Part 165 (2/2)

_Mode_.--Let the rice swell in 1 pint of the milk over a slow fire, putting with it a strip of lemon-peel; stir to it the b.u.t.ter and the other 1/2 pint of milk, and let the mixture cool. Then add the well-beaten eggs, and a few drops of essence of almonds or essence of vanilla, whichever may be preferred; b.u.t.ter well some small cups or moulds, line them with a few pieces of candied peel sliced very thin, fill them three parts full, and bake for about 40 minutes; turn them out of the cups on to a white d'oyley, and serve with sweet sauce. The flavouring and candied peel might be omitted, and stewed fruit or preserve served instead, with these puddings.

_Time_.--40 minutes. _Average cost_, 1s.

_Sufficient_ for 6 puddings. _Seasonable_ at any time.

ARROWROOT SAUCE FOR PUDDINGS.

1356. INGREDIENTS.--2 small teaspoonfuls of arrowroot, 4 dessert-spoonfuls of pounded sugar, the juice of 1 lemon, 1/4 teaspoonful of grated nutmeg, 1/2 pint of water.

_Mode_.--Mix the arrowroot smoothly with the water; put this into a stewpan; add the sugar, strained lemon-juice, and grated nutmeg. Stir these ingredients over the fire until they boil, when the sauce is ready for use. A small quant.i.ty of wine, or any liqueur, would very much improve the flavour of this sauce: it is usually served with bread, rice, custard, or any dry pudding that is not very rich.

_Time_.--Altogether, 15 minutes.

_Average cost_, 4d.

_Sufficient_ for 6 or 7 persons.

CHERRY SAUCE FOR SWEET PUDDINGS.

(_German Recipe_.)

1357. INGREDIENTS.--1 lb. of cherries, 1 tablespoonful of flour, 1 oz.

of b.u.t.ter, 1/2 pint of water, 1 winegla.s.sful of port wine, a little grated lemon-rind, 4 pounded cloves, 2 tablespoonfuls of lemon-juice, sugar to taste.

_Mode_.--Stone the cherries, and pound the kernels in a mortar to a smooth paste; put the b.u.t.ter and flour into a saucepan; stir them over the fire until of a pale brown; then add the cherries, the pounded kernels, the wine, and the water. Simmer these gently for 1/4 hour, or until the cherries are quite cooked, and rub the whole through a hair sieve; add the remaining ingredients, let the sauce boil for another 5 minutes, and serve. This is a delicious sauce to serve with boiled batter pudding, and when thus used, should be sent to table poured over the pudding.

_Time_.--20 minutes to 1/2 hour. _Average cost_, 1s. 1d.

_Sufficient_ for 4 or 5 persons. _Seasonable_ in June, July, and August.

LEMON SAUCE FOR SWEET PUDDINGS.

1358. INGREDIENTS.--The rind and juice of 1 lemon, 1 tablespoonful of flour, 1 oz. of b.u.t.ter, 1 large winegla.s.sful of sherry, 1 winegla.s.sful of water, sugar to taste, the yolks of 4 eggs.

_Mode_.--Rub the rind of the lemon on to some lumps of sugar; squeeze out the juice, and strain it; put the b.u.t.ter and flour into a saucepan, stir them over the fire, and when of a pale brown, add the wine, water, and strained lemon-juice. Crush the lumps of sugar that were rubbed on the lemon; stir these into the sauce, which should be very sweet. When these ingredients are well mixed, and the sugar is melted, put in the beaten yolks of 4 eggs; keep stirring the sauce until it thickens, when serve. Do not, on any account, allow it to boil, or it will curdle, and be entirely spoiled.

_Time_.--Altogether, 15 minutes. _Average cost_, 1s. 2d.

_Sufficient_ for 7 or 8 persons.

SOYER'S SAUCE FOR PLUM-PUDDING.

1359. INGREDIENTS.--The yolks of 3 eggs, 1 tablespoonful of powdered sugar, 1 gill of milk, a very little grated lemon-rind, 2 small winegla.s.sfuls of brandy.

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