PUDDINGS.
Boiled Rice.
Pick and wash clean one cupful of rice, and put into a basin with a pint and a half of cold water; set on the stove where it will cook slowly; or, better still, set into another basin of water, and cook slowly. When the rice has absorbed all the water, turn on it one quart of new milk, and stir in one tablespoonful of salt; let this cook two hours, stirring often. Serve with sugar and cream.
Baked Rice.
Pick and wash one cup of rice; put it in a dish that will hold two quarts and a pint, and cover with fresh milk; stir into this two teaspoonfuls of salt, one tablespoonful of cinnamon, and four of sugar. Set this in the oven, and stir once in every half-hour; after it has been baking two hours stir in milk enough to fill the dish, and bake one hour longer (the dish should be nearly full of milk at first). Serve with sugar and milk.
Minute Pudding.
One pint of milk, one of water, nine tablespoonfuls of flour, one teaspoonful of salt, two eggs. Set the milk into a basin of hot water, and when it comes to a boil add to it one pint of boiling water. Have ready the flour, made into a smooth paste with one cup of milk, and mix with this paste, after they are well beaten, the two eggs; now take the basin in which the milk and water are, and set upon the fire; let it boil up once, and then stir in the thickening; beat it well, that it may be smooth, and cook three minutes longer. Serve with vinegar sauce.
Apple Dowdy.
Pare and quarter about one dozen good tart apples, put them in a kettle with one cup of molasses, a small piece of butter, and one pint of hot water. Set this on the fire, and let it come to a boil, and while it is heating make a paste with one pint of prepared flour and one half a pint of milk. Roll this out large enough to cover the apple, put it into the kettle, cover tight, and boil gently twenty minutes.