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Classic
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page 141
First dissolve the rice meal in half a pint of the milk when cold, and pour it
in the rest of the milk when it is boiling. This is done to prevent the
formation of lumps. When the meal is cooked add the sugar, the butter and the
salt. Remove from the fire and when it is lukewarm mix the eggs (beaten) and the
taste of vanilla. Then bake the pudding like all the others and serve warm.
202
BREAD PUDDING
(Budino di pane)
Soft bread crumb, five ounces.
Butter, three and a half ounces.
Four eggs.
Taste of lemon peel.
A pinch of salt.
Cut the bread crumb into pieces and soak in cold milk. Then rub though a sieve.
Melt the butter in a double boiler (in a vessel immersed in boiling water) and
mix with the eggs until butter and eggs are incorporated to each other. Add the
bread crumb and the sugar and mix well. Pour the mixture in a mold greased with
butter and sprinkled with bread crumb ground fine and bake like other puddings.
203
POTATO PUDDING
(Budino di patate)
Potatoes, big and mealy, one and a half lb.
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