Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

547.— RICE PUDDING WITH APPLES. Prepare a compote of sliced apples. Boil eight ounces of rice with milk till it is soft and of a creamy consistency. Make a. quart of custard, with one quart of milk, six ounces of sugar, eight yolks; flavor with the grated rind of half a lemon and some mace. Mix the custard with the rice. Fill the rice custard and apples in alternate layers in the pudding dish. Have bottom and top rice. Bake till the custard is set, and serve with wine or cream sauce. For small individual puddings, serve in the dish the puddings are baked in, with sweetened and flavored whipped cream. Serve hot or cold. 548.— BAKED RICE PUDDING. Butter a large pudding pan which holds one gallon. Wash one pound of rice; put it in the pan with eight ounces of sugar and half a grated nutmeg. Fill the pan nearly full of milk, set in the oven and bake slowly for two hours or more. If the pudding colors before the rice is done, cover with buttered paper. Serve with wine, cream or fruit sauce. 549.— GERMAN RICE PUDDING. Wash well one pound of rice, and boil slowly in one gallon of milk till soft; add four ounces of buUer and a little salt. (The rice should be of soft creamy consistency, not too thick.) Add more milk, if required. Fill into the small individual china dishes, nearly full. Sift over a thick layer of sugar and cinnamon, to form a crust, and serve in this manner. The pudding should be soft enough to require no other sauce. The same pudding may be served hot or cold, without the cinnamon and sugar, but with sweetened whipped cream flavored vanilla. 530.— RICE CUSTARD PUDDING. Steam or boil one pound of rice with three quarts of milk till soft. Prepare a custard with one quart of milk, ten to twelve eggs, eight ounces of sugar, a pinch of salt; flavor lemon and mace. Stir the custard in the boiled rice with six ounces of butter; fill into the prepared pudding molds, and bake in water till the custard is set. Turn out of the molds and serve with sultana, wine, cream or fruit sauce. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. fiX 551 —RICE WITH [illustration: 551—RICE WITH PEACHES, PEACHES A LA CONDE, APRICOTS A LA CONDE, PEARS A LA CONDE] 557.— PLAIN RICE WITH FRUIT. Prepare the rice custard No. 550. Butter and sugar the molds, and place in the bottom of each mold half of a tender peach, fresh or preserved, and fill with the rice custard. Bake in water till the custard is done. Turn out of the mold so the fruit appears on the top of the pudding when served. Serve with a nice peach sauce. Alternatively, prepare the plain boiled rice No. 545 in china cups with sugar till done: let cool and fill boiled rice and let stand in a warm place for some time in the rice table. To serve: turn out and serve with a nice compote of peaches of any kind.ch sauce. APRICOTS are served with rice in the same SS8— ROYAL PUDDING, manner. i lb- sponge or pound cake crumbs, 2 quarts milk, PEARS should be served in an oval mold. ^ yolks and 6 whole eggs, 4 ozs. butter, 4 ozs. sugar, .^,„», „„..„„, ,™ . », „„,..» ^ 8 ozs. browned and crushed almonds, vanilla flavor. 552.— RICE, NEAPOLITAN STYLE. „ t xt /: j -.i. Prepare same as for No. 476, and serve with Prepare the rice custard No. 550. Have it sam;e No 4^8 rather firm. Divide in three parts, add a few more yolks to one part, flavor orange; color one 559 —SUET PUDDING. ENGLISH, part with raspberry or strawberry jelly and some '^ lb. bread crumbs, ji lb. suet chopped fine, carmine; the other part color chocolate, or a dark 8 ozs. flour, 1 lb. sugar, 1 lb. sultanas, 8 eggs, nut caramel. Put into the molds in layers. Serve ^ 1^. currants, 4 ozs. citron, ^ nutmeg grated, with sultana or sauce polonaise. ^ P'°' milk, a pinch of soda, a pinch of salt.