sugar; these are often made in the shape of
small balls, and fried and served in the same
sauce.
BATTER PUDDING.
Stir in three ounces of flour, four beaten
eggs, and one pint of milk, sweeten to taste, and
mix to a smooth batter about the thickness of
good cream, and boil in a buttered basin.
CUSTARD PUDDING.
To one desert spoonful of flour, add one pint
of fresh milk and the yolks of five eggs; flavor
according to fancy, with sugar, nutmeg, or lemon-peel; beat to a froth two whites of eggs and
pour to the rest; boil rather more than half
an hour.
BREAD PUDDING.
Grate stale bread, or soak the crumb of a French roll in milk, which must be warmed; beat with it two or three eggs, flavor and sweeten to taste, sometimes with a little wine or essence of lemon, or beaten almonds; it will require to
