Nursery Plum Pudding.
1 scant cup of raw rice.
3 pints of milk.
2 tablespoonfuls of butter.
4 tablespoonfuls of sugar.
½ lb. raisins, seeded, and cut in half.
3 well-beaten eggs.
Soak the rice two hours in a farina-kettle, just covered with warm water. When all the water is soaked up, shake the rice hard, to reach that at the bottom, and add a pint of milk. Simmer gently, still in the inner kettle, until the rice is again dry, and quite tender. Shake up anew, and add another pint of milk. When this is hot, put in the raisins, dredged with flour; cover the saucepan and cook twenty minutes. Turn into a bowl; put with it the butter, rice-flour, the remaining pint of milk, heated and mixed with the beaten eggs and sugar, and stir all up thoroughly. Bake in a buttered pudding-dish, about forty minutes. Eat warm with butter and sugar, or sugar and cream.
Fourth Week. Saturday.
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Dresden Soup.
Boiled Blue Fish. Baked Calf’s Head.
Canned Succotash.
Casserole of Rice with Tomato Sauce.
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Belle’s Dumplings.
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