d roll it
again. Remember always to roll puff paste from you. The best made paste,
if not properly baked, will not do the cook any credit.

Those who use iron ovens do not always succeed in baking puff paste,
fruit pies, &c. Puff paste is often spoiled by baking it after fruit
pies, in an iron oven. This may be easily avoided, by putting two or
three bricks that are quite even into the oven before it is first set to
get hot. This will not only prevent the syrup from boiling put of the
pies, but also prevent a very disagreeable smell in the kitchen and
house, and almost answers the same purpose as a brick oven.

_College Puddings._--(No. 105.)

Beat four eggs, yelks and whites together, in a quart basin, with two
ounces of flour, half a nutmeg, a little ginger, and three ounces of
sugar; pounded loaf sugar is best. Beat it into a smooth batter; then
add six ounces of suet, chopped fine, six of currants, well washed and
picked; mix it all well together; a glass of brandy or white wine will
improve it. These puddings are generally fried in butter or lard; but
they are much nicer baked in an oven in patty-pans; twenty minutes will
bake them: if fried, fry them till they are of a nice light brown, and
when fried, roll them in a little flour. You may add one ounce of orange
or citron, minced very fine; when you bake them, add one more egg, or
two spoonfuls of milk. Serve them up with white wine sauce.

_Rice Puddings baked, or boiled._--(No. 106.)

Wash in cold water and pick very clean six ounces of rice, put it in a
quart stew-pan three parts filled with cold water, set it on the fire,
and let it boil five minutes; pour away the water, and put in one quart
of milk, a roll of lemon peel, and a bit of cinnamon; let it boil gently
till the rice is quite tender; it will take at least one hour and a
quarter; be careful to stir it every five minutes; take it off the fire,
and stir in an ounce and a half of fresh butter, and beat up three eggs
on a plate, a salt-spoonful of nutmeg, two ounces of sugar; put it into
the pudding, and stir it till it is quite smooth; line a pie-dish big
enough to hold it with puff paste, notch it round the edge, put in your
pudding, and bake it three quarters of an hour: this will be a nice firm
pudding.

If you like it to eat more like custard, add one more egg, and half a
pint more milk; it will be better a little thinner when boiled; one hour
will boil it. If you like it in little pudding