iceing.
Genoise Preserve-cakes.
_Ingredients_--Uncooked Genoise pastry.
Some preserve.
Some syrup of sugar and water.
Hundreds and thousands.
Chopped _pistachio_ kernels.
Grated cocoa-nut.
_Method._--Partly fill small well-buttered dariol moulds with the
Genoise mixture, and bake in a moderate oven.
When done, and sufficiently cool, cut a small circular piece from the
bottom of the cakes.
Scoop out some of the inside, and fill them with the preserve.
Replace the small circular piece.
Brush the cakes over with the syrup, and roll them in the hundreds and
thousands, chopped _pistachio_, and cocoa-nut.
They should be entirely covered with the decorations.
Pile them prettily on a dish, and decorate them with holly leaves.
Almond Cakes.
_Ingredients_--Genoise pastry.
Almonds.
The white of 1 egg.
1 oz. of castor sugar.
_Method._--Stamp out the Genoise pastry into small cakes, with round
cutters.
Beat the white of egg, mix it with the castor sugar, and spread it over
the cakes.
Sprinkle them well with almonds, blanched and chopped.
Put them in a moderate oven to take a pale fawn colour.
Cheese Cakes.
_Ingredients_--Some remains of puff pastry.
2 oz. of sugar.
2 oz. of butter.
1 lemon.
Half a sponge cake.
1 whole egg and 1 yolk.
_Method._--Cream the butter in a basin.
Add to it the castor sugar.
Beat well together, adding one by one the yolks of the eggs.
Then mix in the grated lemon peel, and the lemon juice and the sponge
cake, rubbed through a wire sieve.
Lastly, stir in lightly half the white of the egg, beaten to a stiff
froth.
Roll out the pastry.
Stamp into rounds with a fluted cutter dipped in hot water.
Lay the rounds in patty pans, and put a little dummy of dough or bread
in the middle of each.
Bake them in a quick oven.
When nearly cooked, remove the dummies and fill their places with the
cheese-cake mixture.
Return them to the oven until the pastry is cooked and the cheese-cake
mixture has taken a pale colour.
Tartlets.
_Ingredients_--The remains of puff paste.
Some preserve.
_Method._--Roll out the paste, and stamp into rounds with a fluted
cutter dipped in hot water.
Lay the rounds on patty pans.
Place in the middle of each a dummy, made of dough or bread.
Bake in a quick oven.
When the pastry is cooked remove the dummies, and fill the places with
jam.
Plainer tartlets may be made with short, flaky, or other pastry.
Cheese d'Artois.
_Ingredients_--Remains of puff paste, or some flaky crust.
1 oz. of butter.
1 whole egg and 1 yolk.
2 oz. of Parmesan cheese.
A little cayenne.
Pepper and salt.
_Method._--Cream the butter well in a basin.
Beat in the eggs, and add the grated cheese.
Season with pepper, salt, and cayenne.
Divide the pastry into two portions, and roll them out as thinly as
possible.
Lay one piece on a greased baking-sheet.
Spread it over with the cheese mixture, and lay the other on the top.
Mark it with the back of a knife in strips, one inch wide and three
inches long.
Brush over with beaten egg, and bake in a quick oven, until the paste is
cooked. Cut out the strips with a sharp knife.
Dish them on a folded napkin, and sprinkle them with grated cheese.
Cheese Straws.
_Ingredients_--2 oz. of flour.
2 oz. of butter.
2 oz. of grated Parmesan cheese.
The yolk of an egg.
A little cayenne.
Pepper and salt.
_Method._--Rub the butter lightly into the flour.
Add the grated cheese and seasoning, and mix with the yolk of egg.
If necessary, add another yolk, but no water.
Roll out and cut into fingers about a quarter of an inch wide and two
inches long.
Lay them on a greased baking-sheet.
Stamp out with a cutter, the size of an egg-cup, some rounds, and make
them into rings by stamping out the middles with a smaller cutter.
Bake the rings and straws a pale fawn colour, and serve them with a
bundle of straws placed in each ring.
Gooseberry Turnovers.
_Ingredients_--Some gooseberries.
Sugar.
Short crust.
_Method._--Pick off the heads and tails of the gooseberries.
Roll out the paste and cut into rather large rounds.
Wet the edges and put some gooseberries in the middle of each round,
with a teaspoonful of sugar.
Fold the paste over and press the edges together.
Decorate the edges with a fork or spoon.
Put the turnovers on a greased baking-sheet, and bake in a quick oven
for fifteen minutes.
Petit Choux.
_Ingredients_--5 oz. of flour.
2 oz. of butter.
3 oz. of castor sugar.
3 whole eggs.
½ pint of water.
_Method._--Rub the flour through a sieve.
Put the butter and water on to boil.
When boiling, stir in the flour and sugar.
Beat well over the fire, until the mixture leaves the sides of the
saucepan, then remove the saucepan from the fire and beat in three eggs.
Shape like eggs, with two dessertspoons and a knife dipped in hot water.
Lay the pastry on a greased baking-sheet, and bake in a moderate oven
for one hour.
To serve, open the cakes at the side and insert a little whipped cream
or preserve.
Decorate by brushing them over with white of egg, or a syrup of sugar
and water, and sprinkle with chopped _pistachio_ kernels, grated
cocoa-nut, or hundreds and thousands.
Apple Turnovers.
Make like gooseberry turnovers, substituting minced apple for
gooseberries.
Apple Dumplings.
_Ingredients_--1 dozen apples.
1 lb. of short crust.
A little moist sugar.
_Method._--Pare the apples and remove the cores; fill the holes with
sugar.
Take pieces of paste large enough to cover the apples. Do not roll them,
but draw the paste over the apples.
Wet the edges to make them join.
Place the dumplings on a greased tin and bake for about three-quarters
of an hour or one hour. The length of time will depend on the kind of
apples used.
PUDDINGS.
A pudding which is to be boiled should be placed in a well-greased
basin, or mould, which it should quite fill. A scalded and floured cloth
should be tied securely over it. Some puddings, such as suet, plum, &c.,
may be cooked without the basin, the mixture being firmly tied in a
well-scalded and floured cloth, a little room being allowed for the
pudding to swell. When cooked in this way, it is well to put a plate in
the saucepan to prevent the pudding sticking to the bottom and burning.
To cook a boiled pudding successfully, the water should be kept briskly
boiling during the whole of the time it is cooking, and there should be
sufficient water in the saucepan to well cover it. A kettle of boiling
water should be at hand to fill up the saucepan as required. In steaming
puddings, unless a steamer is used, the water should not be allowed to
come more than halfway up the pudding-mould, and must only gently
simmer, until the pudding is cooked. The mould used need not be covered
with a cloth, but a piece of greased paper should be placed over it to
prevent the condensed steam dropping on the pudding. Some puddings
require to be steamed very carefully, such as contain custard, for
example. A custard pudding will be honeycombed (i.e. full of holes), if
the water is allowed to boil; the heat of boiling will curdle the eggs.
Most baked puddings require a moderate oven, particularly such as rice,
tapioca, &c.
In preparing suet for puddings, remove the skin, slice the suet, and
then chop it finely, using a little flour to prevent it sticking to the
knife. Currants must be well washed and dried. Sultanas should be rubbed
in flour, and the stalks picked off.
Beef-steak Pudding.
_Ingredients_--1 lb. of flour.
¾ or ½ lb. of suet.
1½ lb. of beef or rump steak.
½ lb. of bullock's kidney.
Seasoning.
_Method._--Chop the suet finely, mix well with the flour, adding a pinch
of salt.
Mix to a paste with cold water.
Roll it out, and line a greased quart-basin, reserving one-third for the
cover.
Cut the steak into thin strips, and the kidney into slices.
Mix some pepper and salt on a plate, and season the meat nicely.
Roll each piece of meat round a tiny piece of the fat, and place the
rolls and the pieces of kidney in the basin.
Pour in rather more than a quarter of a pint of water.
Roll out the remaining piece of paste.
Wet the edges of that in the basin, lay the cover on, and trim round
neatly.
Tie over a well-scalded and floured cloth, and boil for four hours.
Oysters are sometimes put in these puddings; they should be bearded, and
the hard white part removed.
A rabbit or veal pudding may be made in the same manner. To these add a
quarter of a pound of lean ham or bacon.
Where economy must be studied, less suet may be used in making the
crust.
Suet Pudding.
_Ingredients_--1 lb. of flour.
4, 6, or 8 oz. of finely-chopped suet.
A pinch of salt, or, if liked, a teaspoonful of baking
powder.
_Method._--Mix the flour and suet lightly together.
Add the salt.
Mix to a stiff paste with cold water.
Then boil in a well-scalded and floured cloth for three hours.
Sultana Pudding.
_Ingredients_--1 lb. of flour.
½ lb. of finely-chopped suet.
¼ lb. of sultanas.
¼ lb. of castor sugar; or, three ounces of moist sugar.
2 oz. of candied peel.
The grated rind of a lemon.
A pinch of salt.
1 egg.
A little milk.
_Method._--Rub the sultanas in flour and pick off the stalks.
Cut the candied peel in small pieces.
Put all the dry ingredients into a basin, and mix with the egg, well
beaten, and a little milk.
Boil in a basin or cloth three hours.
Compote of Rice.
_Ingredients_--¼ lb. of rice.
¼ lb. of sugar.
1 pint or more of milk.
Vanilla or other flavouring.
_Method._--Boil the rice in the milk, with the sugar, for twenty
minutes; if very stiff, add a little more milk or cream.
Flavour with vanilla, and put into a buttered mould with a well in the
centre.
Any fruit may be put in the middle, when it is served.
If oranges are used, boil 1½ gill of water with ¼ lb. of lump sugar,
until it sticks to a knife like an icicle.
Peel the oranges, and roll them in it.
If apples are used, boil them gently in one pint of water, with ¼ lb. of
sugar.
When tender, add a little cochineal.
Take the apples out, and reduce the syrup to less than a quarter of a
pint.
Roll the apples in it.
Queen Victoria Pudding.
_Ingredients_--¼ lb. of butter.
¼ lb. of castor sugar.
¼ lb. of flour.
2 oz. of chopped peel.
1 oz. of blanched and chopped almonds.
2 tablespoonfuls of brandy.
3 eggs.
_Method._--Put the butter and sugar in a basin.
Cream them well together with a wooden spoon.
Add the yolks of the eggs one by one; then the flour, peel, almonds, and
brandy.
Beat the whites of the eggs stiffly, and mix them in lightly.
Put the mixture in a well-buttered mould.
Cover with buttered paper, and steam for three hours.
Rice Bars.
_Ingredients_--¼ lb. of rice.
1 pint of milk.
3 oz. of castor sugar.
Yolks of 2 eggs.
A little lemon essence.
1 whole egg.
Some bread-crumbs.
Some red jam.
_Method._--Boil the rice in the milk, with the sugar, for half an hour,
gently stirring occasionally.
Then remove from the fire and, when cool, beat in the two yolks, and add
the lemon essence.
Then spread on a flat dish to cool.
When quite cold, cut into bars.
Brush over with the beaten egg, and cover with bread-crumbs.
Fry in hot fat until lightly coloured.
There should be an equal number of bars.
Spread one half of them with jam, and lay the others on the top.
Rice Cakes.
Put the rice mixtures when hot into well-greased tartlet tins.
Make a small hole in the middle and put in a little jam.
Cover with some more of the rice mixture and let them get cold.
Then egg and bread-crumb them, and fry in hot fat.
Orange Pudding.
_Ingredients_--The rind and juice of 2 oranges.
2 oz. of cake-crumbs rubbed through a sieve.
2 oz. of castor sugar.
3 eggs.
1 gill of milk or cream.
_Method._--Put the crumbs in a basin, with the sugar.
Add the grated rind of one orange, and the juice of the two.
Beat in the yolks of the three eggs, and add the milk or cream.
Whip the white of one egg to a stiff froth, stir in lightly.
Line a pie-dish with a little good pastry; pour the mixture in.
Bake until set, and of a light brown colour.
Welcome-Guest Pudding.
_Ingredients_--¼ lb. of suet.
¼ lb. of sugar.
¼ lb. of cake-crumbs, or ratafias, rubbed through a sieve.
¼ lb. of bread-crumbs.
The rind and juice of one lemon.
3 eggs, well beaten.
_Method._--Put all the dry ingredients into a basin.
Add the lemon rind and juice, and mix with the eggs.
Put into a well-greased mould.
Cover with buttered paper, and steam for two hours.
Crème Frite.
_Ingredients_--1 whole egg.
1 white.
4 yolks.
1 gill of cream.
1 gill of milk.
1 tablespoonful of castor sugar.
Flavouring to taste.
3 oz. of cake-crumbs.
_Method._--Cream the yolks and white well together with the castor
sugar.
Add cream, milk, and flavouring.
Strain this custard into a greased pudding-basin, and steam _very
gently_, until firm.
Let it get quite cold; then turn it out.
Cut into slices about one-third of an inch thick.
Stamp into round or fancy shapes.
Egg and cake-crumb them.
Fry in a frying-basket in hot fat.
Serve on a glass dish, and sprinkle with castor sugar.
Gâteau de Cerise.
_Ingredients_--1 lb. of cooking cherries.
¼ lb. of lump sugar.
½ pint of water.
A few drops of cochineal.
¾ of an ounce-packet of gelatine.
The juice of one lemon.
_Method._--Boil the sugar and water; add the lemon and skim well.
Add the cherries (stoned), and stew for a quarter of an hour.
Melt the gelatine in a little water, and add it to the cherries, with
enough cochineal to colour brightly.
Pour the mixture into a border mould.
When set, dip it in hot water for a second or two, and turn on to a
glass dish.
Serve with whipped cream in the centre.
Jaune Mange.
_Ingredients_--½ ounce packet of gelatine.
½ pint of water.
½ pint of white wine.
Juice of one and a half lemon.
Rind of half a lemon.
3 oz. of castor sugar.
4 yolks.
_Method._--Soak the gelatine in the water with the lemon rind.
Then put it in a saucepan with all the other ingredients.
Stir over the fire until the custard thickens; but, on no account, let
it boil.
Then strain into a wetted mould.
Apple Charlotte.
_Ingredients_--2 lb. of apples.
½ lb. of moist sugar.
Grated rind of a lemon.
Slices of broad.
Some clarified butter.
_Method._--Peel and core the apples, and stew them with the sugar, lemon
rind, and a quarter pint of water, until reduced to half the quantity.
Take a plain round tin, holding about a pint and a half.
Cut a round of stale bread, about one-eighth of an inch thick; dip it in
clarified butter, and lay it in the bottom of the mould.
Line the sides with slices of bread, cut about an inch wide, and
one-eighth of an inch thick, and also dipped in butter.
Pour the apple mixture into the mould.
Cover with another round of bread dipped in butter; and bake in a
moderately quick oven for three quarters of an hour.
For serving, turn it on to a hot dish, and sprinkle castor sugar over
it.
Viennoise Pudding.
_Ingredients_--5 oz. of stale crumb of bread cut into dice.
3 oz. of sultanas.
¼ lb. of castor sugar.
2 oz. of candied peel.
Grated rind of a lemon.
1 wineglass of sherry.
½ pint of milk.
2 whole eggs.
1 oz. of lump sugar.
_Method._--Put the 1 oz. of lump sugar into an old saucepan, and burn it
a dark brown.
Pour in the milk, and stir until it is well coloured and the sugar
dissolved.
Beat the eggs well, strain the coloured milk on to them, and add the
sherry.
Put all the dry ingredients into a basin, and pour the eggs, milk, and
sherry over them.
Let the pudding soak for half an hour.
Then put it into a well-greased pint-mould.
Cover with buttered paper, and steam for one hour and a half.
This pudding is to be served with German sauce (_see_ Sauces).
Snow Pudding.
_Ingredients_--½ pint of milk.
1½ oz. of bread-crumbs.
Grated rind of a lemon.
2 tablespoonfuls of caster sugar.
3 eggs.
2 tablespoonfuls of strawberry or any other jam.
A little pastry.
_Method._--Put the bread-crumbs into a basin.
Boil the milk, and pour it over them.
Mix in the sugar, one whole egg, and two yolks well beaten, and add the
lemon rind.
Line a pint pie-dish with a little pastry.
Spread the jam at the bottom and pour the mixture over.
Bake in a moderate oven until set.
Beat the remaining whites to a stiff froth, with a dessertspoonful of
castor sugar; and heap it lightly on the top just before serving.
German Puffs.
_Ingredients_--2 eggs.
Their weight in castor sugar, and ground rice.
The grated rind of a lemon.
_Method._--Beat the eggs well.
Then stir in, gradually, the castor sugar and ground rice, and add the
lemon rind.
Partly fill well-buttered cups, or moulds, with the mixture; and bake in
a moderate oven for a quarter of an hour, or twenty minutes.
Serve with a wine or sweet sauce (_see_ Sauces).
Apple Amber Pudding.
_Ingredients_--8 apples.
2½ oz. of butter.
3 oz. of moist sugar.
Rind and juice of one lemon.
3 eggs.
A little pastry.
_Method._--Wash the apples (they need not be peeled or cored) and cut
them into small pieces.
Put them into a stewpan with the butter, sugar, lemon rind and juice,
and stew until tender.
Then rub through a hair sieve--the sieve keeps back the peel and pips.
Beat the three yolks into the mixture, and put it into a pint pie-dish
lined with a little pastry.
Bake in a moderate oven until set.
Then beat the whites of the eggs to a stiff froth with a dessertspoonful
of castor sugar, and heap on the top.
Put it, again, into a cool oven, until the whites are set.
This pudding may be served either hot or cold.
Apple Pudding.
_Ingredients_--1 lb. of flour.
6 or 8 oz. of suet.
A pinch of salt.
1 teaspoonful of baking powder.
Some apples.
3 tablespoonfuls or more of moist sugar.
The grated rind of a small lemon.
2 or 3 cloves.
_Method._--Prepare the paste, and line a basin as for beef-steak
pudding.
Put in the apples, which should be pared and cored, and sprinkle in the
sugar and lemon rind.
Put on the cover of paste, and tie over it a well-scalded and floured
cloth.
Boil for one hour, or longer: the length of time will depend on the
fruit used.
Any fresh fruit may be substituted for the apple.
Raspberry Pudding.
_Ingredients_--1 pint of raspberries.
3 oz. of sugar.
Thin slices of bread.
A little milk.
_Method._--Pick the stalks from the raspberries, and mix them with the
sugar.
Put them and the bread in alternate layers in a pie-dish, moistening the
bread with a little milk.
Bake for half an hour.
Note.--This pudding is very good served with cream or custards. The
bottled raspberries may be used instead of fresh fruit.
Lemon Pudding.
_Ingredients_--½ lb. of bread-crumbs.
¼ lb. of finely-chopped suet.
¼ lb. of castor sugar.
The grated rind of one lemon, and the juice of two.
2 eggs.
Enough milk to mix it.
_Method._--Put the bread-crumbs and suet into a basin.
Add sugar, grated lemon-rind, and juice.
Mix the pudding with the two eggs, well beaten, and a very little milk.
Boil it for one hour and a half.
This pudding may be served with a wine or sweet sauce (_see_ Sauces).
Marmalade Pudding.
_Ingredients_--½ lb. of flour.
½ lb. of bread-crumbs.
½ lb. of finely-chopped suet.
½ lb. of moist sugar.
½ lb. of marmalade.
2 eggs.
The grated rind of a lemon.
_Method._--Put the flour, bread-crumbs, suet, sugar, and lemon rind into
a basin.
Mix with the marmalade and two eggs, well beaten, and, if necessary, a
little milk.
Put it into a well-greased pudding-basin, and tie over it a scalded and
floured cloth.
Boil it for five hours.
General Satisfaction.
_Ingredients_--3 sponge cakes.
2 tablespoonfuls of strawberry or other jam.
1 wineglass of sherry.
Rather more than ½ a pint of milk.
4 eggs.
1 tablespoonful of sugar.
A little pastry.
_Method._--Line a pie-dish with a little pastry.
Spread the jam at the bottom, and lay on it the sponge cakes, cut in
halves.
Beat one whole egg and three yolks well together.
Mix with the sugar and milk, and pour over the sponge cakes.
Bake in a moderate oven until the custard is set.
Beat the three whites stiffly, and lay on the top of the pudding.
Put into a cool oven until the whites are set, and of a pale fawn
colour.
This pudding may be served hot or cold.
Marlborough Pudding.
_Ingredients_--1 pint of milk.
2 tablespoonfuls of flour.
2 whole eggs and 2 yolks.
The grated rind of a lemon.
3 oz. of castor sugar.
2 oz. of butter.
_Method._--Mix the flour smoothly with the milk, and stir over the fire
until it boils and thickens.
Add the sugar, the eggs, well beaten, the grated lemon rind, and the
butter beaten to a cream.
Line a pie-dish with pastry; pour in the mixture.
Bake in a moderate oven until set.
Yorkshire (or Batter) Pudding.
_Ingredients_--½ lb. of flour.
1 pint of milk.
2 eggs.
A pinch of salt.
_Method._--Put the flour into a basin, make a hole in the middle, and
put in the eggs unbeaten.
Stir smoothly round with a wooden spoon, adding the milk very gradually.
If it is to be served with meat, bake it in a baking-tin, which should
be well greased with quite one ounce of butter or clarified dripping.
Curate's Puddings.
_Ingredients_--The weight of 3 eggs in each sugar, flour, and butter.
4 eggs.
A little flavouring essence of any kind, or the grated rind
of a lemon.
_Method._--Rub the butter well into the flour.
Add the sugar and the four eggs, well beaten.
Half fill well-buttered cups or moulds, and bake for twenty minutes or
half an hour.
Serve with a wine or sweet sauce (_see_ Sauces).
Canary Pudding.
_Ingredients_--2 tablespoonfuls of flour.
2 tablespoonfuls of sugar
1 pint of milk.
2 eggs.
_Method._--Put the milk and sugar on to boil.
Mix the flour with a little cold milk.
When the milk boils pour in the flour, and stir it briskly until it
thickens.
When cool, add the two eggs, well beaten.
Bake in a greased pie-dish for half an hour.
Christmas Pudding.
_Ingredients_--2 lb. of raisins.
1 lb. of suet.
½ lb. of candied peel.
¾ lb. of flour.
¼ lb. of bread-crumbs,
¼ lb. of moist sugar.
A little mixed spice.
Half a nutmeg grated.
A little lemon rind grated.
½ pint of milk.
4 eggs.
_Method._--Put the dry ingredients into a basin, and mix with the eggs,
well beaten, and the milk.
Put into a well-greased basin, and boil ten hours if possible.
Cabinet Pudding.
_Ingredients_--A few raisins or cherries.
1 dozen sponge finger-biscuits.
1 oz. of castor sugar.
1 pint of milk.
2 whole eggs and 2 yolks.
A little vanilla or other flavouring.
_Method._--Decorate a well-buttered pint-and-a-half mould with raisins
or preserved cherries.
Beat the eggs and milk well together.
Sweeten with the sugar, and add the flavouring.
Break the cakes into pieces.
Put a quarter of them at the bottom of the mould.
Pour in a little of the custard, then more pieces of cake and more
custard, and continue in this way until the mould is full.
Cover with buttered paper, and steam gently for about an hour.
Auntie's Pudding.
_Ingredients_--½ lb. of flour.
¼ lb. of finely-chopped suet.
¼ lb. of currants, well washed and dried.
3 oz. of sugar.
1 egg.
A little milk.
_Method._--Put all the dry ingredients into a basin.
Mix with the egg, well beaten, and the milk.
Boil in a well-greased basin for an hour and a quarter.
Rhubarb Fool.
_Ingredients_--14 sticks of rhubarb.
½ lb. of moist sugar (more, if necessary).
½ pint of water.
1 gill of milk.
The thin rind of half a lemon.
_Method._--Cut the rhubarb in small pieces.
Stew gently with the sugar and water until quite tender.
Rub through a sieve.
Add the milk, and serve cold.
Scrap Pudding.
_Ingredients_--Some scraps of bread.
¼ lb. of moist sugar.
¼ lb. of finely-chopped suet.
The grated rind of a lemon.
2 eggs, well beaten.
¾ pint of milk.
Some preserve.
_Method._--Dry the bread in a slow oven until it is hard.
Pound it in a mortar, and measure 6 ounces of the powder; mix it with
the suet and sugar.
Add the lemon rind; pour over the milk, and add the eggs.
Beat well for a few minutes.
Then put the mixture in layers in a pie-dish alternately with the
preserve.
Let the top layer be the pudding mixture.
Bake in a moderate oven until the mixture is set.
Bread-and-Cheese Pudding.
_Ingredients_--6 oz. of dried and powdered bread.
½ lb. of grated cheese.
½ pint of milk.
1 egg, well beaten.
Pepper and salt.
A little cayenne.
_Method._--Mix all the ingredients together, and bake in a pie-dish
until the mixture is set.
Mould of Rice.
_Ingredients_--½ lb. of rice.
1 quart of milk.
¼ lb. of moist or castor sugar.
_Method._--Boil the rice with the sugar in the milk until it is
perfectly soft.
Then put it into a mould.
When cold, turn it out, and serve it with jam.
Norfolk Dumpling.
_Ingredients_--Some bread dough.
_Method._--Make the dough into small round balls.