The complete cook book

Boil one and a half teacupfuls of rice with a quart of milk or water until the liquid is all absorbed. (Use a jacket kettle.) Add a quart of milk and continue the boiling until the rice is of a creamy consistency. Remove from the fire; add a third of a teaspoonful of salt, a fourth of a nutmeg grated, a teacupful of white sugar, butter the size of a walnut, and two teacupfuls of stewed prunes, stoned and sweetened while stewing. Bake for an hour slowly, stirring occasionally, and finally browning the top nicely. Should be of the consistency of thick cream when done. Eat cold, without sauce. FROZEN PUDDING. Forty blanched almonds pounded rather fine, one ounce citron cut in small squares, two ounces currants, two ounces raisins stoned and divided. Soak all in two wineglasses of wine, all night. Make custard of a pint of cream or milk. If cream, use yolks of four eggs ; if milk, yolks of eight eggs. Make a syrup of one pound white sugar and a pint of water. When nearly boiling, put in the fruit and wine and boil one minute. When cool, mix with the custard. Whip whites of the eggs to a stiff froth, and add to the custard and syrup after they are mixed. Add last a wineglass of brandy. BREAD PUDDING. Three eggs, one-quarter cup of sugar, one and onehalf cups of sweet milk, and flavor to taste with vanilla. Beat three eggs without separating and beat 238 The Complete Cook Book. all together well. Brush your pudding dish with melted butter and fill it three-quarters full of stale bread crumbs. Pour the custard over it and let soak a few minutes. Bake in a pan of hot water about twenty minutes. Spread a layer of jam over the top and cover with meringue. Slip it into the oven until it is a fawn color, and serve it with the following sauce : Sauce : One cup of water, one-quarter cup of sugar * and one tablespoonful of lemon juice. Put in a saucepan, and when boiling skim it well. Add a small slice of candied pineapple and a few candied cherries. Simmer very gently ten minutes. Boil one cup of raisins one hour, until plump and soft, and add to the bread pudding if a plum pudding is desired. COTTAGE PUDDING. Two heaping cups of sifted flour, two teaspoonfuls of cream of tartar, one teaspoonful of soda, one teaspoonful of vanilla, one-half teaspoonful of salt, two eggs, one cup of sugar, three tablespoonfuls of melted butter and one cup of milk. Mix cream of tartar, soda and salt with the flour, beat the eggs, add sugar and melted butter and milk, and stir into the flour. Bake in a shallow dish. Dredge the top well with powdered sugar and serve with lemon or wine sauce. COCOANUT PUDDING. One cup of cold milk, one-quarter pound of grated cocoanut, three tablespoonfuls of powdered sugar, three tablespoonfuls of melted butter, three tablespoonfuls of bread crumbs, one cupful of stoned raisins, grated rind of one lemon and the whites of two eggs beaten dry. Mix all together well and beat thoroughly. Pour this mixture into a well-buttered pudding dish and bake slowly one hour. The oven must not be too hot. Dust with powdered sugar and serve with cream. CORNSTARCH PUDDING. Mix one cup of cornstarch into enough cold water to make a batter, and add to it one cup of sugar, yolks of The Complete Cook Book. 239 four eggs, and stir this mixture into, one quart of boiling milk. Let it remain a few minutes, then pour it all into a baking dish, and bake for ten minutes. Slip the pudding out, and put over it a layer of jelly and cover with a meringue made by beating the whites of four eggs with four tablespoonfuls of sugar. Brown lightly and serve. BOILED SUET PUDDING.