BREAD PUDDING.
A quarter of a pound of grated stale bread.
A quart of milk, boiled with two or three sticks of cinnamon, slightly broken.
Eight eggs.
A quarter of a pound of sugar.
A little grated lemon-peel.
Boil the milk with the cinnamon, strain it, and set it away till quite cold.
Grate as much crumb of stale bread as will weigh a quarter of a pound. Beat the eggs, and when the milk is cold, stir them into it in turn with bread and sugar. Add the lemon-peel, and if you choose, a table spoonful of rose-water.
Bake it in a buttered dish, and grate nutmeg over it when done. Do not send it to table hot. Baked puddings should never be eaten till they have become cold, or at least cool.
RICE PUDDING.
A quarter of a pound of rice.
A quarter of a pound of butter.
A quarter of a pound of sugar.
A pint and a half of milk, or cream and milk.
Six eggs.
A tea-spoonful of mixed spice, mace, nutmeg, and cinnamon.
A half wine-glass of rose-water.
Wash the rice. Boil it till very soft. Drain it, and set it away to get cold. Put the butter and sugar together in a pan, and stir them till very light. Add to them the spice and rose-water. Beat the eggs very light, and stir them, gradually, into the milk. Then stir the eggs and milk into the butter and sugar, alternately with the rice.
