Ingredients, eight ounces of ground rice, three pints of skim milk, one ounce of butter, four ounces of sugar, a pinch of allspice or bit of lemon-peel, a pinch of salt, and two or three eggs; mix all the above ingredients (except the eggs) in a saucepan, and stir them on the fire till the batter boils; then beat up the eggs with a fork in a basin, and mix them well into the rice batter, and pour the whole into a well-greased pie-dish, and bake the pudding for an hour.
[No. 42. A Bread Pudding for a Family.]
Ingredients, a two-pound loaf, two quarts of milk, two ounces of butter, four ounces of sugar, four ounces of plums or currants, three eggs, a piece of lemon-peel chopped, and a spoonful of salt. Divide the loaf into four equal-sized pieces, and soak them in boiling-water for twenty minutes, then squeeze out the water, and put the bread into a saucepan with the milk, butter, sugar, lemon-peel, and salt, and stir all together on the fire till it boils; next add the beaten eggs and the currants; pour the pudding into a proper sized greased baking-dish, and bake it for an hour and a-quarter.
[No. 43. A Batter and Fruit Pudding.]
Ingredients, two quarts of milk, one pound of flour, four eggs, eight ounces of sugar, one quart of fruit (either plums, gooseberries, currants, &c.), one ounce of butter, a good pinch of salt. First, mix the flour, eggs, sugar, salt, and a pint of the milk, by working all together in a basin or pan, with a spoon, and when quite smooth, add the remainder of the milk; work the batter thoroughly, and pour it into a large pie-dish, greased with the butter; add the fruit, and bake the pudding for an hour and a-quarter.
[No. 44. A Treacle Pudding.]
Ingredients, two pounds of flour, twelve ounces of treacle, six ounces of suet or dripping fat, a quarter of an ounce of baking-powder, a pinch of allspice, a little salt, one pint of milk, or water. Mix the whole of the above-named ingredients in a pan, into a firm compact paste; tie it up in a well-greased and floured pudding-cloth; boil the pudding for at least two hours and a-half, and when done, cut it in slices, and pour a little sweetened melted butter over it.
[No. 45. Apple Pudding.]
Ingredients, one pound and a-half of flour, six ounces of suet chopped fine, two pounds of peeled apples, four ounces of sugar, a little salt, and three gills of water. Mix the flour, suet, and salt with three quarters of a pint of water into a firm paste; roll this out with flour shaken over the table, using a rolling-pin to roll it out; and line a greased cloth, which you have spread in a hollow form within a large basin, with the rolled-out paste; fill up the hollow part of the paste with the peeled apples, gather up the sides of the paste in a purse-like form, and twist them firmly together; tie up the pudding in the cloth, boil it in plenty of boiling water for two hours, and when it is turned out of the cloth on to its dish, cut out a round piece from the top, and stir in the sugar.