A FARINA PUDDING.
Boil a quart of milk; stir into it four tablespoonsful of farina; let it boil fifteen minutes: when cold, add a cup of cream, a nutmeg, a cup full of powdered sugar, and four eggs; bake, and eat hot with wine sauce.
CORN STARCH PUDDING.
Put three table-spoonsful of corn starch into a quart of boiling milk; let it boil ten minutes: then add four eggs, sugar and nutmeg to the taste. Bake and serve with wine sauce.
MACARONI PUDDING.
Boil a quart of milk, and when quite cold, beat up four eggs very light, and add to the milk, with sugar to the taste. Boil three ounces of macaroni, and when the pan is buttered, put in the macaroni, and pour the custard around; when it begins to bake stir it well; season with lemon: send hot to table.
VERMICELLI PUDDING.
Vermicelli pudding is made in the same way, only add a quarter of a pound of vermicelli to a quart of milk, and five eggs.
RICE PUDDING.
Wash well three ounces of rice; put it in sufficient water to cover it: when it has boiled a few minutes, pour off the water, and add a pint of milk: stir it; and when done, take it up; put in it a piece of butter the size of an egg, some sugar and nutmeg; beat very light four eggs, and when cold, add to the rice, and if thick, some milk; a few raisins will improve it very much: when nearly done, have some white of egg and sugar beaten up very light; arrange on the top, and set it for a few moments in the oven.