Quantity for 6 Persons.
- ½ lb. of rice
- 1 qt. of milk
- ¼ lb. of butter
- 7 eggs
- ¼ lb. of sugar
Preparation: The preparation is the same as given under [No. 1], Rice Pudding.
No. 7—FROTH OR FOAM PUDDING.
Quantity for 6 Persons.
- ½ pt. of milk
- ¼ lb. of butter
- ¼ lb. of sugar
- ¼ lb. of fine flour
- 1 lemon peel
- 8 eggs
Preparation: The milk is brought to boil, the butter added, sugar and flour are mixed and stirred into the boiling milk until the mixture comes off the sides of the skillet. Then cool it, grate the lemon peel and stir it in with the yolks of eggs and the beaten whites. Butter a pudding mold and strew in bread crumbs, then put in the pudding, set in a steamer over a kettle of boiling water, cover the mold tightly and boil for 2 hours. Turn it, and serve with a fruit sauce.
No. 8—CABINET PUDDING.
Quantity for 6 Persons.
- 8 zwieback
- 12 lady fingers
- ¼ lb. of raisins
- ¼ lb. of currants
- 1 pt. of milk
- 1 pt. of cream
- 6 eggs
- ¼ lb. of sugar