Rice pudding

“ Rice pudding, or any farinaceous pudding without eggs, should first be put into a hot oven for a short time to bring the milk quickly to near boiling point, but afterwards they should be cooked as slowly as possible, in order that the grains may have ample time to swell. It is better to simmer small grains like ground rice, semolina, and fine sago in a saucepan, preferably a double one, until the substance is well-cooked. ”

“ Ingredients, one pound of rice, twelve apples, two ounces of sugar. Tie up the rice very loose in a pudding-cloth, so as to admit that while boiling it may have sufficient room to swell out to five times its original quantity. While the rice is boiling, which will take about one hour, peel the apples, and put them in a saucepan with nearly half-a-pint of water, a bit of butter, lemon-peel, and the sugar, and stew them on the fire till dissolved, stirring them while boiling for a few minutes. When your rice pudding is done and turned out on its dish, pour the apple-sauce over it. ”

“ Rice Pudding (baked) .— Soak 1⁄2 pound rice for 1 hour in water, drain and boil it in water 15 minutes; pour the rice onto a sieve and after draining it well return to saucepan; add 1 quart milk, 3⁄4 teaspoonful salt and boil till tender; add 3 ounces butter, 1⁄4 pound sugar and the grated rind of 1 lemon; when cold mix it with the yolks of 6 eggs, 1⁄2 cup finely chopped almonds and 3 tablespoonfuls finely cut citron; add lastly the whites beaten to a stiff froth; fill the whole into a well buttered pudding dish and bake 1 hour in a medium hot oven ”

“ The three varieties would be represented by a custard pudding, a plain rice pudding, and a cornflour or semolina pudding made with eggs. A well-made milk pudding is a palatable and usually acceptable dish, and being so easily made it is difficult to understand why they are nearly always in too dry or too liquid a condition, when the mean is so easily obtained. If a custard pudding be allowed to boil it becomes watery; if cooked too quickly, without actually boiling, it is full of holes. ”

“ I will try and show you how to make a rice pudding—a new kind of rice pudding. You cook it in two bowls, so as to give the rice room to swell. Even then it isn't swell rice. Swell rice is the kind which is used at weddings. A man doesn't mind how much of this (pouring rice into bowl) he has thrown in his face on his wedding day, but he does object to cold rice pudding more than five times a week after his wedding day. And he often gets it! ”

“ Strawberries cut in quarters, or red raspberries, may be placed in layers with the cream and a few berries laid on top.
★ Cream of Rice Pudding 31⁄2 pts. milk 1⁄2 pt. cream 1 cup sugar 1⁄2 cup rice
Mix all together in pudding dish, set on top of stove or in oven and let come slowly to the boiling point, stirring often. When boiling, set in oven and bake slowly until rice is soft (2 hrs. or longer) ; stir occasionally to keep the top stirred in and to break the rice so that it will be smooth and creamy when done. If pudding becomes too thick while baking, add hot water ”

“ EMPRESS PUDDING.
1/2 lb. of rice, 2-1/2 pints of milk, the rind of 1/2 a lemon, 3 eggs, some raspberry and currant jam. Gently cook the rice with the lemon peel in the milk, until quite soft; let it cool a little and mix with it the eggs, well beaten. Butter a cake tin, place a layer of rice into it, spread a layer of jam, and repeat until the tin is full, finishing with the rice. Bake the pudding for 3/4 of an hour, turn out, and eat with boiled custard, hot or cold. ”

“ It is usual in the country to put [453] several of these rice puddings into the oven on baking days.
They will be greatly improved by the addition of two or three beaten eggs, and a few bits of fresh butter, stirred in with the rice and sugar. Also powdered cinnamon. Rice is in itself so tasteless, that it requires good flavoring.
PLAIN BOILED RICE PUDDING.— Pick, wash, and drain a pound of rice. Moisten it with a quart of milk. Have ready a pound of seedless raisins. Dredge them well all over with flour to prevent their sinking. Stir them gradually into the rice and milk. ”

“ The viands consisted of an immense round loaf of bread, nearly as large as a grindstone, and made of wheat and Indian meal, the half of a huge cheese, a piece of cold pork, a peach pie, an apple pie, and, as it had been baking day, there was the customary addition of a rice pudding, in an earthen pan of stupendous size. ”

“ Stir in the butter, salt, and sugar, and when properly sweetened, add the yolks of the eggs, and then the whites, both of which should be well beaten, and added separately to the rice. Butter a mould, strew in some fine bread crumbs, and let them be spread equally over it; then carefully pour in the rice, and bake the pudding in a slow oven for 1 hour. Turn it out of the mould, and garnish the dish with preserved cherries, or any bright-coloured jelly or jam. This pudding would be exceedingly nice, flavoured with essence of vanilla. ”

“ These people grow rice, which is to them what maize is to the Egyptian. In the fields, before it has been threshed, it is known as paddy. They live on rice and very little else, and seem to thrive on it. Rice pudding if repeated every day for a month at both breakfast and dinner would grow monotonous, but the man of the East does not find it so. His rice is not cooked with milk but with water, and is eaten with a little curry made of fish or vegetables to give it flavour. ”

“ Let the rice simmer gently until it has absorbed all the milk. Turn it out into a basin, and when cold, remove the lemon rind and cinnamon. Then stir into it the yolks of 4 eggs, and 1 whole egg beaten up, add a small quantity of candied citron cut into small pieces, and mix it well in. Butter and breadcrumb a plain tin mould, put the mixture into it and bake in a quick oven for about 1⁄2 hour. To ascertain when the pudding is done, insert a bright trussing needle into it, it will come out clean when the pudding is done. ”

“ A plainer way, when Fat is not to be obtained.—Put the same quantity of flour and seasoning in a little more water, and make it softer, and divide it into sixteen pieces; boil about ten minutes. Serve round the meat.
One plain pudding may be made of the above, also peas and rice pudding thus:—One pound of peas well tied in a cloth, or rice ditto with the beef. It will form a good pudding. The following ingredients may be added: a little salt, sugar, pepper, chopped onions, aromatic herbs, and two ounces of chopped fat will make these puddings palatable and delicate. ”

“ Poor Man’s Rice Pudding.— Place a saucepan with 3 tablespoonfuls rice and cold water over the fire, boil 5 minutes, drain the rice in a sieve and rinse with cold water; put the rice in a pudding dish with 1 quart milk, 1⁄2 teaspoonful salt, 3 tablespoonfuls sugar and 1 teaspoonful essence of lemon; bake in a slow oven till the rice is real soft and serve when cold. ”

“ Drain off the water and 279add the salt and milk; then cook in the double-boiler for two hours. Do not stir it while it is cooking. Serve hot with sugar and cream.
If raisins be liked mix a gill of them with the rice when the milk is added.
Rice Balls. Cook the rice the same as for boiled rice pudding. Wet small custard cups or after-dinner coffee cups in cold water and fill them with the hot pudding. Let them stand where they will keep warm until serving time; then turn them out on a flat dish and put a bit of bright jelly on top of each ball. Serve with soft custard. ”

“ Sally brought them plates of rice pudding, rich, creamy, and luscious. Athelny attacked his with gusto.
“One of the rules of this house is that Sunday dinner should never alter. It is a ritual. Roast beef and rice pudding for fifty Sundays in the year. On Easter Sunday lamb and green peas, and at Michaelmas roast goose and apple sauce. Thus we preserve the traditions of our people. When Sally marries she will forget many of the wise things I have taught her, but she will never forget that if you want to be good and happy you must eat on Sundays roast beef and rice pudding.” ”

“ Pick over and wash two small tea cups of rice and put it into two quarts of milk; add a tea cup of butter, two of sugar, and a grated nutmeg. Butter a pudding dish, set it in a bake pan, then turn in the pudding, when it begins to thicken stir in three tea cups full of raisins. Bake it two hours, it will not fall if taken from the fire sometime before it is to be eaten, it is also good cold. It is good without any sauce, and is the only kind of pudding that eggs do not improve.
217. Rice Snow Balls.
Pare large tart apples, take out the cores with a pen-knife ”

“ No. 27.—Rich Rice Pudding.
Put in 1⁄2lb. of rice in a stew-pan, washed, 3 pints of milk, 1 pint of water, 3oz. of sugar, 1 lemon peel, 1oz. of fresh butter; boil gently half an hour, or until the rice is tender; add 4 eggs, well beaten, mix well, and bake quickly for half an hour, and serve: it may be steamed if preferred.
No. 28—Stewed Macaroni.
Put in a stewpan 2 quarts of water, half a tablespoonful of salt, 2oz. of butter; set on the fire; when boiling, add 1lb. of macaroni, broken up rather small; when boiled very soft, throw off the water ”

“ Rice Pudding
A rice pudding is excellent without either eggs or sugar, if baked gently: it keeps better without eggs.
466. "Wilful Waste makes Woeful Want."
Do not cook a fresh joint whilst any of the last remains uneaten —hash it up, and with gravy and a little management, eke out another day's dinner.
467. Shanks of Mutton
The shanks of mutton make a good stock for nearly any kind of gravy, and they are very cheap—a dozen may be had for a penny, enough to make a quart of delicious soup. ”

“ Apple skins—stones from jam—the surplus water from bottled fruit—boiled with a little sugar and water make a very good fruit syrup to serve with milk or suet puddings.
The sugar from candied peel will sweeten and flavor a rice pudding.
Water from boiled rice makes a thin stock for soups, or can be used to stiffen articles of clothing in place of starch. ”

“ RICE PUDDING.
"Pray, Sarah," said the Doctor, "how did you use to make that pudding my children were so fond of? And I remember, when it was cold, we used to have it in the parlor for supper." "Nothing more easy," said Mrs. White: "I put half a pound of rice, two quarts of skim-milk, and two ounces of brown sugar." "Well," said the Doctor, "and how many will this dine?" "Seven or eight, sir." "Very well, and what will it cost?" "Why, sir, it did not cost you so much, because we baked at home, and I used our own milk; but it will not cost above seven-pence to those who pay for both. ”

“ Cold rice pudding and a left-over leg of chicken, eaten standing, at a shelf in a larder, can taste very good indeed, even to the wearer of a spick-and-span grey lounge suit. I shall know in future what it means when my restaurant waiter emerges from behind the screened service-door furtively wiping his mouth. ”

“ The pudding is tolerable, perhaps—it does pretty well—they are much obliged to you for the pains you have taken—yes, they will take a little more—another spoonful, if you please—still, if they must speak with perfect frankness, the rice-pudding, the plum tart, the apple-pie they are now eating, will no more compare with the puddings, and tarts, and pies eaten every day in past times at their good mother's table, than—language fails to express the breadth of the comparison! ”

“ Line the inside of a plain mould with the rice, and when it is set fill it up with half-a-pint of cream, whipped very stiff and mixed with some nice preserve, stewed fruit, or marmalade. After standing some hours turn out the pudding, and pour over it a delicate syrup made of the same fruit as that put inside the rice. ”

“ Once, when I was a little fellow of about seven years old, I was taken to pay a visit to an old lady who lived in the country. Children were brought up on the plainest fare in those days—porridge, and bread and milk, roast beef or mutton with potatoes, rice pudding or suet dumpling, with jam roly-poly, as a special treat on your birthday, was all that was considered good for us; so you can imagine I felt pleased when I saw a large pudding full of currants come on to the table at dinner-time. ”

“ A baked apple, a bit of rice pudding, or a custard—they, too, are worth the while and the price. Eggs, either boiled or carefully scrambled, or made into an omelet, flavored with a dash of parsley, and chops or fish delicately broiled, are substantial viands. Soups or broths, breads, fruits and an occasional salad make desirable luncheons. A noonday meal of creamed potatoes and green peas is not to be despised, and it's a godsend to the poor stomach that has been heroically tussling with cocoanut pudding, fruit cake and chocolate rich enough to own a castle in Europe. ”