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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1822 Excerpt: ...all over the dish, and pour in the ingredients. Bake it half an hour; do not let the oven be too hot; when it is enough, throw a little fine sugar' over it, and send it to table hot. A bread and butter Pudding. Get a twopenny loaf, and cut it in thin slices of bread and butter, as you do for tea. Butter a dish, as you cut them lay slices all over it, then strew a few currants, clean washed and picked, then a row of bread and butter, then a few currants, and so on till the bread and butter is in; then take a pint of milk, beat up four eggs, a little salt, half a nutmeg, grated; mix all together with sugar to your taste; pour this over the bread, and bake it half an hour. A puffpaste under does best. You may put in two spoonfuls of rose-water. A boiled Rice Pudding. Get a quarter of a pound of the flour of rice, put it over the fire with a pint of milk, and keep it stirring constantly, that it may not clot nor burn. When it is of a good thickness, take it off, and pour it in an earthen pan; stir in half a pound of butPuddings. ter very smooth, and half a pint of cream or new milk, sweeten to your palate, grate in half a nutmeg, and the rind of a lemon. Beat up the yolks of six eggs and two whites, mix all well together; boil it either in small china basons or wooden bowls. When done, torn them into a dish, pour melted butter over, with a little sack, and throw sugar all over. A cheap Rice Pudding. Get a quarter of a pound of rice, and half a pound of raisins, stoned, and tie them in a cloth. Give the rice a great deal of room to swell. Boil it two hours; when it is enough, turn-it into your dish, and pour melted butter and sugar.over it, with a little nutmeg. To make a cheap baked Rice Pudding. You must take a quarter of a pound of rice, boil it in a quart of...
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