Cracker And Jam Pudding

3 eggs.

1/2 cup cracker-crumbs

1/2 cup sugar.

1 tablespoonful butter.

1 teacup milk.

1/2 lemon - juice and grated rind.

3 tablespoonfuls jam.

Soak the cracker in the milk; rub the butter and sugar together, adding the lemon, and beating to a cream; then stir in the beaten yolks ; next the cracker and milk ; lastly, the whites. Butter a deep dish, and put the jam, which should be pretty stiff, at the bottom. Fill up with the mixture, and bake about half an hour. Eat cold, with sugar sifted over the top.

rice Pudding (Plain.')+

1 coffee-cup rice.

2 quarts milk.

8 tablespoonfuls sugar.

1 teaspoonful salt.

Butter the size of an egg - melted.

Nutmeg and cinnamon to taste.

Wash and pick over the rice, and soak in one pint of the milk two hours. Then add the rest of the milk, the sugar, salt, butter and spice. Bake two hours, and eat cold.

Rice and Tapioca Pudding+

i cup rice. 1/2 " tapioca. 3/4 " sugar. 3 pints milk. Cinnamon to taste.

Soak the tapioca in a cup of the milk three hours; wash the rice in several waters, and soak in another cup of milk as long as you do the tapioca. Sweeten the remaining quart of milk; put all the ingredients together, and bake two hours in a slow oven. Eat cold.

Rice Pudding with Eggs+

1 quart milk. 4 eggs. 1/2 cup rice. 3/4 " sugar. 1 tablespoonful butter. Handful of raisins, seeded and cut in two, 17

Soak the rice in a pint of the milk an hour, then set the saucepan containing it where it will slowly heat to a boil. Boil five minutes; remove and let it cool. Beat the yolks, add the sugar and butter, the rice and the milk in which it was cooked, with the pint of unboiled; the beaten whites, and finally the raisins. Grate nutmeg on the top, and bake three-quarters of an hour, or until the custard is well set and of a light brown. Eat cold.

Rice-Flour Pudding

2 quarts of milk. 1/2 lb. rice flour. 1 cup sugar. 6 eggs. 1 tablespoonful butter.

1 small teaspoonful nutmeg.

2 teaspoonfuls vanilla or rose-water.

1 lemon - juice of the whole, and half the grated rind.

Heat the milk to a boil, and stir in the rice-flour wet to a smooth paste with a little cold milk; boil until well thickened, stirring all the time. Take from the fire, and while still hot stir in the butter, the yolks beaten light with the sugar, the lemon, nutmeg, and the whites of three eggs. Mix well, and bake in a buttered dish three-quarters of an hour. Just before you take it up, draw to the mouth of the oven and cover with a meringue of the remaining whites, beaten stiff with two tablespoonfuls powdered sugar, and flavored with vanilla or rose-water. Bake until the meringue begins to brown. Sift sugar on the top and eat cold.

Batter Pudding+

1 pint of milk.

4 eggs - whites and yolks beaten separately.

2 even cups flour. 1 teaspoonful salt. 1 pinch of soda.

Bake in a buttered dish three-quarters of an hour. Serve in the pudding dish as soon as it is drawn from the oven, and eat with rich sauce.

Or

You may boil it in a buttered mould or floured bag, flouring it very thickly. Boil two hours, taking care the boiling does not cease for a moment until the pudding is done.