The school cookery book

Wash the rice well, put it on the fire with enough cold water to cover it, and bring it slowly to the boil. When the water is absorbed, add the milk and seasoning. Simmer till soft, then remove the cinnamon. Put the rice into a basin, add the sugar, stir in the butter, and let it cool. Break the eggs, separate the yolks from the whites. Add the yolks, unwhisked, to the rice, one at a time, stirring constantly. Grease well a small cake tin, put in the crumbs, cover with a plate, and shake well till the crumbs adhere to the tin. Beat up the whites to a stiff froth, and mix lightly and thoroughly with the pudding just before putting it into the tin. Bake in a hot oven from half an hour to three-quarters of an hour. It should be brown when turned out, and may be eaten hot or cold, and served with stewed fruit or with any sweet sauce. Rice Shape. — Required: 1 oz. whole or ground rice; yz pint milk; 1 oz. of sugar; 1 pinch seasoning. If whole rice is used, wash it. Put the rice into a small pan with the milk, seasoning, and sugar; simmer until the rice is thoroughly soft and the mixture thickens. Let a china or tin mould stand filled with water for a few minutes ; pour away the water ; do not dry the mould ; pour in the mixture, and let it stand till quite cold. Turn out on a dish, and serve with stewed fruit, treacle, or jam. Macaroni Pudding. — Required: y lb. macaroni; 2 oz. soft sugar ; 1 egg ; oz. butter or dripping ; 1 pint milk ; 1 pinch seasoning ; 2 quarts hot water. Break the macaroni into small pieces, and put into a saucepan of hot water ; boil it uncovered for twenty minutes ; pour away the water ; add the milk and sugar. Simmer very slowly for about a quarter of an hour, till the macaroni is quite tender. Draw the pan to the side of the fire to cool the mixture a little. Break the egg into a cup, beat it slightly with a fork ; stir in with the macaroni, milk, and seasoning. Pour into a greased pie dish, and bake till it is a golden colour in the oven or before the fire. Tapioca Pudding. — Required: x oz. tapioca; 1 egg; pint cold milk; 1 gill cold water; y oz. butter or dripping ; y oz. soft sugar ; 1 pinch seasoning. Put the tapioca into a basin, and cover it with the water. Let the tapioca soak till it has absorbed all the water (about an hour). Add the milk, sugar, and seasoning, bring to the boil and simmer till quite soft and clear (about half an hour) ; draw to the side of the fire to let it cool a little ; break the egg, and beat slightly with a fork ; mix well with the tapioca. Pour into a greased dish, and bake in a moderate oven or before the fire till it is a golden colour. Serve either hot or cold. Sago Pudding.— Prepare and cook in the same way as tapioca pudding, using sago instead of tapioca. Barley Pudding. — Required: 1 oz. barley; 1 egg > V* pint m>lk ; } /2 oz. soft sugar. Mash the barley ; let it soak all night in cold water. Put it into a pan with the milk and sugar ; simmer till quite soft, from half an hour to three-quarters of an hour. Break the egg and beat it slightly with a fork in a pie dish ; add the barley and milk, stirring well together ; brown in an oven or before the fire. Semolina Pudding. — Required: y oz. of semolina; 1 egg; y2 pint cold milk ; yi oz. soft sugar; 1 pinch seasoning.