Boil a quarter of a pound of well-washed Carolina rice in a pint and a
half of milk until stiff. Stir in two ounces of butter, half a pint of
cream and four egg yolks beaten light with two ounces of granulated
sugar and vanilla to taste, add a quarter of a pound of citron cut fine
and two ounces of almonds blanched and pounded fine in a mortar. Stir
all well together, adding at the last four whites of eggs beaten very
stiff. Put in a pudding dish and bake until firm--about half an hour.
Serve immediately in the dish in which it was baked.
STRAWBERRY SHORTCAKE.--No. 1.
Puff paste makes a delicious strawberry shortcake. Roll thin, as for pie
crust, and line three layer cake tins and bake. Put a quart of fresh,
ripe strawberries stemmed in a bowl, sweeten them, cover and stand the
bowl on the shelf over the range, stir occasionally and mash slightly
with the back of a spoon. When serving time comes lay one of the shells
on the dish in which it is to be served, and pour a third of the berries
over it, then put on a second and a third, decorate the top layer with
whipped cream and serve with cream. It should be served immediately
after the berries are added to the crust that it may be crisp. Both
berries and shells should be cold.
STRAWBERRY SHORTCAKE.--No. 2.
Make a biscuit dough in the proportion of a pint of flour, a heaping
teaspoonful of baking powder and half a teaspoonful of salt, a
tablespoonful of butter and enough milk to mix it. Roll about an inch
thick, cut it round or oblong and bake in a quick oven about fifteen
minutes. Cut around the edge and pull gently apart, butter slightly,
have the berries prepared as for Shortcake No. 1. Put the crust on the
serving dish, pour half the berries over it, put on the top and pour the
remainder of the berries over it. Serve with cream.