Cook rice in milk, in double boiler, two hours; then add salt, eggs slightly beaten, and orange rind. Caramelize the sugar. When a golden brown liquid, pour into a hot pudding mold, coating the whole inner surface. Add rice mixture, cover and cook in oven in a pan of water twenty minutes. Remove from oven, let stand five minutes, turn on serving dish, and serve with [Soft Custard].
Snow Puffs
- ½ cup butter
1 cup sugar
½ cup milk
2½ cups flour
3 teaspoons baking powder
4 egg whites
½ teaspoon salt
Cream butter; add sugar, flour, baking powder and salt alternately with milk. Beat well; add the stiffly beaten whites; steam forty-five minutes in buttered popover cups. Serve with [Strawberry Sauce].
Blueberry Puffs
Use rule for [Snow Puffs] and serve surrounded by a sauce made by cooking two cups blueberries and one cup sugar together twenty minutes.
Cottage Pudding
- 1 cup sugar
¼ cup butter
2 eggs
1 cup milk
2 cups flour
3 teaspoons baking powder
¼ teaspoon salt
Cream butter and sugar together; add yolks of eggs beaten until thick, flour in which baking powder and salt have been sifted, alternately with milk; beat well and add the well-beaten whites. Pour into a well-buttered pudding dish. Bake forty-five minutes. Serve with [Lemon], [Vanilla], or Wine Sauce.