The book of plain cooking

To every pint of milk allow a tablespoonful of ground rice. Mix the rice into a smooth paste with part of the milk. Boil the remainder with sugar and lemon-peel, and pour over, removing the peel. Stir all together and replace in the saucepan, and stir till it nearly comes to the boil. Then remove, and place in a basin until nearly cold. Beat in some eggs (previously beaten), and any flavouring that is liked. Line the sides of a pie-dish with a little pie-crust, and introduce the pudding. Grate some nutmeg, and place little pieces of butter over. Bake in a moderate oven until of a nice brown. 296. Tapioca Pudding Soak the tapioca, add sugar and flavouring — eggs if desired ; fill up with milk, and grate a little nutmeg over ; place small pieces of blitter on the top, and bake gently. 297. Boiled Tapioca Unless this tapioca is thoroughly soaked or simmered, it will make a most unpalatable pudding. This pudding is certainly nicer without eggs. After sweetening and flavouring, put the butter and nutmeg over, and cook very gently. 298. Macaroni Pudding Boil the macaroni in milk, to which a pinch of salt has been added, and let it simmer until quite tender. Place in a pie-dish with some castor sugar and whatever flavouring is preferred. Beat up some eggs, and fill the dish with milk. Grate some nutmeg, cover with small pieces of butter, and bake gently. 299. Queen of Puddings This is a sweet meant to be served cold, and so may always be prepared beforehand. Finely grate a tumblerful of bread-crumbs, and add to them a teacupful of castor sugar, and pour over them a pint of boiling milk. Let this preparation get slightly cooled before adding to it the juice of a lemon and the rind finely grated, and a small piece of butter. Stir all together, and bake in a well-buttered dish until done (it should not be watery), and let it get quite cold before turning out ; then spread some apricot jam over it. 300. Lemon Pudding This is an American way of making a lemon pudding. Mix together the juice of a lemon and the rind of one, the well-beaten yolks of three eggs, five tablespoonsful of castor sugar, and half a pint of new milk. Have a dish ready covered with puff paste. Then pour the mixture over and bake for twenty minutes. Whisk the whites of the eggs with three tablespoonsful of castor sugar, and place lightly on the top ; return to the oven for about five minutes. 301. Lemon Mould Place the rind of two lemons to simmer with about three-quarters of a pint of water and six ounces of castor sugar. Mix together two ounces of cornflour with a little water and the yolks of two eggs, also the juice of the lemons. Strain the water, rind, etc., etc., on to the cornflour, well stirring, and put on to boil, and when it boils, stir for five or six minutes and pour into a mould that has been dipped into cold water.. 302. Lemon Sponge Soak overnight an ounce of gelatine in a pint of water. Then dissolve over the fire; adding the finely -pared rind of two lemons, and the juices of three, and three-quarters of a pound of sugar ; stir all well together, and boil. Then strain off, and allow it to stand till nearly cold, when add the well-beaten whites of two eggs, and whisk until it becomes of the consistency of sponge.