ubstitute any other fruit that you
may like. Beat a couple of eggs, and put in, together with half of a
grated nutmeg. Set the whole on the fire, and let it boil till the fruit
is soft. Serve it up with butter and sugar.

277. _A Baked Rice Pudding, without eggs._

Pick over and wash two small tea-cups of rice, and put it into two
quarts of milk. Melt a small tea-cup of butter, and put in, together
with two of sugar, a grated nutmeg, and a couple of tea-spoonsful of
salt, and bake the pudding about two hours. This pudding does not need
any sauce, and is good either hot or cold. If you wish to have the
pudding very rich, add, when it has been baking five or six minutes,
half a pound of raisins.

278. _Rice Pudding, with eggs._

Boil a quarter of a pound of unground rice in a quart of milk till soft,
then stir in a quarter of a pound of butter--take it from the fire, put
in a pint of cold milk, a couple of tea-spoonsful of salt, and a grated
nutmeg. When it is lukewarm, beat four eggs with a quarter of a pound of
sugar, and stir it into the pudding--add half a pound of raisins, and
turn the whole into a buttered pudding dish, and bake it three-quarters
of an hour.

279. _Ground Rice Pudding._

Mix a pint and a half of ground rice, smooth, with a quart of milk--stir
in a glass of wine, a quarter of a pound of melted butter, a
tea-spoonful of salt, and spice to the taste. Beat eight eggs, and stir
them in--turn the whole into a buttered pudding dish, and when it has
baked a few minutes, add half a pound of raisins, or Zante currants.

280. _Rice Snow Balls._

Pare small, tart apples, and take out the cores with a small knife--fill
the cavity with a stick of cinnamon or mace. Put each one in a small
floured bag, and fill the bags about half full of unground rice. Tie up
the bags so as to leave a great deal of room for the rice to swell. Put
them in a pot of water, with a table-spoonful of salt to a couple of
quarts of water. The bags of rice should be boiled in a large
proportion of water, as the rice absorbs it very much. Boil them about
an hour and twenty minutes, then turn them out of the bags carefully
into a dessert dish, and garnish them with marmalade cut in slices.
Serve them up with butter and sugar.

281. _Cream Pudding._

Beat six eggs to a froth--then mix with them three table-spoonsful of
powdered white sugar, the grated rind of a lemon. Mix a pint of milk
with a pint of flour, two tea-spo