572. Rice Snow Balls

Pick and wash half a pound of the best rice, boil it in water for ten minutes or a quarter of an hour, drain it quite dry; there should be more water than the rice will take up: after it is well drained through a sieve, divide it into six parcels; take apples as for dumplings, surround each with rice; tie them in a cloth separately, and rather loosely; boil one hour. Sauce, sugar and butter, or wine sauce.

573. Plain Rice Pudding

If you wish to boil it, take half a pound of ground rice, put it into a bag that would hold three times as much, put it into the saucepan containing boiling water; let it boil an hour and a quarter. For baking, take a third part of a pound of rice, put it into a deep dish with two quarts of skim milk; it will take an hour and a half baking. Sauce, cold butter, and sugar and nut-meo-, or preserved fruit.

574. Rice Bignets

In a pint of new milk simmer three ounces of rice till it becomes a stiff paste; add half a tea-cup full of thick cream, the grated rind of half a lemon, two ounces of loaf-sugar, and a little powdered cinnamon, mace, and nutmeg, and two eggs well beaten; grate a small tea-cup full of bread crumbs; when the rice is cold, cut it into bits and roll it into small balls, dip each in the egg, roll in the bread crumbs, and fry them quickly. Sauce, wine sauce.

575. Vermicelli, Sago, Tapioca, And Russian Seed Puddings

These are all made in the same way as rice puddings. Arrow-root pudding is made as ground rice pudding. It is generally baked in a dish lined with paste, and turned out.

576. Yeast Dumplings

Procure half a quarter of dough from the baker's. Keep it covered over by the fire till it is wanted. Should it be wished to make the dough at home, set half a quarter, or rather less, of the best flour, with a wine glass full of fresh yeast, stirred into half a tea-cup full of milk, just warm. Let it rise, in a warm place, for about an hour. Then make your dumplings, and boil. Each dumpling should be about the size of an egg. Put them in a large saucepan of boiling water, or in a steamer, which is much better; they should boil or steam twenty minutes. Stick in a fork; if done, the fork will come out clean. Take them up, and they should be eaten directly, as they become hard in their own steam. Tear them apart with your fork; if cut with your knife it will make them close. French baker's dough is always very light, and is much better for dumplings. Sauce, cold butter and sugar, or wine sauce.

577. Suet Pudding

Shred a pound of suet; mix with a pound and a quarter of flour, two eggs beaten separately, a little salt, and as little milk as will make it. Boil it four hours. It eats well the next day, cut in slices and broiled. The outward fat of loins and necks of mutton, finely shred or chopped, makes a more delicate pudding than suet; and both are far better for the purpose than butter, which causes the pudding to be heavy or close.

578. Hunter's Pudding

Mix a pound of suet, a pound of flour, a pound of currants, a pound of raisins, stoned and a little cut, the rind of half a lemon, shred as fine as possible, six Jamaica peppers, in fine powder, four eggs, a glass of brandy, a little salt, and as little milk as will make it of a proper consistence; boil it in a flannel cloth, or a melon mould, eight or nine hours. Sweet sauce. Add sometimes a spoonful of peach water, for change of flavour. This pudding will keep, after it is boiled, six months, if tied up in the same cloth, and hung up, folded in a sheet of cap paper, to preserve it from dust, being first cold. When used, it must first be boiled a full hour.