Mix 1 pint cold boiled rice with 1 quart milk and sugar to taste. Put in a well-greased pan, dust nutmeg or cinnamon over the top, and bake slowly one hour. Seeded raisins are an agreeable addition, and a couple of eggs make the pudding richer. Mix them in before baking. To stone them, keep them in lukewarm water during the process.
Line a deep dish or pan, well greased, with slices of buttered bread. Then put in a layer of fruit, dusting it with sugar and dotting with small lumps of butter. Repeat these alternate layers until the dish is full, the last layer being bread. Bake 1/2 to 3/4 hour, with moderate heat. Eat hot, with the sweet sauce given below.
1 pint flour, 1/2 pint sugar, 1/2 pint milk,
2 heaped tablespoonfuls butter, 1 egg,
9 teaspoonfuls baking powder, Grated rind of a lemon.
Mix thoroughly the flour and baking powder. Rub the butter and sugar to -a cream, add the milk and egg beaten together; then the lemon rind. Add this to the flour and mix well. Butter a pan well to prevent scorching and dredge it with flour or powdered bread-crumbs. Pour in the batter, and bake about half an hour in hot oven.
A richer pudding is made by using one-half pound butter and two eggs.
A cupful of stoned raisins, minced figs, or dates, added to the batter, converts this into a good fruit pudding. Nutmeg, cinnamon, or other flavoring may be substituted for lemon.
1/2 pint flour, 1 pint milk,
1 heaped tablespoonful butter, 6 eggs.
Beat flour and milk into a smooth batter. Then add the eggs, beaten light. Stir all well together, adding the butter in tiny lumps. Dip a clean cloth bag into hot water, dredge it with flour, pour the batter into this, tie up firmly, and put into plenty of boiling water. Keep this boiling steadily for an hour. Then dip the bag quickly in cold water and remove cloth with care not to break the pudding. Serve very hot, with a sauce.
1 quart flour, 1 heaped teaspoonful baking powder, 9 tablespoonfuls sugar, 1 lb. seeded raisins. 3/4 lb. suet (or see below).
Venison suet chopped fine, or the fat of salt pork minced up, will serve. Marrow is better than either. Mix the dry ingredients intimately. Then - make up with half a pint of water. Put this into a cloth bag prepared as in the preceding recipe. Since suet puddings swell considerably, the bag must be large enough to allow for this. Place in enough boiling water to cover, and do not let it check boiling until done (about two hours). Add boiling water as required to keep the bag covered. Turn the bag upside down when pudding begins to set, or the fruit will all go to the bottom; turn it around now and then to prevent scorching against sides of pot. When done, manipulate it like cottage pudding. Serve with sweet sauce.
A richer duff can be made by spicing and adding molasses, or the rind and juice of a lemon.