Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

cinnamon, or a drop of any essence may be introduced. A little light melted butter, sherry, and sugar, may be poured over. If required more delicate, add a little less flour. It may be served plain. NO. 24.--BREAD AND BUTTER PUDDING. Butter a tart-dish well, and sprinkle some currants all round it, then lay in a few slices of bread and butter; boil one pint of milk, pour it on two eggs well whipped, and then on the bread and butter; bake it in a hot oven for half an hour. Currants may be omitted. NO. 25.--BREAD PUDDING. Boil one pint of milk, with a piece of cinnamon and lemon-peel; pour it on two ounces of bread-crumbs; then add two eggs, half an ounce of currants, and a little sugar: steam it in a buttered mould for one hour. NO. 26.--CUSTARD PUDDING. Boil one pint of milk, with a small piece of lemon-peel and half a bay-leaf, for three minutes; then pour these on to three eggs, mix it with one ounce of sugar well together, and pour it into a buttered mould: steam it twenty-five minutes in a stew-pan with some water (see No. 115), turn out on a plate and serve. NO. 27.--RICH RICE PUDDING. Put in ½lb. of rice in a stew-pan, washed, 3 pints of milk, 1 pint of water, 3oz. of sugar, 1 lemon peel, 1oz. of fresh butter; boil gently half an hour, or until the rice is tender; add 4 eggs, well beaten, mix well, and bake quickly for half an hour, and serve: it may be steamed if preferred. NO. 28--STEWED MACARONI. Put in a stewpan 2 quarts of water, half a tablespoonful of salt, 2oz. of butter; set on the fire; when boiling, add 1lb. of macaroni, broken up rather small; when boiled very soft, throw off the water; mix well into the macaroni a tablespoonful of flour, add enough milk to make it of the consistency of thin melted butter; boil gently twenty minutes; add in a tablespoonful of either brown or white sugar, or honey, and serve. A little