Pearl Barley Pudding. No. 2

Ingredients

2 oz. best pearl barley, 1 quart milk, 5 oz. moist sugar.

Method

Soak the barley in cold water for twelve hours, then drain the water away, put the barley into a pudding-dish, mix the sugar with it, then the milk, sprinkle a little nutmeg on the top, and bake slowly from three to three-and-a-half hours; when properly baked it should be of the consistence of very thick cream, and is a most nutritious and agreeable pudding.

The Queen Of Puddings

Ingredients

2 teacups of breadcrumbs, 1 lemon (the rind grated), 1 pint milk heated, 2 eggs (whites and yolks separate), sugar to taste for pudding; 3 tablespoonfuls of white pounded sugar for the meringue, 2 teaspoonfuls of brandy, 4 teaspoonfuls of sherry.

Method

Soak the breadcrumbs in the milk, add the lemon rind and beaten yolks of the eggs, sweeten to taste, well mix, and pour into a buttered pie-dish, and bake till the custard is set. Spread with jam, and then heap upon it a meringue made of the whites of the eggs whipped to a stiff froth, sweetened with the white sugar, flavoured with the lemon juice, brandy, and wine. Set in the oven for five or ten minutes to slightly colour, and serve either hot or cold. In making the meringue, mix the liquid flavouring with the sugar before adding it to the eggs. The wine and brandy may be omitted if desired.

The Queen Of Puddings, With Strawberry Meringue

Ingredients

1 dessertspoonful of butter, 1 table-spoonful of sugar, 2 eggs, 2 teacups of breadcrumbs, 1 pint of milk, lemon flavouring, 2 tablespoonfuls of white sugar for the meringue, 1/2 pint of fresh strawberries.

Method

Cream the butter, and add to . it the sugar and whipped yolks, then the crumbs soaked in milk, and lastly the flavouring. Fill a pie-dish two-thirds full, and bake till the custard is set. Draw to the mouth of the oven, and cover with the strawberries rolled in sugar, then with a meringue made of the whipped whites and sugar. Close the oven door for a few minutes to colour the meringue, and serve cold.

Ground Rice Pudding (Boiled)

Ingredients

Rather more than a pint of milk, 2 or 3 bay-leaves, 2 tablespoonfuls of ground rice, sugar to taste, a small piece of butter, 3 eggs, a few drops of essence of almond.

Method

Boil the bay-leaves in a pint of the milk, remove them and sweeten to taste. Mix the ground rice with a little cold milk, and stir it into the boiling milk for four minutes. Stand aside till nearly cold, then add a small piece of butter, the eggs well beaten, and a few drops of essence of almonds. Beat all well together, and boil in a well-buttered mould or basin from one-and-a-half to two hours. Serve with wine sauce if liked.

Snow Pudding

Ingredients

1 pint milk, 3 ozs. breadcrumbs, the grated rind of a lemon, the yolks of 3 eggs, 2 oz. butter, sugar to taste.

Method

Cover the bottom of the dish with any kind of preserve, pour the mixture over it and bake an hour. Beat the whites of the eggs and a little sifted sugar into a stiff froth just before taking it out of the oven, and pour over; put it into the oven for a few minutes to brown. This pudding is best cold.