The Apsley cookery book

Wash the rice and put into the boiling milk (double saucepan) and let it simmer gently until well done. Put the sugar into a small saucepan with four tablespoonfuls of water, and let it boil until it becomes brown and thick, then spread it round a mould which has been previously warmed. Mix in the egg with the rice, and pour into the mould, and set it in a stewpan with some boiling water. Put the pan into the oven until the top of the pudding is brown, then set it on stove to simmer half an hour or longer. Turn out, and serve very hot. 313. Rice (whole in Moulds). Ingredients. Four ounces of Rice. I One dessertspoonful of Sugar. One pint of Milk. | A Bay leaf. Wash the rice and pick it over, and put it in a double pan. Boil the milk and pour it over the rice, add the bay leaf and sugar ; if the flavour of lemon is preferred add half the thin rind of a lemon. Cook the rice for two hours and a half, and see that the water in the outer pan is kept boiling all the time, and the pan is not allowed to boil dry. Pour into a damp mould, or small moulds, and put in a cool place for five or six hours. Turn out carefully. Serve stewed fruit with the moulds. 314. Roly-Poly Pudding. Ingredients. Jam. | Short Paste. Use the recipe “ Paste for Puddings.” Take any quantity of paste, according to the size of the pudding required, and roll it out half an inch thick. Spread the jam over the paste, leaving a margin of an inch all round. Now slightly damp the margin left and fold the paste very lightly, but press the edges together. Wrap the pudding loosely in a buttered paper and steam for four hours. Sweet white sauce can be served with it if liked. The pudding can be made with golden syrup instead of jam for a change. 315. Sago Pudding. Ingredients. One ounce of Sago. One pint of Milk. Half an ounce of Butter. One dessertspoonful of Sugar. The thin rind of half a Lemon A little grated Nutmeg. Wash the sago and then put it in a pie-dish, with as much boiling water as will just cover it ; let it stand for an hour. Meantime put the milk in a saucepan with the lemon rind, and let it simmer until it is nicely flavoured. Pour away any water that the sago has not absorbed, and add the milk, which must have been strained and sweetened and the butter melted in it. Grate over it a little nutmeg, and bake it in a moderate oven for about an hour. 316. Satisfaction Pudding. Ingredients. One teacupful of Butter, or Albene. One teacupful of Milk. One teacupful of Golden Syrup. Six ounces One teacupful of preserved Ginger chips. One teaspoonful Bicarbonate of Soda, of Flour. Warm the butter, syrup, and milk together. When well mixed, sprinkle in enough flour to make a stiff batter ; add the ginger chips and 'soda last thing, and steam for about five hours. 317. Semolina Mould. Ingredients . Two ounces of Semolina. I One pint of Milk. One ounce of Sugar. | Half a Lemon. Half a teaspoonful of Vanilla. Rinse a saucepan with cold water, then put in the milk and sugar. When it boils add the semolina, slowly, stirring all the time. Cook for three-quarters of an hour, then add the flavouring. Rinse out a mould with cold water, pour the mixture in, and let it stand until cold. 318. Snow Balls. Ingredients.