made Plain and Eajy • 
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To make a cheap plain rice pudding. 
GET a quarter of a pound of rice, tie it in a cloth, but give 
room for fwelling. Boil it an hour, then take it up, untie it* 
and with a fpoon ftir in a quarter of a pound of butter, grate 
fome nutmeg, and fweeten to your tafte, then tie it up clofe 
and boil it another hour; then take it up, turn it into yourdifh, 
and pour melted butter over it. 
To make a cheap baked rice pudding. 
YOU mu ft take a quarter of a pound of rice, boil it in a 
quart of new milk, ftir it that it does not burn ; when it be¬ 
gins to be thick, take it off, let it ftand till it is a little cool* 
then ftir in well a quarter of a pound of butter, and fugar to 
your palate; grate a fmall nutmeg, butter your di£h, pour it in* 
and bake it. 
To make a fpinach pudding . 
TAKE a quarter of a peck of fpinach, picked and wafhed 
clean, put it into a faucepan, with a little fait, cover it clofe* 
and when it is boiled juft tender, throw it into a fieve to drain ; 
then chop it with a knife, beat up fix eggs, mix well with it 
half a pint of cream and a ftale roll grated fine, a little nut¬ 
meg, and a quarter of a pound of melted butter; ftir all well 
together, put it into the faucepan you boiled the fpinach, and 
keep ftirring it all the time till it begins to thicken ; then wet 
and flour your cloth very well, tie it up and boil it an hour. 
When it is enough, turn it into your difh, pour melted butter 
over it, and the juice of a Seville orange, if you like it; as to 
fugar, you muft add, or let it alone, juft to your tafte. You 
may bake it; but then you fhould put in a quarter of a pound of 
fugar. You may add bifcuit in the room of bread, if you like 
it better. 
To make a quaking pudding. 
FAKE a pint of good cream, fix eggs, and half the whites, 
beat them well, and mix with the cream ; grate a little nut¬ 
meg in, add a little fait, and a little rofe-water, if it be agreeable; 
grate in the crumb of a halfpenny roll, or a fpoonful of 
flour, fir ft mixed with a little of the cream, or a fpoonful of 
£he flour of rice, which you pleafe. Butter a cloth well, and 
flour 
