Receipt 9.—Boiled rice pudding may be made by boiling half a pound of rice in a moderate quantity of water, and adding, when tender, a coffee-cup full of milk, sweetening a little, and baking, or rather simmering half an hour. Add salt if you prefer it.
Receipt 10.—Polenta—Corn meal, mixed with cheese—grated, as I suppose, but we are not told in what proportion it is used—baked well, makes a pudding which the Italians call polenta. It is not very digestible.
Receipt 11.—Pudding may be made of any of the various kinds of meal I have mentioned, except those containing rye, by adding from one fourth to one third of the meal of the comfrey root. See Division I of this class, Section B, Receipt 17.
Receipt 12.—Bread pudding: Take a loaf of rather stale bread, cut a hole in it, add as much new milk as it will soak up through the opening, tie it up in a cloth, and boil it an hour.
Receipt 13.—Another of the same: Slice bread thinly, and put it in milk, with a little sweetening; add a little flour, and bake it an hour and a half.
Receipt 14.—Another still: Three pints of milk, one pound of baker's bread, four spoonfuls of sugar, and three of molasses. Cut the bread in slices; interpose a few raisins, if you choose, between each two slices, and then pour on the milk and sweetening. If baked, an hour and a half is sufficient. If boiled, two or three hours. Use a tin pudding boiler.
Receipt 15.—Rice and apple pudding: Boil six ounces of rice in a pint of milk, till it is soft; then fill a dish about half full of apples pared and cored; sweeten; put the rice over them as a crust, and bake it.
Receipt 16.—Stirabout is made in Scotland by stirring oat meal in boiling water till it becomes a thick pudding or porridge. This, with cakes of oat meal and potatoes, forms the principal food of many parts of Scotland.
Receipt 17.—Hasty pudding is best made as follows: Mix five or six spoonfuls of sifted meal in half a pint of cold water; stir it into a quart of water, while boiling; and from time to time sprinkle and stir in meal till it becomes thick enough. It should boil half or three quarters of an hour. It may be made of Indian or rye meal.
Receipt 18.—Potato pudding: Take two pounds of well boiled and well mashed potato, one pound of wheat meal; make a stiff paste, by mixing well; and tie it in a wet cloth dusted with flour. Boil it two hours.