2*8 The Art of Cookery:, 
well beaten. Mix all well together, butter a difh and put hi 
your fluff. A little more than half an hour will bake it. 
To make a rat if a pudding. 
GET a quart of cream, boil it with four or five laurel- 
leaves ; then take them out, and break in half a pound of Na¬ 
ples bifcuits, half a pound of butter, fomefack, nutmeg, and a 
little fait > take it off the fire, cover it up, when it is almoft cold, 
put in two ounces of blanched almonds beat fine and the yolks 
of five eggs. Mix all well together, and bake it in a moderate 
oven half an hour. Scrape fugar on it, as it goes into the oven* 
To make a Ire ad and butter pudding . 
GET a penny loaf and cut it into thin dices of bread and 
%utter, as you do for tea. Butter your difh as you cut them, 
lay dices all over the difh, then ftrew a few currants clean waffl¬ 
ed and picked, then a row of bread and butter, then a few cur¬ 
rants, and fo on till all your bread and butter is in , then take a 
pint of milk, beat up four eggs, a little fait, half a nutmeg 
grated, mix all together with fugar to your tafle; pour this over 
the bread, and bake it half an hour. A pufF-pafte under does 
beft. You may put in two fpoonfuls of role-water. 
To make a boiled rice pudding . 
HAVING got a quarter of a pound of the dour of rice., 
put it over the fire with a pint of milk, and keep it ffirring con- 
ftantly, that it may not clod nor burn. When it is of a good 
thicknefs, take it off, and pour it into an earthen pan; ftir in 
half a pound of butter very fin oath, and half a pintt>f cream or 
new milk, fweeten to your palate, grate in half a nutmeg and 
the outward rind of a lemon. Beat up the yolks of fix eggs 
and two whites, beat all well together; boil it either in finall 
china bafons or wooden bowls. When boiled, turn them into 
a difh, pour melted butter over them, with a little fack, and 
throw fugar all over. 
To make a cheap rice pudding . 
GET a quarter of a pound of rice and half a pound of rai~ 
fins ftoned, and tie them in a cloth. Give the rice a great deal 
of room to fwell. Boil it two hours : when it is enough turn it 
into your difh, and pour melted butter and fugar over it, with 
a little nutmeg. 
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