Plain cookery recipes

Grease a pie-dish. Wash the rice well, and put it into the dish with the sugar and milk. Grate a little nutmeg over the top, and bake in a moderate oven for about two hours. If the milk dries up too much, add a little more. One and a half ounces tapioca One gill water. One pint milk. Tapioca Pudding One egg One dessertspoonful granulated sugar. Pinch of nutmeg. Wash the tapioca. Put it into a bowl, and cover with the water, and soak it about one hour until all the water is absorbed. Put the milk and tapioca into a rinsed pan, bring to the boil and simmer till the grain is soft and clear (about thirty minutes), then draw to the side of the fire and let it cool a little. Break up the egg, mix well with the tapioca, add the sugar, and pour the mixture into a buttered piedish, and bake in a moderate oven for about twenty minutes. Sago Pudding. If large sago is used, allow the same proportions and prepare as for Tapioca Pudding (page 86). If small sago is preferred, use the same proportions and prepare as for Semolina Pudding. Semolina Pudding* One and a half ounces semo- One ounce sugar, lina. One pint milk. One or two eggs. Heat the milk in a saucepan and sprinkle in the semolina; bring slowly to the boil, and simmer until the grain is soft (about ten minutes), stirring all the time. Remove the pan from the fire, add the sugar, and allow the mixture to cool for a little. Break the eggs and separate the yolk from the white ; add the yolk to the semolina, and mix well. Beat up the white to a stiff froth, and mix lightly and thoroughly with the other ingredients. Pour into a pie-dish, and bake in a moderate oven for about twenty minutes. Hominy Pudding* One and a half ounces hominy. One pint milk. One ounce sugar. One or two eggs. Soak the hominy all night in the milk, then put the milk and grain into a saucepan. Bring slowly to the boil, and then simmer for about thirty minutes. Add a little more milk if necessary. Remove the pan from the fire ; add the sugar ; let the mixture cool a little. Separate the yolks from the whites of the eggs ; add the yolks to the hominy ; mix well. Beat the whites to a stiff froth, and mix lightly and thoroughly with the other ingredients. Pour the mixture into a greased piedish, and bake in a moderate oven for about twenty minutes. Ground Rice Pudding. One and a half ounces ground rice. One pint milk. One or two eggs. Few drops of essence (lemon or vanilla). One ounce sugar. Break the ground rice to a smooth paste with a little of the milk. Boil the rest of the milk in a saucepan, then pour the boiling milk on to the ground rice. Put the milk and rice into a rinsed pan, bring to the boil, and cook about five minutes. Remove from the fire, add the sugar, and let the mixture cool a little. Beat the eggs, add the yolks to the rice, and mix well. Beat up the whites of the eggs stiffly, then mix lightly and thoroughly with the other ingredients. Turn into a greased pie-dish, and bake in a moderate oven for about twenty minutes. Farola, Cornflour, Arrowroot* Prepare and cook in the same way as Ground Rice Pudding, using farola, cornflour, or arrowroot instead of ground rice. Barley Pudding* Three-quarters ounce barley. Half a pint milk. One egg. Half an ounce soft sugar.