Cookery for every household

Wash the rice in several waters until quite clean, and then put it into a lined saucepan with half a pint fresh cold water. Bring to the boil, and pour the water off. Add the milk and butter, and simmer slowly until the rice is quite soft and thick. Stir well from time to time, or cook in a double saucepan. When ready, add the yolks of eggs and half the sugar. Pour the mixture into a .greased pie dish, and bake in a moderate oven. Then spread the top of the pudding rather thickly with marmalade. Add a pinch of salt to the whites of eggs, and beat them up to a stiff froth. Sieve the remainder of the sugar over them, and pile this meringue over the marmalade. Return the pudding to a moderate oven until the meringue is nicely browned and set, and sprinkle with sugar before serving. Time to bake, 15 to 20 minutes. Sufficient for 4 or 5 persons. Probable cost, 10d. 1851. Baked Roly-poly Make in the same way as Boiled Roly-poly (Recipe 1790). When ready, place it on a greased tin with the join downwards. Brush over with a little water, and sprinkle with sugar. Bake in a moderate oven from 1 to 1J hours, or until thoroughly cooked and nicely browned, Serve on a hot dish, with a dish paper under it, and sprinkle with sugar. 1852. St. Clare Pudding 1 oz. butter. 1 oz. flour. \ pt. milk. 2 eggs. A pinch of salt. 1 table-sp. sugar. Flavouring. 2 table-sps. macaroon or cake crumbs. 2 table-sps. jam. Some pastry. Line a lj-pint pie dish with pastry as directed on p. 409, then prepare the mixture. Melt the butter in a saucepan, add the flour and mix it in smoothly. Pour in the milk, stir until boiling, and cook four or five minutes. Then remove the saucepan from the fire, add one tablespoonful sugar, a pinch of salt, a little flavouring, and the yolks of eggs. Beat well together. Put the jam into the prepared pie dish, and sprinkle the crumbs on the top. Pour over the mixture from the saucepan, and bake in a moderate oven until well risen and set. Then make a meringue with the whites of eggs and sugar, pile it on the top of the pudding and return to a cool oven until delicately browned. Sprinkle with sugar and serve hot. Note. — The pastry may be omitted. Time to bake, about 1 hour. Sufficient for 3 or 4 persons. Probable cost, lOd. 1853. Baked Sponge Pudding l lb. flour. 3 oz. butter or margarine. 3 oz. sugar. 1 gill milk. 1 egg. 1 tea-sp. baking powder. Flavouring. Sieve the flour into a basin, and rub in the fat until free from lumps. Sieve the sugar and baking powder on the top, and mix them in thoroughly. Then make a well in the centre, pour in the egg well beaten, with the milk and flavouring. Mix all together, put the mixture into a greased pie dish and bake in a moderate oven until well risen, nicely browned, and firm to the touch. Serve with jam or fruit sauce. Time to bake, 3/4 to 1 hour. Sufficient for 5 or 6 persons. Probable cost, 7 d. 1854. Baked Sultana Pudding \ lb. flour. 1 tea-sp. baking powder. 3 oz. butter or lard. 2 or 3 table-sps. sugar. Flavouring. A pinch of salt. 1 egg. 3 oz. sultanas. 1 tea-cupful milk. A little candied peel.