Pudding Of Whole Rice.

Boil a pint of washed rice in milk or water, till soft, put in a lump of
butter, five eggs, and sugar to your taste, season with essence of
lemon, or lemon peel, and mix in cream to make it thin enough to pour,
bake it in paste, in deep plates.


A Pudding Of Corn Meal.

Pour three pints of boiling milk on nearly half a pint of sifted
corn meal, stir in half a pound of butter, add four eggs, a little
nutmeg, rose brandy, and the grated peel of a lemon, sweeten it, and
bake it in paste.


Corn Pudding in Paste.

To two pounds of mush moderately warm, put three-quarters of a pound of
butter, the yelks of six eggs, the rind of one lemon, and juice of two;
sugar and nutmeg to your taste, and bake in paste as potato puddings.
This is much admired.


Richmond Pudding.

Take one pound of raisins, stoned and chopped, half a pound of currants
rubbed in flour, a pound and a half of grated bread, a pound of suet