Girl's home manual of cookery, home management, home nursing and laundry

Put rice into a baking dish, wash with cold water and drain. Add salt and sugar, pour over the cold milk. Grate a little nutmeg on top. Bake slowly 1% hours. If skimmed milk is used put a little butter on the top. This pudding may be made some time before it is cooked, The soaking of the rice softens it. Serve hot or cold with stewed fruit. Sago or Tapioca Pudding Make as for rice pudding. Water may be substituted for milk, and prepared apples added raw with the sago. COLD DESSERTS junket. 4 cups milk, 1 tbsp. cold water. 5 tbsp. sugar. 1 junket tablet. 1 tsp. flavouring. Crush junket tablet and add to it one tablespoon cold water. Mix milk, sugar and flavouring together and warm to blood heat (98° F.), stir quickly whilst adding the dissolved tablet to the warm milk. Pour into the dish in which it is to be served, and leave in a warm place until junket is set. Do not stir or jar it. When set, chill, serve with stewed fruit. In cold weather warm the serving dish before pouring the liquid junket into it. A little nutmeg may be grated on top. This is a quickly made dish, easy to digest, and suitable for children and invalids. Pineapple Pudding. 1% cup butter. Y cup sugar. 1% cup flour. 3. egg yolks. 3. cups hot milk. 3. egg whites. Y% cup pineapple juice. 1 cup chopped pineapple. Melt butter, mix flour with it, add milk gradually, stir and boil three minutes. Remove from fire, add juice, sugar, and beaten egg yolks. Put the chopped pineapple in a baking dish, pour over the egg mixture. Bake in a moderate oven until set. Stand dish in a pan of water as for custard. When baked spread the whites, beaten dry, over the surface, making it rough and higher in the centre. Set the whites in a slow oven. When cooked decorate with a few cubes of pineapple. Serve hot or cold. Bread and Fruit Pudding. Cut stale bread in thin slices, remove crusts. Wet a pudding basin with cold water and line it with wedges of bread, cut these narrower at one end to fit the bottom of bowl. Fill corners with crumbs. Fill the lined bowl full with any hot stewed fruit which should be sweetened. Loganberries, blackberries, blueberries, raspberries and red currants or rhubarb are all suitable. Cover the surface of bowl with bread. Put bowl on a platter, cover bowl with a plate and stand on it a heavy weight. When cold turn the pudding out and serve with liquid custard. Liquid Custard. 3 or 4 egg yolks. 2 cups scalded milk. 4 cup sugar: Y% tsp. flavouring, or Teeesalts 1 bay leaf cooked in the milk Beat eggs slightly (to give a smooth custard), add sugdr and salt. Stir whilst adding hot milk. Cook over boiling water, stirring all the time. Custard STEAMED. AND BAKED PUDDINGS 79 is cooked directly it coats the spoon. Strain at once into a cold bowl and flavour. If cooked too long custard will curdle. In that event put into a cold bowl: quickly and whisk with a Dover egg beater; this cools it quickly and prevents further curdling but thins it slightly. The whites of eggs may be stiffly beaten and folded into the cooked custard. When eggs are expensive use two yolks and one tbsp. cornstarch. Add the liquid cornstarch to the scalded milk and cook five minutes before adding the yolks. Caramel Custard. Use the quantities for liquid: custard. Put the sugar into a, fry pan, stir constantly over the fire until it melts. Add this by degrees to the hot milk and proceed as above. Flavour with: vanilla. Chocolate or Coffee Custard. Pour the scalded milk on to 4 cup ground coffee or 1 oz. chocolate melted. Strain the milk coffee. Finish as for liquid custard. Baked Custard. 3 ot 4 eggs, - 3. cups scalded milk. 1/4 cup sugar. nutmeg. f.g. salt.