time, a pint of scalded new milk; put it on the fire a few minutes to thicken, but not boil; stir carefully, or it will be lumpy. When cold add sugar, and 3 yolks of eggs. Boil, or bake it half an hour.
Ground Rice Pudding.
Mix 2 oz. ground rice with ½ pint of cold milk; scald 1½ pint of new milk, and pour the rice and milk into it, stirring over the fire till it thickens: let it cool, then add 5 eggs well beaten, 6 oz. of powdered sugar, nutmeg, and a spoonful of orange-flower water, stir all well together, and bake in a dish, with a paste border, half an hour. Currants may be added. It may be boiled in a mould, an hour. Indian corn flour makes good puddings the same way; and there are preparations of Indian corn, such as soujie, semolina, and golden polenta, which may be dressed in the same way.
Semolina Pudding.
Mix 2 oz. of semolina quite smooth, with a little cold milk, then pour over it a pint of boiled milk, and sweeten to your taste, then put it into a saucepan, and keep stirring till it boils, take it off the fire, and stir till only lukewarm; add a slice of butter, the yolks of 4 eggs, the juice of a lemon, and a wine-glassful of brandy. Bake in a dish lined with paste, half an hour.
Indian Corn Mush.
The same thing as oatmeal porridge, but made of Indian corn meal. Boil 2 quarts of water with a little salt, and mix it, by degrees, into 1 lb. corn meal; boil very gently three quarters of an hour, stirring all the time, that the meal may not adhere to the bottom of the saucepan, and burn.
Hommony.
Boil one third of a pound of Indian meal in water to cover it, for twenty minutes, or until nearly all the water is wasted; it must be like thick paste. Put a piece of butter the size of a walnut into a vegetable dish, pour in the hommony,
