Method.—Mix the barley smoothly with a little cold milk, boil up the remainder, and pour it over the barley, stirring meanwhile. Add the butter, sugar, and a pinch of salt, replace in the stewpan, and stir the mixture until it boils. Cool slightly, beat in the yolk of egg, and lastly add the white of egg previously stiffly whisked. Turn into a buttered pie-dish, grate a little nutmeg on the top, and bake gently for 10 minutes.
Time.—20 minutes. Average Cost, 3½d. Sufficient for 1 or 2 persons.
Note.—Many puddings suitable for invalids and convalescents will be found in the chapter devoted exclusively to puddings and hot sweets.
3241.—CARRAGEEN BLANCMANGE.
Ingredients.—1 teacupful of carrageen (Irish sea-moss), sugar to taste, vanilla-essence to taste, 1 saltspoonful of salt, 1 quart of milk.
Method.—Pick and wash the moss, let it lie in cold water for 15 minutes, then drain well, and tie it loosely in coarse net or muslin. Put it into a double saucepan with the milk and salt, cook until the milk will jelly when a little is poured on a cold plate, and sweeten to taste. Strain, add vanilla essence to taste, and pour the preparation into small moulds previously rinsed with cold water.
Time.—About 1 hour. Average Cost, 5d.
3242.—CUSTARD MOULD.
Ingredients.—3 eggs, 1 oz. of castor sugar, ¾ of an oz. of gelatine, 1 pint of milk, vanilla pod, bay-leaf or other flavouring.
Method.—Boil the flavouring ingredient in the milk, and infuse for about 20 minutes. Beat the eggs lightly, pour over them the hot, but not boiling, milk, stirring well meanwhile, and add the sugar. Return to the stewpan, cook by the side of the fire until the eggs thicken, but do not let them boil, then pour the preparation on to the gelatine in a basin. Stir until dissolved, then turn into a mould or dariol moulds rinsed with cold water. When firm turn out, and serve with a little wine sauce or fruit syrup.
Time.—½ an hour. Average Cost, 8d.
3243.—PORRIDGE, (See Recipe No. 3149.).
3244.—IRISH MOSS BLANCMANGE.
Ingredients.—½ a pint of milk, 1 tablespoonful of Irish moss, flavouring, salt.
Method.—Wash the moss in several waters, and pick it over carefully. Put it into a stewpan, with the milk and a pinch of salt, bring to the boil and simmer for a few minutes, or until it thickens when a
