of rice flour; or for change, six ounces of corn meal, which is excellent—beat it till light, put a puff paste in your dish, pour the pudding in, and bake it in a moderate oven—it must not be very brown.
BREAD PUDDING.
Grate the crumb of a stale loaf, and pour on it a pint of boiling milk—let it stand an hour, then beat it to a pulp; add six eggs, well beaten, half a pound of butter, the same of powdered sugar, half a nutmeg, a glass of brandy, and some grated lemon peel—put a paste in the dish, and bake it.
THE HENRIETTA PUDDING.
Beat six eggs very light, sift into them a pound of loaf sugar powdered, and a light pound of flour, with half a grated nutmeg, and a glass of brandy; beat all together very well, add a pint of cream, pour it in a deep dish, and bake it—when done, sift some powdered sugar over it.
TANSEY PUDDING.
Beat seven eggs very light, mix with them a pint of cream, and nearly as much spinach juice, with a little juice of tansey; add a quarter of a pound of powdered crackers or pounded rice made fine, a glass of wine, some grated nutmeg and sugar; stir it over the fire to thicken, pour it into a paste and bake it, or fry it like an omelette.
