Handbook of practical cookery

Place the rice in a strainer, and placing the strainer under the water-tap, allow the water to run through it for two or three minutes ; this will remove from the rice all dust and also any flour from the grains. Put the rice in a stew-pan, pour over the milk, and placing the pan over a very slow fire, allow the milk to simmer very slowly for three hours. During this time do not stir the contents of the pan, but shake the pan occasionally to prevent the rice settling to the bottom. At the end of three hours pour the rice and milk into a bowl, and when half cold add half of the sugar and the yolks of eggs, which must first be well beaten. Stir all these ingredients well together, and pour them into a pie-dish, place in a moderate oven, and bake twenty minutes. While this is baking whip the whites of egg on a dry plate to a stiff froth, add to them what remains of the sugar, and pour them over the baked rice. After the whites of egg are poured over, allow the meringue to remain in the oven till the eggs have a pale brown colour. Glacé Pudding. — One ounce gelatine, one half pound sugar, one quart cream, one half gill milk, one cupful rum, one cupful strawberry jam, three eggs. H Soak the gelatine in the milk for ten minutes, pour them into a small sauce-pan, and stir over a slow fire until the gelatine melts. Place now in a jug the cream, add the sugar and eggs ; the latter must first be well beaten. Put the jug into a large pan of boiling water, and stir well the eggs, cream, and sugar together until the eggs thicken. Take the jug from the water, and when the custard in it is quite cold, pour into it the rum, stirring well meanwhile. Add now the melted gelatine, also the jam, mix all well together, and pour into a mould to firm. The mould must first be dipped into cold water before the mixture is poured in. NOTE. — Brandy or sherry may be used instead of rum, but the rum is preferable. Cold Cabinet Pudding.— Six stale sponge-cakes, one gill sherry, one tea-spoonful essence of vanilla, two ounces gelatine, one quart milk, yolks of four eggs, whites of two eggs, four ounces of sugar. Soak the sponge-cakes for twenty minutes in the sherry, soak also the gelatine for the same time in as much of the milk as will cover it. Beat well in a bowl the yolks and whites of egg, and bringing the milk to the boiling-point, pour it over, stirring well meanwhile ; when well blended pour back into the pan in which the milk was boiled, and returning the pan to the fire, stir well until the eggs thicken, but do not let the mixture boil or the eggs will curdle. "When the eggs thicken and a custard is thus formed, add the sugar, and melt in a sauce-pan the soaked gelatine ; pour all together while hot, and flavour with the vanilla. Dip now a large mould in cold water, place in it the sponge-cakes, pour over them the custard and gelatine. Set the mould in a cool place until the pudding is firm enough to turn out. When turned out the sponge-cakes will be found in the bottom. PLAIN SUET PUDDING — ALEXANDRA PUDDING. 165 Plain Suet Pudding. — One cupful suet, one cupful raisins, one cupful treacle, one cupful sweet milk, three cupfuls flour, one tea-spoonful carbonate of soda, one tea-spoonful salt.