Rice Meringue. — One cupful of
carefully sorted rice, boiled in water
until it is soft ; when done, drain it so
as to remove all the water ; cool it,
and add one quart of new milk, the
well-beaten yolks of three eggs, three
table-spoonfuls of white sugar, and a
little nutmeg ; pour into a baking-
dish, and bake about half an hour.
Let it get cold ; beat the whites of
the eggs, add two table-spoonfuls of
sugar, flavor with lemon or vanilla;
drop or spread it over the pudding,
and slightly brown it in the oven.
Rice Pudding (with raisins). —
One quart of new milk, one cupful
of seeded raisins, ✪ Queen of Puddings two - thirds of a
cupful of rice; keep it hot in a sauce-
pan on the back part of the stove
for two hours, or until the rice is soft
enough. Then add one quart of
milk, one cupful of sugar, and, when
cool enough, two eggs (the yolks and
whites beaten separately until they
are frothy), a piece of butter the size
of a walnut, and a very little salt.
Mix carefully, so as not to break the
rice, and bake about half or three-
quarters of an hour.
Rice Pudding. — Take one cupful
of cold boiled rice, the grains broken
as small as possible, half a cupful of
butter cut into very small pieces,
sugar to taste, the whites and yolks
of five eggs, beaten separately, and
new milk enough to make a thin
batter. Flavor with lemon or vanilla,
and bake in a pudding-dish lined
with puff paste. If desired, the
whites of two eggs may be omitted,
and when the pudding is cold beat
them perfectly light and spread them
over the top. Sprinkle a little sugar
over the pudding and brown it.
An excellent plain rice pudding
may be made from two quarts of milk,
half a pint of rice, and sugar to taste.
Put into a tin pan and bake slowly
in the oven one hour. Currants and
raisins are very nice, added before
cooking. To be eaten cold.
Rivoli Pudding. — Boil % lb. of
ground rice in a pint and a half of
milk till it is moderately thick ;
stir into it a table- spoonful of fresh
butter, and twice that quantity of
pounded sugar, and leave to cool ;
beat four eggs well and add them ;
take a pot of apricot marmalade
and cover the bottom of a buttered
pie-dish with it ; pour the rice batter
over, and bake till set and nicely
browned.
316
Roly-poly Pudding PUDDINGS, ETC . Sponge-cake Pudding
Puddings of this kind should be
baked in dishes standing in pans of
water, to prevent the preserve catch-
ing at the bottom.
Roly-poly Pudding. — The pastry
for this favorite pudding may be
made in three or four ways, accord-
ing to the degree of richness required.
For a superior pudding mix i lb. of
flour with x/z lb. of very finely shred
suet, freed from skin and fibre. Add
a good pinch of salt, an egg, and
nearly half a pint of milk✪ Roly-poly Pudding. Roll it
out three or four times.
Page 357 · 7 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Rice Meringue. — One cupful of carefully sorted rice, boiled in water until it is soft ; when done, drain it so as to remove all the water ; cool it, and add one quart of new milk, the well-beaten yolks of three eggs, three table-spoonfuls of white sugar, and a little nutmeg ; pour into a bakingdish, and bake about half an hour. Let it get cold ; beat the whites of the eggs, add two table-spoonfuls of
sugar, flavor with lemon or vanilla; drop or spread it over the pudding, and slightly brown it in the oven.
Rice Pudding (with raisins). — One quart of new milk, one cupful of seeded raisins, two - thirds of a cupful of rice; keep it hot in a saucepan on the back part of the stove for two hours, or until the rice is soft enough. Then add one quart of milk, one cupful of sugar, and, when cool enough, two eggs (the yolks and whites beaten separately until they are frothy), a piece of butter the size of a walnut, and a very little salt. Mix carefully, so as not to break the rice, and bake about half or threequarters of an hour.
Rice Pudding. — Take one cupful of cold boiled rice, the grains broken as small as possible, half a cupful of butter cut into very small pieces, sugar to taste, the whites and yolks of five eggs, beaten separately, and new milk enough to make a thin batter. Flavor with lemon or vanilla, and bake in a pudding-dish lined with puff paste. If desired, the whites of two eggs may be omitted, and when the pudding is cold beat them perfectly light and spread them over the top. Sprinkle a little sugar over the pudding and brown it.
An excellent plain rice pudding may be made from two quarts of milk, half a pint of rice, and sugar to taste. Put into a tin pan and bake slowly in the oven one hour. Currants and raisins are very nice, added before cooking. To be eaten cold.
Rivoli Pudding. — Boil 3/4 lb. of ground rice in a pint and a half of milk till it is moderately thick ; stir into it a table- spoonful of fresh butter, and twice that quantity of pounded sugar, and leave to cool ; beat four eggs well and add them ; take a pot of apricot marmalade and cover the bottom of a buttered pie-dish with it ; pour the rice batter over, and bake till set and nicely browned.
Roly-poly Pudding PUDDINGS, ETC . Sponge-cake Pudding
Puddings of this kind should be baked in dishes standing in pans of water, to prevent the preserve catching at the bottom.
Roly-poly Pudding. — The pastry for this favorite pudding may be made in three or four ways, according to the degree of richness required. For a superior pudding mix i lb. of flour with x/z lb. of very finely shred suet, freed from skin and fibre. Add a good pinch of salt, an egg, and nearly half a pint of milk. Roll it out three or four times.
Records on this page
Queen of PuddingsRaisin PuddingRivoli PuddingRice MeringueRice PuddingRice Pudding (with raisins)Roly-poly Pudding