Handbook of practical cookery

Wash well the rice in several waters, place it in a small sauce-pan, and pour over enough water to cover it, place the pan over the fire, and the instant the water boils pour it away. Add the milk, and return the pan to the side of the fire, and allow the contents to simmer very slowly for twenty minutes. Take the pan from the fire, drop in the yolk of egg, add the sugar, and stir all over the fire for three minutes. Turn the mixture out on a plate and allow it to get quite cold. Flour slightly then a board, and roll the mixture into small balls. Beat slightly on a plate the white of egg, roll the balls in it ; place the bread crumbs on a sheet of paper, and roll each ball in them. Heat over the fire in a stew-pan as much dripping or clarified fat as will cover the balls ; when the smoke rises drop the balls in one by one, and allow them to brown for two minutes. Take them out one by one and place them for a minute on a sheet of paper. To be eaten with jam, or with milk and sugar. Currant Dumpling. — One half pound bread crumbs, two table-spoonfuls of flour, one quarter pound currants, one quarter pound sugar, one quarter pound suet, one gill and a half milk. Remove from the suet all skin, place it on a board and chop it finely, place it in a basin, add the bread crumbs, sugar, and flour. Wash well the currants and dry them. SUET DUMPLINGS— TREACLE ROLY-POLY. 267 Add the currants to other ingredients, then moisten all with the milk. Dip a pudding-cloth in boiling water, sprinkle over it a little flour, place it over a basin, then pour in the mixture. With a piece of twine tie the cloth loosely round the mixture, and plunge the dumpling into a large pan of boiling water. Add to the water half a table-spoonful salt, and boil the dumpling two hours. Turn it then very carefully out of the cloth on to a very hot flat dish. Suet Dumplings. — Twelve ounces of flour, five ounces of suet, one half pint cold water, one tea-spoonful salt, one half tea-spoonful baking-powder. Remove from the suet all skin, place it on a board, and chop it very finely. Place the chopped suet in a basin, add the flour, salt, and baking-powder. Stir all together with a spoon, then moisten all to a dry dough with the water. Turn the dough out on the board, knead it very slightly together, cut it into eight or ten pieces. Flour the fingers well, and roll each piece into a ball. Have in readiness a large pan of boiling water, add to it a dessert-spoonful salt. Drop in one by one the dumplings, taking care not to add too many at once, as it cools the water. Boil the dumplings twenty minutes, take them out one by one, drain the water from them, and serve on a very hot dish. To be eaten with treacle or sugar. Treacle Roly-Poly. — One quarter pound suet, one half pound flour, one half tea-spoonful baking-powder, one pinch salt, one gill and a half cold water, four table-spoonfuls of treacle.