The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

should be floured on the inside, and not filled more than two thirds full. When the pudding has boiled six or eight minutes turn it over, as it is apt to settle. Flour puddings require rich sauce. 215. _A Plain Rice Pudding._ Swell the rice with a little milk over a fire, then put in acid apples pared and cut in thin slices, or gooseberries and currants, add a couple of eggs, a tea spoonful of salt, fill your pudding bag half full and boil it an hour and a half. Serve it up with butter and sugar. 216. _A Rich Rice Pudding._ Pick over and wash two small tea cups of rice and put it into two quarts of milk; add a tea cup of butter, two of sugar, and a grated nutmeg. Butter a pudding dish, set it in a bake pan, then turn in the pudding, when it begins to thicken stir in three tea cups full of raisins. Bake it two hours, it will not fall if taken from the fire sometime before it is to be eaten, it is also good cold. It is good without any sauce, and is the only kind of pudding that eggs do not improve. 217. _Rice Snow Balls._ Pare large tart apples, take out the cores with a pen-knife; fill the holes with sugar, and a stick of cinnamon or mace. Put each one in a small bag well floured, fill them half full of unboiled rice, tie up the bags and boil them an hour and twenty minutes. When done turn them out carefully and serve them up with pudding sauce. 218. _Baked Indian Pudding._ Boil three pints of milk, and turn it on to a pint of Indian meal, and five table spoonsful of wheat flour. When cool beat three eggs with the same quantity of sugar, and stir it into the pudding, together with a tea spoonful of salt, three tea spoonsful of cinnamon, and a piece of butter of the size of an egg. If raisins are put in the pudding, a tea cup more