Vermicelli Pudding.
Boil 1½ pint of new milk, put to it 4 oz. fine vermicelli, boil them together till the latter is cooked; add ¼ lb. butter; the yolks of 4 eggs, ¼ lb. sugar, a little cinnamon, nutmeg, and lemon peel grated. Boil in a bason; or bake twenty minutes. Cream is an improvement.
Sago, or Tapioca Pudding.
Wash it in several waters, then soak it an hour. Boil 5 table-spoonsful in a quart of new milk, with sugar, cinnamon, lemon peel and nutmeg, to taste; when cold add 4 eggs, bake it in a dish with a paste border, in a slow oven. Some prefer the prepared sago powder.
Pearl Barley Pudding.
Wash 3 table-spoonsful of pearl barley in cold water, then boil it two hours or till quite soft, in a quart of milk, then beat in 2 eggs, some sugar, and 3 drops of essence of lemon: bake it in a pie dish.
Millet Pudding.
Wash 4 oz. of the seeds, pour on them 1½ pint of boiling milk, add 2 oz. butter, a little sugar, ginger, and nutmeg; cover with a plate, and let it remain till cold, then stir in 3 eggs: boil or bake it.
Maccaroni Pudding.
Simmer 3 oz. pipe maccaroni in 1½ pint of milk, and a little salt, till tender. (Or: simmer it in water, pour that off, then put the hot milk to the maccaroni.) Let it cool, add the yolks of 4 eggs, a little nutmeg, cinnamon, powdered sugar, and a table-spoonful of almond-flower water, and bake it.—Or: to make it richer, put a layer of any preserve in the centre of the maccaroni. Lay a paste round the edge of the dish.—Or: simmer 6 oz. maccaroni till tender, pour the water off, and let the maccaroni cool. Beat the yolks of 6 eggs, the whites of 3, and stir them into ½ pint of good cream, with a very little salt and pepper.
