Wash a small coffee-cup of rice and put it into three pints of milk over night. In the morning add a piece of butter half as large as an egg, a teacup of sugar, a little salt, cinnamon, or nutmeg. Bake very slowly two hours and a half in a stove or brick oven. After it has become hot enough to melt the butter, but not to brown the top, stir it (without moving the dish if you can) from the bottom. If raisins are to be used, put them in now. They add much to the richness of the pudding. It is a very good pudding for so plain a kind, and is very little trouble. For a Sunday dinner, where a cooking stove is used, it is very convenient, as it employs but a few minutes to prepare it in the morning.
Wash six table-spoonfuls of pearl sago and put it to soak in a large pint of warm water. Pare six good-sized, mellow, sour apples, and remove the cores with a tap-borer. Wash them, butter a deep pudding dish, and lay them in, with the open end up. Measure a teacup of sugar, fill the holes with it, and then grate half a nutmeg over the apples. Dissolve a little salt and the rest of the sugar, in the water with the sago; pour two thirds of the mixture over the apples, and set the dish in the oven or stove. After one hour take it out, pour the remainder of the sago and water into the dish, and press the apples down gently without breaking them. See that none of the sago lies above the water. Return the dish to the oven and bake it another hour. It is to be eaten with sugar and milk, or cream, and is a very delicate and healthful pudding.
Three coffee-cups of flour, one of milk, one of chopped raisins, one of suet or salt pork chopped very fine, two thirds of a cup of molasses, a small teaspoonful of powdered cloves, half a nutmeg, a teaspoonful of saleratus, and if suet is used instead of pork, a little salt. Warm the molasses and dissolve the saleratus in it, mix the suet, flour, and raisins, then put all the ingredients together. Boil or steam it four hours. Make a melted sauce.
A pint of suet chopped very fine, a pint of chopped apples, two gills of milk, a gill of molasses, a large teaspoonful of salt, and flour enough to make it rather stiff. Boil it four hours. This, and the last before it, should be boiled in a close tin pail or pudding pan, in a kettle of water.