Put one ounce and a-half of isinglass, with two ounces of lump sugar and half a pint of water, into a small stewpan, and stir the whole on the fire while it boils gently for ten minutes; then remove the jelly from the fire, add the juice of three oranges, and the thin pared rind of one orange; stir well together for five minutes, strain through a muslin into a basin, and set the jelly in a cold place to become stiff.
[No. 196. How to make Ground-rice Milk.]
Put a pint of milk with a bit of cinnamon to boil, mix a large table-spoonful of ground rice quite smooth with a tea-cupful of milk, pour this into the boiling milk, stirring quickly all the time in order to render it smooth; add sugar to sweeten, and stir the ground-rice milk on the fire while boiling for ten minutes. Remember, that whenever you are stirring any kind of sauce, gruel, porridge, or thick milk, etc., on the fire, it is most essential that you should bear with some weight on the edge of the bowl of the spoon to prevent whatever is being stirred from burning at the bottom of the saucepan, as such an accident would infallibly spoil the gruel, etc.
[No. 197. How to make a Small Batter-pudding.]
Beat up in a basin an egg with a large table-spoonful of flour, and a grain of salt; add, by degrees, a tea-cupful of milk, working all together vigorously; pour this batter into a ready greased inside of a tea-cup, just large enough to hold it; sprinkle a little flour on the top, place a small square clean rag on it, and then, with the spread-out fingers of the right hand, catch up both cloth and tea-cup, holding them up in order to enable you to gather up the ends of the rag tight in your left hand, while with a piece of string held in the right hand, you tie up the pudding securely, and put it on to boil, in boiling water, for a good half-hour; at the end of this time the pudding will be done, and should be eaten immediately with sugar, and a few drops of wine, if allowed and procurable.
[No. 198. How to make a Tea-cup Bread-pudding.]
Bruise a piece of stale crumb of bread the size of an egg, in a basin, add four lumps of sugar and a very little grated nutmeg, pour half a gill of boiling milk upon these, stir all well together until the sugar is melted, then add an egg, beat up the whole thoroughly until well mixed; pour the mixture into a buttered tea-cup, tie it up in a small cloth as directed in the [preceding Number], boil the pudding for twenty minutes, at least, and, as soon as done, turn it out on a plate. This, or any similar light kind of pudding, constitutes safe food for the most delicate.
[No. 199. How to make a Tapioca Pudding.]
Put two table-spoonfuls of tapioca into a basin with four lumps of sugar, a grain of salt, and a lump of sugar rubbed on the rind of a lemon; pour a gill of boiling milk over these ingredients and cover them up with a saucer to steep for ten minutes, then add one egg; beat up all together, and boil the pudding in a buttered tea-cup tied up in a cloth, for nearly half an hour.