A Plain Cookery Book for the Working Classes

quart of milk add six ounces of rice, one ounce of brown sugar, a pinch of allspice, and ditto of salt; put all these in a proper sized pie-dish, with one ounce of butter, and set the pudding to bake for one hour and-a-half. When the pudding has been in the oven half an hour, stir it round with a fork. No. 41. A GROUND RICE PUDDING. Ingredients, eight ounces of ground rice, three pints of skim milk, one ounce of butter, four ounces of sugar, a pinch of allspice or bit of lemon-peel, a pinch of salt, and two or three eggs; mix all the above ingredients (except the eggs) in a saucepan, and stir them on the fire till the batter boils; then beat up the eggs with a fork in a basin, and mix them well into the rice batter, and pour the whole into a well-greased pie-dish, and bake the pudding for an hour. No. 42. A BREAD PUDDING FOR A FAMILY. Ingredients, a two-pound loaf, two quarts of milk, two ounces of butter, four ounces of sugar, four ounces of plums or currants, three eggs, a piece of lemon-peel chopped, and a spoonful of salt. Divide the loaf into four equal-sized pieces, and soak them in boiling-water for twenty minutes, then squeeze out the water, and put the bread into a saucepan with the milk, butter, sugar, lemon-peel, and salt, and stir all together on the fire till it boils; next add the beaten eggs and the currants; pour the pudding into a proper sized greased baking-dish, and bake it for an hour and a-quarter. No. 43. A BATTER AND FRUIT PUDDING. Ingredients, two quarts of milk, one pound of flour, four eggs, eight ounces of sugar, one quart of fruit (either plums, gooseberries, currants, &c.), one ounce of butter, a good pinch of salt. First, mix the flour, eggs, sugar, salt, and a pint of the milk, by working all together in a basin or pan, with a spoon, and when quite smooth, add the remainder of the milk; work the batter thoroughly, and