tin pan, well-buttered, and bake it thoroughly. Before it goes to table, turn it out on a dish, and serve it up warm with any sort of nice sweet sauce.
TURKISH RICE PUDDING.— Pick and wash half a pound of rice. Prepare also half a pound of Zante currants, which must be carefully picked clean, washed through two waters, drained well, and then spread out to dry on a flat dish before the fire. Put the rice into a sauce-pan, with a quart of rich milk. Having dredged the currants with flour, stir them a few at a time into the rice and milk. Then add four ounces of broken up loaf-sugar, on which you have rubbed off the yellow rind of a large ripe lemon or orange, and squeezed the juice. Stir in two ounces of fresh butter divided into bits. When the rice is well swollen and quite soft, take it from the fire, and mix with it gradually eight well-beaten yolks of eggs. Transfer it to a deep china dish, and put it into a slow oven for twenty minutes. Then sift powdered sugar thickly over the top, and brown it by holding above it a red-hot shovel or salamander. Serve it up warm.
This pudding may be made with ground rice, or rice flour.
CREAM COCOA-NUT PUDDING.— Take two cocoa-nuts of large size. Break them up, and pare off the brown skin from the pieces. Then grate them very fine. Stir together a quarter of a pound of the best fresh butter, and a quarter of a pound of finely-powdered loaf-sugar, till perfectly light. Beat six eggs till very thick and smooth: afterwards mix them, gradually, with a pint of rich cream. Add this mixture, by degrees, to the beaten butter and sugar, in turn with the grated cocoa-nut; a little at a time of each, stirring very well as you proceed. Then give the whole a hard stirring. Put the
