Rice and Cheese

Ingredients

• 1 oz. rice
• 1 oz. grated cheese
• 1 pint skim milk
• salt and pepper

Method

1. 1

   Wash rice.

2. 2

   Place in a lined pan with the milk.

3. 3

   Simmer gently till the rice is quite soft.

4. 4

   Add grated cheese and seasoning.

5. 5

   Place in a greased pie-dish.

6. 6

   Sprinkle over a little of the cheese, and bake in a quick oven until brown.

Nutrition per serving

As published

This recipe was extracted from Berridge House recipe book (1910), page 16. The excerpt below is the record exactly as published.

i oz. rice, i tablespoonful of i pt. skim milk, sugar. Method. — Wash rice. Place in a lined pan with milk. Simmer gently till rice is quite soft. Add sugar, and serve in a crystal dish. LESSON XXVII Steamed Puddings Scrap Bread Pudding | lb. scraps of bread, 3 oz. currants, 3 oz. suet, i teaspoonful of ground ginger, i teaspoonful of mixed spice, shake of pepper, 3 oz. sugar, i oz. peel, milk, if necessary, | teaspoonful of bicar- bonate of soda. Method. — Soak the bread in cold water, then squeeze as dry as possible. Beat with a fork till bread is light and crumbly. Chop suet finely. Mix all dry ingredients. Add milk if necessary. Turn into a greased basin. Cover with a greased paper. Steam for two hours. Serve with a sweet sauce. FIRST COURSE 49 Treacle Pudding l lb. flour, | teaspoonful of carbo- l lb. breadcrumbs, nate of soda, i teaspoonful of ginger, \ lb. suet, l lb. treacle, milk to mix. pinch of salt, Method. — Chop suet. Mix the dry ingredients (except the soda). If treacle is stiff it should be warmed slightly. Add milk and use to mix. Beat well. Dissolve soda in a little milk and mix well in. Pour into a well-greased mould, and steam or boil from two to three hours. Serve with syrup sauce. N.B. — Two eggs may be added to above recipe. Mix with treacle to add. Marmalade Pudding 1 lb. flour, | lb. breadcrumbs, 2 eggs, salt, l lb. suet, l lb. marmalade, \ teacupful of baking powder or carbonate of soda. Method. — Chop suet finely. Mix dry ingre- dients. Mix marmalade with well-beaten eggs. Stir into mixture and beat well. Place in a greased basin. Steam for two and a half hours. N.B. — Pudding may be boiled. This takes rather less time to cook. Sauce 3 tablespoonsful of mar- i gill water, malade, lemon juice. Boil till reduced to a syrup. E 5o COOKERY RECIPES LESSON XXVIII Bread-and-Butter Pudding 2 or 3 slices thinly cut bread-and-butter, i tablespoonful of sugar, i tablespoonful of sul- tanas, | pt. milk, 1 egg, vanilla, i tablespoonful of chopped peel. Method. — Cut bread into neat pieces; Place alternate layers of bread-and-butter and sultanas into a pie-dish. Make a custard with egg and milk. Add enough sugar to sweeten. Pour over bread. Allow it to soak for about half an hour. Grate nutmeg over top. Bake in a moderate oven till set and brown. Serve at once. Queen of Puddings 3 oz. short crust to line edges of pie-dish, 2 oz. breadcrumbs, | pt. milk, i oz. butter, 1 lemon (rind), 2 or 3 tablespoonsful of jam, 2 eggs, 1 1 oz. sugar. Method. — Line and decorate edges of pie-dish. Bring milk and butter to the boil. Pour over breadcrumbs. Add sugar and lemon rind. When slightly cool, add yolks. Soak for half an hour. Pour into pie-dish. Bake till set. Spread jam over. Pile stiffly-whipped whites (to which one tablespoonful of sugar has been added) on top. Place in a cool oven till brown and set. FIRST COURSE 5i Baked Bread Pudding | lb. scraps of bread (soaked) , 3 oz. chopped suet, 2 oz. currants, a little milk, 2 tablespoonsful of sugar, pinch of salt, 1 to 2 eggs, nutmeg. Method. — Soak bread in cold water ; squeeze dry. Flake it and add the dry ingredients. Beat up the eggs. Add them, also a little milk to moisten. Pour into a greased pie-dish. Bake till set and brown. LESSON XXIX Macaroni Cheese 2 oz. macaroni, | pint milk, 2 oz. grated cheese, 1 oz. butter, salt and pepper, 1 oz. flour, a few breadcrumbs, Method. — Place macaroni into a pan of boiling salted water. Boil, without a lid, for half an hour, till tender. Drain and cut into two-inch lengths. Make a white sauce with the butter, flour and milk. Cook well, season, add macaroni to sauce, mix, add grated cheese and seasonings. Pour into a greased pie-dish. Sprinkle one dessertspoonful of cheese and one dessertspoonful of breadcrumbs over top. Place over a few pieces of butter. Brown quickly in a hot oven. 52 COOKERY RECIPES Cheese Pudding 2 oz. breadcrumbs, 2 oz. cheese, mustard, salt and pepper, £ pint milk, 1 egg, cayenne, J oz. butter. M ethod. — Mix breadcrumbs, cheese and season- ings in a basin. Bring milk and butter to the boil. Pour over crumbs, &c. Soak for about half an hour. Add beaten egg, and pour into prepared pie-dish. Bake till set, and brown in a quick oven. Rice and Cheese i oz. rice, i oz. grated cheese, i pint skim milk, salt and pepper

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