The Art of Cookery Made Easy and Refined

a moderately heated oven. N. B. A lemon pudding may be made in the same manner. _Rice Pudding._ TO a pint and a half of cream or new milk add a few coriander seeds, a bit of lemon peel, a stick of cinnamon, and sugar to the palate. Boil them together ten minutes, and strain it to two ounces of ground rice, which boil for ten minutes more. Let it stand till cold, and then put to it two ounces of oiled fresh butter, a little brandy, grated nutmeg, six eggs well beaten, and a gill of syrup of pippins. Mix all together, put it into a dish with puff paste round it, and bake it, taking care it is not done too much. Should the pudding be made with whole rice it should be boiled till nearly done before the cream is strained to it, and if approved a few currants may be added. N. B. Millet or sago (whole or ground) may be done in the same manner. _Tansey Pudding._ BLANCH and pound very fine a quarter of a pound of jordan almonds; then put them into a stewpan, add a gill of the syrup of roses, the crumb of a french roll, a little grated nutmeg, half a gill of brandy, two table spoonfuls of tansey juice, three ounces of fresh butter, and some slices of citron. Pour over it a pint and a half of boiling cream or milk, sweeten to the palate, and when it is cold mix it well, add the juice of a lemon and eight eggs beaten. It may be either boiled or baked. _Almond Pudding._ TO be made as a tansey pudding, only omitting the french bread and tansey juice, and adding as substitutes a quarter of a pound of naples biscuits and a spoonful of orange flower water. _Marrow Pudding._ BOIL with a quart of new milk cinnamon and lemon peel, and strain it to half a pound of beef marrow finely chopped, a few currants washed and picked, some slices of citron and orange peel candied, a little grated