Cookery for every household

Note , — Skim milk may be used, but a little more suet or butter should then be added. Or, the pudding may be made with condensed milk, in which case the sugar should be omitted. Other grains may be cooked in the same way. Time to cook, 2 to 3 hours. Sufficient for 4 or 5 persons. Probable cost, 1d. 1717. Rice Pudding (with Eggs) 2 table-sps. rice. 1 or 2 eggs. 1 tea-cupful water. 2 table-sps. sugar. 1½ pts. milk. Grated lemon rind. A pinch of salt. 1 Wash the rice, put it into a lined saucepan with the water, and boil until the water is absorbed. Then add the milk, salt, and a little grated lemon rind or other flavouring. Simmer slowly by the side of the fire until the rice is thoroughly cooked, stirring occasionally with a wooden spoon. When ready, remove the saucepan from the fire, and when slightly cooled, stir in the sugar and yolks of eggs. Beat up the whites of eggs to a stiff froth and stir them in lightly at the last. Pour the mixture into a well-greased pie dish, wipe round the edges of the dish, and bake in a moderate oven until nicely browned. Sprinkle with sugar and serve with milk or cream. Note. — A little butter may be added to the above mixture if wished. Time to cook, 30 to 40 minutes. Sufficient for 4 or 5 persons. Probable cost, 6d. 1718. Steamed Rice and Milk 2 table-sps. rice. 1 pt. milk. 1 or 2 oz. butter. 1 table-sp. sugar. A pinch of salt. A bay-leaf or small piece of cinnamon stick. Wash the rice and put it into a clean jar with the other ingredients. Cover the jar with a lid or greased paper, and place it in a saucepan with boiling water to come half-way up the sides. Allow it to steam until the rice is quite soft, stirring it once or twice with a wooden spoon. Remove the flavouring and serve with stewed fruit, or with milk or cream and sugar. Notes. — This plan is a very convenient one, as the rice requires little or no attention ; there is no fear of its burning and it is kept clean. A double saucepan may be used instead of the jar. Other grains, such as tapioca, sago, and semolina may be cooked in the same way. If fruit is being stewed to serve with it, it may be put into another jar and steamed in the same saucepan. Time, at least 1 hour. Sufficient for 4 or 5 persons. Probable cost, 5 d. 1719. Steamed Rice Pudding See Rice Caramel Pudding (Recipe 1752). The caramel may be omitted and the mould or basin simply greased. 1720. Rice and Apple Pudding Take equal quantities of well-stewed or steamed rice and nicely cooked apples. Grease a small pie dish or fireproof dish, put the stewed apple at the foot of it, and the rice on the top. Sprinkle over some rough sugar or some cake crumbs, and place on some small pieces of butter. Bake in a good oven until nicely browned and hot through. Any other fruit, or even some good jam, may be used instead of apples. 1721. Rice and Chocolate Pudding 2 table-sps. rice. 1 pt. milk. 1 dessert-sp. sugar. A pinch of salt. 2 oz. chocolate. 2 table-sps. water. 2 or 3 drops vanilla.