A second rice pudding.
GET half a pound of rice, put to it three quarts of milk, stir in half a pound of sugar, grate a small nutmeg in, and break in half a pound of fresh butter; butter a dish, and pour it in and bake it. You may add a quarter of a pound of currants, for change. If you boil the rice and milk, and then stir the sugar, you may bake it before the fire, or in a tin-oven. You may add eggs, but it will be good without.
A third rice pudding.
TAKE six ounces of the flour of rice, put it into a quart of milk, and let it boil till it is pretty thick, stirring it all the while; then pour it into a pan, stir in half a pound of fresh butter and a quarter of a pound of sugar; when it is cold, grate in a nutmeg, beat six eggs with a spoonful or two of sack, beat and stir all well together, lay a thin pufF-paste on the bottom of your dish, pour it in and bake it.
To boil a custard padding.
TAKE a pint of cream, out of which take two or three spoonfuls, and mix with a spoonful of fine flour; set the rest to boil. When it is boiled, take it off, and stir in the cold cream, and flour very well; when it is cool, beat up five yolks and two whites of eggs, and stir in a little salt and some nutmeg, and two or three spoonfuls of sack; sweeten to your palate; butter a wooden bowl, and pour it in, tie a cloth over it, and boil it half an hour. When it is enough, untie the cloth, turn the pudding out into your dish, and pour melted butter over it.
To make a flour pudding.
TAKE a quart of milk, beat up eight eggs, but four of the whites, mix with them a quarter of a pint of milk, and stir into that four large spoonfuls of flour, beat it well together, boil six bitter almonds in two spoonful of water, pour the water into the eggs, blanch the almonds and beat them fine in a mortar; then mix them in, with half a large nutmeg and a tea-spoonful of salt, then mix in the rest of the milk, flour your cloth well and boil it an hour; pour melted butter over it, and sugar if you like it, thrown all over. Observe always, in boiling puddings, that the water boils before you put them into the pot, and have ready, when they are boiled, a pan of clean cold water
