time, a pint of scalded new milk; put it on the fire a few minutes to thicken, but not boil; stir carefully, or it will be lumpy. When cold add sugar, and 3 yolks of eggs. Boil, or bake it half an hour.
Mix 2 oz. ground rice with ½ pint of cold milk; scald 1½ pint of new milk, and pour the rice and milk into it, stirring over the fire till it thickens: let it cool, then add 5 eggs well beaten, 6 oz. of powdered sugar, nutmeg, and a spoonful of orange-flower water, stir all well together, and bake in a dish, with a paste border, half an hour. Currants may be added. It may be boiled in a mould, an hour. Indian corn flour makes good puddings the same way; and there are preparations of Indian corn, such as soujie, semolina, and golden polenta, which may be dressed in the same way.
Mix 2 oz. of semolina quite smooth, with a little cold milk, then pour over it a pint of boiled milk, and sweeten to your taste, then put it into a saucepan, and keep stirring till it boils, take it off the fire, and stir till only lukewarm; add a slice of butter, the yolks of 4 eggs, the juice of a lemon, and a wine-glassful of brandy. Bake in a dish lined with paste, half an hour.
The same thing as oatmeal porridge, but made of Indian corn meal. Boil 2 quarts of water with a little salt, and mix it, by degrees, into 1 lb. corn meal; boil very gently three quarters of an hour, stirring all the time, that the meal may not adhere to the bottom of the saucepan, and burn.
Boil one third of a pound of Indian meal in water to cover it, for twenty minutes, or until nearly all the water is wasted; it must be like thick paste. Put a piece of butter the size of a walnut into a vegetable dish, pour in the hommony,
