pound of fresh butter, and the same of powdered loaf-sugar, and add the
yelks of sixteen eggs well beaten; pour this on the preserves, bake it
in a quick oven for half an hour; it may be set by till the next day;
beat the whites of the eggs as for island, seasoning with currant jelly,
and spread it over the pudding cold, just as it goes to table. This
makes a rich dish and is eaten without sauce. This quantity will bake in
four ordinary pie plates.


Arrow Root Pudding.

Take four table spoonsful of arrow root, mixed in a little cold milk;
pour on this a quart of boiling milk, beat six eggs with three table
spoonsful of sugar, and stir all together with a spoonful of butter,
bake it twenty minutes in paste.


Rice Pudding.

Pour a quart of boiling milk on a pint of rice flour, stir it well, and
put in six spoonsful of sugar, one of butter, and four eggs, beat all
together, and bake in deep plates, with or without crust.

Another Way.

Boil half a pound of rice till soft, when nearly cold stir in half a
pound of white sugar, a quarter of a pound of butter, and three eggs
well beaten; grate in half a nutmeg, stir in a pint of rich milk; pour
all in a yellow dish and bake half an hour; then, put a thick coating of
loaf sugar on the top, and eat hot, with or without cream.