In a pudding-dish holding a quart, put two heaping tablespoonfuls of well-washed rice; fill the dish with milk, and add a half teaspoonful of salt. Let it cook in the oven for half an hour, stirring it two or three times. Take it out and add two tablespoonfuls of sugar and a scant teaspoonful of vanilla; also a half cupful of stoned raisins if desired. Grate nutmeg over the top; return the dish to the oven and cook slowly for two hours or more; as the milk boils down, lift the skin at the side and add more hot milk. The pudding should be creamy, and this is attained by slow cooking, and by using plenty of milk.
Scald a pint and a half of milk; add a tablespoonful of cornstarch which has been moistened with a little of the cold milk; cook it for a few minutes; then remove it from the fire and stir in three cupfuls of boiled rice, a cupful or more of sugar to taste, and the beaten yolks of two eggs. Return it to the fire and cook it until thickened, stirring constantly but carefully. Turn it into a dish, cover the top with meringue, and place it in the oven for a few minutes to brown.
Mix with two cupfuls of boiled nee a half or three quarters cupful of raisins. The rice should be boiled as directed on page 222, and the raisins should be soaked in hot water until plump, and the seeds removed. Press the mixture into a bowl to give it. shape, and turn it onto a flat dish. Grate nutmeg over the top. Serve with sweetened milk a little flavored with vanilla or almond, or only nutmeg.
For Lemon Rice Pudding, see page 242.
For Rice and Orange Marmalade Pudding, see page 242.
2 cupfuls of milk.
½ teaspoonful of vanilla.
1 saltspoonful of salt.
Soak the bread in the milk until softened; then beat it until smooth and add the rest of the ingredients excepting the white of egg. Turn it into a pudding-dish, place this in a pan of hot water, and bake in a slow oven fifteen to twenty minutes, or only long enough to set the custard without its separating. Cover the top with a layer of jam or with tart jelly, and place in the center a ball of meringue made with the white of one egg; dust with sugar, place in the oven a moment to brown the meringue, and then put a piece of jelly on the top of the meringue. Serve hot or cold. The jelly and meringue answers as a sauce.
Cut stale bread into thin slices; remove the crusts, dip them in melted butter, and arrange them in a small bread or square cake-tin in even layers, alternating with layers of stoned raisins. When the mold is full, pour over it a mixture made of one pint of milk; the yolks of two eggs, and two tablespoonfuls of sugar.
Use only as much as the bread will absorb. Bake in a moderate oven twenty to thirty minutes. Turn it onto a flat dish and serve with it a plain pudding sauce. The bread should be dry and crisp and hold the form of the mold.
Cut bread into slices a quarter of an inch thick, then with a biscuit-cutter about three inches in diameter stamp it into circles. Moisten the circles of bread with milk, but do not use enough to cause them to fall apart; then spread them with any jam or preserve and place two together like a sandwich. Place them in a frying-pan with a little butter, and saute them on both sides to a delicate color. Sprinkle with powdered sugar and serve very hot. A sabayon or other sauce can be served with them if convenient, but it is not essential.
For other bread puddings see Blueberry Pudding and Cherry Bread, page 241.