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Classic
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page 303
the juices are brought to a boil, the dissolved corn-starch is stirred with it
and boiled. Then take the dish from the fire, stir through it the beaten whites
of the eggs, let it come to a boil and pour into a mould; sprinkle with sugar.
Turn the pudding out of the mould and serve with a vanilla sauce made of the
yolks of the eggs.
11. Rice Pudding. For 14 persons take 3/4 of a pound of rice, 3/4 of a pound of
sugar, a little salt, 1 pint of wine and 4 lemons.
The rice is scalded and boiled in water until done and think but not stiff, the
kernels must not be mushy. In the meantime grate the rind of a lemon on some
sugar, peel the rind of 2 lemons very thinly so that you have only the thin
yellow outer skin, boil the peel in water until soft, and cut into thin strips.
Then boil some sugar and water until clear, put the lemon peel slices into the
syrup, stir often until they are candied, then take them out and dry them.
The lemon juice is boiled with the wine and sugar and then stirred through the
rice, then carefully stir into it the candied peel, and fill into a dry mould.
After it is cool turn onto a dish and decorate with presserved fruits.
Serve with a cream or claret sauce, or with strawberry juices.
12. Rice Pudding with Fruit. For 12 persons take 1/2 pound of rice, milk, salt,
sugar, pieces of cinnamon, almonds, wine, lemon, currants and sliced apples.
Boil the scalded rice in milk, sugar and a few pieces of cinnamon until done but
not thick. Then cook some almonds, cut lengthwise, in a little water until half
done, add 2 cupfuls of wine, sugar, lemon peel and juice, currants and the apple
slices, and cook until done, thickening the sauce with a little cornstarch. Fill
into a mould a layer of rice, apples and so on, finishing the rice on the top.
After the pudding has cooled put it on a dish and serve with a wine- or vanilla
sauce.
13. Baden-Baden Pudding. For 10 persons take 1/4 pound of rice, 1/4 pound of
sugar, 1 quart of milk, vanilla,
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