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buddings.
whites, a tea-spoonful of ginger, half a pound of raisins,
stoned, half a pound of currants, clean washed and
picked, a little salt. Mix first the bread and flour, ginger,
salt, and sugar, to your palate; then the eggs, and as
much milk as will make it like a good batter, then the !:
fruit; butter the dish, pour it in, and bake it.
A fine plain baked Pudding. You must take a quart of .
milk, and put three bay leaves in it. When it has boiled jl
a little, with flour make it into a hasty-pudding, with a i
little salt, pretty thick; take it off’ the fire, and stir in '
half a pound of butter, a quarter of a pound of sugar ; <
beat up twelve eggs, and half the whites; stir all well >
together, lay a puff-paste all over the dish, and pour in
your stuff. Half an hour will bake it.
An Apricot Pudding. Coddle six large apricots very t
tender, break them small, sweeten to your taste. When i
they are cold, add six eggs, only two whites well beat;
mix them well together with a pint of good cream, lay i
a puff-paste all over the dish, and pour in the ingredients. \
Bake it half an hour ; do not let the oven be too hot; |
when it Is enough, throw a little fine sugar over it, and j
send it to table hot.
A bread and butter thudding. Get a twopenny loaf, and
cut it in thin slices of bread and butter, as you do for J
tea. Butter a dish, as you cut them lay slices all over 1
it, then strew a few currants, clean washed and picked, :
then a row of bread and butter, then a few currants, and i
so on till the bread and butter is in ; then take a pint of $
milk, beat up four eggs, a little salt, half a nutmeg,
grated ; mix all together with sugar to your taste ; pour
this over the bread, and bake it half an hour. A puff-
paste under does best. You may put in two spoonfuls
of rose-water.
A boiled Rice Pudding. Get a quarter of a pound of
the flour of rice, put it over the fire with a pint of milk,
and keep it stirring constantly, that it may not clot nor
burn. When it is of a good thickness, take it off, and
pour it in an earthen pan ; stir in half a pound of but-
