In the following recipes we have boiled farinaceous foods which are further cooked by baking; eggs can be added if desired. The presence of eggs in a pudding greatly improves the flavour and appearance, but they make it richer and more difficult to digest. The essential for a good milk pudding is to have the starchy food sufficiently boiled, and the eggs lightly cooked. It is best to beat up the white of the egg separately, as this introduces air into the pudding and causes it to rise. For flavouring, the most suitable substances are fresh lemon rind or juice, essence of vanilla, grated nutmeg, and ground cinnamon.
1 teaspoonful of sugar.
Make in the same way as arrowroot and milk (p. 297), and thoroughly boil the mixture for ten minutes. Remove the pan from the fire, add the sugar and any flavouring. Separate the yolk from the white, add the yolk to the arrowroot whenever it has slightly cooled, add a pinch of salt to the white, and beat it up to a stiff froth. Stir this lightly into the mixture, and pour into a greased pie-dish, wiping round the edges of the dish. Bake in a moderate oven until well risen, and of a nice light brown colour. Sprinkle some white sugar over it and serve at once, as it soon falls if allowed to stand.
3/4 ounce semolina or ground rice. 1 teaspoonful of sugar.
1/4 pint milk.
Put the grain into a small lined saucepan, and the milk with it. Stir these over the fire with a wooden spoon until boiling, and boil for a few minutes until the semolina swells and thickens. Remove the pan from the fire, add sugar and seasoning, and when it has cooled, mix the yolk of the egg well into it. Beat up the white on a plate to a stiff froth and mix into pudding, pour into a pie-dish and bake for ten minutes, sprinkle with sugar, and serve at once.
1 ounce whole rice. 1/2 pint milk.
1 teaspoonful of sugar. 1 egg.
Flavouring as required. Wash the rice thoroughly in water; put it into a lined saucepan with cold water to cover it; bring it to the boil, and pour the water off. This helps to burst the rice more quickly. Then pour in the milk, and let the rice simmer by the fire until quite soft; add the yoke of the egg and the white as described in the last recipe, and bake in a well-greased pie-dish.
3/4 ounce tapioca or sago. 1/2 pint cold milk.
1 teaspoonful of sugar.
If small crushed tapioca or sago is used, the directions are the same as for semolina pudding. If not, the recipe is as follows: -
Cover the grain with milk, and soak for an hour. Rinse out a small lined saucepan, turn the tapioca and milk into it, and stir over the fire until it comes to the boil. Then simmer slowly until it turns clear, stirring every now and then. This takes from twenty to thirty minutes. If it becomes too thick while cooking, add a little more milk. Then finish off the pudding with eggs, etc., as in semolina. (For water sago or tapioca, see p. 297).
1/2 pint milk. 1 egg.
Cut some bread and butter rather thin, remove the crusts, and cut into pieces about an inch square. Lay these into a small greased pie-dish, making the dish just about half full; beat up the egg in a small basin and add the nutmeg, sugar, and milk. Mix well together and pour over the bread in the pie-dish. Allow the pudding to stand about ten minutes until the bread gets thoroughly saturated, then bake in a moderate oven from ten to fifteen minutes until nicely browned on the top. Sprinkle with sugar.
Eggs may be given raw or cooked. The method of giving raw eggs is described on p. 47. When given alone they may be given as prairie oyster, boiled egg, poached egg, scrambled egg, or baked egg. They can be added to soups as thickenings, e.g., thick beef-tea, consomme with egg, consomme with custard (p. 48).
The following recipes may be used for custards: -
2 yolks of egg. 1 white of egg.
1 dessertspoonful sugar 1/2 pint milk.
A few drops of flavouring.
Rinse out a small lined saucepan with cold water, and put the milk into it, and let it heat over the fire. Put the yolks and white of egg into a basin with sugar, and mix them well together with a wooden spoon. Then pour the hot milk gradually on to them, stirring all the time and mixing thoroughly. Return all to the saucepan, and stir very carefully over the fire until the sauce thickens. On no account must it be allowed to boil, or it will curdle. Have ready at hand a clean basin and strainer. As soon as the sauce shows signs of thickening, and it is almost boiling, remove the pan from the fire, continue stirring for a few moments, and then strain into a basin. Add flavouring to taste - lemon, vanilla, nutmeg, or cinnamon. This can be made richer by increasing the proportion of yolks to white. It can be served as sauce, or in a custard glass, with flavouring grated on the top.
2 yolks and 1 white of egg. I gill of milk.
1 teaspoonful of sugar Flavouring.
Beat up the eggs in a basin with the sugar and flavouring; pour in the milk and mix again; strain the custard into a greased pie-dish. Stand the pie-dish in a Yorkshire pudding-dish with some cold water round it. Bake in a moderate oven from fifteen to twenty minutes until firm and nicely browned. A thin slice of sponge cake may be placed on the top of the custard before baking.