Part 60 (2/2)

It is an improvement to put some jam at the bottom of the dish.

Bake for about half an hour.

Bread-and-Fruit Pudding.

_Ingredients_--Slices of stale bread.

1 pint of raspberries.

pint of currants.

lb. of sugar.

_Method._--Line a cake-tin, or pie-dish, with stale bread, cut to fit it nicely.

Stew the fruit with the sugar until nicely cooked.

Pour into the mould, and cover with slices of bread.

Cover it with a plate, with a weight on it, and let it stand until the next day.

Turn it out and serve plain, or with custard, whipped cream, or milk thickened with cornflour (_see_ Cheap Custard).

Ground-Rice Pudding.

_Ingredients_--2 tablespoonfuls of ground rice.

1 pint of milk.

2 oz. of sugar.

1 or 2 eggs (these may be omitted if liked).

A little grated lemon rind, or flavouring essence.

_Method._--Boil the milk with the sugar.

Mix the rice smoothly with a little cold milk.

Pour it into the boiling milk, and stir until it thickens.

Add the eggs, well beaten, and the flavouring.

Pour into a pie-dish, and bake for about thirty minutes.

Cold Tapioca Pudding.

_Ingredients_--5 tablespoonfuls of tapioca.

1 quart of milk.

4 tablespoonfuls of sugar.

Lemon, or some other flavouring.

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