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Classic
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page 121
top with sugar, and cover it with bits of citron. Irish potato pudding is made
in the same manner, but is not so good.
AN ARROW ROOT PUDDING.
BOIL a quart of milk, and make it into a thick batter, with arrow root; add six
eggs, half a pound of butter, the same of pounded sugar, half a nutmeg, and a
little grated lemon peel; put a paste in the dish, and bake it nicely; when
done, sift sugar over it, and stick slips of citron all over the top.
SAGO PUDDING.
WASH half a pound of sago in several waters; put it on to boil in a quart of
milk, with a stick of cinnamon; stir it very frequently, for it is apt to burn:
when it becomes quite thick, take out the cinnamon, stir it in half a pound of
butter, and an equal quantity of sugar, with a gill of wine; when cold, add six
eggs and four ounces of currants that have been plumped in hot water--bake it in
a paste.
PUFF PUDDING.
BEAT six eggs, add six spoonsful of milk, and six of flour, butter some cups,
pour in the batter, and bake them quickly; turn them out, and eat them with
butter, sugar and nutmeg.
RICE PUDDING.
BOIL half a pound of rice in milk, until it is quite tender; beat it well with a
wooden spoon to mash the
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