The cooking garden

One pint of milk, half pint of bread-crumbs, one egg, two scant table-spoonfuls of sugar, a few raisins. Soak the bread in the milk, beat the yolk, to which add the sugar, stir into the bread and milk, add the raisins, and bake. Make a meringue, for top, of the white of egg well beaten, and one and a half table-spoonfuls of sugar. Brown in the oven. RICE PUDDING. Half cup of rice, one quart of milk, a little salt, two table-spoonfuls of sugar, one teaspoonful of vanilla. Put all in baking-dish, and bake very slowly three or four hours. It should be creamy when done. (Add nutmeg, if you like.) BAKED CUSTARD. One pint of milk, two eggs, one and a half table-spoonfuls of sugar, half teaspoonful of extract, or half of grated nutmeg. Beat eggs (only a little), add sugar and nutmeg while beating, then the milk. Pour into cups, and place in oven in a dripping-pan, with water in the pan. BOILED CUSTARD. One pint of milk, half teaspoonful of flavoring, two eggs, one and a half table-spoonfuls of sugar, one teaspoonful of corn-starch. Heat the milk, then add corn-starch (wet first in a little cold milk), beaten yelks of eggs, and sugar. Cook till of right thickness. Beat the whites to a froth, and cook floating on boiling water for a few minutes. Remove with a skimmer on to an inverted sieve. When custard is cool, place them on top. LEMON PUDDING. One lemon, one egg, one pint of boiling water, three table-spoonfuls of sugar, one and a half table-spoonfuls of corn-starch. Dissolve the corn-starch in a little cold water, put it into the boiling water. also the grated rind of a lemon. Beat the yolk, add the sugar and lemon-juice, and stir into the boiling mixture. When thick, pour into pudding-dish. Make a meringue of the white of egg and two tablespoonfuls of granulated sugar, spread over pudding, and brown in the oven. CORN-STARCH BLANC-MANGE. Two table-Spoonfuls of corn-starch, one pint of milk, one teaspoonful of extract vanilla, a little salt. Wet the corn-starch with a little of the milk, and put the remainder on to boil. When it reaches boiling-point, add corn-starch, sugar, and salt. Stir until cooked to taste. Add flavoring, and set away to cool. When cold, serve. Recapitulation of the Lesson. BREAD PUDDING. 1 We grate the bread into the pudding-dish. 2 We measure and turn in the milk. 3 We break the egg, yolk and white separately. 4 We add the sugar to the yolks. 5 We put the raisins in the milk and bread. 6 We grate half teaspoonful of nutmeg into the yelk and sugar, and beat well together. 7 We add the yolk to the bread and milk, and put in oven to bake. 8 We beat the white of egg stiff, and add one table-spoonful of granulated sugar. 9 We try the pudding with the handle of a spoon; if milky, it is not cooked. 10 When done, we spread the white of egg and sugar over the top. 1 1 When browned a little in a cool oven, it is done. Now it is finished. RICE PUDDING. 1 We measure, wash, and pick over the rice. 2 We measure the milk. 3 We put them in a dish. 4 We_ measure and add the flavoring and salt. 5 We add the sugar, and put it in a slow oven to bake three or four hours. BAKED CUSTARD. 1 We break the eggs into a bowl. 2 We add the sugar and nutmeg. 3 We beat all together.