*Pine-Apple and Rice Mould
¹⁄₂ lb. rice
1 pint milk
3 eggs
¹⁄₂ lb. pine-apple
Syrup
¹⁄₄ lb. tinned apricots
2 table-spoons powdered sugar
1 table-spoon kirsch
Cook the rice in the milk in a double boiler until it is very tender and the milk is all absorbed. Cut the pine-apple in small pieces and let it simmer for several minutes in a little syrup (see [p. 151]).
Beat three whole eggs well together. Add them to the rice and then the pine-apple. When well mixed pour into a buttered mould. Bake for about half-an-hour.
Mash the apricots. Add the sugar. When melted pass through a sieve. Add the kirsch, pour over the pudding.
Plum Pudding
¹⁄₄ lb. butter
¹⁄₂ lb. powdered sugar
1 gill cream
1 gill rum
¹⁄₂ lb. chopped suet
1 cup chopped raisins
1 cup currants
¹⁄₄ lb. chopped citron
6 eggs
1 tea-spoon ground spices
Bread-crumbs
Beat the butter and sugar to a cream. Add the rum and cream. Beat well. Add the suet and well-floured fruit. Beat the eggs together till very light. Add then the spices and sufficient fine bread-crumbs to make a stiff batter. Pour into a buttered mould. Boil five hours.
*Strawberry Shortcake
¹⁄₂ lb. flour
3 ozs. butter
1 table-spoon sugar
2 tea-spoons baking-powder
Milk
Strawberries, sugar and butter