Boil one pound of rice, previously well washed in two quarts of new milk, till it is much reduced, quite tender, and thick; beat it in a mortar, with a quarter of a pound of almonds blanched, putting it to them by degrees as you beat them. Boil two quarts of cream with two or three blades of mace; mix it light with nine eggs—only five whites—well beat, and a little rose-water; sweeten it to your taste. Cut some candied orange and citron very thin, and lay it in. Bake it in a slow oven.
Sago Pudding.
Boil a quarter of a pound of sago in a pint of new milk, till it is very thick; stir in a large piece of butter; add sugar and nutmeg to your palate, and four eggs. Boil it an hour. Wine sauce.
Spoonful Pudding.
A table-spoonful of flour, a spoonful of cream or milk, some currants, an egg, a little sugar and brandy, or raisin wine. Make them round and about the size of an egg, and tie them up in separate pudding-cloths.
Plain Suet Pudding, baked.
Four spoonfuls of flour, four spoonfuls of suet shred very fine, three eggs, mixed with a little salt, and a tea-cupful of milk. Bake in a small pie-dish, and turn it out for table.
Suet Pudding, boiled.
Shred a pound of beef suet very fine; mix it with a pound of flour, a little salt and ginger, six eggs, and as much milk as will make it into a stiff batter. Put it in a cloth, and boil it two hours. When done, turn it into a dish, with plain melted butter.