Cassell's dictionary of cookery

fowl in the hollow. Stew the rice thoroughly ■until the moisture is well dried up. Then place the fowl or meat in a deep dish, and smother it with the rice. Have ready some small onions boiled ; make a garnish of these and hard-boiled eggs cut into quarters. Arrange blanched almonds, raisins, and a few cloves with them. Time, about an hour. Probable cost of fowl, 3s. 6d. Sufficient for four or five persons. Indian Pooloot.— Truss a fowl in the ordinary way for boiling. Have ready a quart of stock, and a pound of rice that has been parboiled for five minutes and then drained from the water. Put the fowl with them into a stewpan over a slow fire. Add some onion juice (pound half a dozen, and extract all their moisture by squeezing them in a thin cloth) , a table-spoonful of ground ginger tied in a muslin, and the juic« of a lemon. When the fowl is sufficiently done, keep it warm, and dry the rice before the fire. Have ready three or four onions, sliced and nicely fried in butter. Cut up the fowl into neat pieces, and fry those in the same butter, then pile the rice in the centre of a dish ; the joints of fowl on the top, and the sliced onions next the fowl lightly •scattered. Strew stewed cardamoms and peppercorns over all. Garnish with fried curled bacon and slices of hard-boiled eggs. Serve hot. Time to boil fowl, three-quarters of an hour. Sufficient for four or five persons. Indian Pudding.— Beat up five eggs with a quarter of a pound of butter, and a crumbled penny spongecake. Boil, but first grate, a cocoa-nut, putting aside all the brown part, in a pint of milk. In ten minutes set the milk to cool, and when sufficiently cooled stir it into the eggs, then put all into a dish previously lined with puff paste, and bake from a half to three-quarters of an hour in a moderate oven. Probable cost, about Is. 6d. Sufficient for seven or eight persons. Indian Padding (another way).— Butter a pudding-mould, and place on the inside pieces of preserved ginger, cut into nice tasteful forms. Lay slices of spongecake in a bowl, and pour over them a pint of boiling cream, into which, "when well soaked, beat sugar enough to sweeten (say about three ounces), and half a dozen well- "whisked eggs. Beat the mixture, and fill the "buttered basin. The pudding may be steamed or boiled for an hour and a half, with a cloth tied over the top. The syrup from the ginger is usually served warmed up as sauce. Turn out the pudding, and send it hot to table, with the sauce poured over it. Probable cost, exclusive of ginger, 2s. 4d. The above ingredients are .sufficient for four small spongecakes. Indian Pudding (another way). — Line a pie-dish with some good puff paste, and put an edging of the same round the rim. Place a layer of sliced apples at the bottom, on the paste, add a salt-spoonful of grated nutmeg, and sugar to taste. Next whisk ten eggs, with half a pint of red wine, and at the same time place three French rolls, cut in slices, to soak in a pint of rich cream ; add this with the eggs to the ingredients already in the dish, and bake the pudding from thirty to forty minutes. Probable cost, 3s. 6d. Sufficient for seven or eight persons. Indian Pudding, Baked.— Stir a quart