Into a pint and a half of sifted flour stir gradually, so that it may not be lumpy, a quart of milk. Beat seven eggs, and put in, together with a couple of table-spoonsful of melted butter, and a couple of tea-spoonsful of salt. Grate in half of a nutmeg—add, if you want the pudding very rich, half a pound of raisins. They should not be put into a baked pudding till it has been cooking long enough to thicken, so that the raisins will not sink to the bottom of it. A pudding made in this manner is good either baked or boiled. It takes two hours to boil, and an hour and a quarter to bake it. When boiled, the bag should not be more than two-thirds full, as flour puddings swell very much. It should be put into boiling water, and kept boiling constantly. If the water boils away, so as to leave any part of the bag uncovered, more boiling water should be added. When the pudding has boiled eight or nine minutes, the bag should be turned over, otherwise the pudding will be heavy. Flour puddings should be eaten as soon as cooked, as they fall directly. Serve them up with rich sauce.
Put two tea-cups of rice into a quart of boiling water—add a couple of tea-spoonsful of salt, and let the rice boil till soft. Then take it from the fire, stir in a quart of cold milk, and half a pound of raisins; or omit the raisins, and substitute any other fruit that you may like. Beat a couple of eggs, and put in, together with half of a grated nutmeg. Set the whole on the fire, and let it boil till the fruit is soft. Serve it up with butter and sugar.
277. A Baked Rice Pudding, without eggs.
Pick over and wash two small tea-cups of rice, and put it into two quarts of milk. Melt a small tea-cup of butter, and put in, together with two of sugar, a grated nutmeg, and a couple of tea-spoonsful of salt, and bake the pudding about two hours. This pudding does not need any sauce, and is good either hot or cold. If you wish to have the pudding very rich, add, when it has been baking five or six minutes, half a pound of raisins.
Boil a quarter of a pound of unground rice in a quart of milk till soft, then stir in a quarter of a pound of butter—take it from the fire, put in a pint of cold milk, a couple of tea-spoonsful of salt, and a grated nutmeg. When it is lukewarm, beat four eggs with a quarter of a pound of sugar, and stir it into the pudding—add half a pound of raisins, and turn the whole into a buttered pudding dish, and bake it three-quarters of an hour.
Mix a pint and a half of ground rice, smooth, with a quart of milk—stir in a glass of wine, a quarter of a pound of melted butter, a tea-spoonful of salt, and spice to the taste. Beat eight eggs, and stir them in—turn the whole into a buttered pudding dish, and when it has baked a few minutes, add half a pound of raisins, or Zante currants.