198. Lemon Semolina Pudding.
Put three tablespoonfuls semolina in a saucepan with 1½-pts. milk. Bring to the boil, then simmer slowly till quite swollen. Set aside to cool a little, then add 2-ozs. sugar, the grated rind and half the juice of a lemon, also a well-beaten egg. Stir well and pour into a buttered pie-dish, and bake slowly till set. Turn out and garnish with jam.
199. Raspberry Pudding.
Stew 1-lb. of raspberries (or more) with some sugar. Line a basin with some slices of bread (without crust). Pour in half the fruit, cover with a layer of bread, then add the remainder of the raspberries and another layer of bread. Press down with a saucer and place a weight on it. Turn out and serve when cold with cream or Plasmon snow-cream.
200. Rice à la Reine.
Cook 3-ozs. rice in 1-qt. milk for 2 or 3 hours, sweeten and flavour to taste. When cooled a little add ½-oz. gelatine dissolved in ½-a-teacup of milk and strained, and 1 gill of cream; stir well and pour into a wetted mould.
[201]. Apple Custard.
Place some biscuit crumbs in a buttered pie dish. Nearly fill it with stewed apples. Beat an egg with ¼-pt. of milk and pour over the apples. Place some small ratafia biscuits on the top and some grated nutmeg. Bake in a moderate oven.
[202]. Sultana Custard Pudding.