1369. INGREDIENTS.—3 oz. of semolina, 1-1/2 pint of milk, 1/4 lb. of sugar, 12 bitter almonds, 3 oz. of butter, 4 eggs.
Mode.—Flavour the milk with the bitter almonds, by infusing them in it by the side of the fire for about 1/2 hour; then strain it, and mix with it the semolina, sugar, and butter. Stir these ingredients over the fire for a few minutes; then take them off, and gradually mix in the eggs, which should be well beaten. Butter a pie-dish, line the edges with puff-paste, put in the pudding, and bake in rather a slow oven from 40 to 50 minutes. Serve with custard sauce or stewed fruit, a little of which may be poured over the pudding.
Time.—40 to 50 minutes. Average cost, 1s. 2d.
Sufficient for 5 or 6 persons. Seasonable at any time.
SEMOLINA.—After vermicelli, semolina is the most useful ingredient that can be used for thickening soups, meat or vegetable, of rich or simple quality. Semolina is softening, light, wholesome, easy of digestion, and adapted to the infant, the aged, and the invalid. That of a clear yellow colour, well dried and newly made, is the fittest for use.
TAPIOCA PUDDING.
1370. INGREDIENTS.—3 oz. of tapioca, 1 quart of milk, 2 oz. of butter, 1/4 lb. of sugar, 4 eggs, flavouring of vanilla, grated lemon-rind, or bitter almonds.
Mode.—Wash the tapioca, and let it stew gently in the milk by the side of the fire for 1/4 hour, occasionally stirring it; then let it cool a little; mix with it the butter, sugar, and eggs, which should be well beaten, and flavour with either of the above ingredients, putting in about 12 drops of the essence of almonds or vanilla, whichever is preferred. Butter a pie-dish, and line the edges with puff-paste; put in the pudding, and bake in a moderate oven for an hour. If the pudding is boiled, add a little more tapioca, and boil it in a buttered basin 1-1/2 hour.
Time.—1 hour to bake, 1-1/2 hour to boil.
Average cost, 1s. 2d.