Preparation: The preparation is again the same as [No. 2], instead of apples put in layers of sour cherries, boiled until tender in 1 cup of sugar and 1 cup of water. Boil down the cherry juice with sugar to taste and serve it with the pudding.
No. 4—PEACH RICE PUDDING.
Quantity for 6 Persons.
- ½ lb. of rice
- ¾ qt. of milk
- 7 eggs
- ⅛ lb. of butter
- ¼ lb. of peeled and ground almonds
- ¼ lb. of raisins
- 1½ lbs. of peaches
- ½ lb. of sugar
Preparation: The preparation is again the same as [No. 2], instead of apples put in layers of peaches, boiled until tender in 1 cup of water and one of sugar. Boil down the peach juice, putting in a few stones which should be removed before serving, and serve the syrup with the pudding.
No. 5—APRICOT RICE PUDDING.
Quantity for 6 Persons.
- ½ lb. of rice
- ¾ qt. of milk
- ⅛ lb. of butter
- 7 eggs
- 1½ lbs. of stoned apricots
- ¼ lb. of sugar
- ¼ lb. of peeled and ground almonds
- ¼ lb. of raisins
Preparation: The preparation is the same as given under [No. 2], see Apple Rice Pudding. Instead of apples put in layers of apricots boiled until tender in 1 cup of water and ½ cup of sugar. Boil down the juice with some sugar and serve with the pudding.
No. 6—PLAIN RICE PUDDING.