Vegetarian cookery

Wash and pick the rice ; put it into a saucepan with a pint and a half of cold water, adding a little salt ; let it boil gently, till all the water is absorbed ; then add the currants, or Sultana raisins, carefully washed and picked. Butter a pint basin, put in the rice, cover with a cloth, and let it boil one hour. No. 312. — Ground-Rice Pudding. Four ounces of ground rice, one quart of milk, two ounces of butter, quarter of a pound of sugar, five eggs, and a little almond flavour. Mix the rice with a little cold milk till smooth ; set the remainder of the milk, with a little cinnamon in it, over the fire, and when boiling, add the rice gradually, and continue stirring till it has boiled a few minutes ; then pour it into a basin, and stir in the butter and sugar ; when nearly cold, take out the cinnamon ; add the eggs, well beaten, and the almond flavour ; bake it either with paste round the dish or without ; sift white sugar on the top, and serve with currant jelly. No. 313. — Boiled Ground-Rice Pudding, Six ounces of ground rice, one quart of milk, five eggs, quarter of a pound of sugar, and one tea-spoonful of salt. Set a pint and a half of new milk on the fire, and when nearly boiling, add the rice, mix till quite smooth with quarter of a pint of cold milk ; stir it constantly till it thickens ; pour it into a basin, and stir in the sugar and salt ; when nearly cold, add the eggs, well beaten ; boil it an hour and a half in a buttered basin, and serve with sweet sauce. No. 314. Sago Pudding. Five ounces of sago, one qhart of milk, quarter of a pound of sugar, one ounce of butter, three eggs, and a little cinnamon or almond flavoui’. Wash and pick the sago ; set it on the fire with the milk, stirring constantly till it boils ; add the sugar, and let it simmer ten minutes ; then pour it into a basin ; stir in the butter, and a little cinnamon or almond flavour, add the eggs, well beaten, and bake in a buttered dish, or, after adding another egg, boil it in a buttered basin or mould, an hour and a half. No. 315. — Sago and Apple Pudding. Four largo apples, five ounces of sago, sugar, and lemon flavour. Prepare the apples as for apple sauce ; boil the sago in a small quantity of water ; add the apples, sugar, and flavour, and bake in a pie-dish. No. 316. — Scalded Puddings. One pint and a half of new milk, three ounces of flour, three ounces of white sugar, and six yolks and three whites of eggs. Boil the milk with a little cinnamon ; mix the flour with a little cold milk ; pour the milk, boiling, gradually upon the mixed flour, stirring it well, and adding the sugar ; when cool, mix in the eggs, well beaten ; bake in cups, with a little clarified butter in each, in a moderate oven ; turn them out on a dish, and sift fine sugar over. No. 317. — Semolina Pudding. Three ounces of semolina, one pint of new milk, three ounces of sugar, two eggs, and one ounce of butter. Wash and pick the semolina ; set it over the fire in the milk stirring it till it boils and becomes thickened ; then let it boil gently twenty minutes, turning the pan, and stirring it occasionally ; pour it into a bowl, adding the sugar, butter, a pinch of salt, and a little mace or nutmeg ; when cool, add the eggs, well beaten, and bake in a buttered dish in a moderate oven.