The Ocklye cookery book

Well wash the rice and drain it on a sieve; put it into a clean stewpan with the milk and cinnamon, stir it over the fire till it boils, draw it to the side of the stove and let it simmer very gently until it is quite soft and thick and firm; stir in the sugar, and leave it at the side for ten minutes longer; turn it out on to a flat dish, put it away until quite cold, when it should be very stiff. Make it into balls, press a hole in the middle of each one with the thumb and put in a small portion of apricot jam; close the rice well over it, flour and egg and breadcrumb them, put them into boiling lard and fry them a nice light brown. Serve very hot. SAUCER PUDDINGS Ingredients Half a pint of milk. One ounce of sugar. Two dessertspoonfuls of flour. Two eggs. One ounce of butter. Lemon peel. Put the butter into a saucepan ; when melted, stir in the flour and sugar; add the milk gradually, and stir over the fire till it thickens; then take it off, and beat in the yolks of the eggs; flavour with a little grated lemon peel; whip the whites to a stiff froth, and stir in lightly ; put the mixture into four well-buttered saucers, and bake in a hot oven for twenty minutes. SEMOLINA PUDDING (with Caramel Sauce) Ingredients One pint of milk. Two teaspoonfuls of cream. Four dessertspoonfuls of semolina. Sugar. Vanilla essence. Two eggs. Two ounces of loaf sugar. Two ounces of butter. Put the milk into a saucepan, set it on the fire ; when it boils, add the semolina, and' stir till thick ; then take it off, and stir into it the eggs lightly beaten, the butter, cream, and sugar to taste; add a few drops of vanilla or lemon essence if liked. Put two ounces of loaf sugar into a copper or tin saucepan, with enough water to cover it, and boil till it is a rich brown colour, then pour it into the tin or mould ; when it is quite cold, put in the mixture, and steam for an hour and a half. SIR WATKIN'S PUDDING Ingredients A quarter of a pound of butter. One ounce of candied peel. A quarter of a pound of castor A quarter of a pound of flour. sugar. Three eggs. Three ounces of raisins. Beat the butter and sugar to a cream, work in the eggs and flour by degrees, add the fruit, mix it, and put it into a well-buttered mould ; boil it gently for three hours. FOR THE SAUCE Dissolve a couple of lumps of sugar in a little water in a saucepan, add two tablespoonfuls of marmalade, make it hot, and pour round the pudding. SPANISH PUDDING Ingredients Four oranges. One tablespoonful of well-dried Half a pound of castor sugar. flour. The yolks of six fresh eggs. Dissolve the sugar in the yolks of the eggs, add the juice of the oranges, and stir in the flour. Put it in a well-buttered mould, and bake it in a moderate oven for rather more than half an hour. SPONGE PUDDING Ingredients Four sponge cakes. Candied peel. Wine. Three eggs. Sugar. A gill of cream. Soak the cakes in wine and sugar. Butter a small basin, decorate it with the peel cut in thin slices, and lay the cakes in it. Beat the eggs, yolks and whites separately, add a quarter of a pint of cream or milk, and pour it on to the cakes. Steam for one hour, and serve with thin wine sauce. STEAMED PUDDING Ingredients Two ounces of butter. Sugar. Two ounces of flour. Ginger syrup, wine, or fruit Four eggs. sauce. One pint of milk. Melt the butter in a stewpan, stir in the flour, add the milk gradually, and stir over the fire till it thickens ; then take it off, and when it is a little cool, add the yolks of the eggs one at a time ; then beat the whites to a stiff froth and add them, with a little sugar, and any flavouring liked. Put it into a buttered mould, and steam for one hour ; turn out, and serve with wine or fruit sauce.