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Puddings.
ter very smooth, and half a pint of cream or new milk,
sweeten to vour palate, grate in half a nutmeg, and the
rind of a lemon. Beat up the yolks of six eggs and two
whites, mix all well together ; boil it either in small china
basons or wooden bowls. When done, turn them into a
dish, pour melted butter over, with a little sack, and
throw sugar all over.
A cheap Rice Pudding. Get a quarter of a pound of
rice, and half a pound of raisins, stoned, and tie them
in a cloth. Give the rice a great deal of room to swell.
Boil it two hours ; when it is enough, turn it into your
dish, and pour melted butter and suggar over it, with a
little nutmeg.
To make a cheap baked Rice Pudding. You must take a
quarter of a pound of rice, boil it in a quart of new milk,
stir it that it does not burn ; when it begins to be thick,
take it off, let it stand till it is a little cool, then stir in
well a quarter erf a pound of butter ; sugar to your pa- ,
late; grate a nutmeg, butter your dish, pour it in, and
bake it.
To make a Quaking Pudding. Take a pint of cream, six
eggs, and half the whites, beat them well, and mix with
the cream; grate a little nutmeg in, add a little salt,
and a little rose-water, if it be agreeable ; grate in the
crumb of a halfpenny roll, or a spoonful of flour, first
mixed with a little of the cream, or a spoonful of the flour
of rice. Butter a cloth well, and flour it; then put in
your mixture, tie it not too close, and boil it half an
hour fast. Be sure the water boils before you put it
iu.
To make a Cream Pudding. Take a quart of cream,
boil it with a blade of mace, and half a nutmeg grated ;
let it cool ; beat up eight eggs, and three whites, strain
them well, mix a spoonful of flour with them, a quartet-
of a pound of almonds blanched, and beat fine, with a
spoonful of orange-flower or rose-water, mix with the
eggs, then by degrees mix in the cream, beat all well
together ; take a thick cloth, wet it and flour it well, j
