769. Fruit Puddings are best made in a basin, the basin to be buttered and lined with the paste, and then filled with the fruit, which cover with the paste, the paste should be rolled round to the thickness of half an inch, and when the fruit is in, drawn to the centre and squeezed, and then tied up in a cloth kept on purpose, and boiled in plenty of water; when done, which will be according to the nature of the fruit you put in it, serve it either turned out of the basin or not. The cover should be of the same thickness as the sides. Sugar should be added before being covered.

770. Apples should be pared, cored, and cut in quarters, and put in with some sugar, a few cloves, and a bit of lemon-peel.

771. Wall Fruit - as Peaches, Nectarines, Apricots, and Plums, - should be cut in half, and the kernels extracted from the stones and added, a little cream, according to the size of the pudding, in which a little grated cinnamon is added, may be put in at the same time as the fruit; use but little sugar.

772. Gooseberry, Rhubarb, Currants, red, white, and black, Raspberry and Cherry, Blackberry, Whorts, Damson, and Greengage - may all be made in a similar way.