FRENCH CUSTARD PUDDING.
260. One pint of milk,
One table-spoonful of flour,
Three eggs,
Sugar to the taste,
Flavored with rose-water, essence of lemon, or brandy.
Put on the milk to boil, mix the flour smoothly with a little cold milk; as soon as the milk boils stir in the mixture of flour and milk. Let it boil one minute, take it off and set away to cool. Beat the eggs, and when the milk is cool add them to it with the sugar, then the spice and rose-water, or whatever it is to be flavored with. Line your pie plates with paste, pour in the above mixture, and bake it in a moderate oven.
[POTATO PUDDING.]
261. Half a pound of butter,
Half a pound of sugar,
Half a pound of mashed potatoes,
Half a gill of cream,
Five eggs,
Two table spoonsful of brandy,
The grated peel of one orange,
One tea spoonful of nutmeg,
One tea spoonful of cinnamon.
Mash the boiled potatoes with the cream, and when cool, add to it the butter and sugar beaten to a cream, the eggs well whisked, and all the other ingredients. Bake in a puff paste.