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Classic
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page 362
as for cake, or with whipped eggs and sugar, browning lightly in the oven; serve
with cream.
TOAST PUDDING.
Toast several thin slices of stale bread, removing the crust, butter them well,
and pour over them hot stewed fruit in alternate layers. Serve warm with rich
hot sauce.
PLAIN RICE PUDDING.
Pick over, wash and boil, a teacupful of rice; when soft, drain off the water;
while warm, add to it a tablespoonful of cold butter. When cool, mix with it a
cupful of sugar, a teaspoonful of grated nutmeg, and one of ground cinnamon.
Beat up four eggs very light, whites and yolks separately; add them to the rice;
then stir in a quart of sweet milk gradually. Butter a pudding dish, turn in the
mixture, and bake one hour in a moderate oven. Serve warm, with sweet wine
sauce.
If you have cold cooked rice, first soak it in the milk, and proceed as above.
RICE PUDDING. (Fine.)
Wash a teacupful of rice, and boil it in two teacupfuls of water; then add,
while the rice is hot, three tablespoonfuls of butter, five tablespoonfuls of
sugar, five eggs well-beaten, one tablespoonful of powdered nutmeg, a little
salt, one glass of wine, a quarter of a pound of raisins, stoned and cut in
halves, a quarter of a pound of Zante currants, a quarter of a pound of citron
cut in slips, and one quart of cream; mix well, pour into a buttered dish and
bake an hour in a moderate oven.
--Astor House, New York City.
RICE MERINGUE.
One cupful of carefully sorted rice, boiled in water until it is soft; when
done, drain it so as to remove all the water; cool it, and add one quart of new
milk, the well-beaten yolks of three eggs, three tablespoonfuls of white sugar,
and a little nutmeg, or flavor with lemon or vanilla; pour into a baking-dish,
and bake about half an hour. Let it get cold; beat the whites of the eggs, add
two tablespoonfuls of sugar, flavor with lemon or vanilla; drop or spread it
over the pudding, and slightly brown it in the oven.
RICE LEMON PUDDING.
Put on to boil one quart of milk, and when it simmers stir in four
tablespoonfuls of rice flour that has been moistened in a little milk; let it
come to a boil, and remove from the fire; add one-quarter of a pound of butter,
and when
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