A BOILED RICE PUDDING.--Mix a quarter of a pound of ground rice with a pint of milk, and simmer it over hot coals; stirring it all the time to prevent its being lumpy, or burning at the bottom. When it is thick and smooth, take it off, and pour it into an earthen pan. Mix a quarter of a pound of sugar, and a quarter of a pound of butter with half a pint of cream or very rich milk, and stir it into the rice; adding a powdered nutmeg, and the grated rind of two lemons; also squeeze in their juice. Beat the yolks of six eggs with the whites of two only. When the eggs are quite light, mix them gradually with the other ingredients, and stir the whole very hard. Butter a large bowl, or a pudding mould. Put in the mixture; tying a cloth tightly over the top, (so that no water can get in,) and boil it two hours. When done, turn it out into a dish. Send it to table warm, and eat it with sweetened cream, flavoured with a glass of brandy or white wine and a grated nutmeg.
A MARLBOROUGH PUDDING.--Pare, core and quarter six large ripe pippin apples. Stew them in about a jill of water. When they are soft but not broken, take them out, drain them through a sieve, and mash them to a paste with the back of a spoon. Mix with them six large table-spoonfuls of sugar and a quarter of a pound of butter, and set them away to get cold. Grate two milk biscuits or small sponge cakes, or an equal quantity of stale bread, and grate also the yellow peel, and squeeze the juice of a large lemon. Beat six eggs light, and when the apple is cold stir them gradually into it, adding the grated biscuit and the lemon. Stir in a wine glass of rose water and a grated nutmeg. Put the mixture into a buttered dish or dishes; lay round the edge a border of puff paste, and bake it three quarters of an hour. When cold, grate white sugar over the top, and ornament it with slips of citron handsomely arranged.
This though usually called a cheese cake, is in fact a pudding.
Cut a piece of rennet about two inches square, wash off the salt in cold water, and wipe it dry. Put it into a tea-cup, pour on it sufficient luke-warm water to cover it, and let it soak all night, or at least several hours. Take a quart of milk, which must be made warm, but not boiling. Stir the rennet-water into it. Cover it, and set it in a warm place. When the curd has become quite firm, and the whey looks greenish, drain off the whey, and set the curd in a cool place. While the milk is turning, prepare the other ingredients. Wash and dry half a pound of currants, and dredge them well with flour. Blanch three ounces of sweet and one ounce of bitter almonds, by scalding and peeling them. Then cool them in cold water, wiping them dry before you put them into the mortar. If you cannot procure bitter almonds, peach kernels may be substituted. Beat them, one at a time, in the mortar to a smooth paste, pouring in with every one a few drops of rose water to prevent their being oily, dull-coloured, and heavy. If you put a sufficiency of rose water, the pounded almond paste will be light, creamy, and perfectly white. Mix, as you do them, the sweet and bitter almonds together. Then beat the yolks of eight eggs, and when light, mix them gradually with the curd. Add five table-spoonfuls of cream, and a tea-spoonful of mixed spice. Lastly, stir in, by degrees, the pounded almonds, and the currants alternately. Stir the whole mixture very hard. Bake it in buttered dishes, laying puff paste round the edges. If accurately made, it will be found delicious. It must be put in the oven immediately.