Stew, until very tender and dry, three ounces of whole rice in a pint and a quarter of milk; when a little cooled, mix with it three ounces of beef-suet, finely chopped, two ounces and a half of sugar, an ounce of candied orange or lemon-rind, six ounces of sultana raisins, and three large eggs well beaten and strained. Boil the pudding in a buttered basin, or in a well-floured cloth, for two hours and a quarter, and serve it with the following sauce: - Dissolve an ounce and a half of sugar broken small in two glasses of sherry, or of any other white wine, and stir them, when quite hot, to the beaten yolks of three fresh eggs; then stir the sauce in a small saucepan held high above the fire until it resembles custard, but by no means allow it to boil, or it will instantly curdle; pour it over the pudding, or, if preferred, send it to table in a tureen. We think a full teaspoonful of lemon-juice added to the wine an improvement to this sauce, which is excellent; and we can recommend the pudding also to our readers.

Milk, 1 1/4 pint; rice, 3 ozs.: 1 hour, or more. Suet, 3 ozs.; sugar, 2 1/2 ozs.; candied peel, 1 oz.; sultana raisins, 6 ozs.; eggs, 3 large: 2 1/4 hours. Sauce: sherry, 2 glasses; sugar, 1 1/2 oz.; yolks of eggs, 3; little lemon-juice.

We have already, in a previous part of the volume, directed that the German sauce should be milled to a fine froth, and poured upon the pudding with which it is served: when this is not done, the quantity should be increased.