Boiled Rice

Pick and wash clean one cupful of rice, and put into a basin with a pint and a half of cold water; set on the stove where it will cook slowly; or, better still, set into another basin of water, and cook slowly. When the rice has absorbed all the water, turn on it one quart of new milk, and stir in one tablespoonful of salt; let this cook two hours, stirring often Serve with sugar and cream

Boiled Rice, No. 2

Pick and wash one cup of rice, and boil in one quart of boiling water fifteen minutes, and then drain dry. Wring a pudding-cloth out of boiling water, and spread in a deep dish, and turn the rice into it, and sprinkle in one cup of raisins and a tablespoonful of salt; tie the cloth loosely that the rice may have room to swell, and boil two hours Serve with lemon sauce, or sugar and cream.

Baked Rice

Boil half a cup of rice in one pint of water thirty minutes, and then add one quart of new milk, and boil thirty 98 minutes longer; then beat together one cup of sugar, three eggs, two teaspoonfuls of salt, and a little lemon or nutmeg; stir this into the rice and turn the mixture into a buttered pudding-dish, and bake thirty minutes. To be eaten without sauce.

Baked Rice, No. 2

Pick and wash one cup of rice; put it in a dish that will hold two quarts and a pint, and cover with fresh milk; stir into this two teaspoonfuls of salt, one table-spoonful of cinnamon, and four of sugar. Set this in the oven, and stir once in every half hour; after it has been baking two hours stir in milk enough to fill the dish, and bake one hour longer (the dish should be nearly full of milk at first). Serve with sugar and milk.

Minute Pudding

One pint of milk, one of water, nine tablespoonfuls of flour, one teaspoonful of salt, two eggs. Set the milk into a basin of hot water, and when it comes to a boil add to it one pint of boiling water, Have ready the flour, made into a smooth paste with one cup of milk, and mix with this paste, after they are well beaten, the two eggs; now take the basin in which the milk and water are, and set upon the fire; let it boil up once and then stir in the thickening; beat it well, that it may be smooth, and cook three minutes longer. Serve with vinegar sauce.

Corn Starch Pudding

One quart of milk, six tablespoonfuls of corn starch, three eggs, one teaspoonful of salt Put the milk in a basin, and set the basin into a ketlle with boiling water, and when it comes to a boil stir in the corn starch and eggs, which prepare in the following manner : Wet the corn starch with one cup of cold milk, and then stir into it the eggs which are well beaten After the starch is added to the boiling milk it will cook in three minutes : beat well to make smooth. Serve with sugar and cream or wine sauce. Never add the eggs after the starch has been stirred into the boiling milk; if you do the egg will be in spots in it.

Quaking Pudding

Take as much stale bread as will fill a quart basin after it is cut; now butter well a tin mould or pail that will cover tight, and put in a layer of bread; then strew in a few raisins, and then bread, and so on until the bread is all used (the bread must be cut very thin). Make a custard of three pints of milk and six eggs, and season with salt and nutmeg; turn this on the bread, and set away in a cool place two hours, and then set in a steamer and steam three. Serve with wine sauce. This may be boiled in a pudding-cloth. When boiled, prepare the same as for steaming, omitting the buttering of the dish, and let it soak two hours and a half, then turn into the pudding-cloth, tie tight, and boil two hours and a half.

Bride's Pudding

Make the 6ame as plain corn starch pudding, using the yolks of six eggs Butter a pudding-dish, and turn the pudding into it (do not fill within three inches of the top of the dish), and bake thirty minutes; then take from the oven, and let it stand in a cool place twenty minutes; then cover with a meringue. Set in the oven ten minutes, and serve with cold sauce. To make the meringue, beat the whites of the eggs to a stiff froth, and then beat into them gradually one cup of sugar. This pudding is quite nice made with four eggs, but will not look so handsome

Bread Pudding

Take a quart basinful of stale bread, and soak in two quarts of sweet milk two hours (keep in a cool place while soaking); then mash well with a spoon, and take out all the hard pieces. Beat light four eggs and stir into this, then add two teaspoonfuls of salt, a little nutmeg, and one fourth of a cup of sugar, if you serve it with sauce; if not, one and a half cupfuls. Bake three quarters of an hour, and serve with lemon sauce. Some put raisins in, but it must be much stiffer if you have them, and the delicacy of the pudding is thereby lost.

Whortleberry Pudding

One cup of butter, two of sugar, one of sour milk, four of flour, five eggs, one teaspoonful of saleratus, and one quart of berries Beat the sugar and butter to a cream and add the eggs well beaten; then the sour milk, in which the saleratus is dissolved, and thou the flour, and lastly the berries. Wring the pudding-cloth out of boiling water and spread it in a deep dish; then turn the batter in and tic. Have ready a kettle of boiling water, and drop the pudding into it; turn the pudding often, and boil three hours. Serve with vinegar or wine sauce. This can be steamed also. Allow half an hour longer to cook, when steamed.

Plain Whortleberry Pudding

One pint of flour, one egg, half a pint of sweet milk, one teaspoonful of cream tartar, half of saleratus, and a quart of berries. Beat the egg to a froth and mix with the milk; then stir in the flour, in which the saleratus and cream tartar are thoroughly mixed; then the berries. Boil and serve as directed above.

Boiled Batter Pudding

Take one cup of flour, and add to it gradually one quart of sweet milk; then stir in one teaspoonful of salt and six well-beaten eggs. Turn this into the pudding-cloth, and tic tight, leaving room for it to swell one third. Boil two hours. Serve with wine sauce. Great care must be taken in boiling puddings to have the water boiling when you put the pudding in, and to keep it boiling all the time. Steaming is the safer way, and I would always steam rather than boil, if I had the convenience. When boiling, always keep a kettle of boiling water to fill up, as it boils away from the pudding For a pudding-cloth get three quarters of a yard of drilling. Keep an old saucer to put in the bottom of the kettle, in which you boil the pudding, to prevent its being burned. When you are ready to dish the pudding, have a pan of cold water, into which plunge it immediately upon taking it from the kettle (but do not let it stand in cold water one second); then put it in a deep dish, and untie the string; open the cloth and turn the pudding-dish on it; then lift the pudding up by means of the cloth, and turn over. You will thus preserve the shape of the pudding. Batter puddings are very difficult to make, and I would not advise a young cook to try them at first.