Manual for army cooks

1 lb. raisins, picked, seeded, cut in two, and dredged with flour. 12 eggs ; beat whites and yolks separately, whites to a stiff froth. 1 pound sugar incorporated with the beaten yolks. Flavor with nutmeg. Cover the rice with a portion of the milk and soak it for an hour. Put rice and milk in which it was soaked on the stove and heat to boiling ; boil five minutes ; remove and set away to cool. When cool, stir in the beaten yolks and sugar, melted butter, nutmeg, and remainder of the milk, then the beaten whites of the eggs, and, last, the dredged fruit. Put the mixture immediately into a well-greased baking dish and bake in a moderate oven to a rich brown. Time of baking, one to one and one-half hours. Serve hot or cold. If cold, eat with cream and sugar; if hot, with sauce. BAKED RICE PUDDING, WITHOUT EGGS. 1 quart rice, picked and well washed. 2 teaspoonfuls salt. 6 quarts sweet milk. 1 pound sugar. Enough nutmeg and cinnamon to flavor. Cover the rice with a portion of the milk and soak it two hours; then add the remainder of the milk, and stir into this the sugar, salt, and spices. Put into a well-greased baking dish and bake from two to two and one-half hours in a slow oven. Serve hot or cold. BAKED CRACKER PUDDING. 1 quart powdered cracker. 16 eggs, whites and yolks 7 pints sweet milk. separated, whites beaten i pound melted butter. to a stiff froth. Put powdered cracker into a deep dish. Heat the milk slightly and pour over the cracker and soak for ten or fifteen minutes ; then stir in the beaten yolks and melted butter. Finally stir in quickly the beaten whites, and put the mixture at once into a well-greased baking dish, and bake in a moderate oven from three-quarters of an hour to one hour. Top should be nicely trimmed. Hard bread may be substituted for crackers. BAKED BREAD PUDDING. 1 quart bread crumbs, dry. 3 tablespoonfuls melted butter. 2 quarts sweet milk. 3 tablespoonfuls sugar. 6 to 8 eggs, whites beaten to a stiff froth. Grated nutmeg enough to flavor. Put crumbs into a deep dish. Heat milk to boiling and pour it over the crumbs. Soak until crumbs become soft. Add incorporated yolks and sugar, then the melted butter and nutmeg ; finally stir in quickly the beaten whites. Put mixture at once into a well-greased baking dish, and bake to a brown. Time of baking, one hour to one hour and a half. Eat hot or cold. BAKED BREAD-AND-FRUIT PUDDING. li pints bread crumbs, dry. 2 quarts sw^eet milk. 3 tablespoonfuls melted butter. Flavor with nutmeg. 6 to 8 eggs, whites beaten to a stiff froth. 1 lb. raisins, picked, seeded, chopped, and dredged with flour. Mix ingredients as prescribed for Baked Bread Pudding, and put the dredged fruit in last. A little longer time will be required to bake this than baked bread pudding, owing to the presence of the fruit. BAKED APPLE PUDDING. Apples pared, cored, and sliced. ^ teaspoonful salt. Sugar, butter, and cinnamon. 1 quart sifted flour. 3 teaspoonfuls baking powder, incorporated with the dry flour. 2 tablespoonfuls lard (half butter is preferable). 1 pint milk (if milk is not available ice water will do). Put flour into a deep dish or pan ; mix into it the salt and lard ; then add the milk, and work the mixture with the hands to a smooth light dough.