It may be strained through either a colander or a jelly-bag; if required very light, add 5 pints more water, and sugar in proportion; if citric acid be used, put only 20 pints of water to each ounce.
No. 23.—Cheap Plain Rice Pudding, for Campaigning,
In which no eggs or milk are required: important in the Crimea or the field.
Put on the fire, in a moderate-sized saucepan, 12 pints of water; when boiling, add to it 1lb. of rice or 16 tablespoonsful, 4oz. of brown sugar or 4 tablespoonsful, 1 large teaspoonful of salt, and the rind of a lemon thinly pealed; boil gently for half an hour, then strain all the water from the rice, keeping it as dry as possible.
The rice-water is then ready for drinking, either warm or cold. The juice of a lemon may be introduced, which will make it more palatable and refreshing.
THE PUDDING.
Add to the rice 3oz. of sugar, 4 tablespoonsful of flour, half a teaspoonful of pounded cinnamon; stir it on the fire carefully for five or ten minutes; put it in a tin or a pie-dish, and bake. By boiling the rice a quarter of an hour longer, it will be very good to eat without baking. Cinnamon may be omitted.
No. 23A.—Batter Pudding.
Break two fresh eggs in a basin, beat them well, add one tablespoonful and a half of flour, which beat up with your eggs with a fork until no lumps remain; add a gill of milk, a teaspoonful of salt, butter a teacup or a basin, pour in your mixture, put some water in a stew-pan, enough to immerge half way up the cup or basin in water; when boiling put in your cup or basin and boil twenty minutes, or till your pudding is well set; pass a knife to loosen it, turn out on a plate, pour pounded sugar and a pat of fresh butter over, and serve. A little lemon, cinnamon, or a drop of any essence may be introduced. A little light melted butter, sherry, and sugar, may be poured over. If required more delicate, add a little less flour. It may be served plain.
No. 24.—Bread and Butter Pudding.