2. Put the rice into a large bowl, and press it down hard. Then invert the bowl in a pudding dish, and empty the rice, so as to leave it in the shape of the bowl. Make, at regular distances, openings in the rice, and lay in them jelly, or sweetmeats. Help some of the rice and sweetmeats to each person in a saucer, and have a small pitcher of sweetened cream, flavored with wine and nutmeg, and pour some into each saucer. Or prepare a thin custard of two eggs to a pint of milk, boiling it in a tin pail in boiling water.
3. Set the rice away till cold. Then cut it into slices half an inch thick. Put a layer of rice in the bottom of a soup plate, and cover it with stewed apple, or jelly, or sweetmeats half an inch thick. Continue thus, with alternate layers of rice and jelly (or other cooked fruit) till it is as high as you wish. Then cut the edges around smooth and even, so as to show the stripes of fruit and rice, smooth it on the top, and grate on white sugar, or nutmeg.
Help it in saucers, and have cream, or a thin boiled custard, to pour on to it. If you wish to ornament it a good deal, get colored sugar plums of various sizes, and put them in fanciful arrangements on the top.
4. Set away boiled rice till it is cold, and so solid as to cut in slices. Then lay in a buttered deep pudding dish alternate layers of this rice, half an inch thick, and stewed or grated apple. Add sugar enough to sweeten it, and spice grated or sifted on each layer of fruit. When piled up as high as you wish, cover with rice, smooth it with a spoon dipped in milk, and bake it from half to three quarters of an hour. If the apples are grated raw, you must bake three quarters of an hour. When it is done, grate white sugar over the top, and eat it for a pudding.
Pears, plums, peaches, quinces, and all the small berries can be stewed and used with rice in this way.
Rice can be made into rice avalanches and snow-balls, by taking a pudding cloth and flouring it, and laying raw rice over it an inch thick, and then put pared and cored fruit on it and draw it up and tie it so that the rice will cook around the fruit. Tie it tight, allowing a little room for the rice to swell. Make several small ones in this way, and they are called snow-balls. These are eaten with cream sweetened and spiced, or with hard or soft pudding sauces.
Rice and Meat Pudding.
Take any kind of cold meat, and chop it fine, with cold ham, or cold salt pork. Season it to your taste with salt, pepper, and sweet herbs, a little butter, and stir in two eggs. Then make alternate layers of cold boiled rice and this mixture, and bake half an hour. Or make it into cakes with the rice and fry it.
Modes of preparing Dishes with Dry Bread, or Bread so old as to be not good for the table.
Put all dry bits of crust and crumbs, and leavings of the table, in a tin pan. When the bread is drawn, set it in the oven, and let it stand all night. It is, when pounded, called rusk crumbs, and is good to eat in milk, and also in these ways.