The Pattern cook-book

the milk ; place the rest of the milk in a double-boiler on the fire, and when scalding hot, stir in the yolks, cook one minute, and add the salt and sugar. The custard is then ready to use. If the pudding is placed in a glass dish, decorate the top with the whites of the eggs prepared as follows : Beat the whites stiff. Have ready a pint of boiling milk, put in a spoonful of the egg, cook it one minute, turn it on the other side, and cook one minute longer ; then take it up, drain on a dish, and when quite free of milk, lay it on top of the custard. This is called " poaching the white." Repeat the process until all the egg has been prepared, and place a dot of jelly on top of each piece of egg before sending the pudding to table. If the pudding is served in a platter, beat the whites stiff, add two table-spoonfuls of sugar and one tea-spoonful of vanilla, sprinkle the egg on top of the pudding, and brown in the oven. RICE CARAMEL PUDDING. One cupful of rice. One-half cupful of sugar. Two eggs. Two and a half pints of milk. One tea-spoonful of salt. One stick of cinnamon. Wash the rice, and soak it for three hours in plenty of water. Drain off the water at the end of the time, place the rice and cinnamon in a double boiler with all but half a cupful of the milk, and cook for two hours. Place the sugar in a small frying-pan, and stir until it turns brown and becomes a liquid. Instantly pour the sugar into a -9 three-pint mould that has been well warmed on the back of the range, and turn the mould around so that the sugar will coat all parts of it. As the sugar hardens quickly, the work must be expeditiously done or the sugar will not spread. Beat the eggs well, add the half-cupful of milk reserved, and stir tnis into the boiling rice, adding also the salt. Let the whole cook only about a minute after boiling up, and then turn the pudding into the sugarlined mould. Cover the mould, place it in a pan of boiling water, and bake half an hour. When done, remove it from the oven, and after it has stood ten minutes, turn it out upon a flat dish. Serve with the custard sauce. The pudding is served hot and the sauce cold. SPONGE BATTER PUDDING. One quart of milk. Three eggs. Three table-spoonfuls of butter. One-half cupful of flour. One-quarter cupful of sugar. One-half tea-spoonful of salt. Place half the milk on the fire in a double-boiler, and stir the other half of the milk into the flour, making a paste. When the milk in the boiler is scalding, turn into it the paste and stir until the whole is smooth. Cook for four minutes, remove from the fire, and add the butter, sugar, salt and the beaten yolks ; then let the mixture cool slightly, and add the beaten whites. Butter a pudding dish and pour the batter into it, the dish being so large that the batter will but half fill it. Set the dish in a large pan, pour into the pan enough hot water to come half way up the sides of the dish, and bake the pudding half an hour in a quick oven. Serve without delay with a cream sauce, which is also sent to table hot. CREAM SAUCE. One cupful of sugar. One-half cupful of boiling water. One cupful of cream. One tea-spoonful of vanilla.