then boiled in plenty of water for about three hours; they may be eaten either hot or cold

No 39 CURRIED RICE

Boil one or more pounds of rice, as directed in No 92, and drain all the water from it; slice some onions very thin, and fry them broith a little butter; then add the boiled rice, a spoonful of curry-powder, and a little salt to season; ether This is excellent with boiled or fried fish

No 40 A PLAIN RICE PUDDING

To every quart of ar, a pinch of allspice, and ditto of salt; put all these in a proper sized pie-dish, with one ounce of butter, and set the pudding to bake for one hour and-a-half When the pudding has been in the oven half an hour, stir it round with a fork

No 41 A GROUND RICE PUDDING

Ingredients, eight ounces of ground rice, three pints of skiar, a pinch of allspice or bit of les; s) in a saucepan, and stir thes with a fork in a basin, and mix thereased pie-dish, and bake the pudding for an hour

No 42 A BREAD PUDDING FOR A FAMILY

Ingredients, a two-pound loaf, two quarts of ar, four ounces of plus, a piece of lemon-peel chopped, and a spoonful of salt Divide the loaf into four equal-sized pieces, and soak the-water for twenty minutes, then squeeze out the water, and put the bread into a saucepan with the ether on the fire till it boils; next add the beaten eggs and the currants; pour the pudding into a proper sized greased baking-dish, and bake it for an hour and a-quarter

No 43 A BATTER AND FRUIT PUDDING

Ingredients, two quarts of ar, one quart of fruit (either pluood pinch of salt First, ar, salt, and a pint of the ether in a basin or pan, with a spoon, and when quite shly, and pour it into a large pie-dish, greased with the butter; add the fruit, and bake the pudding for an hour and a-quarter

No 44 A TREACLE PUDDING

Ingredients, two pounds of flour, twelve ounces of treacle, six ounces of suet or dripping fat, a quarter of an ounce of baking-powder, a pinch of allspice, a little salt, one pint of redients in a pan, into a firreased and floured pudding-cloth; boil the pudding for at least two hours and a-half, and when done, cut it in slices, and pour a little sweetened melted butter over it

No 45 APPLE PUDDING