To make a cheap plain rice pudding.
GET a quarter of a pound of rice, tie it in a cloth, but give room for swelling. Boil it an hour, then take it up, untie it, and with a spoon stir in a quarter of a pound of butter, grate some nutmeg, and sweeten to your taste, then tie it up close and boil it another hour; then take it up, turn it into your dish, and pour melted butter over it.
To make a cheap bread rice pudding.
YOU must take a quarter of a pound office, boil it in a quart of new milk, stir it that it does not burn; when it begins to be thick, take it off, let it stand till it is a little cool; then stir swell a quarter of a pound of butter, and sugar to your palate; grate a small nutmeg, butter your dish, pour it in, and bake it.
To make spinash puddings.
TAKE a quarter of a peck spinach picked and washed clean, put it into a sauce pan, with a little salt, cover it close; and when it is boiled just tender, throw it into a sieve to drain then chop it with a knife, beat up six eggs, mix well with it half a pint of cream and a stale roll grated fine, a little nutmeg, and a quarter of a pound of melted butter; stir all well, together, put it into the sauce-pan you boiled the spinach; and keep stirring it all the time till it begins to thicken; then wet and flour your cloth very well, tie it up and boil it an hour. When it is enough, turn it into your dish, pour melted butter over it, and the juice of a Seville orange, if you like it; as to sugar, you must add, or let it alone, just to your taste. You may bake it; but then you should put in a quarter of a pound of sugar. You may add biscuit in the room of bread, if you like it better.
To make a quaking pudding.
TAKE a pint of good cream, six eggs, and half the white, beat them well, and mix with the cream; grate a little nutmeg in, add a little salt, and a little rose-water, if it be agreeable; grate in the crumb of a halfpenny roll, or a spoonful of flour, first mixed with a little of the cream, or a spoonful of the flour of rice, which you please. Butter a cloth well, and
flour
