auce.

_Another way._

To three quarts of cream put the yolks of twelve eggs and three whites,
and two spoonfuls of flour, half a nutmeg grated, and a quarter of a
pound of sugar. Mix them well together. Put it into a bag, and boil it
with a quick fire; but let the water boil before you put it in. Half an
hour will do it.

_Ratafia Pudding._

A quarter of a pound of sweet and a quarter of an ounce of bitter
almonds, butter and loaf sugar of each a quarter of a pound; beat them
together in a marble mortar. Add a pint of cream, four eggs, leaving out
two whites, and a wine glassful of sherry. Garnish the dish with puff
paste, and bake half an hour.

_Rice Pudding._

Take a quarter of a pound of rice, a pint and a half of new milk, five
eggs, with the whites of two. Set the rice and the milk over the fire
till it is just ready to boil; then pour it into a basin, and stir into
it an ounce of butter till it is quite melted. When cold, the eggs to be
well beaten and stirred in, and the whole sweetened to the taste: in
general, a quarter of a pound of sugar is allowed to the above
proportions. Add about a table-spoonful of ratafia, and a little salt: a
little cream improves it much. Put it into a nice paste, and an hour is
sufficient to bake it.

The rice and milk, while over the fire, must be kept stirred all the
time.

_Another._

Boil five ounces of rice in a pint and a half of milk; when nearly cold,
stir in two ounces of butter, two eggs, three ounces of sugar, spice or
lemon, as you like. Bake it an hour.

_Plain Rice Pudding._

Take a quarter of a pound of whole rice, wash and pick it clean; put it
into a saucepan, with a quart of new milk, a stick of cinnamon, and
lemon-peel shred fine. Boil it gently till the rice is tender and thick,
and stir it often to keep it from burning. Take out the cinnamon and
lemon-peel; put the rice into an earthen pan to cool; beat up the yolks
of four eggs and the whites of two. Stir them into the rice; sweeten it
to the palate with moist sugar; put in some lemon or Seville orange-peel
shred very fine, a few bitter almonds, and a little grated nutmeg and
ginger. Mix all well together; lay a puff paste round the dish, pour in
the pudding, and bake it.

_Another way._

Pour a quart of new milk, scalding hot, upon three ounces of whole rice.
Let it stand covered for an hour or two. Scald the milk again, and pour
it on as before, letting it stand all night. Next