271. Minute Pudding

Put a pint and a half of milk on the fire. Mix five large table-spoonsful of either wheat or rye flour, smoothly, with half a pint of milk, a tea-spoonful of salt, and half of a grated nutmeg. When the milk boils, stir in the mixed flour and milk. Let the whole boil for one minute, stirring it constantly - take it from the fire, let it get lukewarm, then add three beaten eggs. Set it back on the fire, and stir it constantly until it thickens. Take it from the fire as soon as it boils.

272. Boiled Bread Pudding

Take about three-quarters of a pound of bread, cut it into small pieces, and soak them soft in cold water - then drain off the water, mash the bread fine, and mix with it two table spoonsful of flour, three eggs, a tea-spoonful of salt, a table-spoonful of melted butter, and cold milk sufficient to make it a thick batter. Mix the whole well together, then turn it into a floured pudding bag - tie it up, so as to leave room for the pudding to swell - boil it an hour and a half, without any intermission. Serve up the pudding with rich sauce.

273. A Plain Baked Bread Pudding

Pound rusked bread fine - to five heaping table-spoonstul of it, put a quart of milk, three beaten eggs, three table-spoonsful of rolled sugar, a tea-spoonful of salt, half a nutmeg, and three table-spoonsful of melted butter. Bake it about an hour - it does not need any sauce.

274. Rich Bread Pudding

Cut a pound loaf of bakers' bread into thin slices - spread butter on them as for eating - lay them in a pudding dish - sprinkle between each layer of bread seeded raisins, and citron, cut in small strips. Beat eight eggs with four table-spoonsful of rolled sugar - mix them with three pints of milk, half of a grated nutmeg. Turn the whole on to the bread, and let it remain until the bread has absorbed full half of the milk - then bake it about three-quarters of an hour.

275. Flour Pudding

Into a pint and a half of sifted flour stir gradually, so that it may not be lumpy, a quart of milk. Beat seven eggs, and put in, together with a couple of table-spoonsful of melted butter, and a couple of tea-spoonsful of salt. Grate in half of a nutmeg - add, if you want the pudding very rich, half a pound of raisins. They should not be put into a baked pudding till it has been cooking long enough to thicken, so that the raisins will not sink to the bottom of it. A pudding made in this manner is good either baked or boiled. It takes two hours to boil, and an hour and a quarter to bake it. When boiled, the bag should not be more than two-thirds full, as flour puddings swell very much. It should be put into boiling water, and kept boiling constantly. If the water boils away, so as to leave any part of the bag uncovered, more boiling water should be added. When the pudding has boiled eight or nine minutes, the bag should be turned over, otherwise the pudding will be heavy. Flour puddings should be eaten as soon as cooked, as they fall directly. Serve them up with rich sauce.

276. Boiled Rice Pudding

Put two tea-cups of rice into a quart of boiling water - add a couple of tea-spoonsful of salt, and let the rice boil till soft. Then take it from the fire, stir in a quart of cold milk, and half a pound of raisins ; or omit the raisins, and substitute any other fruit that you may like. Beat a couple of eggs, and put in, together with half of a grated nutmeg. Set the whole on the fire, and let it boil till the fruit is soft. Serve it up with butter and sugar.

277. A Baked Rice Pudding, Without Eggs

Pick over and wash two small tea-cups of rice, and put it into two quarts of milk. Melt a small tea-cup of butter, and put in, together with two of sugar, a grated nutmeg, and a couple of tea-spoonsful of salt, and bake the pudding about two hours. This pudding does not need any sauce, and is good either hot or cold. If you wish to have the pudding very rich, add, when it has been baking five or six minutes, half a pound of raisins.