Home cookery

Boil the milk with the lemon peel. Mix the arrowroot with a little cold milk till it is as thick as cream. Pour the boiling milk on the arrowroot ; return it to the saucepan and stir it over the fire till it thickens. Pour it into a basin ; when it is cool, add the beaten yolks of the eggs and sugar to taste. Whip the whites of the eggs to a firm froth, and stir them lightly into the mixture. Pour the mixture into a buttered pie-dish, and bake it twenty minutes in a moderate oven. Felden Pudding*. Good cooking apples ... f lb. when peeled Sugar 3 oz. [and cored. Butter 1 oz. Eggs.. ... 2. The juice and grated rind of i lemon. I Savoy biscuit. Pastry. Stew the apples till tender with the sugar and two tablespoonfuls of water ; when done add the butter, lemon, and crumbled Savoy biscuit. Beat the yolks of the eggs, and add them to the mixture. Line the sides and edges of a pie-dish with flaky pastry ; pour in the mixture, and bake half an hour. Beat the whites of the eggs to a firm froth. When the pudding is baked, pile on the meringue, sift over it two tablespoonfuls of castor sugar. Return the pudding to the oven and let the meringue brown slightly. Rice Pudding Meringue. Carolina rice 2 oz. New milk i pint. Butter I oz. Eggs 2. ' Sugar to taste. Lemon rind (small piece) to flavour. io6 Stew the rice in the milk till quite soft and thick ; the lemon rind must be stewed with it, but must be taken out as soon as the rice is cooked. Add sugar to taste, and stir in the butter ; when it has cooled a little add the beaten yolks of the eggs. Put in a buttered piedish. Beat the whites of the eggs to a firm froth. Lay them on the pudding and sift over them a tablespoonful of castor sugar. Bake half an hour in a moderate oven and serve immediately. Rice Pudding with Bread Crumbs. Stew the rice in milk till it is quite soft and has absorbed the milk. Add more milk if the rice will absorb it. When cool add the egg, almond flavour, and a little sugar, but do not make it too sweet. Butter a basin welL Mix the bread crumbs with the brown sugar and lemon rind, put them thickly all over the basin to form a crust. Fill the basin with the rice mixture, bake about three-quarters of an hour in an oven that is hot enough to brown the bread crumbs but not to burn them. Turn out and serve with whipped cream round, or with custard, or wine sauce. Rice Pudding with Caramel. Rice 2 oz. Milk I pint. Eggs 2 (well beaten). Vanilla essence to taste. Sugar to taste. Stew the rice in the milk until thick and tender ; add sugar and vanilla to taste. Line a mould with caramel (p. 107). Fill with the rice mixture. Steam about one hour. Serve hot, with a sweet sauce if preferred. Carolina rice \ teacupful. Bread crumbs ... Brown sugar ... Grated lemon peel Almond flavour 4 M to taste. 3 drops. about \ pint. For the Caramel: — Put two ounces of castor sugar with the juice of one lemon into a dry mould. Set it on the hob until the sugar and lemon juice become a nice golden brown. Then turn each mould round until it is coated all over. Rice Cup Puddings. Ground rice iib. Milk I pint. Butter I oz. Eggs Sugar Currants 1 to taste. Almond flavour 3 drops. Almonds (blanched and sliced) I oz.