Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

553 —PORTO RICO RICE PUDDING. the finely-chopped peel and juice one lemon and _ , . , , . . , . , one orange. Prepare the rice custard, and mix with powdered ■««- j i « * . i,- ^ ' *^ Mix and steam same way as for fruit pudding, cocoa or diluted chocolate. Bake as usual, and o -.uujji-j , ' . , Serve with hard and brandy sauce, serve with vanilla cream sauce; or serve cold with a border of whipped cream sauce. 560. — SUET PUDDING (Lemon and Orange). 554--ENGLISH RICE PUDDING with Fruit. ,^'?"° ""^^ "''""'^ ^°- 559. without the fruit, add the grated rind and juice of three lemons or oranges, a little less of the milk, a pinch of salt. , , , , , J . . Separate the eggs, add the whites beaten to a ounces 01 crushed brown almonds, two ounces 01 . ., , . , ^ . t . , . , c , uotn, and steam as usual. Serve with lemon or Prepare a firm rice custard and add four ounces of sultanas, four ounces of currants, two orange cream sauce. orange peel, and two ounces of citron peel finely cut; flavor mace and cinnamon. Fill into forms and bake like other custards. Serve with brandy 561.— SAGO PUDDING. sauce. TAPIOCA PUDDING. 555.— STEAMED RICE AND FRUIT PUD- ^°"' Puddings may be prepared after the same DINGS. formula. The sago should be washed and soaked Prepare two quarts of boiled rice No. 545, and for some time, or over night, in milk or water. It let simmer with one quart of milk, till it is all may be steamed, or slowly boiled, till the grains absorbed. are transparent; and it may be baked like plain Take six ounces of sugar, eight ounces of sul- rice pudding. tanas, 4 ounces of currants, four ounces of mixed When the sago has steamed or boiled sufficient, citron and orange peel, the grated rind of one and is clear, custard, sugar and butter may be lemon, a pinch of salt, eight ounces of cold butter, added, and the pudding finished like other custard ten egg-yolks; flavor mace and puddings, with and without fruit, and baked till Chcp the butter fine into some flour, mix all the the custard is set. dry ingredients into the rice, add the butter and A very light pudding in obtained by beating the the beaten yolks, fill in large or small pudding whites to a froth, adding them the last thing before molds. Steam for one hour. Serve with a cream baking, sauce, flavored rum ^62 —PLAIN TAPIOCA PUDDING. 556. — RICE CAKES. Soak one pound of tapioca in one quart of Prepare the rice custard No 550 and bake in a water or milk for three hours, or over night. Set square pan same as for Farina Cake No. 509. one quart of milk to boil with eight ounces of Raisins, currants and other fruit cut in dice may sugar When it boils add the soaked tapioca and be added, for variety. Serve cut in squares or let simmer till clear; take off the fire, stir in four ounces of butter, a pinch of salt, the grated rind of half a lemon, and mix into it one pint of milk into which ten yolks have been beaten. Last, add the whites beaten 6Tm; fill into the prepared molds, and bake till the eggs are set. Let stand and cool a little before turning out of the molds. Serve with fruit or cream sauce. 563.— TAPIOCA WITH APPLES OR PEACHES. Soak one pound of tapioca over night in two quarts of milk. Peel and core some tart apples of small si^^e. Take individual dishes; put one apple in each dish; fill the core with sugar, a little powdered cinnamon; adding a small piece of butter. Cover the apple with the soaked tapioca; add a little more milk, if too dry; put in the oven and bake till the apples are soft. Serve with cream sauce. Use PEACHES in the same manner. The pudding may be made in large pans, with a compote of peaches or apples; or a richer tapioca custard may be used to cover the fruit, instead of the plain tapioca or sago.