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Classic
Cook Books
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page 91
Arrow Root Pudding.
Take four table-spoonsful of arrow root, mixed in a little cold milk; pour on
this a quart of boiling milk, beat six eggs with three table-spoonsful of sugar,
and stir all together with a spoonful of butter; bake it twenty minutes in
paste.
Rice Pudding.
Pour a quart of boiling milk on a pint of rice flour, stir it well, and put in
six spoonsful of sugar, one of butter, and four eggs; beat all together, and
bake in deep plates, with or without crust.
ANOTHER WAY.
Boil half a pound of rice till soft; when nearly cold stir in half a pound of
white sugar, a quarter of a pound of butter, and three eggs well beaten; grate
in half a nutmeg, stir in a pint of rich milk; pour all in a yellow dish and
bake half an hour; then put a thick coating of loaf sugar on the top, and eat
hot, with or without cream.
Pudding of whole Rice.
Boil a pint of washed rice in milk or water, till soft; put in a lump of butter,
five eggs, and sugar to your taste; season with essence of lemon, or lemon peel,
and mix in cream to make it thin enough to pour; bake it in paste, in deep
plates.
A Pudding of Corn Meal.
Pour three pints of boiling milk on nearly half a pint of sifted corn meal, stir
in half a pound of butter, add four eggs, a little nutmeg, rose brandy, and the
grated peel of a lemon; sweeten it, and bake it in paste.
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Classic
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