Bake fifteen or twenty minutes.
RICE PUDDINGS.
If you want a common rice pudding to retain its flavor, do not soak
it, or put it in to boil when the water is cold. Wash it, tie it in
a bag, leave plenty of room for it to swell, throw it in when the
water boils, and let it boil about an hour and a half. The same sauce
answers for all these kinds of puddings. If you have rice left cold,
break it up in a little warm milk, pour custard over it, and bake it
as long as you should custard. It makes very good puddings and pies.
BIRD'S NEST PUDDING.
If you wish to make what is called 'bird's nest puddings,' prepare
your custard,--take eight or ten pleasant apples, pare them, and dig
out the core, but leave them whole, set them in a pudding dish, pour
your custard over them, and bake them about thirty minutes.
APPLE PUDDING.
A plain, unexpensive apple pudding may be made by rolling out a bit of
common pie-crust, and filling it full of quartered apples; tied up in
a bag, and boiled an hour and a half; if the apples are sweet, it will
take two hours; for acid things cook easily. Some people like little
dumplings, made by rolling up one apple, pared and cored, in a piece
of crust, and tying them up in spots all over the bag.
Pages:
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115