Directions for Cookery, in its Various Branches

quarter of a pound of butter with half a pint of cream or very rich milk, and stir it into the rice; adding a powdered nutmeg, and the grated rind of two lemons, or half a tea-spoonful of strong oil of lemon. Beat the yolks of six eggs with the whites of two only. When the eggs are quite light, mix them gradually with the other ingredients, and stir the whole very hard. Butter a large bowl, or a pudding mould. Put in the mixture; tying a cloth tightly over the top, (so that no water can get in,) and boil it two hours. When done, turn it out into a dish. Send it to table warm, and eat it with sweetened cream, flavoured with a glass of brandy or white wine and a grated nutmeg. A MARLBOROUGH PUDDING. Pare, core and quarter six large ripe pippin apples. Stew them in half a pint of water. When they are soft but not broken, take them out, drain them through a sieve, and mash them to a paste with the back of a spoon. Mix with them six large table-spoonfuls of sugar and a quarter of a pound of butter, and set them away to get cold. Grate two milk biscuits or email sponge cakes, or an equal quantity of stale bread, and grate also the yellow peel, and squeeze the juice of a large lemon. Beat six eggs light, and when the apple is cold stir them gradually into it, adding the grated biscuit and the lemon. Stir in a wine glass of rose water and a grated nutmeg. Put the mixture into a buttered dish or dishes; lay round the edge a border of puff paste, and bake it three quarters of art hour. When cold, grate white sugar over the top, and ornament it with slips of citron handsomely arranged. ALMOND CHEESE CAKE. This though usually called a cheese cake, is in fact a pudding. Cut a piece of rennet about two inches square, wash off the salt in cold water, and wipe it dry. Put it into