Page:Australian enquiry book of household and general information.djvu/75

into a glass dish and serve with stewed or tinned fruit. This is a most delicious pudding, but requires care and watchfulness in cooking.

Time: One and a half hours.

Ginger Pudding.

Ingredients: ½ lb. flour, two tablespoonsful butter, one teaspoonful ground ginger, sugar, half a teaspoonful of baking powder, milk.

Mode: Rub the butter into the flour, add the ginger, a little sugar, and baking powder. Mix into a light batter with sweet milk, pour into a well-oiled mould leaving plenty of room for swelling and steam. Serve with any kind of sweet sauce.

Time: Two hours.

Sago Mould.

Ingredients: One teacupful of sago, sugar to taste, vanilla flavouring, one wineglassful of raspberry vinegar.

Mode: Well wash the sago and boil in water with the flavouring and sugar to taste, when soft add the raspberry vinegar. Boil a few minutes, pour into a mould, and when cold turn out and serve with custard.

Another Sago Mould.—Plain boiled sago with the juice of two lemons, some white sugar, and a couple of eggs and a spoonful of butter, beaten in it and thickened over the fire is a delicious pudding. It should be pressed into a shape, turned out when cold, and custard poured over it.

To Boil Rice.

Ingredients: Rice, water.

Mode: This is a thing very few servants succeed in cooking properly—more often than not it is cooked to a jelly. If you put rice into plenty of cold water over a brisk fire, it will take exactly twenty minutes to cook. Then turn into a colander and throw a cup of cold water over it. If not ready to use it just then, throw a cloth over it, but do not leave it in the saucepan to become sticky and dead. Every grain should be separate from its fellow. Rice should be washed in three or four waters to get rid of the glutine or rice-flour that is on the grains. If making

rice-water you need only wash in one water and keep stirring, but it must not be stirred for any other purpose, as it bursts the grains and dissolves all the goodness into the water. If you are in a hurry you can put the rice into boiling water, then it will only take from six to eight minutes to boil. By throwing the cold water over it you separate the grains one from the other.

Sayoury Rice.

Ingredients: One cupful of boiled rice, one small onion, one pint of good gravy, a small piece of cheese, and half a nutmeg, a tiny piece of butter.

Mode: Chop up the onion, and fry in good dripping till a light golden colour, stir in the rice, let it get well warmed through, stirring all the time to prevent it burning, add the gravy, and let it simmer slowly. When nearly cooked grate the cheese, and nutmeg over it, and salt and pepper to taste. Mix all together, and when quite done stir in the butter. Serve with slices of fried bacon.

Savoury Rice (another recipe).

Ingredients: One cup of rice, some good gravy, curry powder.

Mode: Parboil the rice, then strain off the water and pour over it the gravy, and simmer till quite cooked. Stir in a little curry powder, if liked. Serve with fried eggs on top.

Frosted Rice.

Ingredients: One cupful of rice, four eggs, one lemon, one pint milk.

Mode: Boil the rice in one pint of milk, stirring it all the time so as to break the rice, stir in a piece of butter the size of a nut, and the yolks of the eggs, with the grated rind of the lemon. Turn into a pie dish and bake. When done heap the beaten whites of the eggs upon it and serve cold.

Rice and Cocoanut.

Ingredients: Rice, cocoanut, or almonds, milk, sugar, and nutmeg or cinnamon.

Mode: Put on some well washed rice to boil in plenty of milk, add sugar to taste, and let it cook till the