The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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Small Rice Pudding.—Prepare 4 ounces of rice as above di­rected and put to it 3 ounces of fresh butter and 1-2 pint of cream or 1 pint of milk simmered till thick ; when cold mix in sugar to taste and 6 well beaten yolks of eggs, with the whites of 3, grated lemon peel, a little cinnamon and nutmeg. Butter small cups and fill 3 parts full, putting in each a few slices of citron or orange; bake 3-4 of an hour in a moderate oven. Serve the moment before eaten with sweet sauce in a dish or bowl.
Plain Rice Pudding.—Wash well and pick some rice; then put amongst it some pimento finely pounded, but not much; tie the rice in a cloth and leave plenty of room for it to swell; boil it in a quan­tity of water for an hour or two. When done eat it with butter and sugar or milk. Grate lemon peel if you wish. It is very good eaten without spice and eaten with salt and butter.
Rice Pudding with Fruit.—Swell the rice in a very little milk over the fire, then mix fruit of any kind with it (currants, gooseber­ries scalded, apples, pared, cored and quartered ; raisins or black currants) ; put 1 egg into the rice to bind it. Boil it well and serve with sugar. Rice Pudding should be boiled 1-2 hour.
Rice Pudding with Stewed Apples.—Blanch 4 ounces of rice in 1 pint of milk, 3 ounces fresh butter, bring to a boil, put in the blanched rice and let it, well covered, steam slowly for 1 hour with­out stirring it. It will then be sufficiently swelled soft and dry. Take it from the fire, empty it into another vessel, let it cool and stir in 2 ounces of pulverized sugar, the yolks of 6 eggs and the grated peel of 1 lemon, then mix in the whites of six eggs beaten to a stiff froth, and finish the pudding. Serve with sweet sauce.
Currant and Marrow Pudding.—With 5 pints of milk boil 1 lemon peel and a teaspoonful of cinnamon and strain it; add 8 oz. of chopped marrow, 4 ounces of currants, 4 ounces citron sliced, 1-2 nutmeg grated, 1 glass of brandy and 12 sponge biscuits. When the mixture is cold add 8 yolks of eggs and 3 whites of eggs. Bake in a dish lined with tart paste. A few almonds or a little candied citron or orange peel may be put to this pudding for variety. A little finely sifted sugar may be strewed over the top, or a few blanch­ed almonds may be stuck around it in a flat dish. Twenty minutes will bake it. In a deep dish it will require 30 minutes, or it may be boiled in a pudding shape. This pudding will keep, and cut in firm slices, which may be broiled or heated in an oven.
Bird's Nest Pudding.—Take a dozen sound and round apples, wash and take out the cores, but do not open them all the way through; put some rich cream into the bottom of a dish and lay them in it; fill the holes in the apples with sugar, grated orange peel or mace or nutmeg, or the raspings of a lemon peel; pour over them nice, rich custard or butter, and bake 1 hour.