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Classic
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page 143
butter a basin, and put the baiter into it; tie it tight, and plunge it into
boiling water, the bottom upwards. Boil it an hour and a half, and serve with
plain butter. If approved, a little ginger, nutmeg, and lemon-peel may be added.
Serve with sweet sauce.
Batter Pudding with Meat.
Make a batter with Hour, milk, and eggs; pour a little into the bottom of a
pudding-dish; then put seasoned meat of any kind into it, and a little shred
onion; pour the remainder of the batter over, and bake in a slow oven.
Some like a loin of mutton baked in batter, being first cleared of most of the
fat.
Rice small Puddings.
Wash two large spoonfuls of rice, and simmer it with half a pint of milk till
thick, then put the size of an egg of butter, and near half a pint of thick
cream, and give it one boil. When cold, mix four yolks and two whites of eggs
well beaten, sugar and nutmeg to taste; and add grated lemon, and a little
cinnamon. 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 lemon-peel if you please.
It is very good without spice, and eaten with salt and butter.
A rich Rice Pudding.
Boil half a pound of rice in water, with.a little bit of salt, till quite
tender; drain it dry; mix it with the yolks and whites of four eggs, a quarter
of a pint of cream, with two ounces of fresh butter melted in the
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