onsful of salt--then add the eggs and
sugar. Just before it is baked, stir in a pint of thick cream. Bake it
either in buttered cups or a pudding dish.

282. _Custard Pudding._

Stir a quart of milk very gradually into half a pint of flour--mix it
free from lumps, and put to it seven eggs, beaten with three
table-spoonsful of sugar, a tea-spoonful of salt, and half of a grated
nutmeg. Bake it three-quarters of an hour.

283. _Rennet Pudding._

Put cleaned calf's rennet into white wine, in the proportion of a piece
three inches square to a pint of wine. It will be fit for use in the
course of seven or eight hours. Whenever you wish to make a pudding, put
three table-spoonsful of the wine to a quart of sweet milk, and four
table-spoonsful of powdered white sugar--flavor it with rosewater or
essence of lemon. Stir it twenty minutes, then dish it out, and grate
nutmeg over it. It should be eaten in the course of an hour after it is
made, as it soon curdles.

284. _Fruit Pudding._

Make good common pie crust--roll it out half an inch thick, and strew
over it any one of the following kinds of fruit: Cherries, currants,
gooseberries, strawberries, raspberries, blackberries, or cranberries. A
thick layer of marmalade spread on, is also very nice. Sprinkle over the
fruit a little cinnamon or cloves, and sugar. If the pudding is made of
gooseberries, currants, or cranberries, a great deal of sugar will be
necessary. Roll the crust up carefully, join the ends so that the fruit
will not drop out, and lay the pudding in a thick white towel, that has
been previously dipped into water, and floured. Baste up the towel, and
lay it carefully in a pot of boiling water, with a plate at the bottom
of it. Boil it an hour, and serve it up with rich liquid sauce. For a
baked fruit pudding, make a batter of wheat flour, or Indian meal, with
milk and eggs. Mix the ingredients in the proportion of a pint of flour
and six eggs to a quart of milk. Put to each quart of milk a pint of
fruit, and sugar to the taste.

285. _A Quaking Pudding._

Slice up three-quarters of a pound of bakers' bread. Beat eight eggs to
a froth, stir in several large spoonsful of sugar, and mix it with a
quart of milk, a grated nutmeg. Turn it on to the sliced bread--let the
whole remain till the bread has soaked up most of the milk, then stir in
a couple of table-spoonsful of flour, a tea-spoonful of salt, and turn
it into a pudding bag, and boil it an ho