A Rice Pudding
One quarter of a pound rice, a stick of cinnamon, to a quart of milk
(stirred often to keep from burning) and boil quick, cool and add half
a nutmeg, 4 spoons rose-water, 8 eggs; butter or puff paste a dish and
pour the above composition into it, and bake one and half hour.
No. 2. Boil 6 ounces rice in a quart milk, on a slow fire 'till
tender, stir in one pound butter, interim beet 14 eggs, add to the
pudding when cold with sugar, salt, rose-water and spices to your
taste, adding raisins or currants, bake as No. 1.
No. 3. 8 spoons rice boiled in a quarts milk, when cooled add 8 eggs,
6 ounces butter, wine, sugar and spices, q: s: bake 2 hours.
No. 4. Boil in water half pound ground rice till soft, add 2 quarts
milk and scald, cool and add 8 eggs, 6 ounces butter, 1 pound raisins,
salt, cinnamon and a small nutmeg, bake 2 hours.
No. 5. _A cheap one_, half pint rice, 2 quarts milk, salt, butter,
allspice, put cold into a hot oven, bake 2 and half hours.
No. 6. Put 6 ounces rice into water, or milk and water, let swell or
soak tender, then boil gently, stirring in a little butter, when cool
stir in a quart cream, 6 or 8 eggs well beaten, and add cinnamon
nutmeg, and sugar to your taste, bake.
N.B. The mode of introducing the ingredients, is a material point; in
all cases where eggs are mentioned it is understood to be well beat;
whites and yolks and the spices, fine and settled.
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