Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Rice-Flour Pudding.

• 2 quarts of milk.
• ½ lb. rice flour.
• 1 cup sugar.
• 6 eggs.
• 1 tablespoonful butter.
• 1 small teaspoonful nutmeg.
• 2 teaspoonfuls vanilla or rose-water.
• 1 lemon—juice of the whole, and half the grated rind.

Heat the milk to a boil, and stir in the rice-flour wet to a smooth paste with a little cold milk; boil until well thickened, stirring all the time. Take from the fire, and while still hot stir in the butter, the yolks beaten light with the sugar, the lemon, nutmeg, and the whites of three eggs. Mix well, and bake in a buttered dish three-quarters of an hour. Just before you take it up, draw to the mouth of the oven and cover with a méringue of the remaining whites, beaten stiff with two tablespoonfuls powdered sugar, and flavored with vanilla or rose-water. Bake until the méringue begins to brown. Sift sugar on the top and eat cold.