Soak four ounces of rice in warm water half an hour: drain the latter from it, and throw it into a stewpan, with half a pint of milk, half a stick of cinnamon, and simmer till tender. When cold, add four whole eggs well beaten, two ounces of butter melted in a teacupful of cream; and put three ounces of sugar, a quarter of a nutmeg, and a good piece of lemonpeel.
Put a light puff paste into a mould or dish, or grated tops and bottoms, and bake in a quick oven.
Light, or German Puddings.
Melt three ounces of butter in a pint of cream; let it stand till nearly cold, then mix two ounces of fine flour, and two ounces of sugar, four yelks and two whites of eggs, and a little rose or orange flower water. Bake in little cups, buttered, half an hour. They should be served the moment they are done, and only when going to be eaten, or they will not be light.
Turn out of the cups, and serve with white wine and sugar.
Little Bread Puddings.
Steep the crumbs of a penny loaf in about a pint of warm milk: when soaked, beat six eggs, whites and yelks, and mix with the bread, and two ounces of butter warmed, sugar, orange flower water, a spoonful of brandy, a little nutmeg, and a teacupful of cream. Beat all well, and bake in teacups buttered. If currants are chosen, a quarter of a pound is sufficient; if not, they are good without; or you may put orange or lemon candy. Serve with pudding sauce.
Puddings in haste.
Shred suet, and put with grated bread, a few currants, the yelks of four eggs, and the whites of two, some grated lemonpeel, and ginger. Mix, and make into little balls about the size and shape of an egg, with a little flour.
Have ready a skellet of boiling water, and throw them in. Twenty minutes will boil them; but they will rise to the top when done.