Home cookery

Mix the ground rice with a little of the cold milk. Put the rest of the milk in a pan, let it just boil, melt the butter in it, pour it on the rice. Return to the pan, and stir over the fire till thick. Add the sugar, currants, and almond flavouring, and when cool the eggs. Put into well-buttered cups, and bake half an hour. When done stick them quickly with the almonds; but do not let them get cold. Serve with sauce (pp. 174-176). Primrose Pudding*. Ground rice 4 good tablespoonfuls. 2 tablespoonfuls. T pint. 2 (well beaten). I oz. to taste. 6 drops. Mix the rice with the cold milk, pour on the boiling milk, boil well, sweeten, when cool add the vanilla and eggs. Butter a mould, ornament it with raisins and candied peel. Put in the rice and steam one and a quarter hours. Cold milk... Boiling milk Eggs Butter Sugar Essence of vanilla io8 Cup Puddings. Two eggs, their weight in sugar and flour, the weight of one in butter. Baking powder i teaspoonful. Lemon rind a little (grated). Beat the butter to a cream ; beat in the sugar, flour and eggs, and last of all the lemon rind and baking powder. Half fill some buttered cups, and bake half an hour in a moderate oven. Serve with sauce (pages 174-176). Or, the above mixture may be steamed in a buttered basin for two and a half hours. Queen Pudding*. Eggs 2. Bread crumbs ^ pint. Milk (boiling) i pint. Butter ... f oz. Lemon grated rind of i. Castor sugar to taste. Apricot jam. Sweeten the milk, pour it boiling on the bread crumbs, add the lemon rind and butter. Let it cool, then add the beaten yolks of the eggs. Butter a pie-dish, put in the mixture. Bake in a slow oven till set, then spread over it a layer of apricot jam. Beat the whites to a firm froth, pile them on the pudding, sift over them about two tablespoonfuls of castor sugar. Put the pudding in the oven till the meringue is quite set, and lightly coloured. Serve either hot or cold. Summer Pudding. Line the basin with slices of sponge cake (about half an inch thick), fill with stewed fruit, which must be hot, sweetened, and very juicy. Cover with slices of sponge cake, and press it down with a plate and weight. Turn out next day, and serve with whipped cream or custard round it. The same kind of pudding may be made with stale bread or French roll, and is prettiest when made of red fruit. Boiled Lemon Pudding*. Bread crumbs f lb. Suet (chopped) J lb. Moist sugar 6 oz. Eggs 2 ^eaten). The grated rind and the juice of I large lemon. Baking powder i teaspoonful. If more moisture is needed add a little milk. Mix the dry ingredients, add the eggs and lemon juice, and enough milk to make a stiff mixture. Boil for three hours in a buttered basin. Serve with lemon or marmalade sauce. Sir Watkyn's Pudding. Suet (chopped) Bread crumbs ... Flour Brown moist sugar Marmalade Eggs Milk Baking powder 6 oz. I lb. iib. iib. 4 oz. 4 (beaten), as required. I teaspoonful. Mix the dry ingredients. Add the marmalade, eggs, and as much milk as is required to make a stiff mixture. Steam for three hours and serve with marmalade sauce. Railway Pudding. I teacupful. 4 oz. Flour Brown moist sugar. Milk Butter Egg Lemon rind Baking powder Jam (raspberry is best).