The way to eat them is to tear them apart on the top with two forks, for they become heavy by their own steam. Eat immediately with meat, sugar, butter or salt.
Russian Seed, or ground Rice Pudding.
Boil a large spoonful heaped of either in a pint of new milk, with lemonpeel and cinnamon. When cold add sugar, nutmeg, and two eggs, well beaten. Bake with a crust round the dish.
Observations on making Puddings.
The outside of a boiled pudding often tastes disagreeably, which arises from the cloth not being nicely washed, and kept in a dry place. It should be dipped in boiling water, squeezed dry, and floured, when to be used.
If bread, it should be tied loose; if batter, tight over.
The water should boil quick when the pudding is put in; and it should be moved about for a minute, lest the ingredients should not mix.
Batter pudding should be strained through a coarse sieve, when all is mixed. In others the eggs separately.
The pans and basons must be always buttered.
A pan of cold water should be ready, and the pudding dipt in as soon as it comes out of the pot, and then it will not adhere to the cloth.