The hearthstone; or, Life at home

Baked R'ice Pudding. — One teacupful of rice, two tablespoonfuls of moist sugar, one quart of milk, half an ounce of butter, or two small tablespoonfuls of chopped suet, half a teaspoonful of grated nutmeg. Wash the rice, put it into a pie-dish with the sugar, pour in the milk, and stir these ingredients well together ; then add the butter, cut up into very small pieces, or, instead of this, the above proportion of finely minced suet ; grate a little nutmeg over the top, and bake the pudding, in a moderate oven, from an hour and a half to two hours. As the rice is not previously cooked, care must be taken that the pudding be very slowly baked, to give plenty of time for the rice to swell, and for it to be very thoroughly done. Boiled Rice Pudding. — Quarter of a pound of rice, one pint and a-half of new milk, two ounces of butter, four eggs, half a saltspoonful of salt, four large tablespoonfuls of moist sugar; flavoring to taste. Stew the rice very gently in the above proportion of new milk, and when it is tender pour it into a basin ; stir in the butter, and let it stand to cool ; then beat the eggs, add these to the rice with the sugar, salt, and any flavoring that may be approved — such as nutmeg, powdered cinnamon, grated lemon-peel, essence of bitter almonds, or vanilla. When all is well stirred, put the pudding into a buttered basin, tie it down with a cloth, pkinge it into boiling water, and boil for an hour and a-quarter. Lemon Sauce. — Slice a lemon; take the seeds out, so as not to get the bitter; put it with a pint of sugar and a small quantity of water; let it boil, and add a piece of butter. Apple Sauce. — Pare your apples quickly, and pour on boiling water. Cook rapidly to avoid discoloration, and keep the fruit covered while cooking. Sauce for Baked Pudding. — Take one pint of water, a large teacup of sugar, a piece of butter the size of a large egg, a little nutmeg and essence of lemon, and bring it to a boil. Now take a little flour or corn-starch (which is best), well beaten into a paste and 482 THE hearthstone; or, life at home. thinned, and stir gradually till of the consistency of cream, or as thick as you like; then add a large tablespoonful of vinegar or brandy. Pudding Sauce (i). — Stir half a cup of butter with half a cup of sugar; a little flour. Pour boiling water over the whole. Add wine just before going to the table. Pudding Sauce (2). — One cup of milk, one of sugar, one of butter, one tablespoonful of flour; rub the sugar, butter and flour together; bring the milk to a boil, and stir in the other, then boil a second time. Season to suit taste. Corn-starch Pudding. — One quart of milk, one teacup of starch, one teaspoon of salt, three eggs well beaten. Dissolve the starch in a little of the milk, putting the remainder on to boil. When boiling, take it off and stir in the starch first, then add the eggs. Turn it into forms and serve cold, or bake it, which is an improvement. For sauce, beat cream and loaf-sugar together, and flavor it to your taste. Home Pudding.—One pint of milk, yolks of two eggs, three crackers rolled fine and bake. Use three-fourths of a cup of sugar, and the whites for frosting ; spread over the pudding, and return to the oven for a few minutes.