Oustards. A pint of new milk, three ounces of loaf sugar, and the thin rind of half a lemon are to be boiled in a clean enameled saucepan for three minutes; take it pff the fire for five minutes; beat up eight eggs, leaving out the whites of four of them, add the milk to the eggs, stirring quickly as it is poured in. Strain the custard into the saucepan, and stir with a wooden spoon over a gentle fire till it begins to thicken; then strain through a fine sieve into a basin. The custard should not be flavored too strongly, and never cease stirring. Watch for the small lumps on the side of the pan (this is the com mencement of boiling), and remove immedi ately.
Orange Custard Pudding. Beat up, as for an omelette, four eggs, with four ounces of pow dered loaf sugar, and one pint and a half of milk previously boiled and allowed to cool, then add the grated peel of one orange, beat all up together, strain into a shallow pie-dish, and put into a moderate oven to bake. The safer way is to put the dish containing the custard into a tin dish, with boiling water coming two thirds of the way up the dish containing the custard, then put it into a moderate oven for twenty minutes, and if at the end of this time it is not sufficiently firm let it remain until it is so. When cold, sprinkle over the pudding powdered loaf sugar. The materials should be well mixed, but not too much beaten; if the custard is baked withOut putting into another dish with water, then the dish containing the custard should be shallow.
Lemon Custard Pudding. Prepare in the same way, using lemon-peel instead of orange.
Pudding. Take a quart of new milk, and add six ounces of pounded loaf sugar. Put the sweetened milk into a clean stewpan, and reduce to one pint. When reduced, put aside one gill for the sauce. When the milk is nearly cold, mix gradually the yolks of five eggs and the whites of three. Strain into a mould, and steam it for half an hour in a stewpau with boiling water, taking care the water does not enter the mould. Take it out and let it stand for a few minutes before turning out. Put the gill of milk into a stewpan, add the juice of any delicate fruit, let it come to the boil, stir in a little cream, and pour over the pudding. The careful preparation of the sauce is most impor tant.
Marmalade Pudding. Take four ounces of suet chopped finely, four ounces' f grated bread crumbs, four ounces of moist sugar, four ounces of marmalade, mix these ingredients well to gether with three eggs, allow the mixture to stand for an hour. Butter an earthenware mould,
put in the mixture, and lay a buttered paper on the top, tie it over with a cloth, and boil for two hours. When turned out, sprinkle it over with powdered loaf sugar. Do not let the water come over the top of the mould.
Lemon Pudding. Take two fresh lemons and three ounces of moist sugar, grate the rind off the 'lemons into a basin with the sugar, squeeze all the juice our, and mix together. Line a shallow tin with short paste, about a quarter of an inch in thickness, then spread over it some of the mixture, then another layer of paste, then some more of the mixture, and a thin layer of paste to cover; bake in a quick oven and serve hot. Be very careful that the lemons are fresh, and have arclear, good rind. .
Baked Rice Pudding. Wash in two or three waters four heaped tablespoonfuls of rice, and boil it in a pint and a half of new milk for half an hour, stir in two tablespoonfuls of pounded loaf sugar, and flavor with anything you like, let it get cold, then add two well beaten eggs, butter a pie dish, put in the pudding, grate a little nutmeg over the top, and bake in a mod erate oven forlialf an hour. The pudding should be baked quickly.
Rice Souffk Boil in a quart of milk six tablespoonfuls of rice with two tablespoonfuls of orange flower water and six ounces of pounded loaf sugar. Take six fresh eggs and separate the yolks from the whites; stir in one yolk, then another, till they are all used, and three ounces of butter in parts of one ounce each; stir with a wooden spoon so as to thor oughly mix the ingredients, and continue stirring till the rice is tender and sufficiently thickened. Well whisk the whites of the eggs till they are very stiff; if these are insufficiently beaten the souffle will never rise. Take the stewpan aside, and let the contents cool a little, then add the whites and mix them quickly with the rice. Have ready a warm tin or souffle dish slightly buttered, pour in the souffle mixture, sprinkle with pounded loaf sugar, and put it into a rather brisk oven for seven or ten minutes; a straw run through will indicate when it is sufficiently baked. Serve very hot with a napkin around the tin. A clean stewpan, the proper whisking of the eggs, and a good oven, are all necessary to success.