BOILED RICE PUDDING. No. 2.
Wash two teacupfuls of rice and soak it in water for half an hour ; then
turn off the water and mix the rice with half a pound of raisins stoned and
cut in halves ; add a little salt✪ Boiled Rice Pudding No. 2, tie the whole in a cloth, leaving room for
the rice to swell to twice its natural size, and boil two hours in plenty of
water; serve with wine sauce.
RICE SNOW-BALLS.
Wash two teacupfuls of rice and boil it in one teacupful of water
and one of milk, with a little salt ; if the rice is not tender when the milk
and water are absorbed, add a little more milk and water ; when the rice
is tender, flavor with vanilla✪ Rice Snow-Balls, form it into balls, or mold it into a compact
form with little cups ; place these rice balls around the inside of a deep
dish, fill the dish with a rich soft custard and serve either hot or cold.
The custard and balls should be flavored with the same.
PRUNE PUDDING.
Heat a little more than a pint of sweet milk to the boiling point, then
stir in gradually a little cold milk in which you have rubbed smooth a
heaping tablespoonful of cornstarch ; add sugar to suit your taste, three
well-beaten eggs, about a teaspoonful of butter and a little grated nut-
meg. Let this come to a boil, then pour it in a buttered pudding-dish,
first adding a cupful of stewed prunes✪ Prune Pudding, with the stones taken out. Bake
for from fifteen to twenty minutes, according to the state of the oven.
Serve with or without sauce. A little cream improves it if poured over
it when placed in saucers./'
DUMPLINGS AND PUDDINGS.
389
BLACKBERKY OR WHORTLEBERRY PUDDING.
Three cupfuls of flour, one cupful of molasses, half a cupful of milk,
a teaspoonful of salt, a little cloves and cinnamon, a teaspoonful of soda
dissolved in a little of the milk. Stir in a quart of huckleberries✪ Blackberry or Whortleberry Pudding, floured.
Boil in a well-buttered mold two hours. Serve with brandy sauce.
BAKED HUCKLEBERRY PUDDING.
One quart of ripe fresh huckleberries or blueberries, half a teaspoon-
ful of mace or nutmeg, three eggs well beaten, separately, two cupfuls of
sugar, one tablespoonful of cold butter, one cupful of sweet milk, one
pint of flour, two teaspoonfuls of baking powder✪ Baked Huckleberry Pudding. Boll the berries well
in the flour and add them last of all. Bake half an hour and serve with
sauce. There is no more delicate and delicious pudding than this.
FRUIT PUDDING.
This pudding is made without cooking and is nice prepared the day
before used.
Stew currants or any small fruits, either fresh or dried, sweeten with
sugar to taste and pour hot over thin slices of bread with the crust cut
off, placed in a suitable dish, first a layer of bread, then the hot stewed
fruit✪ Fruit Pudding, then bread and fruit, then bread, leaving the fruit last. Put a plate
over the top and, when cool, set it on ice. Serve with sugar and cream.
This pudding is very fine made with Boston crackers split open and
placed in layers with stewed peaches.
BOILED CURRANT PUDDING.
Page 263 · 7 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
BOILED RICE PUDDING. No. 2.
Wash two teacupfuls of rice and soak it in water for half an hour ; then turn off the water and mix the rice with half a pound of raisins stoned and cut in halves ; add a little salt, tie the whole in a cloth, leaving room for the rice to swell to twice its natural size, and boil two hours in plenty of water; serve with wine sauce.
RICE SNOW-BALLS.
Wash two teacupfuls of rice and boil it in one teacupful of water and one of milk, with a little salt ; if the rice is not tender when the milk and water are absorbed, add a little more milk and water ; when the rice is tender, flavor with vanilla, form it into balls, or mold it into a compact form with little cups ; place these rice balls around the inside of a deep dish, fill the dish with a rich soft custard and serve either hot or cold. The custard and balls should be flavored with the same.
PRUNE PUDDING.
Heat a little more than a pint of sweet milk to the boiling point, then stir in gradually a little cold milk in which you have rubbed smooth a heaping tablespoonful of cornstarch ; add sugar to suit your taste, three well-beaten eggs, about a teaspoonful of butter and a little grated nutmeg. Let this come to a boil, then pour it in a buttered pudding-dish, first adding a cupful of stewed prunes, with the stones taken out. Bake for from fifteen to twenty minutes, according to the state of the oven. Serve with or without sauce. A little cream improves it if poured over it when placed in saucers.
BLACKBERKY OR WHORTLEBERRY PUDDING.
Three cupfuls of flour, one cupful of molasses, half a cupful of milk, a teaspoonful of salt, a little cloves and cinnamon, a teaspoonful of soda dissolved in a little of the milk. Stir in a quart of huckleberries, floured. Boil in a well-buttered mold two hours. Serve with brandy sauce.
BAKED HUCKLEBERRY PUDDING.
One quart of ripe fresh huckleberries or blueberries, half a teaspoonful of mace or nutmeg, three eggs well beaten, separately, two cupfuls of sugar, one tablespoonful of cold butter, one cupful of sweet milk, one pint of flour, two teaspoonfuls of baking powder. Boll the berries well in the flour and add them last of all. Bake half an hour and serve with sauce. There is no more delicate and delicious pudding than this.
FRUIT PUDDING.
This pudding is made without cooking and is nice prepared the day before used.
Stew currants or any small fruits, either fresh or dried, sweeten with sugar to taste and pour hot over thin slices of bread with the crust cut off, placed in a suitable dish, first a layer of bread, then the hot stewed fruit, then bread and fruit, then bread, leaving the fruit last. Put a plate over the top and, when cool, set it on ice. Serve with sugar and cream.
This pudding is very fine made with Boston crackers split open and placed in layers with stewed peaches.
BOILED CURRANT PUDDING.
Records on this page
Boiled Rice Pudding No. 2Rice Snow-BallsPrune PuddingBlackberry or Whortleberry PuddingBaked Huckleberry PuddingBoiled Currant PuddingFruit Pudding