day, when you are
ready to make the pudding, set the rice and milk over the fire, give it
a boil up, sweeten it with a little sugar, put into it a very little
pounded cinnamon, stir it well together; butter the dish in which it is
to be baked, pour it in, and put it into the oven. This pudding is not
long in baking.

_Ground Rice Pudding._

Boil three ounces of rice in a pint of milk, stirring it all well
together the whole time of boiling. Pour it into a pan, and stir in six
ounces of butter, six ounces of sugar, eight eggs, but half of the
whites only, and twenty almonds pounded, half of them bitter. Put paste
at the bottom of the dish.

_Rice Hunting Pudding._

To a pound of suet, half a pound of currants, a pound of jar raisins
stoned, five eggs, leaving out two whites, half a pound of ground rice,
a little spice, and as much milk as will make it a thick batter. Boil it
two hours and a half.

_Kitchen Rice Pudding._

Half a pound of rice in two quarts of boiling water, a pint and a half
of milk, and a quarter of a pound of beef or mutton suet, shred fine
into it. Bake an hour and a half.

_Rice Plum Pudding._

Half a pound of rice boiled in milk till tender, but the milk must not
run thin about it; then take half a pound of raisins, and the like
quantity of currants, and suet, chopped fine, four eggs, leaving out
half the whites, one table-spoonful of sugar, two of brandy, some
lemon-peel, and spice. Mix these well together, and take two
table-spoonfuls of flour to make it up. It must boil five or six hours
in a tin or basin.

_Small Rice Puddings._

Set three ounces of flour of rice over the fire in three quarters of a
pint of milk; stir it constantly; when stiff, take it off, pour it into
an earthen pan, and stir in three ounces of butter, and a large
tea-cupful of cream; sweeten it to your taste with lump sugar. When
cold, beat five eggs and two whites; grate the peel of half a lemon; cut
three ounces of blanched almonds small, and a few bitter ones with them.
Beat all well together; boil it half an hour in small basins, and serve
with wine sauce.

_Swedish Rice Pudding._

Wash one pound of rice six or eight times in warm water; put it into a
stewpan upon a slow fire till it bursts; strain it through a sieve; add
to the rice one pound of sugar, previously well clarified, and the juice
of six or eight oranges, and of six lemons, and simmer it on the fire
for half an hour. Cover the b