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Classic
Cook Books
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page 94
A Rice Dish with Fruit.
Put a tea-cup of rice in a quart of milk, and boil it very slowly to keep it
from burning; when done, add a little salt, a tea-cup of cream, and sugar enough
to sweeten it; have ready, in a deep dish, any fruit that is in
season,--cherries, blackberries or apricots, apples, or peaches, cut up and well
sweetened, but uncooked; spread the rice roughly over, and bake it slowly two
hours. It may be eaten with cream and nutmeg, and is quite as good cold as warm.
Bread Pudding.
Bread pudding is made out of bread that is too dry to use; cut it fine, boil it
in milk, and mash it well; beat four eggs and put in, with half a pound of
raisins; boil it an hour and a half, or bake it.
Bread and Apple Pudding.
To be eaten with Sauce.
Put a layer of buttered bread in the bottom of a well buttered dish, with
chopped apples, sugar, grated bread and butter, and a little pounded cinnamon;
fill up the dish with alternate layers of these articles, observing that it is
better to have the inner layer of bread thinner than that of the top and bottom.
This is a nice dish for those who cannot partake of pastry.
Custard Hasty Pudding.
Put a quart of new milk on to boil; then mix a tea-cup of rice flour with a
little milk, two eggs, and three spoonsful of sugar; beat it, and when your milk
boils, stir it in; let it boil five minutes--when pour it out on some buttered
toast, in a bowl or dish, and grate nutmeg over it.
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