Rice Pudding

Ingredients

• half a pint of cold milk
• half a pint of boiling milk
• 1 egg
• umps of sugar

Method

1. 1

   Mix the rice in half a pint of cold milk, pour on it half a pint of boiling milk in which the sugar has been dissolved, and stir over the fire for ten minutes.

2. 2

   Put in the pudding the egg well beaten, and bake in a buttered tart dish for three-quarters of an hour.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 106. The excerpt below is the record exactly as published.

umps of sugar, I egg. Mix the rice in half a pint of cold milk, pour on it halfa pint, of boiling milk, in. which the sugar has been dissalved, and, 188 Tre Domirnroxn Cook Rook. stir over the fire for ten minutes. Put in the pudding the egg well beaten, and bake in a buttered tart dish for three-quarters of an hour. 645. Cream Tapioca Pudding—Ingredients-—3 tablespoonfuls — of tapioca, 4 eggs, 3 tablespoonfuls of sugar, 3 tablespoonfuls of prepared cocoanut, I qt. of milk. Soak the tapioca in water over night, put it in the milk and boil three-quarters of an hour. Beat the yolks of the eggs into a cup of sugar, add the cocoanut, stir in and boil ten minutes longer ; pour into a pudding dish ; beat the whites of the eggs to a stiff froth, stir in three tablespoonfuls of sugar; put this over the top and sprinkle with cocoanut and brown five min- utes. 646. Tapioca Pudding—lIngredients—1o tablespoonfuls of tapioca, I qt. of rich milk, 2 tablespoonfuls of butter, 6 tablespoonfuls of white sugar, I lemon. Take the tapioca, wash it in warm water, drain and put the tapioca in a pan with the milk. Set the pan over a kettle of boiling water and stir till it thickens; then add the butter, sugar and lemon, grated (or flavor to suit the taste with good lemon or vanilla extract). . 647. French Tapioca—lIngredients—2 oz. of fine tapioca, % pt. of milk, 1 well-beaten egg, sugar and flavoring. Take the tapioca de la couronne, and boil it in half a pint of water until it begins to melt. then add the milk by degrees, and boil until the tapioca becomes very thick; add the egg, sugar, and flavoring to taste, and bake gently for three-quar- _ ters of an hour. ‘This preparation of tapioca is superior to any other, is nourishing, and suitable for delicate children. 648. Velvet Pudding—Ingredients—5 eggs, 114 cupfuls of sugar, 4 tablespoonfuls of corn starch, 3 pts, of milk. Dissolve the corn starch in a little cold milk, and add one cupful of sugar and the yolks of the eggs.beaten. Boil three pints of milk and add the other ingredients while boiling ; re- move from the fire when it becomes quite thick ; flavor with vanilla and pour into a baking dish; beat the whites of the eggs to a stiff froth, add half a cup of sugar, turn over the pudding, and place it in the oven and Jet brown slightly. 649. Sauce (for Velvet Pudding)—Ingredients—Yolks of 2 eggs, 1, cupful of sugar, 1 tablespoonful of butter, 1 cup of milk, PastRY AND PuppiNcs. 189 Well beat the yolks, sugar and butter; add to the milk (boiling), and set on the stove till it comes to boiling heat ; - flavor with vanilla. 650. Florentine Pudding —Ingredients—1 qt. of milk, 3 tahle- spoonfuls of corn starch dissolved in a little cold milk, 3 eggs, %4 a teacupful of sugar, flavoring, lemon or vanilla, or according to taste, white sugar. Put the milk ina saucepan and allowit to boil. Add to the corn starch (mixed in the milk) the yolks of the three eggs beaten. the sugar and flavoring ; stir in the scalding milk, con- tinue stirring until the mixture is of the consistency of custard. Pour into baking tin; beat the whites of the eggs in a teacup of pulverized sugar and when the pudding is cooked spread on the top ; place in the oven to brown. Can be eaten with cream, but is very nice without. 651. Semolina Pudding—Ingredients—2 oz. of semolina, 1 pt. of milk, sugar, flavoring, I egg. Boil the semolina in the milk, sweeten and flavor, and beat in the egg; put the pudding in a buttered tart dish; bake an hour in a slow oven. 652. Sweet Macaroni—Ingredients—{ lb. of best macaroni, 2 qts. of-water, a pinch of salt, 1 teacupful of milk, % lb. of white sugar, flavoring. Break up the macaroni into small lengths, and boil in the water (adding the salt) until perfectly tender; drain away the water, add to the macaroni, in a stewpan, the milk and sugar, and keep shaking over the fire until the milk is absorbed. Add any flavoring and serve with or without stewed fruit. 653. Macaroni Pudding —Ingredients—'% lb. of macaroni, cus- tard, 2 eggs, I pt. of boiling milk, sugar and flavoring to taste. Boil the macaroni as for the above dish, when done drain away the water, and put the macaroni into a tart dish; pour over it custard, the sugar and flavoring to taste; bake very slowly for an hour. 654. Custard Pudding (Baked)—Ingredients—}4 pt. of milk, a little white sugar, 2 eggs, flavoring. Boil the milk, with sufficient sugar to taste, and whip into it the eggs (the whites and yolks previously well beaten together), add flavoring to taste; put the pudding into a pie dish, and place it in another vessel half full of boiling water, eons 4 > Sire: é ‘ - vila.” : J re 7 = Rachie ls > Ae Oar re ES ee ty i “657. Sunday Pudding —Ingredients—¥ |b. of bread crumbs, % Tao PRY aR egy Aire ae SN Re ae Yb: i ee ' 2 : » &: 4 ae oe a a ys e ey, ey Phe ws & Sak 190 THE Dominion Cook Boox. put into the oven, and bake gently for about half an hour ; or, — Z a if more convenient, the pie dish may be placed in a stewpan half filled with water, by the side of the fire, and allowed to” cook slowly. 655. Oatmeal Pudding—lIngredients—2 oz. of fine Scotch oatmeal, yf pt. of cold milk, 1 pt. of boiling milk, sugar to taste, 2 oz. of bread crumbs, I oz. of shred suet, 1 or 2 beaten eggs, lemon flavor- ing or grated nutmeg. Mix with the oatmeal, first the cold milk, and then add the boiling milk; sweeten, and stir over the fire for ten minutes, then add the bread crumbs; stir until the mixture is stiff, then add the suet and eggs; add flavoring. Put the pudding ina buttered dish and bake slowly for an hour. 656. Indian Corn Flour Pudding—Ingredients—2 oz. of Indian corn flour, % pt. of milk, 3¢ pt. of boiling milk, sweetening and flavoring to taste, I egg. This must not be confounded with corn flour sold in packets, which in some cases is the starch of Indian corn or maize, de- prived of much of its nutritive value by the process it under- goes to render it white and smooth. Indian corn flour is the finely-ground flour of maize. ‘‘ Properly prepared, it furnishes a wholesome, digestible, and nutritious food.” Like oatmeal, it requires to be thoroughly well boiled. Vanilla is the most suitable flavoring for this pudding, but any other may be used. Mix the corn flour smooth in the cold milk and then stir in the boiling milk. Sweeten and flavor. Put intoa clean stewpan and stir over the fire until it becomes thick ; beat in the egg, put ~ the pudding in a buttered tart dish and bake very slowly for three-quarters of an hour. pt. of milk, sugar and flavoring to taste, 2 eggs, strawberry jam. Boil the bread crumbs in the milk, sweeten and flavor, and when the bread is thick stir in the yolks of the eggs. Put the pudding into a buttered tart dish, bake slowly for three-quarters of an hour. Then spread over the top a layer of strawberry jam, and on this the whites of the eggs beaten with a teaspoon- ~ ful of sifted sugar to a strong froth. Dip a knife in boiling water, and with it smooth over the whites, put the pudding again into a moderate oven until the top is a light golden brown. Serve immediately. - PASTRY AND PUDDINGS. mae a i 658. Yorkshire Pudding (1)—Ingredients—1 egg

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