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page 26
when cooled, add 8 eggs, 6 ounces butter, wine, sugar and spices, q: s: bake 2
hours.
No. 4. Boil in water half pound ground rice till soft, add 2 quarts milk and
scald, cool and add 8 eggs, 6 ounces butter, 1 pound raisins, salt, cinnamon and
a small nutmeg, bake 2 hours.
No. 5. A cheap one, half pint rice, 2 quarts milk, salt, butter, allspice, put
cold into a hot oven, bake 2 and half hours.
No. 6. Put 6 ounces rice into water, or milk and water, let it swell or soak
tender, then boil gently, stirring in a little butter, when cool stir in a quart
cream, 6 or 8 eggs well beaten, and add cinnamon, nutmeg, and sugar to your
taste, bake.
N. B. The mode of introducing the ingredients, is a material point; in all cases
where eggs are mentioned it is understood to be well beat; whites and yolks and
the spices, fine and settled.
A Nice Indian Pudding.
No. 1. 3 pints scalded milk, 7 spoons fine Indian meal, stir well together while
hot, let stand till cooled; add 7 eggs, half pound raisins, 4 ounces butter,
spice and sugar, bake one and half hour.
No. 2. 3 pints scalded milk to one pint meal salted; cool, add 2 eggs, 4 ounces
butter, sugar or molasses and spice q: s: it will require two and half hours
baking.
No. 3. Salt a pint of meal, wet with one quart milk, sweeten and put into a
strong cloth, brass or bell metal vessel, stone or earthen pot, secure from wet
and boil 12 hours.
A Sunderland Pudding.
Whip 6 eggs, half the whites, take half a nutmeg, one pint cream and a little
salt, 4 spoons fine flour, oil or butter pans, cups or bowls, bake in a quick
oven one hour. Eat with sweet sauce.
A Whitpot.
Cut half a loaf of bread in slices, pour thereon 2
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