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Boiled
Rice Dumplings With Custard Sauce
| Boil half a pound of rice,
drain and mash it moderately fine. Add to it two ounces of butter, three
ounces of sugar, half a saltspoonful of mixed ground spice, salt and the
yolks of two eggs. Moisten a trifle with a tablespoonful or two of cream.
With floured hands shape the mixture into balls, and tie them in floured
pudding cloths. Steam or boil forty minutes and send to table with a custard
sauce. |
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CUSTARD SAUCE:
Mix together four ounces
of sugar and two ounces of butter (slightly warmed). Beat together the
yolks of two eggs and a gill of cream; mix and pour the sauce in a double
saucepan; set this in a pan of hot water and whisk thoroughly three minutes.
Set the saucepan in cold water and whisk until the sauce is cooled. |
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 SAUCES
FOR PUDDINGS |
| OTHER
RECIPES FOR PUDDINGS AND DUMPLINGS |
| RECIPES
FOR BREADS, DESSERTS, COOKIES, CAKES & MORE |
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