Wash the rice well in several waters, and then put it into a lined saucepan with one gill of fresh cold water. Bring to the boil, and cook for two or •three minutes. Then add the milk, and the rind of half a lemon peeled off very thinly. Simmer slowly until the rice is quite soft and has absorbed all the milk. Stir occasionally, whilst it is cooking, to prevent its sticking to the pan. When ready, remove the pan from the fire, and add the sugar Casserole of Rice with Stewed Fruit and the two eggs well beaten. Mix well, and remove the lemon rind. Pour the mixture into a greased border mould, cover with greased paper, and steam slowly until firm to the touch. Then lift the pudding from the pan, and allow it to stand for a few minutes. Turn out very carefully on to a hot dish, and fill the centre with stewed cherries, prunes, or any other suitable fruit, pouring some of the syrup from the fruit round the base. Time to stew, £ hour. Time to steam, £ hour. Sufficient for 4 or 5 persons. Probable cost, 8 d. 1790. Roly-poly Suet pastry. 3 or 4 table-sps. jam or other mixture✪ Roly-poly. Make some suet crust according to directions given on p. 333, and roll it out into an oblong shape about £ inch»in thickness. Keep it as even at the edges as possible, and do not let it stick to the board. Wet round the edges of the pastry with cold water, and then spread with jam. Keep the jam about an inch from the edge all round. Roll up in the form of a bolster, sealing the edges well together. Dip a pudding cloth in boiling water, and dredge it with flour, or grease it well with a little melted fat. Wrap up the pudding in this, leaving room for it to swell, and tie firmly at both 406 COOKERY FOR EVERY HOUSEHOLD ends. Plunge the pudding into a saucepan of fast- boiling water, with a plate at the bottom, and boil at least two hours. When ready, lift out and let it stand for a minute or two. Then undo the cloth carefully, and turn out the pudding on to a hot dish. Wipe any water off the dish, and serve hot. Notes. — If the jam is very liquid, a few bread- crumbs or a little oatmeal should be mixed with it. Syrup, marmalade, mincemeat, or raw sugar may be used instead of jam. Time to boil, 2 to 3 hours. Sufficient for 4 or 5 persons. Probable cost, 8 d. 1791. Little Russian Puddings 2 eggs — their weight in butter, flour, and castor sugar. | tea-sp. baking powder. 2 or 3 drops of vanilla. 2 or 3 drops of essence of lemon. 1 dessert-sp.grated choc- olate. 2 or 3 drops of carmine✪ Little Russian Puddings. Make the mixture according to directions given under Canary Pudding (Recipe 1748), and divide it into three equal portions. To one portion add the chocolate, to another a few drops of carmine to make it a pretty pink colour, and two or three drops of essence of almonds to flavour, and leave the third portion its natural colour, flavouring with vanilla. Have about nine small moulds or darioles well greased, and put into them alternate spoonfuls of the diflerent mixtures. Fill them rather irregu- larly, and then shake the mixture down. They should not be more than three-quarters full. Put them into a saucepan with a double fold of paper at the bottom, pour in enough hot water to come half- way up the sides, and cover with greased paper. Put the lid on the pan, and steam the puddings slowly until they are well risen.

AI-modernized reading of the original text

Wash the rice well in several waters, and then put it into a lined saucepan with one gill of fresh cold water. Bring to the boil, and cook for two or •three minutes. Then add the milk, and the rind of half a lemon peeled off very thinly. Simmer slowly until the rice is quite soft and has absorbed all the milk. Stir occasionally, whilst it is cooking, to prevent its sticking to the pan. When ready, remove the pan from the fire, and add the sugar Casserole of Rice with Stewed Fruit and the two eggs well beaten. Mix well, and remove the lemon rind. Pour the mixture into a greased border mould, cover with greased paper, and steam slowly until firm to the touch. Then lift the pudding from the pan, and allow it to stand for a few minutes. Turn out very carefully on to a hot dish, and fill the centre with stewed cherries, prunes, or any other suitable fruit, pouring some of the syrup from the fruit round the base. Time to stew, £ hour. Time to steam, £ hour. Sufficient for 4 or 5 persons. Probable cost, 8 d. 1790. Roly-poly Suet pastry. 3 or 4 table-sps. jam or other mixture. Make some suet crust according to directions given on p. 333, and roll it out into an oblong shape about £ inch in thickness. Keep it as even at the edges as possible, and do not let it stick to the board. Wet round the edges of the pastry with cold water, and then spread with jam. Keep the jam about an inch from the edge all round. Roll up in the form of a bolster, sealing the edges well together. Dip a pudding cloth in boiling water, and dredge it with flour, or grease it well with a little melted fat. Wrap up the pudding in this, leaving room for it to swell, and tie firmly at both ends. Plunge the pudding into a saucepan of fast boiling water, with a plate at the bottom, and boil at least two hours. When ready, lift out and let it stand for a minute or two. Then undo the cloth carefully, and turn out the pudding on to a hot dish. Wipe any water off the dish, and serve hot. Notes. — If the jam is very liquid, a few breadcrumbs or a little oatmeal should be mixed with it. Syrup, marmalade, mincemeat, or raw sugar may be used instead of jam. Time to boil, 2 to 3 hours. Sufficient for 4 or 5 persons. Probable cost, 8 d. 1791. Little Russian Puddings 2 eggs — their weight in butter, flour, and castor sugar. | tea-sp. baking powder. 2 or 3 drops of vanilla. 2 or 3 drops of essence of lemon. 1 dessert-sp.grated chocolate. 2 or 3 drops of carmine. Make the mixture according to directions given under Canary Pudding (Recipe 1748), and divide it into three equal portions. To one portion add the chocolate, to another a few drops of carmine to make it a pretty pink colour, and two or three drops of essence of almonds to flavour, and leave the third portion its natural colour, flavouring with vanilla. Have about nine small moulds or darioles well greased, and put into them alternate spoonfuls of the diflerent mixtures. Fill them rather irregularly, and then shake the mixture down. They should not be more than three-quarters full. Put them into a saucepan with a double fold of paper at the bottom, pour in enough hot water to come halfway up the sides, and cover with greased paper. Put the lid on the pan, and steam the puddings slowly until they are well risen.

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