1326. - Hasty Pudding

Boil water, a quart, three pints, or two quarts, according to the size of your family; sift your meal, stir five or six spoonfuls of it thoroughly into a bowl of water; when the water in the kettle boils, pour into it the contents of the bowl; stir it well and let it boil up thick; put in salt to suit your own taste, then stand over the kettle, and sprinkle in meal, handful after handful, stirring it very thoroughly all the time, and letting it boil between whiles. When it is so thick that you stir it with difficulty, it is about right. It takes about half an hour's cooking. Eat it with milk or molasses. Either Indian meal or rye meal may be used. If the system is in a restricted state, nothing can be better than rye hasty pudding and West India molasses. This diet would save many a one from the horrors of dyspepsia.

1327. - To Make An Almond Pudding

Pound in your mortar a quarter of a pound of sweet almonds, add a table-spoonful of water when you are pounding, take it out of the mortar; have ready broken seven eggs, leaving out five of the whites, add a quarter of a pound of sifted sugar, mix all lightly together; cut in small dice a little candy, orange, and lemon-peel, butter and paper a plain mould, or one that will open; bake it in a moderate oven.

1328. - Farina Pudding

One quart of milk, six eggs, eight table-spoonfuls of flour, three tablespoonfuls of farina, one teaspoonful of salt.

Boil the milk; while boiling, sift into it the farina; beat the eggs, yolks and whites separately; stir into the yolks the flour and salt, and cold milk enough to make a stiff batter; then stir in the whites, and, lastly, the boiling milk. Butter a baking dish, and bake for half an hour. Eat with wine sauce, or sugar and butter.

1329. - A Baked Apple Dumpling

Pare and quarter four large apples, boil them tender with the rind of a lemon in so little water that nothing may remain when done but the juice; add the crumb of a small roll, four ounces butter, melted, the yolks of five and whites of three eggs, the juice of half a lemon, and sugar to taste; beat all together, and lay it in a dish; then beat the two remaining whites to a froth, and throw it round the edge of the dish; grate a little white sugar over when baked.

1330. - Lemon Pudding

Half a pound of flour, or grated bread, half a pound of suet cut very fine, half a pound of crushed sugar, the rind of two lemons, and the juice of one, two eggs; boil it four hours in a shape. Served up without sauce it is excellent.

1331. - A Plain Rice Pudding

To make a plain rice pudding, boil a pint of rice until it is quite soft. Mix two ounces of butter and four table-spoonfuls of sugar, a quart of rich milk with the rice, boil them up together and let them partially cool. Beat five eggs until they are quite light and stir them into the rice. It should bake about an hour.

1332. - Rice Milk

This dish is an excellent one, and very simply and quickly made. After washing a pint of rice in two different waters, boil it well with about half a pound of raisins from which the stems have been carefully picked. Pour off the water, and mix a quart of rich milk with the rice. Let it boil for about five minutes, and after mixing with it four table-spoonfuls of brown sugar, beat two eggs until they are light, and pour them into the milk, stirring it all the time. After the rice and eggs are well mixed together, they should boil from three to five minutes. If they are not well stirred, the eggs will form a custard on the surface, which is not desirable.