The English-Chinese cookery book

TAKE half a pound of rice, and pick out all imperfections from it and ! wash clean in two or three waters. Put the rice in a large stewpan with a quart of water or milk, cover the pan, and let it boil gently for one hour, or until the water or milk is all absorbed. Dip some teacups into cold water, till them with the boiled rice, and press it to their shape. Then turn them out on a dish, and serve with butter and sugar. ft li M ?£ if i£ m # ® M ft m fcM fcMMRU&ifafcS rffi $ JR it isSc £ MLft ft. fi.ft A, ft fl.ft itt s m % Eg * m w s .ft M ft i£ §,A ~jj ft ft Km ft w a a ft.o 7k if ts w, s m ts ** f* « ®t * j£ ft ti = sg ^ £ tu t* ®,ft is»® 3k, ^ ft. ., f@l ft M — f 1 ft,i& OMNIBUS PUDDING. GRATE four ounces of carrots, and the same quantity of potatoes, and I add them to four ounces of raisins stoned, and four ounces of currants washed and dried, and four ounces of suet chopped very line, aud a quarter of an ounce of line moist sugar ; flavour with a little grated nutmeg, and add a pinch of salt. Put it into a basin, and boil it four hours. When done, turn out, aud serve with sauce. ft # ft ft $ St ffi $g £■<,# $1 Hi. d, tl 0 2 m n$, S ft Z m ^ h- m . m - w, ss m ■? «l 0, ffi * — 4\ W # *§ 5£ S iJH *t «p « fi h s i. m *f * ra s sg # ffl m s i/n Pg» ® m w, S» # s H #j, A0 #fe JR -?. lit M A? § B — , 2£ X 31 Hi > Pi US |g *n =e JR S X $s # 0 Sc a* jg, So ®t ft it, ® ra a w. $2 ^ ^ K « Ht « M n, - g ffi mm M M f3 ^ 1 1 11, ft.tl it if. MADEIRA PUDDING. WELL beat two eggs, and stir them into their weight in flour, and their weight in sugar, pounded fine, and mix the whole with two ounces of butter warmed. Bake the puddings in cups, or moulds, for fifteen minutes, and serve with sweet sauce. m m M0m n s m at #0e m z it mu ® e 5k # 1® ft- AM Hf ffl £ £ m SF SE ta ^ W in i II ft ft |nj M », m ft ft # $ m s, - ft, «> ft s ju #i, & mm *r m # tit, ffl # A 2 5 1 ft, — ■ * ^ &,£,« =£ Isj ® f» l ft »E*i fa, if.w,— 5: OATMEAL PUDDING. STIR one cupful of oatmeal and one teaspoonful of salt into one quart of boiling water, and cook for two hours ; then add fully a pint of milk, and cook for thirty minutes longer. Turn into a mould and set away to cool. & wmm vM mmMOtmfrmm m - m z z ¥ ra - w w m m m s m* » » » ^•oJa ® m ® & m u, m TO MAKE HASTY PUDDING. PUT half a pint of fresh milk into a saucepan to boil ; beat an egg, yolk and white together well , add to it a good tablespoonful of flour, and a little salt, beat the egg and flour together with a little cold milk to make a batter. Pour it into the boiling milk, and keep stirring it until it is well boiled together for twenty minutes. ^ S % A e ffl d'", ^ ffl M in m m m »0~a m ® % 1-rr . ■ . k / A -» r-> \l/n * * * •' „ •£), ll. I® iMt 5iE . # *r » -US B * *r *,!&- a.-® s ffl fa », e iff jw a — 107 HAGGIS. MINCE the heart, tongue, and part of the liver of a sheep with ratliei more than half the weight in fat hacon ; add to it the crumbs of half a pound of bread grated, two anchovies chopped very fine, the rind of two or three limes, grated, a little pepper and salt, a glass of wine, and two eggs well beaten. Stir it thoroughly together, put it into a well buttered mould, boil it for two hours, place it on a dish, and serve.