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1285. Sauce for Almond Pudding. One teaspoonful of milk, and two yolks of eggs well beaten, and some sugar; place on the fire and stir till it just comes to the boil: then let it cool. When lukewarm, stir into it a glass of sherry or currant wine, and serve in a sauce tureen. This sauce is a great improvement to raisin pudding. 1286. Peas Pudding. Dry a pint or quart of split peas thoroughly before the fire; then tie them up loosely in a cloth, put them into warm water, boil them a couple of hours, or more, until quite tender; take them up, beat them well in a dish with a little salt, the yolk of an egg, and a bit of butter. Make it quite smooth, tie it up again in a cloth, and boil it an hour longer. This is highly nourishing.