Jane Hamilton's recipes

Boil four ounces of rice; as soon as it is cool stir in four ounces of butter and a full half pint of cream, eight ounces of loaf sugar, and six eggs, well beaten; season with cinnamon and nutmeg. Pour the batter in a dish, prepare with paste, and boil it. Serve up cold. Bake in a shallow dish. RICE CUSTARD. To one quart of new milk put six eggs. Beat the eggs well, strain them, and pour the boiling milk on them, stirring them as you pour the milk on. Boil four ounces of rice until well done and with rather less water than it is boiled with as a vegetable; add it to the custard, and put the whole on the fire and boil it not longer than a minute, stirring well all the time. Sweeten with loaf sugar and season with nutmeg or vanilla. (134) SAGO. Take two ounces and a half of pearl sago, washed clean. Take one quart of new milk, let it commence boiling, then stir in the sago. Let it boil four or five minutes, stirring constantly. Then take it off, and sweeten with loaf sugar. When cool stir in half a pint of cream, and season with vanilla. SUET. Cut the brown crust off a quart loaf, soak it in a quart of milk, then add half a pint of flour, eight or ten eggs, a little salt, and a pound and a quarter of minced beef or mutton suet. Prepare and boil in the same manner as plum pudding. Serve up hot with wine or cream sauce. SWEETMEAT. To one pint of syrup of green sweetmeats put four ounces of butter and six eggs ; beat up the eggs well; wash the salt out of the (135) butter; stir the eggs, butter, and syrup together; put the pudding on the fire and let it remain five or six minutes, stirring it all the time. Season with ginger beaten to a fine powder. Cut up four of the green sweetmeats in thin slices, lay them in a dish prepared with paste, pour on the pudding, and bake. It may be served up warm or cold according to the taste. Bake in a shallow dish. TAPIOCA. Take a thin lemon peel, a little loaf sugar and cinnamon, and a quart of new milk; put all in the stewpan on the fire; as soon as it commences boiling put in three or four ounces of clean picked tapioca; let it simmer gently until the tapioca is soft, then take out the lemon peel and cinnamon. Add the whites of two and the yolks of six eggs, beaten well, and sweeten to taste. Put the whole into a well-buttered pudding mould, cover with a piece of buttered paper, and steam in a stew pan for one hour with as little water as possible. Take it out of the stewpan and let it stand for a few minutes before turning it out. This pudding may be baked like rice pudding. It may be made richer by adding a large slice of butter when the eggs are put in, or by using cream instead of milk. Serve up cold. TRANSPARENT. Take eight eggs, half a pound of butter, half a pound of loaf sugar, season with nutmeg, ginger, or any seasoning you like. Beat the eggs well, add the butter and sugar, put it on the fire and stir until it begins to thicken, then pour it into a dish prepared with paste, and bake it. Serve up warm. Wash the salt out of the butter for this pudding. VIRGINIA PLUM. Take one pound of flour, one pound of loaf sugar, three-quarters of a pound of (137)