To be prepared exactly in the same way as the Marlborough pudding.
Almond.
Blanch (that is, peel off the brown skin) of five bitter, and ten sweet almonds; to do this, easily, pour boiling water on them, then pound them fine in a mortar. Set a pail with a quart of rich milk into a kettle of hot water; when it boils, put in the almonds. Mix two and a half table-spoonfuls of ground rice smooth, with a large tumbler of milk, and stir it in. Boil it half an hour, stirring it often; then add the yolks of three eggs beaten with half a coffee cup of fine sugar, and in about a minute take the pail from the kettle, and stir in another half cup of sugar. Pour it into a dish and set it away to cool. Cut the whites of the eggs, and a large spoonful of fine sugar to a stiff froth, drop them on the top with a large spoon, and set the pudding into the oven till the top is brown. To be eaten cold.
Baked Batter.
Allow a pint of cold milk, four table-spoonfuls of flour, two eggs, and a little salt.
Stir the flour smooth in a part of the milk, then put in the eggs without first beating, and beat them well with the mixed flour. Then add the remainder of the milk, and the salt, and when well stirred together, pour it into a buttered dish, and bake it half an hour. When it is done, the whole top will have risen up. So long as there is a little sunken spot in the centre, it is not baked enough. Make a cold or melted sauce as you prefer. This makes an ample pudding for a family of four. A flour pudding will not be light unless it is put into the oven immediately on being made.
Boiled Batter.
Use the very same proportions; butter a tin pudding-pan having a close cover, and put in the mixture; set it immediately into a kettle of boiling water. See that the water comes up high enough around it to cook the pudding, but so that it will not boil quite up to the top. If it boils away, add more hot water.
Another.
To a quart of milk put six eggs, eight spoonfuls of flour, and a teaspoonful of salt. To be boiled two hours.