Sauce. Throw in a bowl, a tablespoonful of flour and a large piece of butter. Cream it round and round. Add two teacups of sugar, one wine-glass of light wine, and nutmeg, and boil up.—Miss R. S.
Cracker Pudding.
Put into a deep dish six or eight large soda crackers. Add a large lump of butter and a teacup of sugar. Grate the rind of two lemons and squeeze the juice over the crackers. Then pour boiling water all over them, and allow them to stand till they have absorbed it and become soft. Beat the yolks and whites of three eggs separately. Stir them gently into the crackers. Butter a deep dish and pour in the mixture, baking it a nice brown. If not sweet enough, add sugar to the eggs before mixing them.—Mrs. M. C. C.
Rice Pudding.
Boil half a pound of rice in milk, till quite tender. Then mash the grains well with a wooden spoon. Add three-quarters of a pound of sugar, and the same of melted butter, half a nutmeg, six eggs, a gill of wine, and some grated lemon peel. Bake it in a paste. For a change, it may be boiled, and eaten with butter, sugar, and wine.—Mrs. E.
Rice Pudding.
Sweeten three pints of sweet milk, and flavor with lemon or vanilla. Put in this a small cupful of raw rice, thoroughly washed. Bake, and serve cold.—Mrs. H. S.
Rice Pudding.
3 cupfuls boiled rice.
6 eggs.