COOKERY. 157 



If approved, a little ginger, nutmeg, and lemon-peel, 

 may be added. Serve with sweet sauce. 



A RICH RICE PUDDING. 



Boil half a pound of rice in water, with a little bit of 

 salt, till quite tender, drain it dry; mix it with the 

 yolks and whites of four eggs, a quarter of a pint of 

 cream, with two ounces of fresh butter melted in the 

 latter, four ounces of beef-suet or marrow, or veal-suet 

 taken from a fillet of veal, finely shred, three quarters 

 of a pound of currants, two spoonfuls of brand}', one of 

 peach-water, nutmeg, and grated lemon-peel. When 

 well mixed, put a paste round the edge and fill the dish. 

 Slices of candied orange, lemon, and citron if approved, 

 may be put in. Bake in a moderate oven. 



BAKED RICE PUDDING. 



Swell rice as above; then add some more milk, an 

 egg, sugar, alspice, and lemon peel. Bake in a deep 

 dish. 



AN EXCELLENT POTATO PUDDING. 



Take eight ounces of boiled potatoes, two ounces of 

 butter, the yolks and white of two eggs, a quarter of 

 a pint of cream, one spoonful of white wine, a little 

 salt, the juice and rind of a lemon; beat all to froth; 

 and sugar to taste. 



BEEF STEAK PUDDING, 



Prepare some fine steaks; roll them in fat. Lay a 

 paste of suet in a basin, and put in the rollers of steaks: 

 cover the basin with a paste, and pinch the edges to 

 keep the gravy in. Cover with a cloth tied close: and 

 let the pudding boil slowly, but for a length of time. 



CUSTARD PUDDING. 



Mix by degrees a pint of good milk with a large 

 spoonful of flour, the yolks of five eggs, some orange- 

 flower water, and a little pounded cinnamon. Butter a 

 basin that will exactly hold it, pour the batter in, and 



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