Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Cracker and Jam Pudding.

• 3 eggs.
• ½ cup cracker-crumbs.
• ½ cup sugar.
• 1 tablespoonful butter.
• 1 teacup milk.
• ½ lemon—juice and grated rind.
• 3 tablespoonfuls jam.

Soak the cracker in the milk; rub the butter and sugar together, adding the lemon, and beating to a cream; then stir in the beaten yolks; next the cracker and milk; lastly, the whites. Butter a deep dish, and put the jam, which should be pretty stiff, at the bottom. Fill up with the mixture, and bake about half an hour.

Eat cold, with sugar sifted over the top.

Rice Pudding (Plain.) ✠

• 1 coffee-cup rice.
• 2 quarts milk.
• 8 tablespoonfuls sugar.
• 1 teaspoonful salt.
• Butter the size of an egg—melted.
• Nutmeg and cinnamon to taste.

Wash and pick over the rice, and soak in one pint of the milk two hours. Then add the rest of the milk, the sugar, salt, butter and spice. Bake two hours, and eat cold.