Southern Rice Pudding—Méringued.
1 qt. of fresh milk.
1 cup of raw rice.
2 tablespoonfuls of butter.
1 cup of sugar.
4 eggs beaten light.
1 teaspoonful grated lemon-peel.
A pinch of cinnamon, and the same of mace.
Soak the rice two hours in the milk. Simmer in a farina-kettle until tender. Rub butter and sugar to a cream. Beat up the eggs, and whip the mixture into them while the rice is cooling. Stir all together; flavor, and bake three-quarters of an hour in a buttered dish. If baked too long, the custard will break. So soon as it is well set in the middle of the dish, draw to the oven-door, and spread with a méringue made of the whites of three eggs whisked stiff with one tablespoonful of powdered sugar and juice of half a lemon. Close the oven-door, and brown delicately. Eat cold. Make it on Saturday.
Second Week. Monday.
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Hasty Soup.
Larded Beef. Stewed Parsnips.
Browned Potatoes. Made Mustard.
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“Brown Betty.”
Tea and Albert Biscuit.
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