Original White House Cookbook

PLAIN RICE PUDDING. Pick over, wash and boil, a teacupful of rice ; when soft drain off the water; while warm, add to it a tablespoonful of cold butter. When cool, mix with it a cupful of sugar, a teaspoonful of grated nutmeg and one of ground cinnamon. Beat up four eggs very light, whites and yolks separately ; add them to the rice ; then stir in a quart of sweet milk gradually. Butter a pudding-dish, turn in the mixture and bake one hour in a moderate oven. Serve warm, with sweet wine sauce. If you have cold cooked rice, first soak it in the milk and proceed as above. RICE PUDDING. (Fine.) WASH a teacupful of rice and boil it in two teacupfuls of water ; then, add, while the rice is hot, three tablespoonfuls of butter, five tablespoonfuls of sugar, five eggs well beaten, one tablespoonful of powdered nutmeg, a little salt, one glass of wine, a quarter of a pound of raisins, stoned and cut in halves, a quarter of a pound of Zante currants, a quarter of a pound of citron cut in slips, and one quart of cream; mix well, pour into a buttered dish and bake an hour in a moderate oven. Astor House, New York City. RICE MERINGUE. One cupful of carefully sorted rice boiled in water until it is soft ; when done, drain it so as to remove all the water ; cool it, and add one quart of new milk, the well-beaten yolks of three eggs, three tablespoonfuls of white sugar and a little nutmeg, or flavor with lemon or vanilla; pour into a baking dish and bake about half an hour. Let it get cold ; beat the whites of the eggs, add two tablespoonfuls of sugar, flavor with lemon or vanilla; drop or spread it over the pudding and slightly brown it in the oven. RICE LEMON PUDDING. Put on to boil one quart of milk, and when it simmers stir in four tablespoonfuls of rice flour that has been moistened in a little milk ; let it come to a boil and remove from the fire ; add one quarter of a pound of butter, and, when cool, the grated peel with the juice of two lemons, and the yolks and beaten whites of four eggs ; sweeten to taste ; one wine-glassful of wine, put in the last thing, is also an improvement. RICE PUDDING WITHOUT EGGS. Two QUARTS of milk, two-thirds of a cupful of rice, a cupful of sugar, a piece of butter as large as a walnut, a teaspoonful of cinnamon, a little nutmeg and a pinch of salt. Put into a deep pudding-dish, well buttered, set into a moderate oven ; stir it once or twice until it begins to cook, let it remain in the oven about two hours (until it is the consistency of cream). Eat cold. FRUIT RICE PUDDING. One large teacupful of rice, a little water to cook it partially ; dry, line an earthen basin with part of it; fill nearly full with pared, cored and quartered apples, or any fruit you choose ; cover with the balance of your rice ; tie a cloth tightly over the top and steam one hour. To be eaten with sweet sauce. Do not butter your dish. BOILED RICE PUDDING. No. 1. One cupful of cold boiled rice, one cupful of sugar, four eggs, a pinch of soda and a pinch of salt. Put it all in a bowl and beat it up until it is very light and white. Beat four ounces of butter to a cream, put it into the pudding and ten drops of essence of lemon. Beat altogether for five minutes. Butter a mold, pour the pudding into it and boil for two hours. Serve with sweet fruit sauce.