The pudding and pastry book

Rice Cream 1 tea-cup rice l-j pints milk or 1 pint milk and h pint cream I, cup powdered sugar 3 tea-spoon vanilla Boil the rice in the milk (with a very little salt) until it is soft and thick and all the milk is absorbed. Add the sugar when partly cooked, The Pudding and and stir in the vanilla when the rice is done. Pour into small moulds or cups. Leave till the following day. Serve cold with custard, cream or cold fruit sauce. 'Plain Rice Pudding i cup l ice 3 cup brown sugar 1 quart milk A little salt Let the rice soak for half-an-hour in the milk. [illustration: The Pudding Book] Add the sugar. Bake over two hours in a moderate oven. Rice Pudding with Apples or Raisins 3 table-spoons rice 1 quart milk 3 table-spoons brown sugar Salt 3 sour apples Or 1 cup raisins or sultanas Soak the rice in the milk for an hour. Add a little salt, the sugar, the apples pared and cut into eighths, or the stoned raisins or sultanas. Butter a deep pudding-dish and fill it, covering it with a plate. Bake very slowly for four hours. Pastry Book "Rice Souffle | cup rice 1 pint milk 6 eggs G table-spoons powdered sugar 1 table-spoon butter \ tea-spoon vanilla Cook the rice for twenty minutes in a large sauce-pan of salted boiling water. Drain it and cook it in the milk in a double-boiler for ten minutes. Beat the yolks until light and creamy. Add the sugar and softened butter. Stir the eggs, etc. into the rice and cook for live minutes, but do not allow it to boil. Let it get cold. Beat well together, add the vanilla, and lightly stir in the whites beaten to a stiff froth. Bake in a buttered mould for half-an-hour. Serve with a sauce. [illustration: The Pudding and Pastry Book] Tapioca Pudding — I 5 table-spoons tapioca 1 quart milk 1 table-spoon butter | cup brown sugar (3 eggs) Soak the tapioca over night, or if this has not been done, let it simmer for half-an-hour in water. Drain and add the milk, sugar, melted The Pudding Book butter and a little salt. Butter a dish and bake in a moderate oven for an hour. Three eggs and a little vanilla can be added. They should be thoroughly well beaten and stirred into the milk. * Tapioca Pudding — II 1 breakfast-cup tapioca 5 eggs 1 quart milk 1 cup powdered sugar i tea-spoon vanilla Cover the tapioca with water and soak all night. Then boil it till tender. Make a custard (see p. 15) of the five yolks, sugar and milk. Drain the tapioca. Put it into a large basin, adding a very little salt. Pour the custard over it and beat well together, adding the vanilla. Whip the whites to a firm froth. Stir them lightly in. Butter a pudding-dish and pour in the mixture. Set it in a pan of boiling water in a very moderate oven. Cover it with a dish. Bake until the custard becomes thick and a little set (it must not be as firm as a baked custard). Brown with a salamander or set in a hot oven for a few minutes. Boiled Custards Plain Custard . . . . .15 Caramel Custard . . . . .15 Chestnut Custard . . . . .16 Chocolate Custard . . . .16 Coffee Custard . . . . .16 Tapioca Custard . . . . .17 1.3 General Directions In making custards it is of the utmost importance that they should not be allowed to boil. They are best made in a porcelain double - boiler or in a bain-marie (see p. 15).