Rice Pudding with Apples or Raisins
3 table-spoons rice
1 quart milk
3 table-spoons brown sugar
Salt
3 sour apples
Or 1 cup raisins or sultanas
Soak the rice in the milk for an hour. Add a little salt, the sugar, the apples pared and cut into eighths, or the stoned raisins or sultanas. Butter a deep pudding-dish and fill it, covering it with a plate. Bake very slowly for four hours.
*Rice Soufflé
¹⁄₂ cup rice
1 pint milk
6 eggs
6 table-spoons powdered sugar
1 table-spoon butter
¹⁄₂ tea-spoon vanilla
Cook the rice for twenty minutes in a large sauce-pan of salted boiling water. Drain it and cook it in the milk in a double-boiler for ten minutes. Beat the yolks until light and creamy. Add the sugar and softened butter. Stir the eggs, etc. into the rice and cook for five minutes, but do not allow it to boil. Let it get cold. Beat well together, add the vanilla, and lightly stir in the whites beaten to a stiff froth. Bake in a buttered mould for half-an-hour. Serve with a sauce.
Tapioca Pudding—I
5 table-spoons tapioca
1 quart milk
1 table-spoon butter
¹⁄₂ cup brown sugar
(3 eggs)
Soak the tapioca over night, or if this has not been done, let it simmer for half-an-hour in water. Drain and add the milk, sugar, melted butter and a little salt. Butter a dish and bake in a moderate oven for an hour.
Three eggs and a little vanilla can be added. They should be thoroughly well beaten and stirred into the milk.