The Book of Household Management Part 165

When it is tender, stir in the sugar, b.u.t.ter, and yolks of eggs; b.u.t.ter a mould, press in the rice, and proceed in exactly the same manner as in recipe No. 1350. When the ca.s.serole is ready, fill it with a compote of any fruit that may be preferred, or with melted apricot-jam, and serve.

_Time_.--From 3/4 to 1 hour to swell the rice, 1/2 to 3/4 hour to bake the ca.s.serole.

_Average cost_, exclusive of the compote or jam, 1s. 9d.

_Sufficient_ for 2 ca.s.seroles.

_Seasonable_ at any time.

FRENCH RICE PUDDING, or GATEAU DE RIZ.

1352. INGREDIENTS.--To every 1/4 lb. of rice allow 1 quart of milk, the rind of 1 lemon, 1/2 teaspoonful of salt, sugar to taste, 4 oz. of b.u.t.ter, 6 eggs, bread crumbs.

_Mode_.--Put the milk into a stewpan with the lemon-rind, and let it infuse for 1/2 hour, or until the former is well flavoured; then take out the peel; have ready the rice washed, picked, and drained; put it into the milk, and let it gradually swell over a very slow fire. Stir in the b.u.t.ter, salt, and sugar, and when properly sweetened, add the yolks of the eggs, and then the whites, both of which should be well beaten, and added separately to the rice. b.u.t.ter a mould, strew in some fine bread crumbs, and let them be spread equally over it; then carefully pour in the rice, and bake the pudding in a _slow_ oven for 1 hour. Turn it out of the mould, and garnish the dish with preserved cherries, or any bright-coloured jelly or jam. This pudding would be exceedingly nice, flavoured with essence of vanilla.

_Time_.--3/4 to 1 hour for the rice to swell; to be baked 1 hour in a slow oven.

_Average cost_, 1s. 8d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

BAKED OR BOILED GROUND RICE PUDDING.

1353. INGREDIENTS.--2 pints of milk, 6 tablespoonfuls of ground rice, sugar to taste, 4 eggs, flavouring of lemon-rind, nutmeg, bitter almonds or bay-leaf.

_Mode_.--Put 1-1/2 pint of the milk into a stewpan, with any of the above flavourings, and bring it to the boiling-point, and, with the other 1/2 pint of milk, mix the ground rice to a smooth batter; strain the boiling milk to this, and stir over the fire until the mixture is tolerably thick; then pour it into a basin, leave it uncovered, and when nearly or quite cold, sweeten it to taste, and add the eggs, which should be previously well beaten, with a little salt. Put the pudding into a well-b.u.t.tered basin, tie it down with a cloth, plunge it into boiling water, and boil for 1-1/2 hour. For a baked pudding, proceed in precisely the same manner, only using half the above proportion of ground rice, with the same quant.i.ty of all the other ingredients: an hour will bake the pudding in a moderate oven. Stewed fruit, or preserves, or marmalade, may be served with either the boiled or baked pudding, and will be found an improvement.

_Time_.--1-1/2 hour to boil, 1 hour to bake. _Average cost_, 10d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

ICED RICE PUDDING.

1354. INGREDIENTS.--6 oz. of rice, 1 quart of milk, 1/2 lb. of sugar, the yolks of 6 eggs, 1 small teaspoonful of essence of vanilla.

_Mode_.--Put the rice into a stewpan, with the milk and sugar, and let these simmer over a gentle fire until the rice is sufficiently soft to break up into a smooth ma.s.s, and should the milk dry away too much, a little more may be added. Stir the rice occasionally, to prevent its burning, then beat it to a smooth mixture; add the yolks of the eggs, which should be well whisked, and the vanilla (should this flavouring not be liked, essence of bitter almonds may be subst.i.tuted for it); put this rice custard into the freezing-pot, and proceed as directed in recipe No. 1290. When wanted for table, turn the pudding out of the mould, and pour over the top, and round it, a _compote_ of oranges, or any other fruit that may be preferred, taking care that the flavouring in the pudding harmonizes well with the fruit that is served with it.

_Time_.--1/2 hour to freeze the mixture.

_Average cost_, 1s. 6d.; exclusive of the _compote_, 1s. 4d.

_Seasonable_.--Served all the year round.

MINIATURE RICE PUDDINGS.

1355. INGREDIENTS.--1/4 lb. of rice, 1-1/2 pint of milk, 2 oz. of fresh b.u.t.ter, 4 eggs, sugar to taste; flavouring of lemon-peel, bitter almonds, or vanilla; a few strips of candied peel.

_Mode_.--Let the rice swell in 1 pint of the milk over a slow fire, putting with it a strip of lemon-peel; stir to it the b.u.t.ter and the other 1/2 pint of milk, and let the mixture cool. Then add the well-beaten eggs, and a few drops of essence of almonds or essence of vanilla, whichever may be preferred; b.u.t.ter well some small cups or moulds, line them with a few pieces of candied peel sliced very thin, fill them three parts full, and bake for about 40 minutes; turn them out of the cups on to a white d'oyley, and serve with sweet sauce. The flavouring and candied peel might be omitted, and stewed fruit or preserve served instead, with these puddings.

_Time_.--40 minutes. _Average cost_, 1s.

_Sufficient_ for 6 puddings. _Seasonable_ at any time.

ARROWROOT SAUCE FOR PUDDINGS.

1356. INGREDIENTS.--2 small teaspoonfuls of arrowroot, 4 dessert-spoonfuls of pounded sugar, the juice of 1 lemon, 1/4 teaspoonful of grated nutmeg, 1/2 pint of water.

_Mode_.--Mix the arrowroot smoothly with the water; put this into a stewpan; add the sugar, strained lemon-juice, and grated nutmeg. Stir these ingredients over the fire until they boil, when the sauce is ready for use. A small quant.i.ty of wine, or any liqueur, would very much improve the flavour of this sauce: it is usually served with bread, rice, custard, or any dry pudding that is not very rich.

_Time_.--Altogether, 15 minutes.

_Average cost_, 4d.

_Sufficient_ for 6 or 7 persons.

CHERRY SAUCE FOR SWEET PUDDINGS.

(_German Recipe_.)

1357. INGREDIENTS.--1 lb. of cherries, 1 tablespoonful of flour, 1 oz.

of b.u.t.ter, 1/2 pint of water, 1 winegla.s.sful of port wine, a little grated lemon-rind, 4 pounded cloves, 2 tablespoonfuls of lemon-juice, sugar to taste.

_Mode_.--Stone the cherries, and pound the kernels in a mortar to a smooth paste; put the b.u.t.ter and flour into a saucepan; stir them over the fire until of a pale brown; then add the cherries, the pounded kernels, the wine, and the water. Simmer these gently for 1/4 hour, or until the cherries are quite cooked, and rub the whole through a hair sieve; add the remaining ingredients, let the sauce boil for another 5 minutes, and serve. This is a delicious sauce to serve with boiled batter pudding, and when thus used, should be sent to table poured over the pudding.

_Time_.--20 minutes to 1/2 hour. _Average cost_, 1s. 1d.

_Sufficient_ for 4 or 5 persons. _Seasonable_ in June, July, and August.

LEMON SAUCE FOR SWEET PUDDINGS.

1358. INGREDIENTS.--The rind and juice of 1 lemon, 1 tablespoonful of flour, 1 oz. of b.u.t.ter, 1 large winegla.s.sful of sherry, 1 winegla.s.sful of water, sugar to taste, the yolks of 4 eggs.

_Mode_.--Rub the rind of the lemon on to some lumps of sugar; squeeze out the juice, and strain it; put the b.u.t.ter and flour into a saucepan, stir them over the fire, and when of a pale brown, add the wine, water, and strained lemon-juice. Crush the lumps of sugar that were rubbed on the lemon; stir these into the sauce, which should be very sweet. When these ingredients are well mixed, and the sugar is melted, put in the beaten yolks of 4 eggs; keep stirring the sauce until it thickens, when serve. Do not, on any account, allow it to boil, or it will curdle, and be entirely spoiled.

_Time_.--Altogether, 15 minutes. _Average cost_, 1s. 2d.

_Sufficient_ for 7 or 8 persons.

SOYER'S SAUCE FOR PLUM-PUDDING.

1359. INGREDIENTS.--The yolks of 3 eggs, 1 tablespoonful of powdered sugar, 1 gill of milk, a very little grated lemon-rind, 2 small winegla.s.sfuls of brandy.