PUDDINGS
Rice Puddings
A Rice Pudding
One quarter of a pound rice, one quarter of an ounce of cinnamon, to a quart of milk (stirred often to keep from burning) and boil quick, cool and add half a nutmeg, 4 ounces butter, 4 spoons rose-water, 8 eggs; butter or puff paste a dish and pour the above composition into it, and bake one and half hour.
No. 2 Boil 6 ounces rice in a quart of milk, on a slow fire till tender, stir in half pound butter, interim beat 8 eggs, add to the pudding when cold with sugar, salt, rose-water and spices to your taste, adding raisins or currants, bake as No.1.
No. 3 8 spoons rice boiled in 2 quarts milk, when cooled add 8 eggs, 6 ounces butter, wine, sugar and spices, a sufficient quantity -- bake 2 hours.
N.B. The mode of introducing the ingredients is a material point; in all cases where eggs are mentioned it is understood to be well beat, whites and yolks; and the spices, fine and settled.
|
