Science of food & cookery

Wash the rice in several waters, and drain. Add the milk, pour into an oiled baking pan, and cook over the fire, stirring often, until the rice begins to float. (It is the stirring that gives it the creamy consistency.) Add raisins, sugar, butter, and vanilla flavor, mix well, and set into the oven to cook until the rice is thoroughly clone and the top slightly browned. Remove and let cool. A double boiler may be used instead of the baking pan, if desired, until the rice is cooked. RICE CUSTARD PUDDING Use the same proportions as in the preceding, but cook the rice and the milk in a double boiler until the rice is tender. Beat two eggs slightly. Add the sugar, the vanilla, and a sprinkle of salt, and into this pour the cooked rice gradually, stirring constantly. Pour into a well oiled baking pan, and bake slowly until set, but avoid letting it boil up, as that would cause it to whey. Remove and let cool. Raisins, if added, should be put into the hot rice before adding the eggs. BLANCMANGE 2 cups milk White of 2 eggs 4 tablespoons cornstarch Vanilla flavor 3 tablespoons sugar or honey A few grains of salt Put the milk into a double boiler, and when it is boiling hot, add the sugar. Blend the cornstarch with a little cold milk, and pour gradually into the hot milk, stirring constantly. Cover, and let cook 15 minutes over a good fire. Add a sprinkle of salt to the whites, and beat them stiff. Flavor with vanilla, and over these pour the hot mixture gradually, and fold together. Turn into individual wetted molds, or into a large mold, and let cool. Turn out, and serve with cream, or with a custard sauce made from the yolks. STRAWBERRY FLUMMERY Use the recipe for blancmange. When cold, dish up in glasses, with crushed strawberries poured over it. CRUMB CUSTARD PUDDING I cup rolled zwieback crumbs l/$ cup sugar or honey 3 cups hot milk 2 eggs i cup cold milk Vanilla A few grains of salt Pour the hot milk over the crumbs, and set aside for 10 minutes. Beat the eggs and the sugar together slightly. Add the vanilla, a few grains of salt, and the cold milk, and mix with the crumbs. Pour into a well oiled baking pan, and bake slowly until set and a light brown color. ORANGE CREAM PUDDING •>4 cup water 2 tablespoons lemon juice Yz cup orange juice J^> cup sugar Rind of I small orange, 3 tablespoons cornstarch grated lightly i egg separated A few grains of salt Put the water, the fruit juices, and the orange rind into a small saucepan, and bring gradually to a boil. Mix the sugar and the starch together thoroughly. Beat the white stiff; then pour the boiling liquid, slowly at first, into the sugar and starch, and stir smooth. Return it to the fire, and stir until it comes to a good boil ; then pour it in a steady stream into the stiffly beaten white, beating with a whip as it enters the egg, until well mixed. Pour into wetted molds, and let cool. Turn out on sauce dishes, and serve with custard sauce made from the yolk, with milk, as usual. PRESSED FRUIT PUDDING Granose biscuit Sugar Stewed blackberries or strawberries