It is a mistake to put eggs in baked milk puddings, except it be when
a custard is required. A deep dish makes the best puddings of this
type, and the heat at which they are cooked must be only moderate; they
do exceedingly well on the flat stones in front of a fire or in the
hearth after a fire has been swept away, or at the bottom of a clay
oven as mentioned in the early chapters of this book.
Wash whole rice and barley very thoroughly before using, then allow
three large tablespoonfuls of either to each pint of milk used. Roughly
speaking, it is sufficient to cover well the bottom of the dish that is
used. Add sugar and a little salt and spice if liked, then pour in the
milk—cold—and stir up well and set to cook.
Tapioca is done the same way, but is not washed before using. Tapioca
is more nourishing than either rice or barley. Sago makes another
change, and is also very nourishing, and hominy is likewise good,
though it is improved by preparing as ground rice, namely, by boiling
in a saucepan with the milk first, till stiff, and when cool one or two
eggs and a little spice are beaten in and the mixture is poured into a
buttered dish and baked till just brown on the surface.
Macaroni is broken into inch lengths and thrown into boiling salted
water and cooked till just tender, then drained, mixed with one or two
beaten eggs and a little milk, with grated cheese, pepper and salt, or
instead with a little sugar and spice, poured into a buttered dish and
cooked till firmly set.
Or, after boiling till tender, and draining from water, it can be
returned to the saucepan with plenty of butter and grated cheese,
pepper and salt, with either a little cream or some tomato sauce,
and after tossing with a fork cover down and leave to simmer for ten
minutes, then turn out into a dish and eat with a fork.