Rub to a light cream two tablespoonfuls of brown sugar with one of butter and season with cinnamon. Turn the hot rice into a deep dish, spread this sauce smoothly over the top, and serve.
This dish, made with cracked wheat instead of rice, was what King Arthur’s cook was bearing across the courtyard when Tom Thumb, dropped by the bird of prey, fell plump into it. It is sometimes called “fermenty.”
Sago pudding
Soak half a cupful of sago in a cupful of cold water for two hours. Drain, put into the inner vessel of a farina kettle with a quart of hot milk, and simmer until the sago is clear, stirring up from the bottom several times. Add, then, a tablespoonful of butter, four of sugar, a good pinch of salt and three eggs beaten light. Beat all well and turn into a buttered bake-dish. Bake in a quick oven twenty minutes.
Eat hot with sauce, or cold with cream.
Apple soufflé pudding
Four eggs; one pint of milk; two tablespoonfuls of butter; six large apples, juicy and tart; a pinch of soda in the milk; two tablespoonfuls of flour.
Heat the milk; stir the butter over the fire until hot, then add the flour and mix to a paste; add the hot milk to this, stir until smooth, and pour gradually over the beaten yolks. Into this grate the pared apples, one by one, mixing well and quickly, that they may keep their color. Now, fold in the whites, beaten to a standing froth, pour into a buttered pudding-dish and bake very quickly.
Serve before it falls, and eat with hard or liquid sauce.