Handbook of practical cookery

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 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 180. 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, tho egg may be omitted, and the sugar alone stirred in when the pudding is uncovered to permit its browning. SNOWDEN PUDDING — MARROW PUDDING. 159 Snowden Pudding.— One breakfast-cupful of suet, one breakfast- cupful of bread crumbs, one breakfast-cupful of sugar, two eggs, one wine-glassful of sherry, one lemon. When all skin and any discoloured part has been removed from the suet, chop it very finely. Measure one breakfastcupful after it has been chopped, throw it into a bowl, also the sugar. Rub through a wire sieve the bread crumbs, add the other ingredients, and mix all well together. Wipe now well in a clean towel the lemon, and grate the thin yellow rind into the bowl ; cut the lemon in two pieces, and squeeze all of the juice into the bowl also. Whip in a small bowl the eggs, and when very light moisten the mixture in the larger bowl with them. When well blended pour over the sherry. Grease well a mould, and garnish the bottom and sides with raisins or dried cherries, pour in the pudding mixture, tie over the mould a double pudding-cloth, or cover it with the tin cover, place the mould in a large pan of boiling water, and boil for five hours. When the pudding is turned out, pour round it a white sauce. (See page 181.) Marrow Pudding. — One pound beef marrow, one pint cream, one penny roll, four eggs, one wine-glassful of brandy, three ounces sugar, sixth part of a grated nutmeg. Take a very stale roll and grate it into crumb, place it in a bowl, and pour over it the cream, which must first be placed in a sauce-pan and brought to boiling-point. Cut the marrow into very thin pieces, add it to the cream and crumbs in the bowl, then mix in the sugar and nutmeg. Beat in a separate bowl with a fork the eggs ; when very light pour them over the other ingredients ; when well mixed pour over the brandy. Grease well a mould, pour in the mixture, and boil for three quarters of an hour. French Pudding.— Eight ounces sugar, four ounces cornflour, one quart milk, four eggs, one pinch salt. Place in a sauce-pan the milk and allow it to boil ; -when the milk is heating, place in a bowl the corn-flour, and drop into it, one by one, the yolks of egg.