GREEN CORN PUDDING.
279. Cut off the cob one dozen ears of green corn whilst in the milky state. Beat five eggs very light, add to them one quart of milk, with sugar to the taste, stir in the grains of corn, butter thoroughly the bottom and sides of a pudding pan, pour in the mixture, and bake it in a very moderate oven for three hours. It may be eaten with any kind of sweet sauce; or the sugar may be left out of the pudding, and then it may be eaten hot for breakfast with butter.
RICE CUP PUDDINGS.
280. Pick and wash a tea cupful of rice, and boil it in a quart of milk till it is very thick and dry; add to this whilst it is hot, a pint of rich milk or cream, and two ounces of butter. When it is sufficiently cool, add three eggs, well beaten, and sugar to the taste. Butter your cups, pour in the mixture, and bake in a moderate oven. Grate nutmeg over the top, and serve them with cream.
NEWCASTLE PUDDING.
281. Make a custard of six eggs to a quart of milk and sugar to the taste. Beat the eggs; stir them in the milk, and add the sugar. Butter some bread, lay it in the bottom of a dish, then strew over it some currants, then another layer of buttered bread and currants. Pour on the egg and milk prepared as above, and bake it until the custard is thick.
PEACH BAKED PUDDING.
282. Line a deep pudding dish with slices of baker's bread cut thin. Fill up the dish with ripe peaches cut in pieces and sugared, cover the top with some bread sliced thin, buttered and dipped in the yelk of an egg well beaten. Set the pudding in the oven and bake it. Serve it with milk or cream.
FARMER'S APPLE PUDDING.
283. Stew some tender apples; if the apples are juicy they will require very little water to cook them; add to one pound of the mashed apple, whilst it is hot, a quarter of a pound of butter, and sugar to the taste. Beat four eggs and stir in when the apple is cold.