Rice (Eggless)

Ingredients

• one-half cup uncooked rice
• one-half cup sugar
• one quart sweet milk
• one-half teaspoon vanilla

Method

1. 1

   Bake slowly for two hours or until thick like cream.

2. 2

   Good either warm or cold.

As published

This recipe was extracted from The National home cook book (1900), page 66. The excerpt below is the record exactly as published.

one-half cup sugar, one cup flour, three-fourths cup orange marmalade, one egg, one teaspoon baking powder, pinch salt. Mix dry ingredients together, add egg well beaten, with a little milk; steam in well-buttered basin for bhi hours. A ; ORANGE—Peol and cut tive sweet oranzes in thin clcee aking out seeds; pour over them coffee” cup white sugar; et pint of milk get boiling hot by. setting it in pot of boiling ater; add yolks three eggs well beaten, one -tablespoon corn tarch made smooth with a little cold milk; stir all the tines froth, adding tablespoon sugar, and spread over ure PLUM (American)—Place plurns on stove in epahine dish, toa when boiling add dumplings; one cup flour, one teaspoon Cea powder, one-half teaspoon salt and enough milk to stir ra PLUM (nelich)_-Here is a recipe for ‘Bogtien plum. pud- ri ing that is probably 100 years old.. One pint of gut chopped - fine, one pound of raisins, one pound eurrants, one-fourth lemon orange and citron pecl, one tablespoon allspice, cinnamon an cloves, one-fourth teaspoonful of ginger, one cup light bro ugar, one-half cup of molasses, one cup of milk, three eggs lice bread crumbled fine, just enough flour to hold together ut in bag or pan and boil eight hours. Serve with Sweete alee. PLUM (Eggless)~—An eggless plum adaute which rt have fad and. found splendid: One cup grated bread crumb (or cake crumbs), one cup grated carrots, one cup grated otatoes, one cup molasses, one cup brown sugar, one cup ch currants and raisins, one cup suet or one-half cup oi eer we aul pinch of salt, two tablespoons — PUDDINGS | | - ilk, one teaspoon soda, spices to ‘suit. I. nee cinnamon, | ue loves, allspice and a little ginger. Tie in cloth dipped in hot water, then flour thoroughly. Boil two hours, or steam. a _ PLUM (Plain)—One cup sugar: one cup suet chopped — fine; one cup raisins, one cup currants, two cups bread — crumbs (more or less), one teaspoon salt, one teaspoon _ ff one teaspoon ginger, one teaspoon allspice, one — Freaspoon baking soda dissolved in one pint sour milk. Citron aA r orange peel or both may be added if desired. Mix all to- q ether and one quart flour—more or less, as required to make udding dry as possible and stay in a ball. Tie in a floured — nloth, allowing a little room for swelling. Drop rn large settle of boiling water. Must be kept boiling steadily for % or four hours. Serve with sweet sauce or Roast sauce. oe ave made this for years. a POPCORN—One teacup of popcorn made fine in a pidclare a two eggs well beaten, one pint of milk, one-half cup Sugar, ‘Salt to taste. 7 , ; PRUNE—One cup brown sugar, one-third cup putter, one= alf tin of milk, yolks of two eggs; thicken a little stiffer an cake; one teaspoon baking powder, one pint seasoned seed~ - 1 prunes without juice. Bakein moderate oven. Beat whites _ eggs and when pudding is done spread on top and brown. ressing:: ‘Three-fourths cup brown sugar, two tablespoons corn- arch; mix with a little cold water; pour in boiling water; . ‘blespoon or less of butter. Flavor with orange or vanilla, md Cut pudding (which should be baked in a square pan) in ‘Squares. Put in dessert dishes and pour be a are on top of — aa piece. — QUEEN—One quart of milk, 1% cups bread emighee: yolks” four eggs beaten, sugar to taste ; bake until done, taking” care not to have it watery. Then whip whites of four eggs “and a tablespoon of sugar, flavor with lemon; spread over pudding a layer of sweetmeats or jelly; put the whites of: the eggs on and brown lightly. Serve cold with cream. Eat ‘ RAISIN—Four tablespoons sugar, one-half cup butter, two Pai eggs, two cups flour, one cup raisins chopped, three tea- “spoons baking powder, nutmeg, one cup milk, Steam ~ one=- half hour in cups. Eat with a cream sauce. “cs RHUBARB—Onecup sweet milk, one-half cup sweet cream, mne-half teaspoon salt, one teaspoon soda, two teaspoons | eream tartar, enough fiour to make a stiff batter. In a put- tered basin put a thin layer of dough and a generous one ~ f sliced rhubarb, with sugar and a sprinkling of salt, then Serve 1 a sauce of cream and sueat or eee and eS weaten to a cream. _ RHUBARB TAPIOCA—Soak a_half-cup tapioca over dizhee ; ‘and cook until clear in double boiler. Place in a pudding — dish two cups of rhubarb cut in short pieces, one cup sugar and: 3 ‘pinch of ginger. Pour the hot tapioca over this, stir in one ~ ‘teaspoon butter, cover and bakeone hour. A meringue makes — it still better. It is also good cold. Serve with cream. aera - RICE (Eggiless)—One-half cup uncooked rice, one-half — cup sugar, one quart sweet milk, one-half teaspoon vanilla

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