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RICE PUDDING(Desserts) - (The International Jewish Cook Book)
To three cups of milk, add half a cup of rice, which you have previously
scalded with hot water. Boil in a double boiler until quite soft. Beat
the yolks of three eggs with three tablespoons of white sugar, add this
just before taking it off the fire. Stir it thoroughly with a wooden
spoon, but do not let it boil any more. Add salt to the rice while
boiling, and flavor with vanilla. Beat the whites of the eggs with
powdered sugar to a stiff froth, and after putting the custard into the
pudding dish in which you wish to serve it, spread with the beaten
whites and let it brown slightly in the oven.
RICE PUDDINGOne of the simplest and cheapest of desserts depends partly on the
quality of the ingredients used, but chiefly on the manner of making
for its excellence. If prepared according to directions, you will have
a pudding both rich and creamy. Use 1 quart of good sweet milk (do not
use either skimmed milk or water), 3 tablespoonfuls of whole uncoated
rice (no more), 2-1/2 tablespoonfuls of sugar, pinch of salt, vanilla
or almond flavoring.
Wash the rice well, mix all together in a pudding dish, bake from
2-1/2 to 3 hours in an oven with a slow, even heat. When a skin forms
on the top of the pudding, carefully stir through the rice. Do this
frequently. This gives the pudding a rich, creamy consistency. When
grains of rice are tender allow pudding to brown over top and serve
either hot or cold. Raisins may be added, if liked, or raisins may be
stewed separately and served with the rice, which many think a great
improvement to the pudding. Many think rice pudding should always be
flavored with grated nutmeg. Aunt Sarah, while using nutmeg flavoring
in various other dishes, never used it for her rice pudding.
When mixing a boiled pudding Aunt Sarah frequently substituted a large
tablespoon of fine dried bread crumbs instead of the same amount of
flour. She said, "'Twas a small economy," and, she thought, "the
pudding's improved" by the use of bread crumbs.
RICE PUDDING. MRS. ELIZA DICKERSON.Wash a small cup of rice, and put into a quart of milk; season to
taste; add one cup of raisins, and set in oven three hours before
dinner. When the mixture begins to brown on top, stir up from the
bottom, repeating this until the pudding is done. If it becomes too
dry, add more milk.
Russian Rice Pudding.Season a veal loin roast with salt and pepper and rub with butter. Put
in the dripping-pan with sliced onions, tomatoes and parsley and 2
tablespoonfuls of dripping. Let roast; baste often until tender. Serve
hot or cold, cut into thin slices.
Dutch Rice Pudding.Bake 3 layers of sponge-cake; then mix some jelly with wine and spread
between the layers and over the top and sides. Cover with a rich
chocolate icing, flavored with vanilla.
Polish Rice Pudding.Clean and cut a fat goose into pieces; season with salt, pepper and
ginger. Put in a stew-pan with 1 sliced onion, 2 cloves of garlic, 1
bay-leaf, thyme and a few peppercorns; add the juice of a lemon. Cover
with hot water and let cook until tender. Thicken with flour and serve
hot with apple-sauce.
Swedish Rice Pudding.Soak 1 pound of stale bread in hot milk; then add 1/2 pound of sugar,
1 pound of seeded raisins, and 1 pound of currants all dredged with
flour, 1/4 pound of chopped citron, 1 pound of finely chopped beef
suet, 1 nutmeg grated, 1 tablespoonful of cinnamon, cloves and mace
mixed together, a pinch of salt, 1 glass of wine and 1 glass of fine
brandy. Mix with the yolks of 8 eggs and the whites beaten to a stiff
froth. Pour the mixture into a wet cloth dredged with flour; tie well
and let boil five hours. Serve with wine sauce.
RICE PUDDING4 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 quart milk
Beat eggs, sugar, salt and vanilla together; scald milk and add very
slowly, stirring constantly. Put into greased baking dish or small
molds; place in pan of water in slow oven and bake 30 to 40 minutes.
Test with knife which will come out clean when custard is baked. For
caramel custard add to eggs 4 tablespoons caramel sauce page 25.
ICED RICE PUDDING WITH A COMPOTE OF ORANGESMold vanilla ice cream with the ordinary pyramid ice cream spoon, roll them
quickly in grated macaroons, and serve on a paper mat.
Simple Rice PuddingTo make cold boiled rice into croquettes, the rice must be re-heated in a
double boiler with a gill of milk and the yolk of an egg to each cup; you
may season with sugar and lemon or salt and pepper, and serve as a
vegetable. Form into cylinder-shaped croquettes; dip in egg and bread
crumbs, and fry in smoking hot fat.
RICE PUDDINGA quarter of a pound of grated stale bread.
A quart of milk, boiled with two or three sticks of cinnamon,
A quarter of a pound of sugar.
A little grated lemon-peel.
Boil the milk with the cinnamon, strain it, and set it away till
Grate as much crumb of stale bread as will weigh a quarter of a
pound. Beat the eggs, and when the milk is cold, stir them into it
in turn with the bread and sugar. Add the lemon-peel, and if you
choose, a table spoonful of rosewater.
Bake it in a buttered dish, and grate nutmeg over it when done. Do
not send it to table hot. Baked puddings should never be eaten
till they have become cold, or at least cool.
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