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 great improvement. Put the pudding into a basin or bowl, tie over with a cloth, and boil for two or three hours.

are made in a manner similar to the above, only varying the ingredients according to circumstances.

A teacupful of arrow root to a mutchkin of milk, Mix the arrow root with a little cold water, and pour the milk, being first boiled, and sweetened with a bit of sugar, over the mixture, stirring all the time. Put the whole into the pan, boil from two to three minutes, and pour into a shape or bowl. When cold, turn out.

Clean well, cut off the head and fins. Mix salt and pepper, and put a good deal into the inside of each fish. Lay them together with the back uppermost in a deep asset. Over half-a-dozen herrings, sprinkle a table spoonful of vinegar. Place them before a slow fire for an hour. They are eaten cold.

This is a cheap, convenient, and agreeable dish, especially in warm weather, and far superior to the common salt herring, or dried fish.

Mix with one pound of flour, one of treacle, quarter pound of butter, one ounce and a half of ground ginger and caraway seeds, two ounces of