Boiled Rice.
PICK and wash clean one cupful of rice, and put into a basin with a
pint and a half of cold water; set on the stove where it will cook
slowly; or, better still, set into another basin of water, and cook
slowly. When the rice has absorbed all the water, turn on it one quart
of new milk, and stir in one tablespoonful of salt; let this cook two
hours, stirring often. Serve with sugar and cream.
Baked Rice.
Pick and wash one cup of rice; put it in a dish that will hold two
quarts and a pint, and cover with fresh milk; stir into this two
teaspoonfuls of salt, one tablespoonful of cinnamon, and four of sugar.
Set this in the oven, and stir once in every half-hour; after it has
been baking two hours stir in milk enough to fill the dish, and bake
one hour longer (the dish should be nearly full of milk at first).
Serve with sugar and milk.
Minute Pudding.
One pint of milk, one of water, nine tablespoonfuls of flour, one
teaspoonful of salt, two eggs. Set the milk into a basin of hot water,
and when it comes to a boil add to it one pint of boiling water. Have
ready the flour, made into a smooth paste with one cup of milk, and mix
with this paste, after they are well beaten, the two eggs; now take the
basin in which the milk and water are, and set upon the fire; let it
boil up once, and then stir in the thickening; beat it well, that it
may be smooth, and cook three minutes longer. Serve with vinegar sauce.
Apple Dowdy.
Pare and quarter about one dozen good tart apples, put them in a
kettle with one cup of molasses, a small piece of butter, and one pint
of hot water. Set this on the fire, and let it come to a boil, and
while it is heating make a paste with one pint of prepared flour and
one half a pint of milk. Roll this out large enough to cover the apple,
put it into the kettle, cover tight, and boil gently twenty minutes.
Down East Pudding.
One pint of molasses, one quart of flour, one tablespoonful of salt,
one teaspoonful of soda, three pints of blackberries. Boil three hours,
and serve with sauce made in the following manner:—
One teacup of powdered sugar, one-half of butter, one egg, two
teaspoonfuls of _boiling_ water, and one of brandy. Beat the butter to
a cream, and then add very gradually the sugar beat in the yolk of an
egg, and, when perfectly creamy, add the white, which has been beaten
to a froth, then add the water and stir it very carefully. The brandy
should be beaten with the butter and sugar.
Bread Pudding.
Take a quart basinful of stale bread, and soak in two quarts of sweet
milk two hours (keep in a cool place while soaking); then mash well
with a spoon, and take out all the hard pieces. Beat light four eggs
and stir into this, then add two teaspoonfuls of salt, a little nutmeg,
and one fourth of a cup of sugar, if you serve it with sauce; if not,
one and a half cupfuls. Bake three-quarters of an hour, and serve with
lemon sauce. Some put raisins in, but it must be much stiffer if you
have them, and the delicacy of the pudding is thereby lost.
Corn Starch Pudding.
One quart of milk, six tablespoonfuls of cornstarch, three eggs, one
teaspoonful of salt. Put the milk in a basin, and set the basin into
a kettle with boiling water, and when it comes to a boil stir in the
cornstarch and eggs, which prepare in the following manner: Wet the
cornstarch with one cup of cold milk, and then stir into it the eggs
which are well beaten. After the starch is added to the boiling milk it
will cook in three minutes: beat well to make smooth. Serve with sugar
and cream or wine sauce. Never add the eggs after the starch has been
stirred into the boiling milk; if you do the egg will be in spots in
it.