Rice Pudding
- 1 qt. milk
- 1 tablespoon butter
- 1⁄3 cup rice
- 1⁄8 teaspoon grated nutmeg
- 1⁄8 teaspoon salt
- 1⁄2 cup sugar
Heat the milk and other ingredients in a pudding pan over a cooker-pail of water. When the water boils, remove the pan and bring the pudding also to a boil. When it is boiling replace the pudding in the large pail of boiling water, cover and put it into the cooker for three or four hours. It may then be put into the oven for fifteen minutes and browned, although this is not necessary. This pudding may be cooked all night, but if cooked more than four hours it is not quite so creamy. Serve either hot or cold. One-half cupful of small, unbroken seedless raisins may be added to this recipe.
Serves six or eight persons.
Indian Pudding
- 2 cups water
- 1 cup molasses
- 1 teaspoon salt
- 2 teaspoons ginger
- 2⁄3 cup corn-meal
- 3 cups milk
Boil the water, molasses, salt, ginger, and meal together for ten minutes in a pail or pudding pan. Add the scalding milk. Bring it to a boil and set the pan in a cooker-pail of boiling water. Put it into a cooker for twelve hours. When done, brown in a hot oven. Serve with plain or whipped cream.
If fresh ground or coarse Southern corn-meal is used it may first be sifted with a coarse sieve to remove the largest particles, which will not grow soft with this amount of cooking. Granulated corn-meal will not require sifting.
Serves eight or ten persons.