serve hot.

_Potiron._--Take one pound of pumpkin without seeds or rind, cut it into
small pieces, put it in a stewpan with a quarter of a pint of water,
simmer it slowly for an hour and a half; then rub it through a sieve
with a wooden spoon, put it back in the saucepan, add three quarters of
a pint of milk, a piece of butter the size of a walnut, a saltspoonful
of powdered sugar and pepper and salt to taste, stir it occasionally,
and serve it as soon as it boils.

_Baked Haddock._--Wash and dry the fish, then mix a saltspoonful of salt
with the juice of half a lemon, and rub it all over the fish and let it
remain for three hours, then prepare some bread-crumbs, mix with them a
teaspoonful of finely chopped parsley, a little grated lemon peel,
cayenne pepper, and salt; next dry the fish and brush it over with egg,
cover it with the prepared crumbs, put it in a greased baking dish with
some small lumps of butter on the top of it, bake it from 25 to 35
minutes, according to the size of the fish. It must be basted with the
butter that runs into the tin. When done put the fish on a dish, squeeze
the other half lemon into the baking tin, pour it over the fish, and
serve.

_Bread and Jam Pudding._--Take a small pudding basin or mould, grease it
well with butter; then shake brown sugar all over the butter. Take four
ounces bread-crumbs, three ounces finely chopped suet, and three ounces
of any preserve. Put these ingredients in the basin in layers, beginning
with the bread-crumbs. Just before putting the pudding in the oven, mix
an egg with rather less than half a pint of milk, and add it to it. Bake
about three-quarters of an hour in a quick oven, turn out and serve.