ottom and the edges of a dish with paste,
taking care that the flour of which the paste is made be first
thoroughly dried. Put in your rice, and decorate with candied
orange-peel.

_Rice White Pot._

Boil one pound of rice, previously well washed in two quarts of new
milk, till it is much reduced, quite tender, and thick; beat it in a
mortar, with a quarter of a pound of almonds blanched, putting it to
them by degrees as you beat them. Boil two quarts of cream with two or
three blades of mace; mix it light with nine eggs--only five
whites--well beat, and a little rose-water; sweeten it to your taste.
Cut some candied orange and citron very thin, and lay it in. Bake it in
a slow oven.

_Sago Pudding._

Boil a quarter of a pound of sago in a pint of new milk, till it is very
thick; stir in a large piece of butter; add sugar and nutmeg to your
palate, and four eggs. Boil it an hour. Wine sauce.

_Spoonful Pudding._

A table-spoonful of flour, a spoonful of cream or milk, some currants,
an egg, a little sugar and brandy, or raisin wine. Make them round and
about the size of an egg, and tie them up in separate pudding-cloths.

_Plain Suet Pudding, baked._

Four spoonfuls of flour, four spoonfuls of suet shred very fine, three
eggs, mixed with a little salt, and a tea-cupful of milk. Bake in a
small pie-dish, and turn it out for table.

_Suet Pudding, boiled._

Shred a pound of beef suet very fine; mix it with a pound of flour, a
little salt and ginger, six eggs, and as much milk as will make it into
a stiff batter. Put it in a cloth, and boil it two hours. When done,
turn it into a dish, with plain melted butter.

_Tansy Pudding._

Beat sixteen eggs very well in a wooden bowl, leaving out six whites,
with a little orange-flower water and brandy; then add to them by
degrees half a pound of fine sifted sugar; grate in a nutmeg, and a
quarter of a pound of Naples biscuit; add a pint of the juice of
spinach, and four spoonfuls of the juice of tansy; then put to it a pint
of cream. Stir it all well together, and put it in a skillet, with a
piece of butter melted; keep it stirring till it becomes pretty thick;
then put it in a dish, and bake it half an hour. When it comes out of
the oven, stick it with blanched almonds cut very thin, and mix in some
citron cut in the same manner. Serve it with sack and sugar, and squeeze
a Seville orange over it. Turn it out in the dish in which you serve it
bottom upw