Cassell's dictionary of cookery

Stew a quarter of a pound of the best Carolina rice in a pint of Doilk, till it is very tender and dry ; let it cool, then mix with it a quarter of a pound of fresh butter, two ounces of sweet almonds, blanched and pounded, three tablespoonfuls of sifted loaf sugar, three ounces of stoned raisins, half a tea-spoonful of powdered cinnamon, and the yolks of three eggs. Add each ingredient separately, and mix thoroughly. Butter a mould, and, just before pouring the I mixture in, add the whites of the eggs, beaten j to a solid froth. Cover with buttered paper, tie in a cloth, and boil. Turn out, and serve with German pudding sauce {see German Pudding Sauce). Boil an hour and a half. Probable cost. Is. 2d. Sufficient for five or six persons. German Pudding Sauce.— Boil half a pint of light wine with three large lumps of sugar. When quite hot, pour the wine over the yolks of two eggs, and beat thoroughly over a slow fire, till it froths and looks like custard. The sauce must on no account boil, or it will curdle. Just before serving, add the juice of a lemon. Time, a few minutes to prepare. Probable cost, 3d., exclusive of the wine. Sufficient for nearly three-quarters of a pint of sauce. This is a very good sauce for a boiled pudding. German Puffs. — Put a quarter of a pint of new milk into a saucepan, with two ounces of fresh butter. When it boils, mix smoothly with it two table-spoonfuls of flour, a pinch of salt, half a small nutmeg, grated, and one heaped table-spoonful of sugar. When cool, add two well-beaten eggs. Butter some cups, rather more than half fill them with the mixture, and bake in a good oven. Serve as hot as possible, with wine or sweet sauce. Time, twenty minutes to bake. Probable cost, 6d. Sufficient for five cups. German Puffs, Almond. — Blanch and pound one ounce of sweet, and two of bitter almonds, with a little orange-flower or rosewater; add four table-spoonfuls of new milk, and a dessert-spoonful of flour, smoothly mixed with another table-spoonful of millv, the yolks of three and the whites of two eggs, a tiny pinch of salt, and a table-spoonful of sugar. Beat thoroughly. Butter some cups, rather more than half fiU them, and bake in a quick oven. Serve as hot as possible, with wine or sweet sauce. Time to bake, a quarter of an hour. Probable cost, 6d. Sufficient for four cups. German Salad. — Take any kind of cold boiled vegetable, such as cabbage, cauHflower, Brussels sprouts, potatoes, sea-kale, or a little of three or four kinds. Cut them into small pieces, and, if the flavour is liked, add chopped onion, or chopped raw apple. Season with GER ( 251 ) GHE pepper and salt, and add two table-spoonfuls of vinegar, and four of oil, to every two pounds of vegetables. Serve m a salad-bowl, and garnish with sliced beetroot and parsley. Time, a quarter of an hour to prepare.