ing it well return to saucepan; add 1 quart milk, 3/4
teaspoonful salt and boil till tender; add 3 ounces butter, 1/4 pound
sugar and the grated rind of 1 lemon; when cold mix it with the
yolks of 6 eggs, 1/2 cup finely chopped almonds and 3 tablespoonfuls
finely cut citron; add lastly the whites beaten to a stiff froth;
fill the whole into a well buttered pudding dish and bake 1 hour in
a medium hot oven; serve with fruit sauce.

510. +Boiled Rice Pudding.+-- Place a saucepan with 1/2 pound rice
covered with cold water over the fire and let it boil 5 minutes;
then pour it into a colander and rinse with cold water; return the
rice to saucepan, add 1 quart milk, a piece of cinnamon, the peel of
1 lemon, 1 teaspoonful salt and boil slowly till tender (but the
kernels must be whole); when cold stir 1/4 pound butter with 1 cup
sugar to a cream and add 1 cup finely chopped almonds, 1 cup
stoneless raisins, 1 tablespoonful finely cut preserved orange peel
and the yolks of 8 eggs; add the rice and lastly the 8 whites beaten
to a stiff froth; fill the mixture into a well buttered pudding form
and boil 2 hours; serve with wine cream sauce made as follows:--
Place a saucepan over the fire with 1 pint white wine, the yolks
of 3 eggs, 1 teaspoonful cornstarch, the peel of 1 lemon and 4
tablespoonfuls sugar; stir this with an egg beater until just about
to boil; then remove it instantly from the fire, beat the whites to
a stiff froth and mix it with the sauce; or send cherry sauce to
table with it (see Sauce). This pudding is sufficient for 12
persons. If a smaller one is desired use half the quantities.

511. +Rice Flour Pudding.+-- Take 1 pint milk, 2 small cups rice
flour, 3 tablespoonfuls butter, the grated rind of 1 lemon, 8 eggs,
whites and yolks beaten separately, 4 tablespoonfuls sugar, 2
tablespoonfuls finely cut citron and 1/2 teaspoonful salt; put the
milk with 1/2 of the butter over the fire; mix the rice flour with a
little cold water or milk, add the salt and when the milk boils stir
the flour into it; stir until the contents have formed into a smooth
paste and loosens itself from the bottom of saucepan; remove it from
the fire and set aside to cool; stir the remaining butter to a cream
and add alternately the sugar, the yolks and the rice dough (by a
spoonful at a time); add the lemon, the citron and lastly the whites
of eggs beaten to a stiff froth; blend all well together; have ready
a pudding form well buttered a