Eggless Rice Pudding

Ingredients

• 4 cups milk
• 3^ teaspoon cinnamon
• % cup rice
• 1 tablespoon butter
• 3^ cup molasses
• 3^ cup seeded raisins
• Salt

Method

1. 1

   Wash rice; mix ingredients in the order given and pour into a buttered baking dish; bake three hours in a slow oven, stirring three times during first hour of cooking to prevent rice from settling.

2. 2

   When stirring the last time, add butter.

3. 3

   Serve with Hard Sauce.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 15. The excerpt below is the record exactly as published.

Eggless Rice Pudding — Hard Sauce Coffee H 'i GRAPE-FRUIT COCKTAIL Select heavy grape-fruit (weight means more pulp than rind). Chill, cut in halves, and remove the sections of pulp, preserving the shape of sections if possible. Remove the skins from Malaga grapes, cut in halves lengthwise, remove seeds (there should be equal quantity of both grape-fruit pulp and prepared grapes). Reserve the juice. Chill fruit thoroughly, serve in tall stem glasses, add a little juice, sprinkle each with a tablespoon bar sugar, and just before serving pour over each portion one tablespoon Sloe Gin or "Sweet" Sherry Wine. TOMATO BOUILLON To five cups of Standard Broth add one cup of thick tomato puree. Reheat and serve in bouillon cups. STANDARD BROTH (Beef, Veal, Lamb, Chicken or Game) 4 pounds meat. 2 sprays thyme. 1 pound marrow bone. 2 sprays parsley. 23^ quarts cold water. J^ bay leaf. }/2 teaspoon peppercorns. }/i cup each diced carrot, onion, 4 cloves. and celery. 1 spray marjoram. }^ tablespoon salt. P^iruary ^^ S utiday Dtnmrs ii First Sunday Process : Remove meat from bone and cut in inch cubes ; brown richly one third of meat in some of the marrow taken from bone. Cover remainder of meat with cold water, let stand thirty minutes, then add browned meat and rinse the pan in which meat was browned with some of the water. Bring to boiling point and skim. Reduce heat and boil gently five hours; stock should be reduced to three pints. Add seasonings the last hour of cooking. Strain, cool, remove fat, and clear. LAKE TROUT BAKED IN PAPER BAG Clean a four-pound lake trout. Sprinkle inside with salt and pepper. Fill with stuffing (recipe next page); sew. Spread with soft butter, sprinkle with salt and pepper. Lay fish carefully in a well greased paper bag, add one-fourth cup white wine, one- half onion finely chopped, six fresh (or ten canned) mushrooms, cut in small pieces, and one-fourth cup water. Press air from bag, fold open end over three times, fold sides and corners close to fish, first moistening the bag on corners and edges ; lay in a dripping- pan and place in a hot oven. When bag is browned evenly (not burned) reduce heat, and bake fish one hour. (Bag will brown in ten minutes.) Remove from bag to serving platter and pour con- tents of bag over fish. Serve with the following sauce: SAUCE A LITALIENNE 23^ tablespoons butter. 3 cloves. 2 tablespoons finely chopped onion. 2 sprays marjoram. 2 tablespoons finely chopped carrot. 3 tablespoons flour. 2 tablespoons finely chopped lean un- 1 cup Brown Stock. cooked ham. IM cups white wine. ]/2 teaspoon peppercorns. 1 clove garlic. 2 teaspoons finely chopped parsley. Process: Brown butter in a sauce-pan, add onion, carrot, ham, peppercorns, cloves and marjoram, and cook five minutes. Add flour and stir until flour is well browned; add gradually stock and wine, strain, add garlic and simmer five minutes. Remove garlic and pour around Baked Lake Trout. Sprinkle with parsley. -» — — ^ 34 S2 Sunday Dinners ^^L,ay STUFFING FOR FISH 1 cup cracker crumbs. 1 teaspoon salt. 2 teaspoons finely chopped parsley. 1 teaspoon grated onion. 1 tablespoon finely chopped pickles. 3 tablespoons butter. 3^ to 3^ cup boiling water. Process: Melt butter in hot water; add remaining ingredients in the order given. Mix lightly with a fork. BRUSSELS SPROUTS Look over, remove wilted leaves from sprouts, cover with cold water, let soak one-half hour. Cook in boiling salted water until tender when pierced with a wooden skewer. Drain thoroughly, serve with melted butter, salt (if needed), and pepper, or reheat in thin Cream Sauce, allowing one cup Sauce for each pint of sprouts. FRENCH ENDIVE Remove the imperfect outer stalks from the desired number of heads of French Endive. If heads are large, cut them in halves lengthwise; if small, separate the stalks. Wash, drain and chill. Serve with French Dressing (see Page 83). EGOLESS RICE PUDDING 4 cups milk. 3^ teaspoon cinnamon. % cup rice. 1 tablespoon butter. 3^ cup molasses. 3^ cup seeded raisins

Cook this with the app: pantry check, scaling, and the assistant.