Cookery for every household

Wash the rice in several waters, and put it into a saucepan with fresh cold water to cover it. Bring to the boil, and add the milk and butter. Simmer slowly until the rice is quite tender and has absorbed the milk. Then add the grated lemon rind, sugar, and eggs well beaten. Mix well. Line a pie dish with pastry according to directions given on p. 409. Put the jam at the bottom of the dish, and pour the rice- mixture on the top. Bake in a moderate oven, sprinkle with sugar, and serve hot or cold. Time to bake, f to 1 hour. Sufficient for 4 or 5 persons. Probable cost, 10d. 1833. French Pancakes or Saucer Puddings (Crepes a la Frangaise) 2 oz. butter. 2 oz. sugar. 2 eggs. A pinch of salt. 2 oz. flour. \ pt. milk. A little flavouring. Some jam. Put the butter into a basin and beat it with a wooden spoon until of a soft creamy consistency. Beat the eggs until frothy, and stir them in with the sugar and salt. Mix "well. Add half the flour and half the milk, then the other half, beating well between each. Then flavour to taste with a little grated lemon or orange rind, or a few drops of essence of vanilla. Have ready four or five old saucers or some large patty tins well greased, half fill them with the mixture, and bake in a moderate oven until nicely browned and firm to the touch. Turn one of these puddings out on a hot dish, cover it with jam heated until almost liquid, lay another pudding on the top, then more jam, and so on until all are used. Sift sugar over the top, and serve at once. Or, if the pancakes are sufficiently thin, they may be turned out on a sheet of sugared paper, and folded over like an omelet with a little hot jam in the centre. Time to bake, 10 to 15 minutes. Sufficient for 3 or 4 persons. Probable cost, 6 d. 1834. Baked Fruit Puddings Make in the same way as Boiled Fruit Puddings (Recipe 1771), using either suet pastry or short crust and fruit, acording to season. The basin or mould containing the pudding should be covered with greased paper. Make a hole on the top, through both paper and pastry, place the pudding on a baking tin and bake in a good moderate oven. The time for baking will depend partly upon the kind of fruit used, and also upon the thickness of the pastry. It will take rather a shorter time to bake than to boil. From If to 2 hours will generally be found sufficient for a pudding of If pints. When ready, turn out on a hot dish and sprinkle with sugar. To give the pudding a caramelled appearance when turned out, the mould may be coated with brown sugar after greasing. 1835. A Grateful Pudding f lb. flour. £ lb. bread-crumbs. 3 oz. castor sugar. 2 oz. butter. 2 eggs. 1 gill milk. 1 tea-cupful currants. 1 tea-cupful sultanas. 2 oz. candied peel. 1 tea-sp. ground ginger.