Bake it in a buttered dish, and grate nutmeg over it when done. Do not send it to table hot. Baked puddings should never be eaten till they have become cold, or at least cool.
RICE PUDDING.
A quarter of a pound of rice.
A quarter of a pound of butter.
A quarter of a pound of sugar.
A pint and a half of milk, or cream and milk.
Six eggs.
A tea-spoonful of mixed spice, mace, nutmeg and cinnamon.
A half wine-glass of rose-water.
Wash the rice. Boil it till very soft. Drain it and set it away to get cold. Put the butter and sugar together in a pan, and stir them till very light. Add to them the spice and rose-water. Beat the eggs very light, and stir them, gradually, into the milk. Then stir the eggs and the milk into the butter and sugar, alternately with the rice.
Bake it and grate nutmeg over the top.
Currants or raisins, floured, and stirred in at the last, will greatly improve it.
It should be eaten cold, or quite cool.
BOSTON PUDDING.
Make a good common paste with a pound and a half of flour, and three quarters of a pound of butter. [Footnote: Or three quarters of a pound of beef suet, chopped very fine. Mix the suet at once with the flour, knead it with cold water into a stiff dough, and then roll it out into a large thin sheet. Fold it up and roll it again.] When you roll it out the last time, cut off the edges, till you get the sheet of paste of an even square shape.
Have ready some fruit sweetened to your taste. If cranberries, gooseberries, dried peaches, or damsons, they should be stewed, and made very sweet. If apples, they should be stewed in a very little water, drained, and seasoned with nutmeg, rosewater and lemon. If currants, raspberries, or blackberries, they should be mashed with sugar, and put into the pudding raw.