Cookery for every household

Steam the rice with the sugar, milk, and salt until it is quite soft, and according to directions given in Recipe 1718. Grate or shred the chocolate and dissolve it in the water until quite smooth. Then add it to the rice along with a few drops of vanilla, and mix it well in. Serve either hot or cold. A little cream or custard sauce served with it will be an improvement. Time to cook, at least 1 hour. Sufficient for 4 or 5 persons. Probable cost, 5 d. or 6d. 1722. Swedish Rice £ lb. rice. | pt. milk. 4 apples. 2 inches cinnamon stick. 2 table-sps. sugar. Rind of 1 lemon. \ lb. raisins. 1 glass sherry. Wash the rice and put it into a lined saucepan with enough cold water to cover. Bring this to the boil ; boil a minute or two, and then pour off the water. Now add the milk, cinnamon stick, lemon rind, and apples thinly sliced. Cook all slowly until apples and rice are tender, then add the sugar, wine, and the raisins carefully stoned and roughly chopped. Cook a few minutes longer, remove the lemon rind and cinnamon and serve hot or cold, and with or without cream or milk. 1723. Ground Rice Pudding Make in the same way as Semolina Pudding (see below). 1724. Rusk Pudding 4 or 5 rusks. 1 pt. milk. 1 dessert-sp. sugar. J tea-cupful sultanas. 1 oz. butter. 1 or 2 eggs. Grated nutmeg. Butter the rusks, and clean and pick the sultanas. Grease a pie dish and lay the rusks in it, sprinkling them with the sugar and sultanas. Beat up one or two eggs, add the milk, and strain over the rusks, &c. Grate a little nutmeg on the top, wipe round the edges of the dish, and stand for half an hour. Then place the pudding in a baking tin with a little water round it, and bake in a moderate oven until nicely browned and firm to the touch. Sprinkle with sugar and serve hot. Note. — The sultanas may be omitted and currants or 1 or 2 table-spoonfuls marmalade or jam used in their place. Time to bake, 20 to 30 minutes. Sufficient for 3 or 4 persons. Probable cost, Qd. 1725. Sago Pudding (without Eggs) If, table-sps. sago. | Grated rind \ lemon. 1 pt. milk. A pinch of spice. 1 oz. butter. | 1 or 2 table-sps. sugar. Wash the sago and put it at the bottom of a greased pie dish. Sprinkle it with the sugar, grated lemon rind, and a good pinch of spice, and put in the butter broken in small pieces. Pour the milk over, wipe the rim of the pie dish, and bake the pudding in a slow oven. The sago should be stirred up once or twice towards the beginning of the baking. Note. — If large sago is used it is a good plan to soak it for an hour or two before making the pudding. Time to bake, 2 to 3 hours. Sufficient for 3 or 4 persons. Probable cost, 5 d. until brown and set. When ready, sprinkle with sugar and serve at once. Note. — To make a little variety, some stewed fruit, such as apples, may be put at the bottom of the pie dish before pouring in the semolina. Time, £ hour in all. Sufficient for 3 or 4 persons. Probable cost, 6 d. 1728. Steamed Semolina Pudding Make in the same way as Caramel Semolina Pudding (Recipe 1753). The caramel may be omitted if a simpler pudding is wanted and the basin well greased before pouring in the mixture. 1729. Tapioca Pudding 2 table-sps. tapioca. 1 pt. milk. \ pt. water. A pinch of salt. 1 or 2 eggs. 1 table-sp. sugar. Flavouring.