Part 11 (2/2)

504. +Rice (with Apples).+-- Parboil pound rice in water, drain in a colander and rinse with cold water; then place it over the fire with 1 quart milk, add teaspoonful salt, a piece of cinnamon and boil till tender; transfer the rice to a dish and set it aside to cool; in the meantime pare and cut fine 6 large apples (either greenings, pippins or Baldwin's); put them on a soup plate, sprinkle with sugar, a little cinnamon, the grated rind of 1 lemon and a pinch of cloves; cover them with another plate and let them stand until the rice is cold; next b.u.t.ter a deep pudding dish and put the apples in the bottom of it; then stir 2 tablespoonfuls b.u.t.ter with 2 tablespoonfuls sugar to a cream and add alternately the rice (by spoonfuls) and the yolks of 5 eggs, a little cinnamon and the finely chopped peel of 1 lemon; add lastly the whites beaten to a stiff froth; spread the rice evenly over the apples, put small pieces of b.u.t.ter over and then sprinkle over some sugar and finely chopped almonds; bake 1 hour in a medium hot oven; serve with or without wine sauce.

505. +Rice (with Marmalade).+-- Boil pound rice the same as in foregoing recipe and press it through a sieve; when cold stir pound b.u.t.ter with cup sugar to a cream and add by degrees the yolks of 6 eggs, the rice and lastly the whites beaten to a stiff froth; fill this mixture into a well b.u.t.tered pudding dish with layers of fruit marmalade between the rice (let the last layer be rice) and bake in a medium hot oven hour; send to table sprinkled with sugar and serve with or without sauce.

506. +Rice (dressed with Sugar and Cinnamon).+-- Place a saucepan with 1 cup rice covered with cold water over the fire and boil 5 minutes; pour the rice into a sieve to drain and rinse with fresh water; return it to saucepan, add teaspoonful salt, 1 quart milk and boil slowly till done; if the rice should be too thick add more milk; when done fill the rice into a deep dish, lay small pieces of b.u.t.ter all over the top and sprinkle thickly with sugar into which a little cinnamon has been mixed; serve as a dessert.

507. +Fine Rice Pudding (with Oranges).+-- Wash pound rice in several waters, put in a saucepan covered with water and boil 10 minutes; drain in a colander and rinse with water; boil pint white wine with pound sugar, the grated rind and juice of 1 lemon and pint water for 5 minutes, add the rice and boil till tender; when done transfer the rice to a dish to cool; place a saucepan in a vessel of hot water with teaspoonful cornstarch, pint white wine, 3 eggs, 4 tablespoonfuls sugar, the juice of 1 lemon and ounce gelatine soaked in cold water; stir this over the fire with an egg beater until just about to boil; remove instantly from the fire and stir for a few minutes longer; then set it aside to cool; rinse a nicely shaped mould with cold water, sprinkle with coa.r.s.e sugar and set it into cracked ice; put in first a layer of rice, then a layer of oranges which have been peeled, cut into slices and freed of their pits, sprinkle with sugar, pour some of the wine sauce over it and continue alternately with the layers until the form is filled; let it stand in ice over night; in serving turn the rice onto a dish and garnish with sugared oranges.

508. +Fried Rice.+-- Place pound washed rice in a saucepan with cold water over the fire and boil 5 minutes; drain in a colander, return rice to saucepan, add 1 quart milk, teaspoonful salt and boil slowly till tender; when done remove from the fire, mix with the yolks of 2 eggs and spread it on a flat dish; when cold cut it into strips 1 inch wide and 2 inches long, brush them over with the beaten whites of eggs, sprinkle with fine bread crumbs or cracker dust and fry in b.u.t.ter and lard to a fine golden color; serve on a hot dish dusted with sugar.

509. +Rice Pudding (baked).+-- Soak pound rice for 1 hour in water, drain and boil it in water 15 minutes; pour the rice onto a sieve and after draining it well return to saucepan; add 1 quart milk, teaspoonful salt and boil till tender; add 3 ounces b.u.t.ter, pound sugar and the grated rind of 1 lemon; when cold mix it with the yolks of 6 eggs, cup finely chopped almonds and 3 tablespoonfuls finely cut citron; add lastly the whites beaten to a stiff froth; fill the whole into a well b.u.t.tered pudding dish and bake 1 hour in a medium hot oven; serve with fruit sauce.

510. +Boiled Rice Pudding.+-- Place a saucepan with pound rice covered with cold water over the fire and let it boil 5 minutes; then pour it into a colander and rinse with cold water; return the rice to saucepan, add 1 quart milk, a piece of cinnamon, the peel of 1 lemon, 1 teaspoonful salt and boil slowly till tender (but the kernels must be whole); when cold stir pound b.u.t.ter with 1 cup sugar to a cream and add 1 cup finely chopped almonds, 1 cup stoneless raisins, 1 tablespoonful finely cut preserved orange peel and the yolks of 8 eggs; add the rice and lastly the 8 whites beaten to a stiff froth; fill the mixture into a well b.u.t.tered pudding form and boil 2 hours; serve with wine cream sauce made as follows:-- Place a saucepan over the fire with 1 pint white wine, the yolks of 3 eggs, 1 teaspoonful cornstarch, the peel of 1 lemon and 4 tablespoonfuls sugar; stir this with an egg beater until just about to boil; then remove it instantly from the fire, beat the whites to a stiff froth and mix it with the sauce; or send cherry sauce to table with it (see Sauce). This pudding is sufficient for 12 persons. If a smaller one is desired use half the quant.i.ties.

511. +Rice Flour Pudding.+-- Take 1 pint milk, 2 small cups rice flour, 3 tablespoonfuls b.u.t.ter, the grated rind of 1 lemon, 8 eggs, whites and yolks beaten separately, 4 tablespoonfuls sugar, 2 tablespoonfuls finely cut citron and teaspoonful salt; put the milk with of the b.u.t.ter over the fire; mix the rice flour with a little cold water or milk, add the salt and when the milk boils stir the flour into it; stir until the contents have formed into a smooth paste and loosens itself from the bottom of saucepan; remove it from the fire and set aside to cool; stir the remaining b.u.t.ter to a cream and add alternately the sugar, the yolks and the rice dough (by a spoonful at a time); add the lemon, the citron and lastly the whites of eggs beaten to a stiff froth; blend all well together; have ready a pudding form well b.u.t.tered and sprinkled with bread crumbs, fill it with the mixture and boil 2 hours; serve with wine or cream sauce the same as in foregoing recipe; sufficient for a family of 10 persons.

512. +Rice Flour Pudding (baked).+-- Place a saucepan with 1 pint milk and 1 tablespoonful b.u.t.ter over the fire and when it boils stir into the boiling milk sufficient rice flour to make a smooth dough that loosens itself from the bottom of saucepan; then remove it from the fire and set aside to cool; stir 1 tablespoonful b.u.t.ter to a cream and add by degrees the yolks of 5 eggs, 5 tablespoonfuls sugar, the grated rind of 1 lemon, the dough of rice flour and lastly the stiff froth of the 5 eggs; bake hour; serve with wine cream sauce.

513. +Rice Pudding (baked).+-- Place a saucepan with pound rice covered with cold water over the fire, let it boil a few minutes, pour the rice into a colander and rinse with cold water; return it to saucepan, add 1 quart milk, teaspoonful salt, 1 tablespoonful b.u.t.ter, a piece of cinnamon, the peel of 1 lemon and boil slowly till tender; when done remove the rice from fire and let it cool a little; stir the yolks of 4 eggs with 3 tablespoonfuls sugar to a cream; mix it with the rice, remove the lemon and cinnamon and add lastly the whites beaten to a stiff froth; fill the mixture into a form which has been well b.u.t.tered and sprinkled with bread crumbs and bake 1 hour in a medium hot oven; when done turn the pudding onto a round plate and serve with fruit sauce.

514. +Rice Pudding (with Peaches).+-- Cut 12 large peaches in halves and peel and boil them in pound sugar syrup; crack the stones, take out the pits, remove the brown skins and boil the pits with the peaches; when done transfer the fruit to a dish and set aside to cool; put pound rice with cold water over the fire and let it boil up; drain in a sieve and rinse with cold water; return rice to saucepan with 1 pint sweet cream and boil till tender, but in such a way as to leave the kernels remain whole; when cold mix the rice with 5 tablespoonfuls sugar, 1 teaspoonful vanilla extract, pint maraschino and 1 ounces gelatine; put the dish in cracked ice and stir 1 pint whipped cream through it; fill into a form, cover tightly, pack it in cracked ice with rock salt sprinkled between it so that the whole form is completely covered with ice; let it remain thus for 2 hours; in serving dip the form in hot water, turn the pudding onto a round dish, lay the peaches all over it and the pits on top of peaches; pour the syrup around it and serve. Rice with apples, pears, apricots or any kind of fruit may be made in the same manner.

515. +Rice Pudding a la Palerino.+-- Put pound rice with cold water over the fire, boil 3 minutes, pour it into a sieve and rinse with cold water; return the rice to saucepan, add 1 bottle white wine, the juice of 4 oranges and pound sugar and boil slowly till tender; add 1 ounces gelatine which has been soaked in cold water and stir both till it begins to thicken; in the meantime cut some preserved pineapples into small dice; boil 6 ounces seedless raisins in sugar syrup till tender; put them with pint preserved cherries on a sieve to drain; thin pound apricot marmalade with a little water, add it with the pineapples, raisins and cherries to the rice and lastly stir 1 quart whipped cream through it; fill the mixture into a pudding form, pack it in ice and rock salt and let freeze for 4 hours; in serving dip the form in hot water, turn its contents onto a round dish, lay preserved apricots around it and put on top some whipped cream, so as to make this fine dish as tempting as possible.

516. +Rice a la Malte.+-- Boil 1 pound rice 5 minutes, drain in a sieve and rinse with cold water; return rice to saucepan, cover with water and boil till tender, but in such a way that the kernels remain whole; pour the rice in a sieve and let the water drain off; rub off the skin of 6 oranges with loaf sugar and pound the sugar fine; then peel the oranges, divide them into quarters, remove the pits and lay the fruit on a dish; sprinkle 6 tablespoonfuls sugar over and set them aside in a cool place; press the juice from 6 oranges; put the rice with 1 pints white wine in saucepan, add pound sugar and boil till thick; add the orange juice and the juice of 1 lemon, let it boil a few minutes longer, remove from the fire and stir the orange sugar into it; rinse out a form with white wine, pour in the rice mixture and when cold put it on ice for 3 hours; in serving turn it out on a round dish and garnish with the orange quarters; boil the juice of 3 oranges with cup sugar and cup water to a syrup; when cold pour some over the rice and serve the rest in a sauciere with the pudding.

517. +Rice Pudding a la Wellington.+-- Boil pound rice for 15 minutes in water, drain it in a sieve and rinse with cold water; return rice to saucepan, add bottle Rhine wine, the peel of 1 lemon, the juice of 3 lemons and sweeten with sugar; when done pour it into a border form and set it in a cool place; in serving turn it onto a round dish, decorate with preserved or stewed cherries and pour a little white syrup over the rice; have ready a plombiere of frozen raspberry ice in a high pointed form and put it in the center of the rice.

518. +Rice Pudding (with Pineapple).+-- Take a sponge cake (one that was baked in a round form), hollow it out about 1 inches, pour some Madeira wine over and sprinkle with finely chopped almonds; set it in a cool oven to dry a little; then place it on a round dish with a fine napkin and cut it down to ? its height into 12 pieces; boil pound rice 5 minutes in water, drain and rinse with cold water; return rice to saucepan and boil it in water till nearly done; pour it onto a sieve and drain off the water; then return it again to saucepan with some pineapple syrup and boil till done; mix a few tablespoonfuls finely cut pineapple with it, fill the rice (half warm) into the sponge cake and decorate with slices of pineapple and preserved red cherries; serve with apricot sauce. Preserved pineapple may be used for this.

519. +Rice Pudding (with Apples).+-- Put pound rice in a saucepan with cold water, let it boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan, add 1 pint milk, tablespoonful b.u.t.ter, teaspoonful salt and boil till tender; pour into a dish to cool; stir 2 tablespoonfuls b.u.t.ter to a cream with 4 tablespoonfuls sugar and add by degrees the yolks of 6 eggs and the rice; add 2 tablespoonfuls rum and a finely minced lemon peel; beat the whites to a stiff froth and add them to the mixture; pare and cut into quarters 8 large tart apples; put peels and cores in a saucepan, cover with water, place over the fire and boil till tender; strain through a jelly bag; put the liquor in a saucepan and boil 5 minutes; add 1 cup sugar, the rind and juice of 1 lemon and when it boils put in the apples; boil nearly done; remove them with a skimmer and put into a dish to cool; b.u.t.ter a pudding dish and sprinkle with bread crumbs; put in the rice mixture, lay over this the apples and over them the remaining of rice; lay a few pieces of b.u.t.ter on top, sprinkle with a little sugar and cinnamon and bake 1 hour in a medium hot oven; serve with the syrup. Half the above quant.i.ties will be sufficient for a family of 6.

520. +Rice Pudding (with Cherries).+-- Put pound rice in a saucepan, cover with cold water, boil 3 minutes, drain in a colander and rinse with cold water; return rice to saucepan, add 5 cups milk, teaspoonful salt and boil slowly till tender (the kernels must remain whole); transfer it to a dish and when cold stir pound b.u.t.ter to a cream, add alternately 4 tablespoonfuls sugar, the yolks of 6 eggs, the rice and lastly the whites beaten to a stiff froth; b.u.t.ter a deep pudding dish and sprinkle with bread crumbs; put in a layer of rice mixture, then a layer of cherries which have been previously freed from the pits, stewed with sugar and drained on a sieve; or take preserved cherries, drain off the liquor and put them between the layers of rice till the dish is filled; let the last layer be rice; bake 1 hour in a medium hot oven; when done decorate the top with preserved or stewed cherries and send a cherry sauce to table with it. Rice pudding with apricots or peaches may be made the same way.

521. +Rice Pudding (with Almonds).+-- Prepare the rice the same as in foregoing recipe; when cold stir pound b.u.t.ter to a cream, add pound sugar, the grated rind of 1 lemon, 1 cup finely chopped or ground almonds, the yolks of 6 eggs, the rice and lastly the whites beaten to a stiff froth; fill the mixture into a well b.u.t.tered form and bake 1 hour; when done dust it with powdered sugar and serve with fruit or wine sauce.

522. +Lemon Rice Pudding.+-- Let cup rice come to a boil, drain in a colander and rinse with cold water; return the rice to saucepan, add 1 cup milk, teaspoonful salt and boil till tender; when done pour it into a dish and set aside to cool; stir 1 tablespoonful b.u.t.ter to a cream, add the yolks of 4 eggs, 2 tablespoonfuls sugar, then the rice and the grated rind of 1 lemon; whip the juice of 1 lemon with the whites of 4 eggs to a froth, stir into the rice mixture, put it in a well b.u.t.tered pudding dish and bake hour; serve with wine sauce.

523. +Rice Scallop.+-- Place a saucepan with pound rice and cold water over the fire, boil 5 minutes and drain in a colander; return rice to saucepan, add 1 quart milk, teaspoonful salt, a small piece of b.u.t.ter and boil till rice is soft and thick; pare, core and slice fine 10 large apples, put them in a saucepan with 1 tablespoonful b.u.t.ter, 2 tablespoonfuls finely cut citron, cup well cleansed currants, cup sugar and stew slowly until apples are soft; add cup currant jelly or fruit marmalade and set aside to cool; b.u.t.ter a pudding dish, put in a layer of rice and over it a layer of apples; continue in this way alternately with rice and apples till all are used; let the last layer be rice; put little pieces of b.u.t.ter all over the top of rice and bake hour; serve either hot or cold.

524. +Cream of Rice Flour.+-- Mix in a saucepan 4 tablespoonfuls rice flour with 1 quart milk and add 4 tablespoonfuls sugar, 1 ounce finely cut orange peel, the yolks of 6 eggs and the grated rind of 1 lemon; stir this over the fire until it begins to boil; remove it from the fire, add the whites beaten to a stiff froth and serve it when cold in a gla.s.s dish; sprinkle it with sugar, hold a red hot shovel over to brown the sugar and serve without sauce.

525. +Rice kalte Schale (with Cream).+-- Put pound rice with cold water over the fire, boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan and add 1 quart milk, teaspoonful salt, a piece of cinnamon and a little vanilla and lemon peel; when done remove peel and cinnamon and add the yolks of 4 eggs and 1 quart boiling hot cream; sweeten to taste and serve when cold.

NOTE.--Milk may be subst.i.tuted for cream.

526. +Rice Jelly.+-- Mix pound rice flour with 1 quart milk and add pound sugar, ounce gelatine which has been soaked for a few minutes in cold water, 6 pounded bitter almonds and a little lemon peel; stir this over the fire constantly and boil 15 minutes; remove lemon peel, fill the mixture into a form which has been well rinsed out with cold water and sprinkled with sugar and set the form on ice to cool; in serving turn the jelly out onto a dish and send fruit syrup to table with it.

527. +Apples with Rice Border.+-- Place a saucepan with pound rice covered with cold water over the fire, boil a few minutes, drain the rice in a colander and rinse with cold water; then return it to saucepan, cover with 1 pint milk and boil till tender and thick; then stir through it carefully 1 tablespoonful b.u.t.ter, 3 tablespoonfuls sugar, the grated rind of lemon and the yolks of 2 eggs; next b.u.t.ter a mould (special moulds are made for rice border), fill it with rice and set in a warm place for 10 minutes; pare 12 small tart apples, remove the cores without breaking the fruit and boil them in sugar syrup with 1 tablespoonful apricot marmalade or fruit jelly; turn the rice border onto a dish and lay little pieces of currant jelly on top of it; pile the apples high up in the center; reduce the syrup by boiling a little longer and pour it over the apples. Pears, peaches, apricots and cherries the same way.

Preserved fruit may also be used.

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