One pint and a half of milk.
Four well-beaten eggs.
One tea-cup and a half of sugar.
Mix the above, and bake it three hours in a buttered dish. More sugar is needed if common corn is used.
Bread Pudding for Invalids, or Young Children.
Grate half a pound of stale bread, add a pinch of salt, and pour on a pint of hot milk, and let it soak half an hour. Add two well-beaten eggs, put it in a covered basin just large enough to hold it, tie it in a pudding cloth, and boil it half an hour; or put it in a buttered pan in an oven, and bake it that time. Make a sauce of thin sweet cream, sweetened with sugar, and flavored with rose water or nutmeg.
Plain Rice Pudding, without Eggs.
Mix half a pint of rice into a quart of rich milk, or cream and milk. Add half a pint of sugar and nutmeg, and powdered cinnamon. Bake it two hours or more, till the rice is quite soft. It is good cold.
Another Sago Pudding.
Six tablespoonfuls of sago, soaked two hours in cold water, and then boiled soft in a quart of milk. Add four spoonfuls of butter, and twenty spoonfuls of sugar beaten into the yolks of six or eight eggs. Add currants or chopped raisins dredged with flour, and nutmeg, and cinnamon, or a grated lemon peel and juice. Bake it in a buttered dish three quarters of an hour. It is good cold.