gar and nutmeg.

* * * * *

RICE PUDDING.

Boil half a pound of rice in milk, until it is quite tender; beat it
well with a wooden spoon to mash the grains; add three quarters of a
pound of sugar, and the same of melted butter; half a nutmeg, six eggs,
a gill of wine, and some grated lemon peel; put a paste in the dish, and
bake it. For change, it may be boiled, and eaten with butter, sugar, and
wine.

* * * * *

PLUM PUDDING.

Take a pound of the best flour, sift it, and make it up before sunrise,
with six eggs beaten light; a large spoonful of good yeast, and as much
milk as will make it the consistence of bread; let it rise well, knead
into it half a pound of butter, put in a grated nutmeg, with one and a
half pounds of raisins stoned and cut up; mix all well together, wet the
cloth, flour it, and tie it loosely, that the pudding may have room to
rise. Raisins for puddings or cakes, should be rubbed in a little flour,
to prevent their settling to the bottom--see that it does not stick to
them in lumps.

* * * * *

ALMOND PUDDING.

Put a pound of sweet almonds in hot water till the skin will slip off
them; pound them with a little orange flower or rose water, to keep them
from oiling; mix with them four crackers, finely pounded, or two gills
of rice flour; six eggs, a pint of cream, a pound of sugar, half a pound
of butter, and four table-spoonsful of wine; put a nice paste in the
bottom of your dish, garnish the edges, pour in the pudding bake it in a
moderate oven.

* * * * *

QUIRE OF PAPER PANCAKES.

Beat sixteen eggs, add to them a quart of milk, a nutmeg, half a pound
of flour, a pound of melted butter, a pound of sugar, and two gills of
wine; take care the flour be not in lumps; butter the pan for the first
pancake, run them as thin as possible, and when coloured, they are done;
do not turn them, but lay them carefully in the dish, sprinkling
powdered sugar between each layer--serve them up hot. This quantity will
make four dozen pancakes.

* * * * *

A CURD PUDDING.

Put two quarts of milk on the fire; when it boils, pour in half a pint
of white wine, strain the curd from the whey, and pound it in a mortar,
with six ounces of butter, half a pound of loaf sugar, and half a pint
of rice flour, or as much crackers beaten as fine as flour; s