Directions for Cookery, in its Various Branches

PUDDING. Pick and wash a pint of rice, and boil it soft. Then drain off the water, and let the rice dry and get cold. Afterwards mix with it two ounces of butter, and four ounces of sugar, and stir it into a quart of rich milk. Beat four or five eggs very light, and add them gradually to the mixture. Stir in at the last a table-spoonful of mixed nutmeg and cinnamon. Bake it an hour in a deep dish. A FARMER'S RICE PUDDING. This pudding is made without eggs. Wash half a pint of rice through two cold waters, and drain it well. Stir it raw into a quart of rich milk, or of cream and milk mixed; adding a quarter of a pound of brown sugar, and a table-spoonful of powdered cinnamon. Put it into a deep pan, and bake it two hours or more. When done, the rice will be perfectly soft, which you may ascertain by dipping a tea-spoon into the edge of the pudding and taking out a little to try. Eat it cold. RICE MILK. Pick and wash half a pint of rice, and boil it in a quart of water till it is quite soft. Then drain it, and mix it with a quart of rich milk. You may add half a pound of whole raisins. Set it over hot coals, and stir it frequently till it boils. When it boils hard, stir in alternately two beaten eggs, and four large table-spoonfuls of brown sugar. Let it continue boiling five minutes longer; then take it off, and send it to table hot. If you put in raisins you must let it boil till they are quite soft. A BOILED RICE PUDDING. Mix a quarter of a pound of ground rice with a pint of milk, and simmer it over hot coals; stirring it all the time to prevent its being lumpy, or burning at the bottom. When it is thick and smooth, take it off, and pour it into an earthen pan. Mix a quarter of a pound of sugar, and a