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Classic
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page 203
of chopped fruit, such as mentioned, beat it a little, tie it tightly in a bag,
drop it in a kettle of hot water, and let it boil two hours. Serve with sugar
and cream. This pudding may be poured into a cake pan and baked, if not
convenient to boil it. Put in plenty of fruit.
RICE MERINGUE PUDDING
Boil half a cup of rice in a quart of milk until it is thoroughly done. Sweeten
to taste, and let it cool. Beat in the yolks of four eggs. Flavor with lemon
rind or essence and nutmeg. Bake in a pudding-dish. When cool, pour over it the
whites of your eggs, beaten with a cup of white sifted sugar. Bake light brown.
Season to taste with lemon, rose or vanilla.
APPLE MERINGUE
Select handsome pippin apples if you can get them, pare and core them whole, put
them in the oven with a little water in a deep dish, and let them cook a little
but not enough to break. When plumped, take them out and let them get cold; then
fill the centre of each apple with jelly. Make an icing of the whites of eggs,
beaten with sifted sugar, and carefully cover each apple with it, wetting the
knife while smoothing the icing. Sift a little sugar over them and put them in
the oven to harden, but not to brown; too much heat will cause the jelly to
melt.
A CHEAP AND DELICATE PUDDING
Take a tablespoonful of butter, a cup of sugar, a cup of milk, two eggs, and a
pint of sifted flour. Put into the flour a small teaspoonful of soda and two
teaspoonfuls of cream of tartar; sift this in carefully, and set the flour
aside. Beat the eggs, yolks and whites together,
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