e milk and before removing from the fire add the
butter and the almonds, which will dissolve easily, being mixed with the
sugar. Then put the pinch of salt and wait until it becomes lukewarm to
add the eggs that are to be beaten whole previously. Pour the mixture in
a baking tin greased evenly with butter, sprinkled with bread crumbs and
of such a size that the tart has the thickness of an inch or less. Put
it in the oven, remove from the mold when cold and serve whole or cut
into sections.

201

PUDDING OF RICE MEAL

(Budino di farina di riso)

Milk, one quart.
Rice meal, seven ounces.
Sugar, four and a half ounces.
Six eggs.
A pinch of salt.
Taste of vanilla.

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 lumps. 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.
Sugar, five and a half ounces.
Butter, one and a half ounces.
Flour, a tablespoonful.
Milk, half a pint.
Six eggs.
A pinch of salt.
Paste of cinnamon or lemon peel.

Boil or steam the potatoes, skin and rub through a sieve. Place them
back again on the fire with the butter, the flour and the milk, all
poured little by little, stirring well with the ladle, then add the
sugar, the salt and the cinnamon or lemon peel (just a taste) and mix
everything together well. Remove from the fire and, when the mixture is
lukewarm or cold add the eggs, first the yolks, then the whites beaten.

Bake like all other puddings and serve hot.

204

LEMON PUDDING

(Budino di limone)

One big