284. Rice Pudding, No. 1

Half a tea cup of rice, Two ounces of butter, Three pints of milk.

Five eggs,

Sugar to the taste.

Put the rice and milk together, and simmer it gently till the rice is soft, then take it out and add the butter while the rice is hot. Set it away to cool. Beat the eggs, stir them in when the rice is cool, and add the sugar. Put the mixture in a pudding dish, place it in a moderate oven, and as soon as it forms a custard take it out.

Grate nutmeg over the top.

285. Rice Pudding, No. 2

One quart of milk,

Rice flour enough to thicken the milk,

Six eggs,

Two ounces of butter,

Sugar to the the taste.

Boil the milk and thicken it with rice flour mixed with cold milk. It should be about as thick as pap.

Add the butter while the milk is hot. When cool add the beaten eggs, and sugar to the taste.

Put it in a deep dish and bake it till a fine custard is formed.

Dried currants may be added before it is baked, also a little lemon or rose - water.

286. Boiled Rice Pudding

Pick and wash your rice, tie it in a pudding bag, allowing it room to swell. Boil it till the rice is soft, and serve it with sugar and cream, or molasses and butter.

287. Rice Pudding With Fruit

Put your rice in a stew-pan, with very little milk; that is, to one cup of rice one gill of milk. Stand it where it will be hot, but not boil; when the rice has absorbed all the milk add to it a quarter of a pound of dried currants, and one eggt well beaten. Boil it in a bag till the rice is tender, and serve it with sugar and cream.

More fruit may be added to the rice if it should be preferred.

288. Rice Cups

Boil some rice in very little milk so as it may be perfectly dry when done. Mash it fine, and while it is hot add a little butter and sugar to the taste. Put the rice in cups; you should fill them as full as they will hold, by pressing the rice into them. When they are cold, turn them out on a dish, pour a custard round them, and eat them with cream.

289. Plum Pudding

One quart of milk, Six eggs,

A quarter of a pound of seeded raisins, A quarter of a pound of currants, Sugar to the taste.

Beat the eggs, and add them to the milk with the fruit. Pour it in a pudding dish, cover the top with slices of bread well buttered. First dip the bread in the milk, so as it may be brown when it is baked.

This is generally eaten cold. It may be flavored with lemon or vanilla.

290. Boiled Pudding, No. 1

Pour over a pint of the crumbs of baker's bread as much boiling milk as will moisten it, mash it smoothly in the milk. Beat the yelks of four eggs and add them to the bread and milk, beat it very hard; then whisk the whites of the eggs and stir in gently with as much flour as will make a batter. Fruit may be added if preferred, but the pudding will be lighter without. Rinse your pudding bag, flour it on the inside, pour in the batter, tie it very closely, leaving room for it to swell. Boil it two hours.