s, butter small tea-cups,
and either bake or boil them, half an hour will do either: you may vary
the pudding by putting in candied lemon or orange-peel, minced very
fine, or dried cherries, or three ounces of currants, or raisins, or
apples minced fine.

If the puddings are baked or boiled, serve them with white-wine sauce,
or butter and sugar.

_Ground Rice Pudding._--(No. 107.)

Put four ounces of ground rice into a stew-pan, and by degrees stir in a
pint and a half of milk; set it on the fire, with a roll of lemon and a
bit of cinnamon; keep stirring it till it boils; beat it to a smooth
batter; then set it on the trivet, where it will simmer gently for a
quarter of an hour; then beat three eggs on a plate, stir them into the
pudding with two ounces of sugar and two drachms of nutmeg, take out the
lemon-peel and cinnamon, stir it all well together, line a pie-dish with
thin puff paste (No. 1 of receipts for pastry), big enough to hold it,
or butter the dish well, and bake it half an hour; if boiled, it will
take one hour in a mould well buttered; three ounces of currants may be
added.

_Rice Snow Balls._--(No. 108.)

Wash and pick half a pound of rice very clean, put it on in a saucepan
with plenty of water; when it boils let it boil ten minutes, drain it on
a sieve till it is quite dry, and then pare six apples, weighing two
ounces and a half each. Divide the rice into six parcels, in separate
cloths, put one apple in each, tie it loose, and boil it one hour; serve
it with sugar and butter, or wine sauce.

_Rice Blancmange._--(No. 109.)

Put a tea-cupful of whole rice into the least water possible, till it
almost bursts; then add half a pint of good milk or thin cream, and boil
it till it is quite a mash, stirring it the whole time it is on the
fire, that it may not burn; dip a shape in cold water, and do not dry
it; put in the rice, and let it stand until quite cold, when it will
come easily out of the shape. This dish is much approved of; it is eaten
with cream or custard, and preserved fruits; raspberries are best. It
should be made the day before it is wanted, that it may get firm.

This blancmange will eat much nicer, flavoured with spices, lemon-peel,
&c., and sweetened with a little loaf sugar, add it with the milk, and
take out the lemon-peel before you put in the mould.

_Save-all Pudding._--(No. 110.)

Put any scraps of bread into a clean saucepan; to about a pound, put a
pint of milk