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

cinnamon, nutmeg, lemon-peel, or orange-flower water may be introduced to impart a flavour; stir quick. A gill of milk or cream may now be thrown in three minutes before serving. Nothing can be more light and nutritious than macaroni done this way. If no milk, use water. NO. 29.--MACARONI PUDDING. Put 2 pints of water to boil, add to it 2oz. of macaroni, broken in small pieces; boil till tender, drain off the water and add half a tablespoonful of flour, 2oz. of white sugar, a quarter of a pint of milk, and boil together for ten minutes; beat an egg up, pour it to the other ingredients, a nut of butter; mix well and bake, or steam. It can be served plain, and may be flavoured with either cinnamon, lemon, or other essences, as orange flower-water, vanilla, &c. NO. 30.--SAGO PUDDING. Put in a pan 4oz. of sago, 2oz. of sugar, half a lemon peel or a little cinnamon, a small pat of fresh butter, if handy, half a pint of milk; boil for a few minutes, or until rather thick, stirring all the while; beat up 2 eggs and mix quickly with the same; it is then ready for either baking or steaming, or may be served plain. NO. 31.--TAPIOCA PUDDING. Put in a pan 2oz. of tapioca, 1½ pint of milk, 1oz. of white or brown sugar, a little salt, set on the fire, boil gently for fifteen minutes, or until the tapioca is tender, stirring now and then to prevent its sticking to the bottom, or burning; then add two eggs well beaten; steam or bake, and serve. It will take about twenty minutes steaming, or a quarter of an hour baking slightly. Flavour with either lemon, cinnamon, or any other essence. NO. 32.--BOILED RICE SEMI-CURRIED, FOR THE PREMONITORY SYMPTOMS OF DIARRHŒA. Put 1 quart of water in a pot or saucepan; when boiling, wash ½lb. of rice and throw it into the water; boil fast for ten minutes; drain your rice in a colander, put it back in the saucepan, which you have slightly greased