n, stir in a quarter of a pound of butter, and grate half a nutmeg;
add sugar to your taste, and a small tea-cup of rose-water; stir all
together till cold; beat up eight eggs, (leave out half the whites) stir
all well together, lay a thin puff paste at the bottom of the dish, and
nip the edge; then pour in the pudding and bake it.--Another. To make a
plain rice pudding, put half a pound of rice well picked, into three
quarts of milk; add half a pound of sugar, a small nutmeg grated, and
half a pound of butter; butter the dish with part, and break the rest
into the milk and rice; stir all well together, pour it into a dish, and
bake it.--Another. To make a boiled rice pudding, take a quarter of a
pound of rice well picked and washed, tie it in a cloth, leaving room
for it to swell; boil it for an hour; take it up and stir in a quarter
of a pound of butter, some nutmeg and sugar; tie it up again very tight,
and boil it an hour more. When you send it to table, pour butter and
sugar over it.--Another. To make a ground rice pudding. To a pint of
milk put four ounces of ground rice; boil it for some time, keeping it
stirring, lest it should burn; pour it into a pan, and stir in a quarter
of a pound of butter; then beat up six eggs, leaving out half the
whites, a little lemon peel finely shred, a little nutmeg grated, a
quarter of a pound of sugar, a gill of cream, a little rose-water, and
as much salt as you can take up between your thumb and finger; mix all
well together, make a puff paste, lay it round the rim of the dish, and
bake it.--Lay citron or orange cut very thin, on the top, and strew a
few currants on.--Another. To make rice pudding with fruit. Swell half a
pound of rice with a very little milk over the fire, and then mix with
it any kind of fruit; such as currants, scalded gooseberries, pared and
quartered apples, raisins, or black currants. Put an egg into the
pudding to bind it, boil it well, and serve it up with sugar.

RICE SAUCE. Steep a quarter of a pound of rice in a pint of milk, with
an onion, a dozen pepper corns or allspice, and a little mace. When the
rice is quite tender, take out the spice, and rub the rice through a
sieve into a clean stewpan: if too thick, put a little milk or cream to
it. This makes a very delicate white sauce; and at elegant tables, is
frequently used instead of bread sauce.

RICE SOUFFLE. Blanch some Carolina rice, strain and boil it in milk,
with lemon peel and a bit of c