Semolina Pudding

Put half a pound of semolina in a stewpan with six ounces of sugar, four ounces of butter, a grain of salt, a pint of milk, a tablespoonful of orange-flower water, and a few ratifias; stir this over the fire until it thickens, and keep stirring on the fire until it ceases to adhere to the sides of the stewpan; it must then be removed from the fire, and after having vigorously worked in six whole eggs, spread the inside of a plain mould with butter; fill the mould with the preparation, and steam the pudding in the usual way, by placing it upon a plate turned upside-down in a stewpan, and surrounded with about three inches of boiling water; the lid must be put close and the water kept on the gentle boil, so as to produce a continuous supply of steam with which to cook the pudding through; this will require about an hour; and when done, turn the pudding out on its dish; pour some custard-whip, No. 93, or some fruit-sauce, No. 96, over it, and serve.

Note.—All kinds of farinaceous substances treated in this manner make excellent puddings.