Margaret Brown's French Cookery Book

a bowl. When about to serve on the table, the brandy should be set on fire. No. 84. RICE PUDDING. One cupful of rice, 1 quart of milk, 4 eggs, 1 tablespoonful of butter, 1 cupful of sugar, and a pinch of salt. Boil the rice in 1 pint of milk until tender, then remove it from the fire; add the eggs, sugar, salt, and milk, beaten together, and mix; pour into a pudding dish, break the butter in small pieces on the surface, and bake in a steady oven 30 minutes. Serve with brandy sauce. No. 85. CUSTARD SAUCE. One pint of milk, yolks of 4 eggs, 1/2 cupful sugar. Set on the fire, and stir until thick. No. 86. ROYAL WINE SAUCE. Bring slowly to the boiling point 1/2 pint of wine, then add to it the yolks of 4 eggs, and 1 cupful of sugar; whip it on the fire until it is in a state of high froth, and a little thick; remove and use as directed. No. 87. PRINCESS PUDDING. Two-thirds of a cupful of butter, 1 cupful of sugar, 1 large cupful of flour, 3 eggs, 1/2 teaspoonful Royal baking powder, and a small glass of brandy. Rub to a smooth cream butter and sugar, add the eggs, one at a time, beating a few minutes between; add the flour, sifted, with the powder and the brandy; put into a mould, well buttered; set in saucepan with boiling water to reach half up its sides; steam it thus 1-1/2 hours, turn on its dish carefully, and serve with lemon sauce. No. 88. YORKSHIRE PUDDING. Three-quarters of pint of flour, 3 eggs, 1-1/2 pints of milk, a pinch of salt, 1-1/2 teaspoonfuls of Royal baking powder. Sift the flour and powder together, add eggs, beaten, with the milk; stir quickly into a rather thinner batter than for griddle cakes; pour it into a dripping pan, plentifully spread with cold beef drippings; bake in oven 25 minutes. Serve with roast beef. No. 89. COTTAGE PUDDING. Make a sponge cake--about a 1/2-pound mould sponge cake; 1/4 pound