rate oven, and let it remain in a full hour. It will then, if properly baked, turn out from the mould or pan well browned, quite firm, and having the appearance of a cake; but a fierce heat will cause it to break, and present an altogether unsightly appearance. In a very slack oven a longer time must be allowed for it.

New milk, or milk and cream, 1 quart; Carolina rice, 7 ozs.: hour. Fresh butter, 3 ozs.; sugar, in lumps, 5 ozs.; rind, 1 large lemon: to 1 hour. Eggs, 6: baked in a moderate oven, 1 hour.

Obs. An admirable variety of this gâteau is made with cocoa-nut flavoured milk, or cream (see Chapter XX.), or with either of these poured boiling on six ounces of Jordan almonds, finely pounded, and mixed with a dozen of bitter ones, then expressed from them with strong pressure; it may likewise be flavoured with vanilla, or with candied orangeblossoms, and covered at the instant it is dished, with strawberry, apple, or any other clear jelly.

A COMMON RICE PUDDING.

Throw six ounces of rice into plenty of cold water, and boil it gently from eight to ten minutes; drain it well in a sieve or strainer, and put it into a clean saucepan with a quart of milk; let it stew until tender, sweeten it with three ounces of sugar, stir to it, gradually, three large, or four small eggs, beaten and strained; add grated nutmeg, lemon-rind, or cinnamon, to give it flavour, and bake it one hour in a gentle oven.

Rice, 6 ozs.; in water, 8 to 10 minutes. Milk, 1 quart: to 1 hour. Sugar, 3 ozs.; eggs, 3 large, or 4 small; flavouring of nutmeg, lemon-rind, or cinnamon: bake 1 hour, gentle

oven.

RICHER RICE PUDDING.

Pick and wash very clean four ounces of whole rice, pour on it a pint and a half of new milk, and stew it slowly till quite tender; before it is taken from the fire, stir in two ounces of good butter, and three of sugar; and when it has cooled a little, add four well-whisked eggs, and the grated rind of half a lemon. Bake the pudding in a gentle oven from thirty to forty minutes. As rice requires long boiling to render it soft in milk, it may be partially stewed in water, the quantity of milk diminished to a pint, and a little thick sweet cream mixed with it, before the other ingredients are added.

Rice, 4 ozs.; new milk, 14; butter, 2 ozs.; sugar, 3 ozs.; eggs, 4; rind of lemon: 30 to 40 minutes, slow oven.

RICE PUDDING MERINGUÉ.

Swell gently four ounces of Carolina rice in a pint and a quarter of milk or of thin cream; let it cool a little, and stir to it an ounce and a half of butter, three of pounded sugar, a grain or two of salt, the grated rind of a small lemon, and the yolks of four large, or of five small eggs. Pour the mixture into a well-buttered dish, and lay lightly and equally over the top the whites of four eggs, beaten as for sponge cakes, and mixed at the instant with from four to five heaped tablespoonsful of sifted sugar. Bake the pudding half an hour in a moderate oven, but do not allow the meringue to be too deeply coloured; it should be of clear brown, and very crisp. Serve it directly it is taken from the oven.

Rice, 4 ozs.; milk, or cream, 14 pint; butter, 1 oz.; sugar, 3 ozs.; rind, 1 lemon; yolks of eggs, 4 or 5; the whites beaten to snow, and mixed with as many tablespoonsful of sifted sugar : baked hour, moderate oven.

Obs.-A couple of ounces of Jordan almonds, with six bitter ones, pounded quite to a paste, will improve this dish, whether mixed with the pudding itself, or with the meringue.

GOOD GROUND RICE PUDDING.

Mix very smoothly five ounces of flour of rice (or of ground rice, if preferred), with half a pint of milk, and pour it into a pint and a half more which is boiling fast; keep it stirred constantly over a gentle fire from ten to twelve minutes, and be particularly careful not to let it burn to the pan; add to it before it is taken from the fire, a quarter of a pound of good butter, from five to six ounces of sugar, roughly powdered, and a half-saltspoonful of salt; turn it into a pan, and stir it for a few minutes, to prevent its hardening at the top; then mix with it, by degrees, but quickly, the yolks of eight eggs, and the whites of only two, the grated or rasped rind of a fine lemon, and a glass of brandy. Lay a border of rich paste round a buttered dish, pour in the pudding, strain a little clarified butter over the top, moisten the paste with a brush, or small bunch of feathers dipped in cold water, and sift plenty of sugar on it, but less over the pudding itself. Send it to a very gentle oven to be baked for three quarters of an hour.

Rice-flour (or ground rice), 5 ozs.; new milk, 1 quart: 10 to 12 minutes. Butter, 4 ozs.; sugar, 5 to 6 ozs. ; salt, 1⁄2 saltspoon

ful; yolks, 8 eggs; whites, 2; rind, 1 large lemon; brandy, large wineglassful: hour, slow oven.

Obs.-These proportions are sufficient for a pudding of larger size than those served usually at elegant tables; they will make two small ones; or two thirds of the quantity may be taken for one of moderate size. Lemon-brandy or ratifia, or a portion of each, may be used to give it flavour, with good effect; and it may be enriched, if this be desired, by adding to the other ingredients from three to four ounces of Jordan almonds, finely pounded, and by substituting cream for half of the milk.

COMMON GROUND RICE PUDDING.

One pint and a half of milk, three ounces and a half of rice, three of Lisbon sugar, one and a half of butter, some nutmeg, or lemon-grate, and four eggs, baked slowly for half an hour, or more, if not quite firm.

GREEN GOOSEBERRY PUDDING.

Boil together, from ten to twelve minutes, a pound of green gooseberries, five ounces of sugar, and rather more than a quarter-pint of water; then beat the fruit to a mash, and stir to it an ounce and a half of fresh butter; when nearly, or quite cold, add two ounces and a half of very fine bread-crumbs, and four well-whisked eggs. Bake the pudding half an hour. To make a finer one of the kind, work the fruit through a sieve, mix it with four or five crushed Naples biscuits, and use double the quantity of butter.

Green gooseberries, 1 lb.; sugar, 5 ozs.; water, full pint: 10 to 12 minutes. Bread-crumbs, 24 ozs. ; eggs, 4: hour. Obs.-Spring fruit (rhubarb), is sometimes made into this kind of pudding, but we cannot particularly recommend it. It is infinitely better in a tart, or as a compote.

POTATO PUDDING.

With a pound and a quarter of fine mealy potatoes, boiled very dry, and mashed perfectly smooth while hot, mix three ounces of butter, five and a half of sugar, five eggs, a few grains of salt, and the grated rind of a small lemon. Pour the mixture into a well-buttered dish, and bake it in a moderate oven for nearly three quarters of an hour. It should be turned out and sent to table with fine sugar sifted over it; or for variety, red currant jelly, or any other preserve may be spread on it as soon as it is dished.

Potatoes, 1 lb. ; butter, 3 ozs. : sugar, 51 ozs. ; eggs, 5; lemonrind, 1; salt, few grains: 40 to 45 minutes.

Obs.-When cold, this pudding eats like cake, and may be served as such, omitting, of course, the sugar or preserve, when it is dished.

A RICHER POTATO PUDDING.

Beat well together fourteen ounces of mashed potatoes, four ounces of butter, four of fine sugar, five eggs, the grated rind of a small lemon, and a slight pinch of salt; add half a glass of brandy, and pour the pudding into a thickly-buttered dish, ornamented with slices of candied orange or lemon rind; pour a little clarified butter on the top, and then sift plenty of white sugar over it.

Potatoes, 14 ozs. ; butter, 4 ozs.; sugar, 4 ozs. ; eggs, 5; lemon rind, 1; little salt; brandy, į glassful; candied peel, 11⁄2 to 2 ozs. : 40 minutes.

Obs.-The potatoes for these receipts should be lightly and carefully mashed, but never pounded in a mortar, as that will convert them into a heavy paste. The better plan is to prepare them by Captain Kater's receipt (page 302), when they will fall to powder almost of themselves; or they may be grated while hot through a wire-sieve. From a quarter to a half pint of cream is, by many cooks, added to potato puddings.

AN EXCELLENT SPONGE CAKE PUDDING.

Slice into a well-buttered tart-dish three penny sponge cakes, and place on them a couple of ounces of candied orange or lemon-peel cut in strips. Whisk thoroughly six eggs, and stir to them boiling a pint and a quarter of new milk, in which three ounces of sugar have been dissolved; grate in the rind of a small lemon, and when they are somewhat cooled, add half a wineglassful of brandy; while still warm, pour the mixture on to the cakes, and let it remain an hour; then strain an ounce and a half of clarified butter over the top, sift or strew pounded sugar rather thickly on it, and bake the pudding for half an hour in a moderate oven.

Sponge cakes, 3; candied peel, 2 ozs.; eggs, 6; new milk, 1 pint; sugar, 3 ozs.; lemon-rind, 1; brandy, glass; butter, 1 oz.; sifted sugar, 11⁄2 oz.: hour.

THE DUCHESS'S PUDDING.

Mix with half a pound of potatoes very smoothly mashed, three quarters of a pound of mincemeat, the grated rind of half

D D

a lemon, a dessertspoonful of sugar, and four large, or five small eggs; pour the whole into a well-buttered dish, and put over the top clarified butter and sugar, as in the preceding receipt. Bake the pudding for a full hour and twenty minutes. Potatoes, lb.; mincemeat, lb.; rind of lemon, ; sugar, 1 dessertspoonful; eggs, 4 large, or 5 small: 1 hour 20 minutes.

BAKED APPLE PUDDING, OR CUSTARD.

Weigh a pound of good boiling apples after they are pared and cored, and stew them to a perfectly smooth_marmalade, with six ounces of sugar, and a spoonful or two of water: stir them often that they may not stick to the pan. Mix with them while they are still quite hot, three ounces of butter, the grated rind and the strained juice of a lemon, and lastly, stir in by degrees the well-beaten yolks of five eggs, and a dessertspoonful of flour, or in lieu of the last, three or four Naples' biscuits, or macaroons crushed small. Bake the pudding for a full half hour in a moderate oven, or longer should it not be quite firm in the middle. A little clarified butter poured on the top, with sugar sifted over, improves all baked puddings.

Apples, 1 lb.; sugar, 6 ozs.; water, 1 cupful; butter, 3 ozs.; juice and rind, 1 lemon; 5 eggs: hour, or more.

Obs. Many cooks press the apples through a sieve after they are boiled, but this is not needful when they are of a good kind, and stewed, and beaten smooth.

ANOTHER BAKED APPLE PUDDING.

Stew until smooth and dry, a pound of apples, with seven ounces of sugar, and a very little water; add to them five ounces of butter, the grated rinds of two moderate-sized lemons, and the juice of one and a half, the beaten yolks of six eggs, and the whites of three; do not add the eggs until the butter is dissolved, then stir them in quickly in small portions; beat the whole well together; add, if it can be obtained, two or three spoonsful of the syrup of preserved ginger, and one of flour, or a little crushed Naples' biscuit, put a border of paste round a dish, pour in the pudding, and bake it from half to three quarters of an hour.

Apples, 1 lb.; sugar, 7 ozs.; water, 4 tablespoonsful; butter, 5 ozs.; rinds of 2 lemons, juice of 1; yolks of eggs, 6, whites, 3; syrup of preserved ginger, 3 spoonsful: 30 to 45 minutes.

A COMMON BAKED APPLE PUDDING.

Boil a pound and a quarter of apples with half a small cupful