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I
THE EXPERIENCED COOK. 71
Puddings.
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P
P
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quarter of a pound of currants for change. If you boil
the rice and milk, and then stir in the sugar, you may
bake it before the fire, or in a tin oven. You may add
eggs, but it will be good without.
To boil a Custard Pudding. Take a pint of cream, out
of which take two or three spoonfuls, and lqix with a
spoonful of fine flour; set the rest to boil. When it is
boiled, take it off, and stir in the cold cream and flour
well; when cold, beat up five yolks and two whites of
eggs, and stir in a little salt and nutmeg, and two or-
three spoonfuls of sack ; sweeten to your palate ; but-
ter a wooden bowl, and pour it in, tie a cloth over it,
and boil it half an hour. When it is enough, untie the
cloth, turn the pudding in a dish, and pour melted but-
ter over it.
A butter Pudding. Take a quart of milk, beat up six
eggs, half the whites, mix as above, six spoonfuls of
flour, a tea-spoonful of salt, and one of beaten ginger :
mix all together, boil it an hour and a quarter, and pour
melted butter over it. You may put in eight eggs, for
change, and half a pound of prunes or currants.
A batter Pudding without eggs Take a quart of milk,
mix six spoonfuls of flour with a little of the milk first,
a tea-spoonful of salt, two of beaten ginger, and two
of the tincture of saffron ; mix all together, and boil
it an hour. You may add fruit as you think proper.
A I/read Pudding. Cut off all the crust of a twopenny
loaf, and slice it thin in a quart of milk, set it over a
chafing-dish of coals till the bread- has soaked up the
milk, then put in a piece of sweet butter, stir it round,
let it stand till cold ; or you may boil the milk, and
pour over the bread, and cover close, it does full as well;
then take the yolks of six eggs, the whites of three, and
beat them up with a little rose-water and nutmeg, salt
and sugar, if you chuse it. Mix all.well together, and
boil it one hour.
A baked breail Pu/Jding. Take the crumb of a twopenny
loaf, as much flour, the yolks of four eggs and two
