New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

_Note._ Eggs in rice pudding, if made of whole rice, causes the milk to turn to whey, if not boiled first, and then mixed cool. _A George Pudding._ Boil very tender a handful of whole rice in a small quantity of milk, with a large piece of lemonpeel. Let it drain; then mix with it a dozen of good sized apples, boiled to pulp, and as dry as possible. Add a glass of white wine, the yelks of five eggs, and two ounces of orange and citron cut thin; make it pretty sweet. Line a mould or bason with a very good paste: beat the five whites of the eggs to a very strong froth, and mix with the other ingredients: fill the mould, and bake it of a fine brown colour. Serve it with the bottom upward, with the following sauce: two glasses of wine, a spoonful of sugar, the yelk of two eggs, and a bit of butter as large as a walnut: simmer without boiling, and pour to and from the saucepan, till of a proper thickness, and put in the dish. _Rice Piecrust._ Clean, and put some rice, with an onion and a little water and milk, or milk only, into a saucepan, and simmer till it swell. Put seasoned chops into a dish, and cover it with the rice. Rabbits fricasseed, and covered thus, are very good. _Potatoe Pudding with Meat._ Boil them till fit to mash: rub through a colander and make into a thick batter, with milk and two eggs. Lay some seasoned steaks in a dish, then some batter; and over the last layer pour the remainder of the batter. Bake a fine brown. _Steak, or Kidney Pudding._ If kidney, split, and soak it, and season that or the meat. Make a paste of suet, flour, and milk: roll it, and line a bason with some: put the kidney or steaks in, cover with paste, and pinch round the edge. Cover with a cloth, and boil a considerable time. _Suet Puddings._ Shred a pound of suet; mix with a pound and a