The young cooks monitor: or, Directions for cookery and distilling. Being a choice compendium of excellent receipts. Made publick for the use and benefit of my schollars. / By M.H.

How to make a Rice Pudding.

Take a quarter of a pound of Rice, and boyl it in a quart of Milk till it be very tender, then put it into a Cullender, and let all the Milk drain from it, then beat it in a Mortar ve∣ry well, then grate in a quarter of a Pound of Naple-Bisket, and take a pint of Cream, and six Eggs, one Nutmeg grated, a little beaten Cin∣namon, too Spoonfuls of Sack, and a little Rose-water, a little Salt, and as much Sugar as will Season it to your Taste, then take a Cloath which is dipt in boyling water, and Butter it very well, and strow it all over with Flowen〈…〉〈…〉

Flour, and tye it up close, and boyl it one hour, then make Sauce for it with Rose-water, Butter and Sugar, and Butter melted thick, pour it up∣on the Pudding, scrape on Sugar, and strew on a little beaten Cinna∣mon, and serve it to the Table.

If you please to Bake this Pud∣ding, then put in half a pound of Currans, and half as many Raisins of the Sun, and three quarters of a Pound of Beef-Suet shred fine, and so Bake it, one hour will Bake it, the Oven must not be too Hot.