to make it a thick batter. Mix the whole well together, then
turn it into a floured pudding bag--tie it up, so as to leave room for
the pudding to swell--boil it an hour and a half, without any
intermission. Serve up the pudding with rich sauce.

273. _A Plain Baked Bread Pudding._

Pound rusked bread fine--to five heaping table-spoonsful of it, put a
quart of milk, three beaten eggs, three table-spoonsful of rolled sugar,
a tea-spoonful of salt, half a nutmeg, and three table-spoonsful of
melted butter. Bake it about an hour--it does not need any sauce.

274. _Rich Bread Pudding._

Cut a pound loaf of bakers' bread into thin slices--spread butter on
them as for eating--lay them in a pudding dish--sprinkle between each
layer of bread seeded raisins, and citron, cut in small strips. Beat
eight eggs with four table-spoonsful of rolled sugar--mix them with
three pints of milk, half of a grated nutmeg. Turn the whole on to the
bread, and let it remain until the bread has absorbed full half of the
milk--then bake it about three-quarters of an hour.

275. _Flour Pudding._

Into a pint and a half of sifted flour stir gradually, so that it may
not be lumpy, a quart of milk. Beat seven eggs, and put in, together
with a couple of table-spoonsful of melted butter, and a couple of
tea-spoonsful of salt. Grate in half of a nutmeg--add, if you want the
pudding very rich, half a pound of raisins. They should not be put into
a baked pudding till it has been cooking long enough to thicken, so that
the raisins will not sink to the bottom of it. A pudding made in this
manner is good either baked or boiled. It takes two hours to boil, and
an hour and a quarter to bake it. When boiled, the bag should not be
more than two-thirds full, as flour puddings swell very much. It should
be put into boiling water, and kept boiling constantly. If the water
boils away, so as to leave any part of the bag uncovered, more boiling
water should be added. When the pudding has boiled eight or nine
minutes, the bag should be turned over, otherwise the pudding will be
heavy. Flour puddings should be eaten as soon as cooked, as they fall
directly. Serve them up with rich sauce.

276. _Boiled Rice Pudding._

Put two tea-cups of rice into a quart of boiling water--add a couple of
tea-spoonsful of salt, and let the rice boil till soft. Then take it
from the fire, stir in a quart of cold milk, and half a pound of
raisins; or omit the raisins, and s