Page 25. Rice pudding, No. 2; for one pound butter, read half
pound--for 14 eggs read 8. No. 5; after half pint rice, add 6 ounces
sugar.
Page 26. A nice Indian pudding, No. 3; boil only 6 hours.--A flour
pudding; read 9 spoons of flour, put in scalding milk; bake an hour
and half.--A boiled flour pudding; 9 spoons of flour, boil an hour and
half.
Page 27. A cream almond pudding; for 8 yolks and 3 whites, read 8
eggs; for 1 spoon flour, read 8--boil an hour and half.
Potato pudding, No. 1, No. 2. add a pint flour to each.
Page 29. Puff pastes for tarts, No, 3; for 12 eggs read 6.
Page 33. Plain cake; for 1 quart of emptins, read 1 pint.
Page 35. Another plain cake, No. 5; for 9 pounds of flour, read 18
pounds.
In all Puddings, where cream is mentioned, milk may be used.
In pastes, the white of eggs only are to be used.