Rice small Puddings.
Wash two large spoonfuls of rice, and simmer it with half a pint of milk till thick. Then put with it the size of an egg of butter, and near half a pint of thick cream, and give it one boil. When cool, mix four yelks and two whites of eggs well beaten; sweeten to taste, and add nutmeg, lemonpeel grated fine, and a little cinnamon powdered.
Butter little cups, and fill three parts full, putting at bottom some orange or citron. Bake three quarters of an hour in a slowish oven. Serve the moment before to be eaten, with sweet sauce in the dish, or a boat.
Plain Rice Pudding.
Wash and pick some rice; throw among it some pimento finely pounded, but not much; tie the rice in a cloth, and leave plenty of room for it to swell. Boil it in a quantity of water for an hour or two. When done, eat it with butter and sugar, or milk. Put lemonpeel if you please.
It is very good without spice, and eaten with salt and butter.
Rice Pudding with Fruit.
Swell the rice with a very little milk over the fire; then mix fruit of any kind with it, (currants; gooseberries scalded; pared and quartered apples; raisins, or blackcurrants;) with one egg into the rice, to bind it. Boil it well, and serve with sugar.
Baked Rice Pudding.
Swell rice as above; then add some more milk, an egg, sugar allspice and lemonpeel. Bake in a deep dish.