To Bake Rice Pudding. — Stir together one cup of rice, one cup of granulated sugar, nine cups of cold, sweet milk, and salt to taste✪ Bake Rice Pudding. Pour into a baking dish and put in an oven, the temperature of which is so low that it will require about half an hour to bring the mixture to boiling heat. As soon as the surface of the milk thickens and becomes wrinkled it should be stirred well, and every time the scum forms the stirring should be repeated, until the rice is tender. As soon as the rice is tender the stirring should cease, but the heat of the oven should be increased until the surface of the pudding assumes a light brown color. It is then suffi- ciently baked and should be removed from the oven. If easier or more convenient, the pudding may be cooked on the top of the range where the heat is gentle, until it is ready to bake and brown in the oven. This slow, gradual cooking condenses the milk and swells and cooks the rice, thus giving without the addition of cream, butter, or eggs, a rich pudding that is finer in flavor and more digestible because of the absence of these ingredients. To Bake Custards. — Custards and all souffle pud- dings— puddings composed largely of eggs — should be baked at a low, uniform temperature. For this reason it is advisable to bake by setting the dish containing the custard or pudding in a pan of hot water, in the oven. A custard pudding is cooked sufficiently as soon as it becomes stiffened at the center, and when it reaches that condition should be immediately removed from the oven. If allowed to remain longer the eggs harden, whey ap- pears, and the delicacy of the pudding is destroyed. CHAPTER VII. BOILING. The chimney-bar, and the crane on which half-a- dozen pots and kettles of various sizes dangled, have so effectually passed into oblivion, that, to people of the present generation, the names of these articles, so in- dispensable to every kitchen only half a century ago, have no significance whatever. Indeed, the open fire- place is so completely superseded by the cook-stove and / range, that the statement of their ever having been in general use for cooking purposes sounds more like a poetic fiction than a prosy fact. Even on the outer verge of civilization houses are now usually built without fireplaces ; and the cook-stove is in such general use that it is often set up under a tree, or in a temporary tent, and there brought into requisition for culinary purposes, while the future house of the pioneer is in process of erection. In the mode of boiling now generally pursued on stoves and ranges, there is, how- ever, no material change from that which was in vogue when the pot hung on the bar or crane in the huge fire- place, and its steam went puffing up the wide-mouthed chimney. Boiling is the term applied to the cooking of articles in water after it has reached the boiling point. When the density of the water is increased by the addition of 65 66 The Art of Cookery.

AI-modernized reading of the original text

To Bake Rice Pudding. — Stir together one cup of rice, one cup of granulated sugar, nine cups of cold, sweet milk, and salt to taste. Pour into a baking dish and put in an oven, the temperature of which is so low that it will require about half an hour to bring the mixture to boiling heat. As soon as the surface of the milk thickens and becomes wrinkled it should be stirred well, and every time the scum forms the stirring should be repeated, until the rice is tender. As soon as the rice is tender the stirring should cease, but the heat of the oven should be increased until the surface of the pudding assumes a light brown color. It is then sufficiently baked and should be removed from the oven. If easier or more convenient, the pudding may be cooked on the top of the range where the heat is gentle, until it is ready to bake and brown in the oven. This slow, gradual cooking condenses the milk and swells and cooks the rice, thus giving without the addition of cream, butter, or eggs, a rich pudding that is finer in flavor and more digestible because of the absence of these ingredients. To Bake Custards. — Custards and all souffle puddings— puddings composed largely of eggs — should be baked at a low, uniform temperature. For this reason it is advisable to bake by setting the dish containing the custard or pudding in a pan of hot water, in the oven. A custard pudding is cooked sufficiently as soon as it becomes stiffened at the center, and when it reaches that condition should be immediately removed from the oven. If allowed to remain longer the eggs harden, whey appears, and the delicacy of the pudding is destroyed. CHAPTER VII. BOILING. The chimney-bar, and the crane on which half-adozen pots and kettles of various sizes dangled, have so effectually passed into oblivion, that, to people of the present generation, the names of these articles, so indispensable to every kitchen only half a century ago, have no significance whatever. Indeed, the open fireplace is so completely superseded by the cook-stove and / range, that the statement of their ever having been in general use for cooking purposes sounds more like a poetic fiction than a prosy fact. Even on the outer verge of civilization houses are now usually built without fireplaces ; and the cook-stove is in such general use that it is often set up under a tree, or in a temporary tent, and there brought into requisition for culinary purposes, while the future house of the pioneer is in process of erection. In the mode of boiling now generally pursued on stoves and ranges, there is, however, no material change from that which was in vogue when the pot hung on the bar or crane in the huge fireplace, and its steam went puffing up the wide-mouthed chimney. Boiling is the term applied to the cooking of articles in water after it has reached the boiling point. When the density of the water is increased by the addition of 66 The Art of Cookery.

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Bake Rice Pudding

The art of cookery