Temperance cook book

Steaming is safer than either boiling or baking, as the pudding is sure to be light and wholesome. In making sauces, do not boil after the butter is added. In place of wine or brandy, flavor with the juice of the grape, or any other fruit, prepared in its season, for this purpose, by boiling and bottling, and sealing while hot. Pudding-cloths should never be washed with soap, but in clear, clean water, dried as quickly as possible, and kept dry and out of dust. MINUTE PUDDING. Put over the fire, in a porcelain kettle, one quart of new milk, and when it comes to a boil, put in a teaspoonful of salt, and stir in a teacup of flour and two well beaten eggs; let it boil one minute, then stir in another teacup of sifted flour, boil two minutes, and serve with sugar and cream. RICE PUDDING. One teacupful each of boiled rice, raisins, and sugar, one quart of sweet milk, four eggs, one-half teaspoon of salt, and one of nutmeg. Beat the butter, sugar and eggs together till very light, add the milk, next the rice, raisins and seasoning; bake one hour in a slow oven. BAKED RICE. Pick and wash one coffeecup of rice, put in a dish that will hold two quarts and a pint, cover with fresh milk, add two- thirds of a cup of white sugar, a teaspoonful of salt, and one of cinnamon; set this in the oven, and stir once in half an hour; after it has baked two hours, stir in milk enough to fill the dish, and bake one hour longer. Serve with sugar and cream. SNOW BALL PUDDING. Two teacupfuls of rice, two quarts of milk, one pint of water. Boil the rice in the water, and when the water is absorbed, add the milk; let it boil till tender; stir to prevent burning; put in a teaspoonful of lemon essence just before taking off; when done, put it in teacups, and let it remain until cold, then turn it out on a dish and pour over it a custard made of the yolks of four eggs, boiled over hot water; let it get cold before you pour over the balls. Beat the whites to a stiff froth, with a little sugar and juice of a lemon, and place on top of each ball, with a little jelly in the center. It can be moulded in a large dish if wished. RICE PUDDING — One of the best. One cupful of boiled rice (better if just cooked, and still hot), three cups of milk, three fourths of a cup of sugar, a tablespoonful of cornstarch, two eggs; add flavoring. Dissolve the cornstarch first with a little milk, and then stir in the remainder of the milk ; add the yolks of the eggs and the sugar beaten together. Now put this over the fire (there is less risk of burning in a custard kettle), and when hot add the hot rice. It will seem as if there were too much milk for the rice; but there is not. Stir it carefully until it begins to thicken like boiled custard, then take it off the fire and add the flavoring, say extract of lemon. Put it into a pudding-dish and place it in the oven. Now beat the whites of the eggs to a stiff froth, and add a little sugar and flavoring. Take the pudding from the oven when colored a little, and spread the froth over the top and return it to the oven for a few minutes to give it a delicate coloring. RICE CUP PUDDING.