Part 182 (2/2)

_Seasonable_, with jelly, at any time.

_Note_.--Strawberry cream may be made in precisely the same manner, subst.i.tuting strawberry jam or jelly for the raspberry.

RICE BLANCMANGE.

1476. INGREDIENTS.--1/4 lb. of ground rice, 3 oz. of loaf sugar, 1 oz.

of fresh b.u.t.ter, 1 quart of milk, flavouring of lemon-peel, essence of almonds or vanilla, or laurel-leaves.

_Mode_.--Mix the rice to a smooth batter with about 1/2 pint of the milk, and the remainder put into a saucepan, with the sugar, b.u.t.ter, and whichever of the above flavourings may be preferred; bring the milk to the boiling-point, quickly stir in the rice, and let it boil for about 10 minutes, or until it comes easily away from the saucepan, keeping it well stirred the whole time. Grease a mould with pure salad-oil; pour in the rice, and let it get perfectly set, when it should turn out quite easily; garnish it with jam, or pour round a compote of any kind of fruit, just before it is sent to table. This blancmange is better for being made the day before it is wanted, as it then has time to become firm. If laurel-leaves are used for flavouring, steep 3 of them in the milk, and take them out before the rice is added: about 8 drops of essence of almonds, or from 12 to 16 drops of essence of vanilla, would be required to flavour the above proportion of milk.

_Time_.--From 10 to 15 minutes to boil the rice.

_Average cost_, 9d.

_Sufficient_ to fill a quart mould.

_Seasonable_ at any time.

RICE CROQUETTES.

1477. INGREDIENTS.--1/2 lb. of rice, 1 quart of milk, 6 oz. of pounded sugar, flavouring of vanilla, lemon-peel, or bitter almonds, egg and bread crumbs, hot lard.

_Mode_.--Put the rice, milk, and sugar into a saucepan, and let the former gradually swell over a gentle fire until all the milk is dried up; and just before the rice is done, stir in a few drops of essence of any of the above flavourings. Let the rice get cold; then form it into small round b.a.l.l.s, dip them into yolk of egg, sprinkle them with bread crumbs, and fry them in boiling lard for about 10 minutes, turning them about, that they may get equally browned. Drain the greasy moisture from them, by placing them on a cloth in front of the fire for a minute or two; pile them on a white d'oyley, and send them quickly to table. A small piece of jam is sometimes introduced into the middle of each croquette, which adds very much to the flavour of this favourite dish.

_Time_.--From 3/4 to 1 hour to swell the rice; about 10 minutes to fry the croquettes.

_Average cost_, 10d.

_Sufficient_ to make 7 or 8 croquettes.

_Seasonable_ at any time.

RICE FRITTERS.

1478. INGREDIENTS.--6 oz. of rice, 1 quart of milk, 3 oz. of sugar, 1 oz. of fresh b.u.t.ter 6 oz. of orange marmalade, 4 eggs.

_Mode_.--Swell the rice in the milk, with the sugar and b.u.t.ter, over a slow fire until it is perfectly tender, which will be in about 3/4 hour.

When the rice is done, strain away the milk, should there be any left, and mix with it the marmalade and well-beaten eggs; stir the whole over the fire until the eggs are set; then spread the mixture on a dish to the thickness of about 1/2 inch, or rather thicker. When it is perfectly cold, cut it into long strips, dip them in a batter the same as for apple fritters, and fry them a nice brown. Dish them on a white d'oyley, strew sifted sugar over, and serve quickly.

_Time_.--About 3/4 hour to swell the rice; from 7 to 10 minutes to fry the fritters.

_Average cost_, 1s. 6d.

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