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| Wednesday, May 6, 2009 |
Plain Rice Pudding.
Put two quarts of good milk in a tin pan, with a tea-cup of whole rice,
the same of stemmed raisins, and a little nutmeg or cinnamon, and sugar
to your taste. If you bake it in a dutch-oven, it is best to put a
little water in the bottom before you set it in; bake it till the rice
is soft, and there is a brown crust on the top.
A Rice Dish with Fruit.
Put a tea-cup of rice in a quart of milk, and boil it very slowly to
keep it from burning; when done, add a little salt, a tea-cup of cream,
and sugar enough to sweeten it; have ready, in a deep dish, any fruit
that is in season,--cherries, blackberries or apricots, apples, or
peaches, cut up and well sweetened, but uncooked; spread the rice
roughly over, and bake it slowly two hours. It may be eaten with cream,
and nutmeg, and is quite as good cold as warm. |
posted by neptunus @ 10:25 PM
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