- 2 quarts of milk.
- ½ lb. rice flour.
- 1 cup sugar.
- 6 eggs.
- 1 tablespoonful butter.
- 1 small teaspoonful nutmeg.
- 2 teaspoonfuls vanilla or rose-water.
- 1 lemon—juice of the whole, and half the grated rind.
Heat the milk to a boil, and stir in the rice-flour wet to a smooth paste with a little cold milk; boil until well thickened, stirring all the time. Take from the fire, and while still hot stir in the butter, the yolks beaten light with the sugar, the lemon, nutmeg, and the whites of three eggs. Mix well, and bake in a buttered dish three-quarters of an hour. Just before you take it up, draw to the mouth of the oven and cover with a méringue of the remaining whites, beaten stiff with two tablespoonfuls powdered sugar, and flavored with vanilla or rose-water. Bake until the méringue begins to brown. Sift sugar on the top and eat cold.
Batter Pudding. ✠
- 1 pint of milk.
- 4 eggs—whites and yolks beaten separately.
- 2 even cups flour.
- 1 teaspoonful salt.
- 1 pinch of soda.
Bake in a buttered dish three-quarters of an hour. Serve in the pudding-dish as soon as it is drawn from the oven, and eat with rich sauce.
Or,
You may boil it in a buttered mould or floured bag, flouring it very thickly. Boil two hours, taking care the boiling does not cease for a moment until the pudding is done.
Batter Pudding (No. 2.)
- 1 quart milk.
- 10 tablespoonfuls flour.
- 7 eggs.
- 1 teaspoonful salt.
- ½ teaspoonful soda, dissolved in hot water.
- 1 teaspoonful cream-tartar, sifted into the flour.
Wet the flour gradually with the milk to a very smooth paste; next add the beaten yolks, then the salt and soda, lastly the whites, whipped to a stiff froth. Bake in a buttered dish for an hour, and serve at once. Eat hot, with sauce.