First dissolve the rice meal in half a pint of the milk when cold, and pour it in the rest of the milk when it is boiling. This is done to prevent the formation of Imnps. When the meal is cooked add the sugar, the butter and the salt. Remove from the fire and when it is lukewarm mix the eggs (beaten) and the taste of vanilla. Then bake the pudding like all the others and serve warm.
202
BREAD PUDDING
(Budino di pane)
Soft bread crumb, five ounces.
Butter, three and a half ounces.
Four eggs.
Taste of lemon peel.
A pinch of salt.
Cut the bread crumb into pieces and soak in cold milk. Then rub though a sieve. Melt the butter in a double boiler (in a vessel immersed in boiling water) and mix with the eggs until butter and eggs are incorporated to each other. Add the bread crumb and the sugar and mix well. Pour the mixture in a mold greased with butter and sprinkled with bread crumb ground fine and bake like other puddings.
203
POTATO PUDDING
(Budino di patate)
Potatoes, big and mealy, one and a half lb.
141
