Sauce

Put half a pint of quince syrup with two table-spoonfuls of white sugar into a saucepan and when it is hot mix one even teaspoonful of corn starch with a little cold milk and stir it in; stir it until it boils a minute then take it off the fire. Beat the yolks of two eggs with a spoonful of cold milk and stir them in. Set it over the fire again until the eggs are set, then take it off and stir in two table-spoonfuls of brandy; beat the whites with one tea-spoonful of white sugar to a stiff foam and stir them in last.

Rice Flour Pudding

Four ounces of rice flour, one pint and a half of rich sweet milk, four ounces of white granulated sugar, two teaspoonfuls of lemon extract, one pinch of salt. Put one pint of the milk, the sugar, lemon and salt into a saucepan, and set it into a pan of boiling water over the fire. Mix the rice flour and the half pint of milk together. When the milk is hot in the saucepan stir in the rice flour and milk, stir it constantly until it is thick and has boiled about fifteen minutes. Then pour it into a porcelain mold that has been dipped in cold water, and when it has cooled, turn it out. Serve with a milk sauce,

Rice Pudding

Three quarters of a pint of boiled rice, one pint and a half of rich sweet milk, one pinch of salt, one tablespoonful of corn starch, four ounces of butter, five fresh eggs beaten separately, four ounces of white granulated sugar, one teaspoonful of cinnamon, and tree tablespoonfuls of brandy. Put the milk and salt into a saucepan, and set it into another one containing boiling water. Mix the corn starch with a little cold milk or water, and when the milk is hot stir it in. Stir it until it boils three minutes. Then take it off the fire and stir in the butter. Beat the yolks with the sugar, and stir them in. Then add the rice, cinnamon, and brandy. Beat the whites with one tablespoon-ful of sugar to a stiff foam, and stir them in. Put it into the pudding pan, set it into another pan containing a little hot water, and bake it half an hour.

Rusk Pudding

Six double baked rusks, one pint of rich sweet milk, two tablespoonfuls of white granulated sugar, one pinch of salt, three ounces of fresh butter, five fresh eggs beaten separately, and half a glass of raspberry jelly. Crush the rusk fine with a rolling pin; put the milk, sugar and salt over the fire, and let it get boiling hot. Then take it off, and put in the butter. Put the yolks and jelly into a large bowl, and beat them together. Then stir in slowly the milk. Beat the whites with one tablespoon-ful of white sugar to a stiff foam, and stir them in. Then put in the rusk, and mix it well together. Set the pudding pan into another pan containing boiling water, and bake half an hour.

Sago Pudding

Three ounces of sago, one pint of rich sweet milk, two teaspoonfuls of corn starch, three table-spoonfuls of white granulated sugar, four fresh eggs beaten separately, two teaspoonfuls of lemon extract, and one pinch of salt. Wash the sago in cold water and put it into a bowl with half a pint of cold water to soak until soft. Then put the sago with the water it was soaked in, and the milk into a saucepan, and set it into a pan of boiling water and boil it until the sago is all dissolved and clear. It takes from fifteen to twenty minutes, and must be stirred constantly. Then put in the sugar, salt and lemon. Mix the corn starch with a little cold milk and stir it in; stir it until it boils two minutes. Then beat the yolks with a spoonful of cold milk and stir them in. Let them cook a minute, then take it off the lire and beat the whites with two teaspoonfuls of white sugar to a stiff foam and stir them in last. Put it into a porcelain mold that has been dipped in cold water, and when cold turn it out. Serve with a raspberry, strawberry, or wine sauce.