Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

with a tea-cup of sugar; add two quarts of rich milk, and pour it over the bread and butter; bake it in a stove or oven. Balloon Puddings. Mix a pint of rich milk with a pound and a quarter of flour; break nine eggs; beat the yelks with the batter, the whites alone; when they are mixed, stir in three-quarters of a pound of melted butter; grease cups or bowls with butter; pour in the batter, and bake them half an hour; if in a dutch-oven, put some water in the bottom; eat them with white sauce. Plain Rice Pudding. Put two quarts of good milk in a tin pan, with a tea-cup of whole rice, the same of stemmed raisins, and a little nutmeg or cinnamon, and sugar to your taste. If you bake it in a dutch-oven, it is best to put a little water in the bottom before you set it in; bake it till the rice is soft, and there is a brown crust on the top. A Rice Dish with Fruit. Put a tea-cup of rice in a quart of milk, and boil it very slowly to keep it from burning; when done, add a little salt, a tea-cup of cream, and sugar enough to sweeten it; have ready, in a deep dish, any fruit that is in season,--cherries, blackberries or apricots, apples, or peaches, cut up and well sweetened, but uncooked; spread the rice roughly over, and bake it slowly two hours. It may be eaten with cream, and nutmeg, and is quite as good cold as warm. Bread Pudding. Bread pudding is made out of bread that is too dry to use; cut it fine, boil it in milk, and mash it well; beat four eggs and put in, with half a pound of raisins; boil it an hour and a half, or bake it. Bread and Apple Pudding. _To be eaten with Sauce_. Put a layer of buttered bread in the bottom of a well buttered dish, with chopped apples, sugar, grated bread and butter, and a little pounded cinnamon; fill