My mother's cook book

When the second side is browned also, remove the cake to a plate, sprinkle it with a little of the sugar, squeeze over this a few drops of the lemon juice, roll the pancake quickly into a round roll, sprinkle over the top a little more of the sugar and a little more of the lemonjuice, and place it upon a platter to keep hot while the others are being fried. Divide the remaining batter into three equal parts, and in the manner above described pour into the fryingpan, fry and turn each portion until the three other pan- 162 Puddings. cakes are sugared, sprinkled with the lemon juice, rolled and placed beside the first, when they may be arranged in the fashion of a cob-house, or as the fancy may direct upon the hot platter, and should be served at once. Note. — This batter may also be fried in smaller sized cakes, and served, well buttered and very hot, as a breakfast dish. Rice Pudding.— One and one-half pints of milk, one-half a pound of rice, two ounces of sugar, one-half teaspoonful of salt, one egg, one ounce of butter. Grease a deep pudding dish thoroughly inside with the butter and pour into this the milk into which stir the dry rice. Cover the dish with a plate, to confine the steam and prevent premature browning on the top should the oven be very hot, and placing all in a moderate oven let the pudding bake slowly for an hour and a half by which time the kernels of rice will have soaked, and swelling absorbed nearly all of the milk, leaving the grains beautifully whole and the pudding devoid of the glutinous paste which by stirring processes is developed from the starch-flour of the broken rice. Ten minutes before removing the pudding from the oven beat the egg until very light, add to it the sugar and salt, and taking the plate off of the pudding dish stir this mixture into the pudding, and allow to bake for the remaining ten minutes uncovered that it may brown on the surface. Serve with hard sauce directions for, making which may be found on page i68. Note. — This pudding may be further enriched by the addition of a quarter of a pound of raisins or if desired more plain than as above the egg may be omitted and the sugar alone stirred in when the pudding is uncovered to permit its browning, CAPER SAUCE. 163 SWEET AND SAVORY SAUCES. SAVORY SAUCES. Oyster Sauce. — One pint of oysters, one-half pint of milk, two ounces of butter, one ounce of flour, one-half teaspoonful of salt, one-half teaspoonful of pepper, one saltspoonful of grated nutmeg. Drain the liquor from the oysters. Melt the butter in a saucepan, stir into it the flour and add to this by degrees the liquor from the oysters. When this mixture boils, throw into it the oysters and boil all together until the leaves of the fish begin to shrivel. Throw in the pepper, salt and nutmeg, and having boiled the milk in a separate saucepan, stir it in also ; then the saucepan must at once be removed from the fire otherwise the milk will curdle and the sauce be ruined. Egg Sauce. — One and one-half ounces of butter, three quarters of an ounce of flour, three gills of milk, one saltspoonful of salt, one saltspoonful of white pepper, two hard boiled eggs. Melt the butter in a small saucepan, stir into it the flour and by degrees add to these the milk. When this mijrture boils, throw into it the pepper and salt and let all cook together for two minutes. Remove the shells from the eggs, chop them into small irregular pieces, and stir these in. When this is done, the sauce is ready for use. Caper Sauce. — Two ounces of butter, one ounce of flour, one-half pint of milk, one-half pint of cold water one-half teaspoonful of white pepper, one-half teaspoonful of salt, two tablespoonf'.'ls of capers. 164 SWEE T AND SA yOS Y SA UCES.