Chapter V: Introduction (4)

_Ingredients_--1 sole.
1 dessertspoonful of chopped parsley.
1 chopped shalot.
6 chopped button mushrooms.
Lemon juice.
Pepper and salt.
½ oz. of butter.
Brown bread-crumbs.

_Method._--Grease a dish that will stand the heat of the oven.

Sprinkle on it half of the parsley, shalot, and mushroom, with lemon juice, pepper, and salt.

Lay the sole on the mixture, and sprinkle the remainder of the parsley, &c., over it.

Cover with brown bread-crumbs, and put half an ounce of butter about it, in small pieces.

Bake from ten to fifteen minutes, according to size, and serve-with glaze poured round it.

Gurnets baked.

_Ingredients_--2 or more gurnets.
Some veal stuffing, omitting the suet.
A little stock.
½ wineglass of sherry.
1 or 2 dessertspoonfuls of mushroom catsup.
Some brown sauce.
Pepper and salt.

_Method._--Remove the head and fins of the gurnets, and stuff them with veal stuffing, fastening it in with small skewers.

Lay them on a well-buttered baking-tin, and pour over them the stock, sherry, and catsup.

Bake them in a moderate oven until cooked.

Then place them on a hot dish, mix the liquor from them with the sauce and pour over.

Stewed Eels.

_Ingredients_--2 lb. of eels.
1 pint of stock.
1 wineglass of port.
1 tablespoonful of flour.
A few drops of lemon juice.
Pepper.
Salt.
Cayenne.
2 oz. of butter.

_Method._--Cut the eels in pieces about 2½ inches long.

Fry them brown in the butter.

Then put them in a stewpan with the stock.

Stew gently, until tender.

Then remove them from the stock, and put them in a hot dish.

Thicken the stock with the flour.

Add the wine, lemon juice, and seasoning.

Pour over the eels, and serve very hot.

PASTRY.

Few people are successful in making pastry. Yet, with a little practice, there is no reason why any one should not make it with some degree of perfection, if the following rules are carefully attended to.

Make the pastry in a cool place, not in a hot kitchen. The board, rolling-pin, and hands should be as cold as possible. Handle it very lightly. The colder pastry is kept during making, the lighter it will be, because it will contain more air; cold air occupies a much less space than warm. The colder the air, the greater, consequently, will be its expansion when the pastry is put into a very hot oven. Roll the paste lightly, and not more than necessary. Puff paste is a kind of fine sandwich. There should be a certain number of layers of dough and layers of butter. Take care, therefore, that the butter is not allowed to break through the dough; and be _very careful to follow_ the directions given for making this pastry. Its manufacture requires patience, because, if it is not properly cooled between the turns, the friction of rolling will warm the butter, and cause it to smear into the dough. For short crust, rub the butter or fat lightly into the flour with the tips of the fingers; and do not use more water than necessary in mixing it. This is a common mistake; and too much water deprives the paste of its shortness. Short paste is the best for children and persons of weak digestion; the flour in it being more thoroughly incorporated with the fat, gets better cooked. It is, therefore, capable of more perfect mastication than puff or flaky crust, both of which are liable to be swallowed in flakes.

However well pastry is made, success will not be attained unless the oven is rightly heated. The very lightest crusts will often be totally spoiled in the baking because this important point is not attended to. If the oven is not very hot, the fat will melt and run out of the pastry before the starch grains in the flour burst; consequently, they cannot afterwards expand, however hot the oven may be made; and in this way the paste will become heavy. Take great care, therefore, that the oven is very hot when the paste is put into it.

Watch the paste carefully that it does not take too dark a colour. When it is well thrown up and nearly cooked, it may be removed to a more moderately heated part of the oven if it should appear to be browning too quickly.

Ovens in which the heat comes from the bottom are decidedly the best for either cakes or pastry; but no one should expect to bake well in an oven they do not thoroughly understand. There is so much difference in ovens, that the hottest part of one may be the coolest in another. To bake well requires practice and experience, and no one should be discouraged by a few failures.

Puff Paste.

_Ingredients_--Equal quantities of Vienna flour and butter.
A few drops of lemon juice.
Enough water to mix the flour into a nice lithe dough.

_Method._--Rub the flour through a wire sieve.

Make a well in the middle, and squeeze in a few drops of lemon juice.

Mix very gradually with very cold water, taking care that the dough is not too stiff.

Then knead and work well about until quite smooth.

Set it aside for a few minutes to get quite cold.

Squeeze the butter in a cloth to press out the water.

Roll out the dough, and place the butter, flattened to a third of its size, in the middle.

Then fold the dough from either side over it, pressing the edges together.

Turn it with its edges toward you, and roll out very gently (care must be taken that the butter does not break through the dough).

Fold it again in three, and put it aside to cool for quite a quarter of an hour. The colder it is kept the better.

Then turn its edges towards you, and roll it out again; fold evenly in three, and roll and fold again in the same manner; each roll and fold is called a turn.

Cool the paste for another quarter of an hour.

Then give it two more turns.

Let it cool again; and at the seventh roll it will probably be ready for use.

It is, however, wise to bake a small piece of the paste before using the whole quantity. If the maker has a very light hand it sometimes happens that eight or even nine turns may be necessary to roll the butter sufficiently into the flour.

Patty Cases.

Roll the puff paste, when ready, to rather more than a quarter of an inch in thickness.

Take a fluted cutter about the size of a tumbler.

Dip it in very hot water, and cut the paste into rounds with it.

Mark the middle of these rounds with a cutter about three sizes smaller.

Roll out the remains of the paste to half the thickness of the patties.

Stamp out some rounds for covers with a fluted cutter two sizes smaller than that used for the cases.

Put the cases and covers on a baking-tin, and bake in a quick oven for ten or fifteen minutes.

When cooked, lift the lid and scrape out the soft inside carefully.

Good Short Crust.

_Ingredients_--1 lb. of flour.
¾ lb. of butter.
Enough cold water to mix rather stiffly.
A pinch of salt.

_Method._--Rub the butter into the flour until like fine bread-crumbs.

Mix with cold water, using as little as possible (if too much is used the crust will not be short).

Roll gently to make the paste bind.

If this paste is used for tarts, add one dessertspoonful of castor sugar to the flour.

Plainer Short Crust.

_Ingredients_--1 lb. of flour.
¼ lb. of butter.
¼ lb. of lard.
1 teaspoonful of baking powder.
Water enough to bind.

_Method._--Make according to directions given in preceding recipe.

Economical Short Crust.

_Ingredients_--1 lb. of flour.
½ lb. of clarified dripping or lard.
1 teaspoonful of baking powder.
Enough water to mix.

To make this crust still plainer, a quarter of a pound only of clarified dripping or lard may be taken, and three good teaspoonfuls of baking powder.

_Method._--Make according to the directions for Short Crust.

Flaky Crust.

_Ingredients_--1 lb. of flour.
½ lb. of butter or dripping.
A pinch of salt.
Enough cold water to mix the paste.

_Method._--Rub one half of the butter into the flour, as for short crust.

Mix with the water, and roll it out very thinly.

Put the remainder in little pieces on the paste.

Fold in three, and then in three again.

Roll out to the size required.

Rough Puff Paste.

_Ingredients_--1 lb. of flour.
½ lb. of butter, lard, or dripping.
Salt.
Cold water.

_Method._--Break the fat into the flour in pieces.

Add a pinch of salt.

Mix with a little cold water.

Turn on to a board.

Roll and fold four times.

Flaky Bread Crust.

_Ingredients_--1 lb. of bread dough.
Some butter, lard, or dripping.

_Method._--Roll out the dough very thin, and spread with the fat.

Fold in two.

Spread again with fat.

Fold in two, and spread once more with fat.

Fold again, and set aside for one hour.

Then roll out and use.

Beef-steak Pie.

_Ingredients_--2 lb. of nice beef-steak.
½ lb. of bullock's kidney.
1 lb. of flaky or rough puff paste.
1 tablespoonful of flour.
½ pint of water.
Pepper and salt.

_Method._--Roll the paste to a quarter of an inch in thickness.

Invert the pie-dish, and cut the paste to the size and shape of the under side of it.

Roll out the remainder, and cut a band one inch wide.

Wet the edge of the pie-dish, and place this round it.

Cut the beef into thin strips.

Dip them in flour, and season with pepper and salt.

Roll each of the strips round a tiny piece of fat.

Put them into the pie-dish alternately with pieces of kidney.

Raise them in the middle of the dish in a dome-like form, and pour in the water.

Wet the edges of the paste lining of the dish, and lay the cover over.

Press the edges lightly together, and trim round with a knife.

Make a hole in the middle of the paste to let the gases from the meat escape.

Brush the crust with beaten egg, and decorate with leaves cut from the trimmings.

Bake for about two hours.

The pie should be put into a quick oven until the pastry is cooked; the heat must then be moderated to cook the meat thoroughly without drying up the pastry. If possible, finish cooking the meat on the top of the oven.

Some people prefer stewing the meat before using it in the pie. If this is done, it must be allowed to get cold before the pie is made.

It is an improvement to the pie to put layers of oysters, bearded, alternately with the rolls of beef.

Rabbit Pie.

_Ingredients_--1 rabbit.
¼ lb. of salt pork.
1 lb. of rough puff or flaky paste.
½ pint of water.
2 hard-boiled eggs.
Pepper and salt.

_Method._--Prepare the paste as for beef-steak pie, lining the dish in the same manner.

Cut the rabbit into neat joints.

Season them with pepper and salt.

Put them in the pie-dish alternately with the pork.

Pour in the water, and cover with the paste.

Brush over with beaten egg, and decorate with paste leaves.

Make a hole in the middle of the crust for the gases to escape.

Bake for about an hour, attending to directions given for baking beef-steak pie.

Mince Pies.

_Ingredients_--Puff and other pastry.
Mincemeat.
Castor sugar.
White of 1 egg.

THE MINCEMEAT.

_Ingredients_--1 lb. of suet.
1 lb. of apples.
1 lb. of sugar.
1 lb. of currants.
1 lb. of raisins.
1 lb. of candied peel.
The grated rind of 3 lemons.
¼ lb. of ratafias soaked in brandy.

_Method._--Chop the suet.

Wash and dry the currants.

Stone and cut the raisins in halves.

Peel, core, and mince the apples.

Chop the candied peel.

Mix all the ingredients well together.

Put them into a stone jar; cover closely and keep for a month.

TO MAKE THE PIES.

Roll the paste out, and stamp it into rather large rounds with a fluted cutter dipped in hot water.

Lay half the rounds on patty pans.

Wet the edges of the pastry, and put some mincemeat into the middle of each round.

Cover with the remaining rounds, pressing the edges lightly together.

To glaze, brush them with a little white of egg, and dust with castor sugar.

Bake in a quick oven for ten or fifteen minutes.

Mushroom Pie.

_Ingredients_--Puff, flaky, or short crust.
Mushrooms.
Boiled potatoes.
Butter.
Pepper and salt.

_Method._--Roll out the paste, and prepare a pie-dish as for beef-steak pie.

Mash the potatoes with butter, pepper, and salt.

Peel the mushrooms, and cut off the ends of the stalks.

Put the potatoes and mushrooms in alternate layers in the pie-dish.

Cover with the paste, and finish off and decorate like a beef-steak pie.

Bake in a quick oven for about three quarters of an hour.

Pigeon Pie.

_Ingredients_--4 pigeons.
1 lb. of rump-steak.
Yolks of 6 hard-boiled eggs.
Pepper and salt.
Some puff or other paste made with 1 lb. of flour.

_Method._--Prepare the pie-dish, and roll out the paste as for beef-steak pie.

Draw the pigeons, and cut them in halves.

Cut the steak into thin strips, the way of the grain.

Season the steak and pigeons nicely, and put them into the pie-dish with the hard-boiled yolks.

Pour in the water.

Cover with the paste, and finish like a beef-steak pie.

Wash and clean the legs of two of the pigeons, and stick them in the hole in the top of the pie.

Bake for about an hour and a half.

Veal-and-Ham Pie.

_Ingredients_--1 lb. of veal cutlet.
½ lb. of ham.
4 hard-boiled eggs.
1 dessertspoonful of chopped parsley.
1 lemon.
Pepper and salt.
Some puff, flaky, or other pastry, made with 1 lb. of flour.

_Method._--Roll out the paste, and prepare the dish as for beef-steak pie.

Cut the veal and ham into neat pieces.

Season them well, and sprinkle them with the parsley and lemon juice.

Put them into the pie-dish with the eggs cut in halves.

Pour in the water.

Cover with paste, and decorate like a beef-steak pie.

Bake for about two hours.

Cornish Pasties.

_Ingredients_--Some plain short crust.
Equal quantities of beef-steak or beef-skirt and potatoes.
1 onion, finely chopped.
Pepper and salt.

_Method._--Cut the meat and potatoes into small dice, and mix them with the onion, pepper, and salt.

Roll out the pastry.

Stamp it into rather large rounds with the lid of a small saucepan.

Wet round the edges of the paste, and place a small heap of meat and potatoes in the middle of each round.

Double the paste, bringing the edges to the top.

Goffer round them with the fingers to form a frill.

Place the pasties on a greased baking-sheet, and bake in a quick oven from half an hour to an hour.

Sausage Rolls.

_Ingredients_--Some puff or flaky crust.
Sausages.
1 egg.

_Method._--Parboil the sausages.

Skin them, cut them in halves, and let them cool.

Roll out the paste; cut it into squares.

Brush the edges with beaten egg.

Lay a half sausage on each piece of paste, and roll the paste round it, pressing the edges together.

Brush the rolls with beaten egg.

Lay them on a greased baking-sheet.

Bake in a quick oven for fifteen or twenty minutes.

Apple Tart.

_Ingredients_--2 lb. of apples.
3 oz. of moist sugar.
Some pastry.
5 cloves or the grated rind of a small lemon.
¼ pint of water.

_Method._--Make some pastry according to directions given for short crust (the quantity made from ¾ lb. of flour will be sufficient).

Roll out the paste in an oval shape to a quarter of an inch in thickness.

Invert a pint pie-dish, lay the paste over it, and cut it the size and shape of the under side of the dish.

Roll out the remaining pieces, and cut in strips about one inch wide.

Wet the edges of the pie-dish, and lay them evenly round it.

Peel, core, and quarter the apples.

Put them into the pie-dish, mixing them with the sugar.

Pile them up well in the middle of the dish, pressing them to an oval shape with the hands.

Pour in the water, and sprinkle over the lemon rind or cloves.

Wet the edges of the pastry, lining the dish, and put over the piece reserved for the cover.

Press the edges lightly together, and trim with a knife.

Make a small hole with a skewer on either side of the cover to let the steam escape.

To glaze, brush over with the white of an egg, and dust with castor sugar.

Bake from half to three-quarters of an hour. The oven should be very quick at first, and moderate afterwards.

Any Fruit Tart may be made by this recipe. Sugar must be added
according to the acidity of the fruit used.

Genoise Pastry.

_Ingredients_--6 oz. of flour.
6 oz. of butter.
8 oz. of castor sugar.
7 eggs.

_Method._--Melt the butter in a stewpan, and brush over a _sauté_ pan or shallow cake tin with it.

Line the pan with paper, and brush that also with the melted butter.

Break the eggs into a basin.

Add to them the sugar, and beat with a whisk for about twenty minutes until they rise.

The basin containing them may be placed on a saucepan of hot water; but care must be taken that the heat is not too great, as that would cook the eggs.

When the eggs are sufficiently beaten, _stir_ in the flour and butter _very lightly_.

If _beaten_ in, the pastry will not be light.

Pour the mixture into the pan, and bake for about an hour.

Genoise Sandwiches.

_Ingredients_--Genoise pastry.
Jam.

_Method._--Cut the Genoise pastry into slices.

Spread them with jam.

Lay the slices one on the other, and cut in triangular shapes.

Genoise iced-cakes.

_Ingredients_--Genoise pastry.
Jam.
Grated cocoa-nut.
Iceing.

_Method._--Stamp out small cakes of Genoise pastry with a round cutter.

Spread the sides thinly with jam.

Roll the cakes in the cocoa-nut.

Ice round the top of the cakes, and put some jam in the middle of the 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.

Drop them into fast-boiling water, and boil quickly for twenty minutes.

Serve immediately, either with meat or with sweet sauce.

Sago Pudding.

_Ingredients_--1 pint of milk.
2 tablespoonfuls of sago.
2 tablespoonfuls of sugar.
1 egg.

_Method._--Simmer the sago in the milk until it thickens.

Add the sugar and the egg, well beaten.

Put it into a pie-dish, and bake in a moderate oven for half an hour.

The egg may be omitted if preferred.

Rice Pudding.

_Ingredients_--1 pint of milk.
2 tablespoonfuls of rice.
2 tablespoonfuls of sugar.

_Method._--Wash the rice and put it in a pie-dish with the sugar.

Pour the milk over it and let it soak for an hour.

Then bake in a moderate oven for one hour, or more, until the rice is quite cooked.

If eggs are used the rice must be simmered in the milk before they are added, and then poured into the pie-dish.

Tapioca Pudding.

Make like a rice pudding.

Semolina Pudding.

_Ingredients_--1 pint of milk.
2 tablespoonfuls of semolina.
1 tablespoonful of moist sugar.
An egg, if liked.

_Method._--Simmer the semolina in the milk, with the sugar, stirring until it thickens.

Then beat in the egg.

Put in a pie-dish, and bake for half an hour.

Swiss Apple Pudding.

_Ingredients_--½ lb. of bread-crumbs.
3 oz. of suet, finely chopped.
¼ lb. of apples, finely minced.
¼ lb. of sugar.
The juice and grated rind of one lemon.
1 egg well beaten.

_Method._--Mix all the ingredients well together, and bake in a pie-dish for one hour.

Light Sultana Pudding.

_Ingredients_--3 eggs.
Their weight in each--butter, flour, and sugar.
¼ lb. of sultanas.
The grated rind of a lemon.

_Method._--Beat the butter to a cream.

Mix in gradually the flour and sugar, alternately with the eggs, which should be well beaten.

Then add the sultanas, well cleaned, and the grated lemon rind.

Steam for three hours.

Fun Pudding.

_Ingredients_--1 lb. of apples.
2 tablespoonfuls of apricot jam.
2 tablespoonfuls of sugar.
1 oz. of butter.
2 dessertspoonfuls of arrowroot.
1 pint of milk.

_Method._--Peel and core the apples, and slice them very finely.

Lay them at the bottom of a pie-dish, and sprinkle some sugar over them.

Put the butter about them in little pieces, and spread over the apricot jam.

Boil the milk, with the remainder of the sugar, and then stir it into the arrowroot, mixed smoothly with cold milk.

When it thickens, pour over the apricot and apples, and bake for half an hour.

Sweet Custard Pudding.

_Ingredients_--Some apricot jam.
3 eggs.
1 pint of hot milk.
3 tablespoonfuls of castor or moist sugar.
The grated rind of a lemon.
A little pastry.

_Method._--Line a pie-dish neatly with the pastry, and spread the jam at the bottom.

Beat the eggs with the milk and sugar, and pour over the jam.

Bake in a very moderate oven for about one hour.

Jam Roly-poly Pudding.

_Ingredients_--1 lb. of flour.
4, 6, or 8 oz. of suet, finely chopped.
Some red jam.
1 teaspoonful of baking powder.

_Method._--Put the flour into a basin, and add to it the suet and baking powder.

Mix it with a little cold water and roll it out.

Spread it with the jam, and roll up in the form of a bolster.

Scald and flour a cloth, and sew, or tie, the pudding firmly in it.

Boil for two hours.

Treacle Roly-poly Pudding.

Make like a jam roly-poly, using treacle instead of jam.

Custard Pudding.

_Ingredients_--1 pint of hot milk.
3 eggs.
2 tablespoonfuls of castor sugar.
A little flavouring essence.
A little pastry.

_Method._--Line a pie-dish with pastry.

Beat the eggs in the milk, with the sugar.

Add the flavouring essence, and strain into the pie-dish.

Bake in a moderate oven for one hour, or until set.

Note.--A richer custard may be made by using five yolks and one
whole egg.

Bread-and-Butter Pudding.

_Ingredients_--Some slices of bread-and-butter.
2 tablespoonfuls of sugar.
1 pint of milk.
A few currants, nicely washed.
1 or 2 eggs, if liked.

_Method._--Put some thin slices of bread-and-butter in the bottom of a pie-dish.

Sprinkle them with sugar and currants.

Lay some more slices on the top, with more sugar and currants.

Pour over the milk, and let it soak for half an hour.

Then bake until set.

If eggs are used, beat them with the milk.

Ginger Pudding.

_Ingredients_--8 oz. of bread-crumbs.
6 oz. of suet, finely chopped.
½ lb. of treacle.
2 tablespoonfuls of moist sugar.
2 teaspoonfuls of ground ginger.
2 oz. of flour.
1 teaspoonful of baking powder.

_Method._--Put the bread-crumbs, suet, flour, ginger, and baking powder into a basin.

Mix with the treacle.

Boil in a basin, or cloth, for two hours.

Fig Pudding.

_Ingredients_--½ lb. of bread-crumbs.
¼ lb. of suet, finely chopped.
3 oz. of brown sugar.
2 oz. of flour.
The grated rind of a lemon.
1 egg.
½ lb. of figs.
A little milk.

_Method._--Put the bread-crumbs, suet, and sugar, with the figs, cut small, into a basin.

Add the flour and lemon rind, and mix with the egg, well beaten, and a little milk.

Boil in a well-greased basin for two hours.

Rice Balls.

_Ingredients_--½ lb. of rice.
1 quart of milk or water.
3 tablespoonfuls of moist sugar.

_Method._--Wash the rice well.

Put it with the sugar and milk, or water, into a large saucepan.

Boil gently for about one hour.

Then press into cups, and turn on to a dish.

These may be served with jam, treacle, butter and sugar, or with a sweet sauce.

Little Batter Puddings.

_Ingredients_--¼ lb. of flour.
½ pint of milk.
1 egg.
Some jam.

_Method._--Put the flour into a bowl, and make a well in the middle.

Put in the egg, mix smoothly with a wooden spoon, adding the milk by degrees.

Grease some little patty-pans, and half fill them with the batter.

Bake in a quick oven.

When done, dish on a folded napkin, and put a little jam on each.

Ellen's Pudding.

_Ingredients_--A little pastry.
1 oz. of butter.
2 oz. of sugar.
½ pint of milk.
The grated rind of a lemon.
1 egg well beaten.
2 oz. of cake-crumbs.

_Method._--Beat the butter to a cream in a basin.

Mix in the sugar thoroughly.

Add the milk gradually.

Then add the egg and cake-crumbs, and pour the mixture into a pie-dish lined with a little pastry.

It is an improvement to put some jam at the bottom of the dish.

Bake for about half an hour.

Bread-and-Fruit Pudding.

_Ingredients_--Slices of stale bread.
1 pint of raspberries.
½ pint of currants.
¼ lb. of sugar.

_Method._--Line a cake-tin, or pie-dish, with stale bread, cut to fit it nicely.

Stew the fruit with the sugar until nicely cooked.

Pour into the mould, and cover with slices of bread.

Cover it with a plate, with a weight on it, and let it stand until the next day.

Turn it out and serve plain, or with custard, whipped cream, or milk thickened with cornflour (_see_ Cheap Custard).

Ground-Rice Pudding.

_Ingredients_--2 tablespoonfuls of ground rice.
1 pint of milk.
2 oz. of sugar.
1 or 2 eggs (these may be omitted if liked).
A little grated lemon rind, or flavouring essence.

_Method._--Boil the milk with the sugar.

Mix the rice smoothly with a little cold milk.

Pour it into the boiling milk, and stir until it thickens.

Add the eggs, well beaten, and the flavouring.

Pour into a pie-dish, and bake for about thirty minutes.

Cold Tapioca Pudding.

_Ingredients_--5 tablespoonfuls of tapioca.
1 quart of milk.
4 tablespoonfuls of sugar.
Lemon, or some other flavouring.

_Method._--Soak the tapioca all night in cold water.

The next day pour away the water, and put it, with the milk, into a large stewpan with the sugar.

Simmer gently for one hour.

Then pour it into a wetted basin, or mould.

When set, turn it out, and serve with stewed fruit, jam, or treacle.

Tapioca and Apples.

_Ingredients_--1 quart of water or milk.
4 tablespoonfuls of tapioca.
4 tablespoonfuls of sugar.
1 lb. of apples.
The grated rind of a lemon.

_Method._--Soak the tapioca in cold water.

Then simmer it in the milk and water, with the sugar, for thirty minutes.

Add the apples, peeled, cored, and sliced.

Put the mixture into a pie-dish and bake for about one hour in a moderate oven.

Steamed Rice Pudding.

_Ingredients_--1 oz. of whole rice.
1 tablespoonful of sugar.
1 egg.
½ pint of milk.

_Method._--Wash the rice well, and put it into a saucepan of cold water.

Bring it to the boil, and then pour off the water.

Pour in the milk, and add the sugar.

Simmer until the rice is quite soft.

Remove it from the fire, and when cooled a little, stir in the yolk of the egg.

Beat the white to a stiff froth, and stir it in lightly.

Put the mixture into a well-greased pudding-mould, and steam for thirty minutes.

Ratafia Pudding.

_Ingredients_--1 pint of milk.
3 eggs.
4 sponge cakes.
½ lb. of ratafias.

_Method._--Boil the milk, and when it has cooled a little add to it the three eggs, well beaten.

Break the sponge cakes and ratafias in pieces, and pour the custard over them.