LEMON RICE PUDDING. 
Wash four tablespoonfuls of rice, and boil till softened; one quart 
of milk, sweetened to taste; butter, size of an egg; when nearly cooled, 
add the beaten yolks of four eggs and the grated rind of a lemon; to the 
beaten whites of the eggs add the juice of the lemon and four spoonfuls 
of powdered sugar; pour the batter into a dish, put the whites on top, 
and bake till brown. To be eaten cold. 
DRIED FRUIT PUDDING. 
Boil the fruit until soft; chop it fine, adding a teacupful of the juice 
for sauce; make batter of stale bread soaked in milk; put the fruit in and 
stir well; boil in a floured bag or buttered mould; make a sauce of but¬ 
ter, sugar, and a little flour, adding the apple-juice hot, and spice to 
taste. 
VELVET PUDDING. 
Five eggs beaten separately, one cup of white sugar; beat well to¬ 
gether, then stir in four tablespoonfuls of corn starch dissolved in a little 
sweet milk; three pints of sweet milk; let it come to a boiling point, then 
stir in briskly the other ingredients; then let boil until it becomes quite 
thick; remove it from the fire, pour into your baking dish when nearly 
done, take the white of eggs beaten to a froth with one cup of sugar, and 
pour over the top of the pudding. 
APPLE-CUSTARD PIE. 
Three cups stewed apple, one cup (nearly) white sugar, six eggs, one 
quart milk. Beat the eggs light, and mix the yolks well with the apple, 
seasoning with nutmeg only. Stir in the milk gradually, beating as you 
go on; finally add the whites, fill the crust, and bake without cover. 
PUMPKIN PIE. 
One quart stewed pumpkin pressed through a sieve; nine eggs, whites 
and yolks beaten separately; two quarts milk; one teaspoonful mace, one 
of cinnamon and one of nutmeg; one and a half cups of white sugar. 
Beat all well together, and bake in crust without cover. 
SNOW PUDDING. 
Half box of gelatine, four eggs, juice of three lemons, one quart of 
milk, one pint of boiling water and one teaspoonful of vanilla. Soak the 
gelatine in a half pint of cold water for half an hour, then pour the boil¬ 
ing water on it, add the sugar, and stir until dissolved; then the lemon 
juice; strain, and when cold beat with an egg-beater for ten or fifteen 
minutes, or until as white as now. Stir into this the whites beaten very 
stiff. Pour in a mould wet with cold water, and put in a cold place. 
Sauce.—One quart of milk, four yolks of eggs, half cup of sugar; 
boiled. Season with vanilla. Cold also. 
APPLE SNOW. 
Stew apples and strain them; whip the whites of three or four eggs; 
add to them pulverized sugar; to this slowly whip in the apples. Eat 
with sponge or jelly cake. 
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