CUSTARD PUDDINGS.

Custard puddings sufficiently good for common use can be made with
five eggs to a quart of milk, sweetened with brown sugar, and spiced
with cinnamon, or nutmeg, and very little salt. It is well to boil
your milk, and set it away till it gets cold. Boiling milk enriches it
so much, that boiled skim-milk is about as good as new milk. A little
cinnamon, or lemon peel, or peach leaves, if you do not dislike the
taste, boiled in the milk, and afterwards strained from it, give a
pleasant flavor. Bake fifteen or twenty minutes.


RICE PUDDINGS.

If you want a common rice pudding to retain its flavor, do not soak
it, or put it in to boil when the water is cold. Wash it, tie it in
a bag, leave plenty of room for it to swell, throw it in when the
water boils, and let it boil about an hour and a half. The same sauce
answers for all these kinds of puddings. If you have rice left cold,
break it up in a little warm milk, pour custard over it, and bake it
as long as you should custard. It makes very good puddings and pies.


BIRD'S NEST PUDDING.

If you wish to make what is called 'bird's nest puddings,' prepare
your custard,--take eight or ten pleasant apples, pare them, and dig
out the core, but leave them whole, set them in a pudding dish, pour
your custard over them, and bake them about thirty minutes.