959. Batter Pudding

Put into a stewpan six spoonfuls of flour, a tea-spoonful of salt, and half a nutmeg grated, mix them with, a pint and a half of new milk, and stir in six eggs beaten; pour the batter into a well-buttered basin or mould, tie it tight with a cloth, and boil it two hours and a half. Or it may be baked - three quarters of an hour will be sufficient. Stoned raisins or currants may be added.

960. Batter Budding Without Eggs

Take six spoonfuls of flour, mix it with a small portion of a quart of milk, then add the remainder of the milk, a tea-spoonful of salt, two tea-spoonfuls of grated ginger, and two of tincture of saffron; mix together well, and boil it an hour. Raisins or currants may be added.

961. Batter Pudding. With Or Without Sugar

Beat up six eggs„ put about a pint of milk in a basin, stir in by degrees about half a pound of flour, add a little salt, mix in your eggs with a gill of cream, strain all through a very fine sieve or tammy, butter your mould, and steam it as all other things are steamed, tie a cloth over the mould. Send up a sweet sauce, or melted butter, or hot currant jelly; if suet, add to your eggs some sifted sugar.