e, add 1/2 pint claret, sweeten with sugar, strain and
serve with the pudding when cold. If arrowroot is not handy use
cornstarch.

592. +Fine Farina Pudding (boiled).+-- Boil 1 cup farina in 1 pint
milk with a little salt and 1/2 tablespoonful butter until it becomes
thick and loosens itself from bottom of saucepan; when cold stir 1/4
pound butter to a cream and add alternately 5 tablespoonfuls sugar,
the yolks of 8 eggs and the boiled farina by a spoonful at a time;
add lastly the beaten whites and grated rind and juice of 1 lemon;
butter a pudding form, sprinkle with fine bread crumbs, fill in the
mixture, close tightly and boil 2 hours; serve with wine cream sauce
(see Sauce). NOTE.--This pudding should be served as soon as taken
out of the form.

593. +Farina Souflee.+-- Bring 1 pint milk with 1 tablespoonful
butter to a boil and add by degrees, stirring constantly, 1 cup
farina; continue stirring until it has formed into a stiff paste and
loosens itself from bottom of saucepan; then transfer it to a dish
and set aside to cool; stir 1 tablespoonful butter to a cream and
add alternately the yolks of 5 eggs, 4 tablespoonfuls sugar, the
grated rind of 1 lemon and the farina paste by a spoonful at a time;
stir with a potato masher until all is well mixed; add lastly the
whites beaten to a stiff froth; fill the mixture into a well
buttered pudding form and bake 3/4 hour; dust the souflee with sugar
and serve as soon as done; send raspberry or any kind of fruit sauce
to table with it.

594. +Farina Mush.+-- Put 1 quart milk in a saucepan over the fire
and when it boils add gradually, stirring constantly, 1 cup farina;
add 1/2 teaspoonful salt, a small piece of butter and continue
stirring and boiling for 10 minutes; then add by degrees 1 pint milk
and boil a few minutes longer; serve on a dish dusted with sugar and
if the flavor is liked sprinkle a little cinnamon over; some finely
chopped almonds may be added if liked; or put the farina into a
dish, sprinkle thickly with sugar and hold a red hot poker over it
to brown the sugar.

595. +Farina Pudding (cold).+-- Boil 1 quart milk with 1/2 teaspoonful
salt, 1/2 tablespoonful butter and while stirring constantly sprinkle
in slowly 5 tablespoonfuls farina; continue the boiling for 20
minutes; when done remove it to side of stove, add 4 tablespoonfuls
sugar, the yolks of 4 eggs, and while hot add the whites beaten to a
stiff froth; fill this into a form, set it in a co