well together, put into the shape, and boil
three hours.

1285. Sauce for Almond Pudding.

One teaspoonful of milk, and two yolks of eggs well beaten, and some
sugar; place on the fire and stir till it _just comes to the boil_:
then let it cool. When lukewarm, stir into it a glass of sherry or
currant wine, and serve in a sauce tureen. This sauce is a great
improvement to raisin pudding.

1286. Peas Pudding.

Dry a pint or quart of split peas thoroughly before the fire; then tie
them up loosely in a cloth, put them into warm water, boil them a
couple of hours, or more, until quite tender; take them up, beat them
well in a dish with a little salt, the yolk of an egg, and a bit of
butter. Make it quite smooth, tie it up again in a cloth, and boil it
an hour longer. This is highly nourishing.

[LET TRUTH BE OUR GUIDE.]

1287. Apple Dumplings.

Paste the same as for apple pudding, divide into as many pieces as
dumplings are required; peel and core the apples; roll out your paste
large enough; put in the apples; close the dumplings, tie each in a
cloth very tightly. Boil them one hour; when you take them up, dip
them quickly in cold water, and put them in a cup while you untie
them; they will turn out without breaking.

1288. Rice Dumplings.

Pick and wash a pound of rice, and boil it gently in two quarts of
water till it becomes dry--keeping the pot well covered, and not
stirring it. Then take it off the fire, and spread it out to cool on
the bottom of an inverted sieve, loosening the grains lightly with a
fork, that all the moisture may evaporate. Pare a dozen pippins, or
some large juicy apples, and scoop out the core; then fill up the
cavity with marmalade, or with lemon and sugar. Cover every apple all
over with a thick coating of the boiled rice. Tie up each in a
separate cloth, and put them into a pot of cold water. They will
require about an hour and a quarter after they begin to boil, perhaps
longer.

1289. Boiled Custard.

Boil half a pint of new milk, with a piece of lemon peel, two peach
leaves, half a stick of cassia, a few whole allspice, from four to six
ounces of white sugar. Cream may be used instead of milk; beat the
yolks and white of four eggs, strain the milk through coarse muslin,
or a hair sieve; then mix the eggs and milk very gradually together,
and stir it w