The handy dictionary of cookery

Wash one ounce of rice ; burst it in cold water, that is, put it into a pan, cover it with cold water ; bring it to the boil ; drain off the water ; put the rice into a greased piedish with a tablespoonful of sugar, a very little grated nutmeg, and half a pint of milk. Cook it very slowly two and a half hours. Note. — Rice is better for being soaked all night in milk. Pudding, Semolina. Put three-quarters of an ounce of semolina into a saucepan with half a pint of cold milk. Bring it slowly to the boil, and simmer till quite soft, stirring all the time. Remove the pan from the fire ; pour the semolina into a basin to cool; add a tablespoonful of sugar and a little grated nutmeg. Break the egg, separate the yolk from the white; put the yolk into the semolina; stir well; beat up the white to a stiff froth, mix it lightly and thoroughly with the other ingredients ; pour into a pie-dish, and bake in a moderate oven or before the fire till it is a golden colour. ISO Pudding, Steamed Batter. Put into a saucepan one ounce and a half of butter ; let it melt over the fire ; stir into it one ounce and a half of flour, a quarter of a pint of milk ; stir vigorously until it forms into one lump ; add one ounce of sugar, the grated rind of half a lemon ; mix well together. Remove the pan from the fire and drop in the yolks of three eggs ; beat the mixture well with a wooden spoon ; whip up the whites to a stiff froth ; add them lightly. Grease a mould, cover it with browned bread crumbs; pour the pudding into it, cover the top with a lid or a greased paper ; place it in a pan of boiling water, allowing the water to come half way up the side of the mould. Steam three-quarters of an hour and serve. Pudding, Sultan’s, .Cold. Put into a pan a quarter of a pint of cream and the same of milk, bring to the boil ; then pour it over the beaten yolks of four eggs and a tablespoonful of sugar, stirring briskly all the time ; return it to the pan ; stir over the fire till thick, constantly pouring it to and from the pan ; do not allow it to boil or it will curdle. Melt slowly and carefully three-quarters of an ounce of gelatine in a quarter of a pint of milk ; strain it when cool to the custard, add to this a quarter of a pint of whipped cream, twelve ratafia biscuits, two inches of angelica cut small, twelve dried cherries, nearly two ounces of pistachio nuts, ’ blanched and shred ; stir it frequently till nearly cold. Make a pint of orange jelly ; colour a little more than half of it red with cochineal Have ready a quart mould well soaked in cold. water; pour in about two inches of red jelly ; sprinkle in a few pistachio nuts ; allow it to set, then pour in the custard, cream, fruit, &c., which must be nearly cold; allow this also to set, then fill up the mould with red jelly. When quite firm turn it out on a crystal dish ; ornament with heaps of chopped red and yellow jelly alternately and serve. 15^ Pudding, Tapioca, Steamed. Wash one ounce of tapioca, put it into a pan with one pint of milk ; cook it very slowly over the fire until it is done. Pour it out into a basin to cool, then add a tablespoonful of sugar and one egg well beaten. Pour it into a greased basin and steam it half an hour, allowing the boiling water to come half way up the sides of the basin, which should be covered with a greased paper.