212 
The Art of Cookery , 
A fecmd rice pudding . 
GET half a pound of rice, put to it three quarts of milk, {Hr 
in half a pound of fugar, grate a (mail nutmeg in, and break 
in half a pound of frefh butter ; butter a difh, and pour it in and 
bake it. You rnay add a quarter of a pound of currants, for 
change. If you boil the rice and milk, and then ftir in the 
fugar, you may bake it before the fire, or in a tin-oven. You 
may add eggs, but it will be good without. 
A third rice pudding. 
TAKE fix ounces of the flour of rice, put it into a quart of 
milk, and let it boil till it is pretty thick, ftirring it all the 
while ; then pour it into a pan, ftir in half a pound of frefh 
butter and a quarter of a pound of fugar ; when it Is cold, 
.grate in a nutmeg, beat fix eggs with a fpoonful or two of 
iack, beat and Air all well together, lay a thin puflf-pafte on 
the bottom of your difli, pour it in and bake it. 
To hoil a cufiard pudding. 
TAKE a pint of cream, out of which take two or three fpoon- 
fuls, and mix with a fpoonful of fine flour; fet the reft to boil* 
When it is boiled, take it off 7 , and ftir in the cold cream, and 
flour very well; when it is cool, beat up five yolks and two 
whites of eggs, and ftir in a little fait and fome nutmeg, and two 
or three fpoonfuls of fack ; fweeten to your palate ; butter a 
wooden bowl, and pour it in, tie a doth over it, and boil it half 
an hour. When it is enough, untie the cloth, turn the pudding 
out into your difh, and pour melted butter over it. 
To make a flower pudding. 
TAKE a quart of milk, beat up eight eggs, hut four of the 
whites, mix with them a quarter of a pint of milk, and ftir 
into that four large fpoonfuls of flour, beat it well together, boil 
fix bitter almonds in two fpoonfuls of water, pour the w r ater 
into the eggs, blanch the almonds and beat them fine in a mor¬ 
tar ; then mix them in, with half a large nutmeg and a tea-fpoon- 
ful of fait, then mix in the reft of the milk, flour your cloth 
well and boil it an hour ; pour melted butter over it, and fugar 
if you like it, thrown all over. Obferve always, in boiling pud¬ 
dings, that the water boils before you put them into the pot, 
and have ready, when they are boiled, a pan of clean cold water j 
