156 FAMILY RECEIPTS. 



BAKED APPLE PUDDING. 



Pare and quarter four large apples; boil them tender 

 with the rind of a lemon, in so little water that, when 

 done, none may remain; heat them quite fine in a mor- 

 tar; add the crumb of a smoll roll, four ounces of butter, 

 melted; the yolks of five and whites of three eggs, 

 juice of half a lemon, and sugar to taste: beat all to- 

 gether, and lay it in a dish with paste. 



A DUTCH RICE PUDDING. 



Soak four ounces of rice in warm water half an hour; 

 drain the latter from it, and throw it into a stew-pan, 

 with half a pint of milk, half a stick of cinnamon, and 

 sinmier till tender. When cold, add four eggs well 

 beaten, two ounces of butter melted in a tea-cupful of 

 cream; and put into it three ounces of sugar, a quarter 

 of a nutmeg, and a good piece of lemon-peel. 



Put a light puff paste into the dish, and bake in a 

 quick oven. 



LITTLE BREAD PUDDING. 



Steep the crumbs of bread, in about a pint of warm 

 milk; when soaked, beat six eggs, whites and yolks, and 

 mix with the bread, two ounces of butter warmed, sugar, 

 orange-flower water, a spoonful of brandy, a little nut- 

 meg, and a tea-cupful of cream. Beat all well, and 

 bake in a tea-cup buttered. If currants are chosen, a 

 quarter of a pound is sufficient; if not, they are good 

 without, or you may put in orange or lemon-candy. 

 Serve with pudding-sauce. 



BATTER PUDDING. 



Rub three spoonfuls of fine flour extremely smooth 

 by degrees into a pint of milk: simmer till it thickens, 

 stir in two ounces of butter, set it to cool; then add the 

 yolks of three eggs; flour a cloth that has been wet, or 

 butter a basin, and put the batter into it; tie it tight, 

 and plunge it into boiling water, the bottom upwards. 

 Boil it an hour and a half, and serve with plain butter. 



