The Ideal cook book

636. Sweet Potato Pudding —Ingredients—2 cups of mashed sweet potato (the potato must first be boiled), a cup of sugar, a small cup of butter, 3 eggs, % teaspoonful of soda dissolved in a little hot water, a teaspoonful of lemon extract, and % teaspoonful of grated nutmeg. Beat the eggs until they are very light, rub the butter and sugar to a cream, and mix all with the potato; cover a deep plate or shallow pudding dish with a thick crust ; then put in the mixture, and bake slowly for three-quarters of an hour. 637. A Good Baked Pudding—Ingredients—1 pt. of new milk, 3 spoonfuls of flour, 1/2 Ib. of butter, 5 eggs, salt to taste, rind of lemon and sugar. Make the milk and flour into a hasty pudding, mix with the butter ; when cold add the eggs well beaten, and the remaining ingredients. Bake three-quarters of an hour. 638. Rice and Raisin Pudding —Ingredients—5 eggs, I cup of rice, I cup of sugar, butter the size of an egg, 2 handfuls of raisins. Simmer the rice in a quart of milk until tender ; remove from the stove to cool. Well whisk the yolks of the eggs and add to the rice, also the rest of the milk, sugar, and butter. Then well beat the whites of the eggs, stone the raisins, and add to the other ingredients. Grate nutmeg on the top and bake one hour. 639. Sir Watkin Wynn's Pudding—Ingredients—4 oz. ground rice, % lb. suet, 1 1/4 lb. bread crumbs, 4 yolks and 2 whites of eggs, ~ 4 tablespoonfuls of orange marmalade. Mix well together the day before using. Put it in a wellbuttered mould that will just hold a quart, taking care to beat it up well just before you mould it, and do not press it tightly. Let-it boil four hours. Serve with or without Sauces, ' \ 640. Newcastle Pudding—Ingredients—4 oz. butter, 6 oz. rice flour, 6 oz. white sugar, 4 eggs, a pinch of carbonate of soda, 10 drops of essence of lemon. Beat the rice flour, sugar, eggs and soda in a basin until very light and white; then beat the butter to a cream, and put it into the pudding with ten drops of essence of lemon. Beat all together for five minutes. Butter a mould, pour the pudding into it, and boil for two hours. Serve with or without sauce. 641. Plain Rice Pudding—Ingredients—1/2 lb. best rice, 1 pt. of new milk. Wash the rice, put it in a pie dish with a pint of new milk, and allow it to bake rather quickly for three-quarters of an hour. If the pudding is required to be moist, half a pint more milk must be allowed. A good nourishing rice pudding may be made with a quarter of a pound of rice, a pint of milk, haif a pint of water, and one ounce of finely-shred beef suet. Sugar and flavoring may, if desired, be stirred into the pudding before sending to the table. Children generally like rice thus cooked with sugar and lemon juice, which should be added when served to them. 642. Rice Custard Pudding—Ingredients—1/2 Ib. best rice, 1 1/2 pts. of milk, an egg or two, sugar, flavoring. Bake the rice as in the preceding recipe ; when done, add to it half a pint of milk, into which an egg or two, sugar to taste, and flavoring have been whisked. Bake very gently for three-quarters of an hour. 643. Rice and Apple Pudding—Ingredients—A cupful of rice, 6 apples, a little chopped lemon peel, 2 cloves, sugar. Boil the rice for ten minutes, drain it through a hair sieve until quite dry. Put a cloth into a pudding basin and lay the rice round it like a crust. Cut the apples into quarters, and lay them in the middle of the rice with a little chopped lemon peel, cloves and some sugar. Cover the fruit with rice, tie up tight, and boil for an hour. Serve with melted butter, sweetened and poured over it. 644. Ground Rice Pudding—Ingredients—2 oz. of ground rice, 1 pt. of cold milk, 6 lumps of sugar, 1 egg. Mix the rice in half a pint of cold milk, pour on it halfa pint of boiling milk, in which the sugar has been dissolved, and