The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

PUDDING. Melt a pound of butter in half a pint of milk; mix it into two pounds of flour, eight eggs, and four spoonfuls of yeast. Add a pound of currants, and a quarter of a pound of sugar beaten and sifted, and bake it an hour in a quick oven. This is a very good pudding hot, and equally so as a cake when cold. If for the latter, carraways must be used instead of currants. DUTCH RICE PUDDING. Soak four ounces of rice in warm water half an hour; drain away the water, put the rice into a stewpan, with half a pint of milk, and half a stick of cinnamon, and simmer it till tender. When cold, add four eggs well beaten, two ounces of butter melted in a tea-cupful of cream; and add three ounces of sugar, a quarter of a nutmeg, and a good piece of lemon peel. Put a light puffpaste into a mould or dish, or grated tops and bottoms, and bake in a quick oven. DUTCH WAFFLES. These form a delicious article in the shape of puff cakes, which are instantly prepared and exhibited for sale in stalls or tents, in the fairs of Holland, where they are eaten hot as they come from the plate or baking pan, with fine sugar strewed over them. Mix together three pounds of fine flour, a dozen eggs, a pound of melted butter, half a pint of ale, some milk, and a little yeast. Beat it well, till it forms a thick paste, and let it stand three or four hours before the fire to rise. Lay it in small pieces on a hot iron or fryingpan, with a pair of buttered tongs, till it is lightly browned. Eat the waffles with fine sugar sifted over, or a little sack and melted butter. DYEING. Nankeen dye is made of equal parts of arnetto and common potash, dissolved in boiling water. To dye cotton, silk, woollen, or linen of a beautiful yellow, the plant called weld, or dyer's weed, is used for that purpose. Blue cloths