Ingredients.—2 ozs. of rice, 1 quart of boiling water, 1 inch of cinnamon, sugar to taste.
Method.—Pick and wash the rice, put it into the boiling water with the cinnamon, and boil gently for about ¾ of an hour, or until the water becomes thick and starchy. Strain, sweeten to taste, and pour into small moulds rinsed with water. Turn out when firm.
Time.—2 or 3 hours. Average Cost, 1d.
Ingredients.—1 oz. of arrowroot, ½ an oz. of sugar, 2 eggs, ½ a pint of milk, bay-leaf or other flavouring.
Method.—Mix the arrowroot smoothly with a little cold milk, boil the remainder with the flavouring ingredient, and let it infuse for 10 or 15 minutes. Strain on to the arrowroot, stirring briskly meanwhile, return the preparation to the stewpan, and simmer gently for about 10 minutes. Add the sugar, beat each yolk separately into the mixture, and lastly stir in the stiffly-whisked whites. Have ready a well-buttered china baking-dish, pour in the preparation, and bake in a moderately hot oven from 25 to 30 minutes.
Time.—1 hour. Average Cost, 4d.
3239.—ARROWROOT SOUFFLÉ (Another Method.)
Ingredients.—1 oz. of arrowroot, ½ an oz. of sugar, 2 eggs, ½ a pint of milk, vanilla or other flavouring, salt.
Method.—Mix the arrowroot smoothly with a little cold milk, boil up the remainder, and pour it over the arrowroot, stirring briskly meanwhile. Return to the saucepan, add the sugar, a few drops of vanilla essence and a pinch of salt, and stir and cook over the fire until the mixture leaves the sides of the saucepan. Cool slightly, beat each yolk in separately, and stir in as lightly as possible the whites of eggs previously stiffly whisked. Pour the preparation into a buttered pie-dish, and bake gently from 20 to 25 minutes.
Time.—From 30 to 35 minutes. Average Cost, 6d. Sufficient for 2 persons.
3240.—BARLEY CUSTARD PUDDING.
Ingredients.—1 oz. of patent barley, ½ an oz. of butter, 1 teaspoonful of castor sugar, 1 large egg, ½ a pint of milk, salt, nutmeg.