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Classic
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page 363
cool, the grated peel, with the juice of two lemons, and the yolks and beaten
whites of four eggs; sweeten to taste; one wine-glassful of wine, put in the
last thing, is also an improvement.
RICE PUDDING WITHOUT EGGS.
Two quarts of milk, two-thirds of a cupful of rice, a cupful of sugar, a piece
of butter as large as a walnut, a teaspoonful of cinnamon, a little nutmeg and a
pinch of salt. Put into a deep pudding-dish, well-buttered, set into a moderate
oven; stir it once or twice until it begins to cook, let it remain in the oven
about two hours (until it is the consistency of cream). Eat cold.
FRUIT RICE PUDDING.
One large teacupful of rice, a little water to cook it partially; dry, line an
earthen basin with part of it; fill nearly full with pared, cored and quartered
apples, or any fruit you choose; cover with the balance of your rice; tie a
cloth tightly over the top, and steam one hour. To be eaten with sweet sauce. Do
not butter your dish.
BOILED RICE PUDDING No. 1.
One cupful of cold, boiled rice, one cupful of sugar, four eggs, a pinch of
soda, and a pinch of salt. Put it all in a bowl, and beat it up until it is very
light and white. Beat four ounces of butter to a cream, put it into the pudding,
and ten drops of essence of lemon. Beat altogether for five minutes. Butter a
mold, pour the pudding into it, and boil for two hours. Serve with sweet fruit
sauce.
BOILED RICE PUDDING. No. 2.
Wash two teacupfuls of rice, and soak it in water for half an hour; then turn
off the water, and mix the rice with half a pound of raisins stoned and cut in
halves; add a little salt, tie the whole in a cloth, leaving room for the rice
to swell to twice its natural size, and boil two hours in plenty of water; serve
with wine sauce.
RICE SNOW-BALLS.
Wash two teacupfuls of rice, and boil it in one teacupful of water and one of
milk, with a little salt; if the rice is not tender when the milk and water are
absorbed, add a little more milk and water; when the rice is tender, flavor with
vanilla, form it into balls, or mold it into a compact form with little cups;
place these rice balls around the inside of a deep dish, fill the dish with a
rich soft custard, and serve either hot or cold. The custard and balls should be
flavored with the same.
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