Originally Published:
Everyday Cookbook, Unknown
Original Images:

One quarter pound of ground rice, three ounces of loaf sugar, one ounce of fresh butter, one quart of milk, flavoring of lemon peel, essence of almonds or vanilla, or laurel leaves. Mix the rice to a smooth batter with about one half pint of the milk, and the remainder put into a saucepan, with the sugar, butter, and whichever of the above flavorings may be preferred; bring the milk to the boiling point, quickly stir in the rice, and let it boil for about ten minutes, or until it comes easily away from the saucepan, keeping it well stirred the whole time. Grease a mold with pure salad oil; pour in the rice, and let it get perfectly set, when it should turn out quite easily; garnish it with jam, or pour round a compote of any kind of fruit, just before it is sent to table. This blanc-mange is better for being made the day before it is wanted, as it then has time to become firm. If laurel leaves are used for flavoring, steep three of them in the milk, and take them out before the rice is added; about eight drops of essence of almonds, or from twelve to sixteen drops of essence of vanilla, would be required to flavor the above proportion of milk.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Soak one ounce of gelatin for ten minutes in a little cold milk and pour over the gelatin, and stir it constantly until it is all dissolved; it may be placed in the dish and set on top of a boiling tea-kettle for a few minutes; remove it and add a small cupful of sugar and two tablespoonfuls of sherry wine. Strain into molds.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

One quarter pound of sugar, one quart of milk, one and a half ounces of isinglass, the rind of half a lemon, four laurel leaves. Put all the ingredients into a lined saucepan, and boil gently until the isinglass is dissolved, taste it occasionally to ascertain when it is sufficiently flavored with the laurel leaves then take them out, and keep stirring the mixture over the fire for about ten minutes. Strain it through a fine sieve into a jug, and, when nearly cold, pour it into a well-oiled mold, omitting the sediment at the bottom. Turn it out carefully on a dish, and garnish with preserves, bright jelly, or a compote of fruit.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Three ounces of tapioca, one quart of milk, two ounces of butter, quarter of a pound of sugar, four eggs, flavoring of vanilla or bitter almonds. Wash the tapioca, and let it stew gently in the milk by the side of the stove for quarter of an hour, occasionally stirring it; then let it cool; mix with it the butter, sugar, and eggs, which should be well beaten, and flavor with either of the above ingredients. Butter a pie-dish, and line the edges with puff-paste; put in the pudding, and bake in a moderate oven for an hour. If the pudding is boiled, add a little more tapioca, and boil it in a buttered basin one and a half hours.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Gather four or five fresh eggs light; then stir them into a quart of milk; sweeten to taste; flavor with a teaspoonful of peach water, or extract of lemon, or vanilla, and half a teaspoonful of salt; rub butter over the bottom and sides of a baking dish or tin basin then pour in the custard, grate a little nutmeg over, and bake in a quick oven. Three quarters of an hour is generally enough. Try whether it is done by putting a teaspoon handle into the middle of it; if it comes out clean, it is enough. Or butter small cups; set them into a shallow pan of hot water, reaching nearly to the top of the cups; nearly fill them with the custard mixture; keep the water boiling until they are done. The pan may be set in an oven, or over a fire; if over the fire, it is best to brown them with a hot shovel. PUDDING SAUCES.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Cover three tablespoons tapioca with water; stand over night; add one quart milk, a small piece of butter, a little salt, and boil; beat the yolks of three eggs with a cup of sugar, and boil the whole to a very thick custard flavor with vanilla; when cold cover with whites of eggs beaten.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Stir together one pint cream, three ounces sugar, the yolks of three eggs, and a little grated nutmeg; add the well-beaten whites, stirring lightly, and pour into a buttered pie-plate on which has been sprinkled the crumbs of stale bread to about the thickness of an ordinary crust; sprinkle over the top a layer of bread-crumbs and bake.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Beat two eggs with one cupful of new milk; add one quarter of a pound of grated coconut; mix with it three tablespoonfuls each of grated bread and powdered sugar, two ounces of melted butter, five ounces of raisins, and one teaspoonful of grated lemon-peel; beat the whole well together; pour the mixture into a buttered dish, and bake in a slow oven; then turn it out, dust sugar over it, and serve. This pudding may be either boiled or baked.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

One half cup of sugar, one cup of milk, one pint of flour, three tablespoonfuls of melted butter, one teaspoonful soda, two of cream of tartar, two eggs, a little salt; bake one quarter of an hour in small pans.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Take one quart of flour; make good biscuit crust; roll out one half inch thick and spread with any kind of fruit, fresh or preserved; fold so that the fruit will not run out; dip cloth into boiling water, and flour it and lay around the pudding closely, leaving room to swell; steam one or one and one half hours; serve with boiled sauce; or lay in steamer without a cloth, and steam for one hour.