of sugar and half a tumblerful of water. Make a short paste with
the white of 1 and the yolks of 3 eggs, 1 oz. butter, 1 oz. sugar,
a pinch of salt, a little water, and sufficient flour. Roll it out
to the thickness of a penny piece, line a mould with it, uniting the
joints with white of egg, fill it with rice and bake it. When done
remove the rice, put it in the stewed fruit, and serve.
_Poor Knights._--(_a_) These can be made out of slices of stale bread
neatly trimmed. They should be about ½ in. thick, and should either
be cut in fingers, squares, or some other shape. Soak the pieces in
milk long enough to soften them, but not to break. Drain the pieces
and fry in boiling dripping until nicely browned on both sides. Place
them on kitchen paper to drain, and then serve with jam or marmalade,
put between every 2 slices; scatter some castor sugar on the top, and
serve.
(_b_) The bread used in Germany for these is the “brödchen,” somewhat
larger than dinner buns. These are cut into 3 rounds ½ in. thick;
beat up 3 eggs in ½ pint milk, in which soak the bread till soft;
then dip the pieces into brown breadcrumbs, and fry with butter over
the fire till a golden colour, crisp, but not hard; put preserve
between 2 pieces, sprinkle with white sugar, and serve hot. The bread
from an ordinary English loaf is best, with the crust cut off before
soaking.
_Porter Jelly._--Put 1 cow’s heel into 5 pints water, boil it down to
3 pints; when cold, skim off the fat. Then put it into a pan with the
rind of a lemon, a little cinnamon, sugar to your taste. When quite
hot, just before it boils, add 1 tumbler porter, and the white of an
egg to clear it; run it through a jelly bag. This may be taken either
warm or cold, and is very strengthening.
_Potato Pie._--For a pie for about 10 people, take a loin of mutton
(it is more tender than beef), 4 sheep kidneys, a cow heel from
the tripe shop, 20 oysters, ½ lb. mushrooms, an onion, pepper and
salt. Cut the mutton into chops (taking off some of the fat, and
also bones), the kidneys into about 4 pieces each, the heel into 9
portions, the onion sliced; mix all together, and put into a large
pie dish; cover well with potatoes cut in pieces; a little water must
also be put in, and then a good pie crust. It is a good plan to cook
all in the dish a while before putting on the latter. If covered with
another dish the top will not be brown. The large bones from the cow
heel, mutton, trimmings of mushrooms and oysters, if well simmered,
make good extra gravy, which can be poured in after the pie is cut
into. The best dish is a large tin one, to be kept for the purpose. A
clean table-napkin should be pinned round before sending to table.
_Potato Pudding._--Boil 4 large potatoes, and pass them through a
sieve; stir into them powdered loaf sugar to taste and the yolks of
2 or 3 eggs; add a few drops of essence of lemon, then the whites of
the eggs whisked to a froth; mix quickly and well; pour into a plain
mould, buttered and breadcrumbed, and bake for 20 minutes in a quick
oven. Serve with sweet sauce.
_President’s Pudding._--Cut some slices of stale bread, and dip each
one in a custard made thus: Beat up 1 egg with a wineglassful of
milk and ½ oz. pounded sugar, fry the bread quickly in butter, pile
on a dish with layers of jam between the slices, pour a thin boiled
custard over, and sift some sugar, then serve.
_Primrose Pudding._--Make some batter with ½ lb. flour and ¾ pint
milk; break 2 eggs into the flour, and stir well, add 2 oz. moist
sugar and a pinch of salt, add gradually ¾ pint milk, stirring the
ingredients all the time. Stir with a wooden spoon until the batter
is perfectly smooth, let it stand an hour or more; then stir into it
1 qt. or more of freshly gathered primrose petals. Pour this mixture
into a well-greased basin, put a buttered paper on the top, tie down
the basin with a well-floured cloth and plunge it into perfectly
boiling water, move it about a little for the first few minutes, and
boil 1½ hour. Cowslips, rhubarb, or gooseberries can be used in the
same way.
_Prince’s Pudding._--Take 1 pint breadcrumbs (brown crumbs made by
baking and rolling out crusts will do), let them be quite dry, and
mix in 1 teaspoonful baking powder, 1 oz. sugar, 1 oz. flour, 1
well-beaten egg, and enough milk to moisten the whole, but not to
make it thin. Grease a pie dish, and put a layer of sultana raisins
at the bottom, pour in the mixture carefully, and bake ½ hour; turn
it out for serving. This makes a pretty pudding if put into a fluted
mould lined with raisins, and then boiled for 1 hour.
_Prune Cake._--Stone 1½ lb. prunes, crack the stones and add the
kernels, blanched. Stew till soft with the rind and juice of a lemon,
sugar to taste, and 1½ pint water. Stiffen with 1 oz. gelatine
dissolved in a little water. It can be tinted with cochineal if
desired, and is best served with custard or cream and ornamented with
a few almonds.
_Prune Mould._--Take 1¼ lb. good prunes, put them on a fire, covered
with cold water. Let them boil for a minute, then take them off,
drain them, and take out the stones. Crack the stones, take out the
kernels, and blanch them in boiling water for a minute, take off
the brown skin. Dissolve half a sixpenny packet of gelatine in cold
water. Put it on the fire with 4 oz. sugar. Let it boil 5 minutes;
colour with cochineal and 2 glasses red wine. Place the plums, with
a kernel on the outside of each, into a casserole mould, and pour in
the liquid. When set turn it out, and fill the hole up in the middle
with whipped cream.
_Prunes, Stewed._--Stew 1 lb. prunes with a little sugar and water
till they are quite soft, take out the stones, crack them, and put
back the kernels; line the inside of a mould (first decorated with
split almonds) with the prunes, keep on pouring in a little jelly
to make it turn out (a small breakfastcupful of jelly or dissolved
gelatine will be about enough). It is best made in a mould with a
hole, which should be filled with whipped cream.
_Punch Jelly._--Take 2 calves’ feet, chop them into convenient
pieces, and put them in a saucepan with rather more than 2 qt. water,
set the saucepan on the fire; directly the water boils throw it away,
and wash the pieces of feet carefully, then put them on again with
2 qt. cold water, and let them boil slowly for 3 hours, removing
the scum carefully during the process; then strain the liquor into
a basin, and when quite cold and set, take off all fat and wash the
top of the jelly with hot water so as to get rid of every vestige of
fat. Put the jelly in a saucepan on the fire; directly it is melted
add sugar to taste, the juice and rind of a lemon, and the whites of
3 eggs whisked to a froth. Beat up the mixture till it boils. Place
the thin rind of a lemon at the bottom of a jelly bag, and pour
the mixture over it. The bag should have been previously rinsed in
boiling water; and the first ½ pint of jelly that comes through must
be returned to the bag. If the jelly does not come out quite clear,
the operation of straining must be repeated; add sufficient rum to
the clarified jelly to flavour it well, pour into a mould and place
it on ice to set. At the time of serving dip the mould in hot water,
and turn out the jelly.
_Queen Adelaide’s Pudding._--Take the crumb of a 3_d._ loaf, rubbed
fine, ½ lb. beef suet, free from skin, and rubbed fine, ½ oz. each of
citron, lemon, orange chopped fine, ½ nutmeg grated, ½ lb. currants
well washed and picked, pounded white sugar to taste, 1 wineglassful
sherry, and 6 eggs well beaten and strained. The whole to be well
mixed and put into a buttered mould, and kept continually boiling for
4 hours. Serve with wine sauce.
_Queen Mab’s Pudding_ (to be eaten cold).--Throw into 1 pint new milk
the thin rind of a lemon, heat it slowly by the side of the fire,
and keep it at boiling point until strongly flavoured; sprinkle in
a small pinch of salt and ¾ oz. finest isinglass. When dissolved,
strain through muslin into a clean saucepan with 5 oz. powdered and
sifted loaf sugar and ½ pint rich cream. Give the whole one boil,
stir it briskly, and add by degrees the well-beaten yolks of 5 eggs.
Next thicken the mixture as a custard over a slow fire, taking care
not to keep it over the fire a moment longer than necessary; then
pour it into a basin, adding 1 large tablespoonful orange-flower
water, the same of brandy. Stir till nearly cold, when mix with it 1½
oz. citron, cut in thin strips, and 2 oz. dried cherries. Pour into
a mould just rubbed with a drop or two of pure salad oil. For sauce,
serve round the pudding, as a garnish, strawberry, raspberry, or any
fruit syrup preferred.
_Quince Cakes._--Boil quinces till soft enough to pass a knife
through, drain the fruit on a sieve, peel them, scrape, and extract
the core; pass the pulp through a sieve, boil with an equal quantity
of powdered sugar till the mass easily separates from the saucepan.
Put into moulds, and keep for some days in a warm place.
_Railway Pudding._--Carefully stone raisins enough to line a small
well-greased pie dish, with the fruit opened. Fill the dish up with
breadcrumbs, and pour over a little milk with which a well-beaten egg
has been mixed. Bake, and serve turned out of the dish.
_Raised Pie in China Mould._--This may either be made with veal and
bacon, with chicken, rabbits, or game. A mixture of these three
last, or any of them together makes a most delicious pie. Almost any
game may be used in this way, but great care must be taken that it
is perfectly fresh. Streaky bacon must be used in the proportion of
¼ lb. bacon to every lb. of meat. If veal, it should be cut as for
cutlets, but rather smaller. If poultry or game, only the best parts
should be used. Cut into pieces not too large, lay them in a flat
dish, dredge them plentifully on both sides with flour, also with
black pepper and salt; place a layer at the bottom of the mould-liner
in which the meat is to be baked, packing them closely together; lay
thin slices of bacon about 2 in. wide over this, dredge some flour
and a little pepper, but no salt over the bacon, and proceed with
alternate layers of meat and bacon until the liner is full, taking
care that the top layer is of meat and bacon mixed; pour lukewarm
water over this until you see it reaches the top of the liner; cover
it with a crust of flour and water, in which you may mix a little
well clarified dripping to prevent it from drying up too fast. This
crust is merely to keep in the moisture while baking, and is not
served with the pie. Place it in a moderately hot oven, and let it
bake 4-5 hours, according to the size of the pie. When sufficiently
baked, remove the crust, and set the pie in a cool place until the
next day to get perfectly cold; place the liner in the china mould,
and serve with chopped aspic jelly, covering the meat. Hare does not
mix well with any of the above; but, should you have a cold tongue,
some small pieces cut into squares, and not too thin, will be found a
good addition, particularly if the pie be made of chicken or rabbit.
_Raisin Pudding._--Rub ½ lb. dripping into 1 lb. flour; mix 1
teaspoonful baking powder well with the flour; add 1 teacupful
raisins, 1 oz. candied lemon peel, ¼ lb. moist sugar, and 1
teaspoonful mixed spice. Beat 2 eggs well, mix 1 gill milk with the
eggs, and stir into the dry ingredients. This should make a stiff
batter. Bake 1 hour in a moderate oven, in a greased Yorkshire
pudding tin. It is lighter and crisper on the outside when baked in a
shallow tin. It does not require any sauce.
_Raspberry and Currant Tartlets._--Line some patty-pans with short
paste rolled out as above, fill them with uncooked rice to keep their
shape, and bake them in a moderate oven till done. Remove the stalks
from some raspberries and currants, add some syrup made with sugar
and a little brandy or sherry; empty the tartlets of the rice, fill
each with the fruit, and put them into the oven to get hot. They may
also be served cold.
_Raspberry Custard._--Take ½ pint ripe raspberries or raspberry jam,
press through a sieve to clear it of seeds, mix with the juice 1
pint milk in which 1 dessertspoonful corn-flour has been stirred,
free from lumps; beat a large egg thoroughly, mix it with the other
ingredients, and set the whole in a clean white saucepan to boil;
stir constantly, or it will be lumpy.
_Ravioli._--Make a firm paste with flour, eggs, and a little water.
Roll it out in sheets as thin as possible; cut them out in rounds
about 3 in. diameter, put on each a morsel of the stuffing described
below; fold them over, and turn up the edges, thus forming tiny
rissoles. Let them dry for two hours, then put them carefully in
boiling salted water, to boil for 20 minutes. Drain them and dress
them with tomato sauce and Parmesan cheese. The stuffing: Boil some
spinach, pass it through a sieve, and squeeze out effectually all
moisture from it. Mix with it half its bulk of fresh curd, or the
same quantity of breadcrumbs soaked in cream, season with grated
nutmeg, pepper, salt, and grated Parmesan cheese.
_Rhubarb Cream._--Bake an ordinary rhubarb tart and cut off the top
crust, leaving only the outer edge. Whip, till very stiff, cream
slightly coloured with cochineal, and place in its stead. Garnish
with triangles of the top crust, in the centre of each of which is
placed a clot of white cream.
_Rhubarb Flummery._--Peel and cut up 2 lb. rhubarb, put it in a basin
with a little cold water, not enough to quite cover it, place a plate
over the top, and set it in the oven till soft. Soak ½ oz. gelatine
in 3-4 tablespoonfuls water, and, having strained the juice from
the rhubarb, put the juice into a stewpan with the melted gelatine,
and stir it until quite dissolved. With a wooden spoon rub the
softened rhubarb through a sieve, mix this with the gelatine, add 6
tablespoonfuls thick cream, stirring in as much powdered sugar as may
make it sweet enough, probably 6-8 oz. Set this on the fire again to
warm, but on no account to boil, and stirring it all the time. When
hot, turn it into a mould or basin dipped in cold water, and let it
stand till set. Serve in a glass dish with custard round it.
_Rhubarb Fool._--Cut up a bundle of spring rhubarb, and gently stew
it till soft, with a teacupful of moist sugar; add the juice of a
lemon, mash all up well, and turn into a glass dish. Beat ½ pint
cream and pour it over the rhubarb, mix it together till it becomes
frothy. Let it stand ½ hour before serving.
_Rhubarb Fritters._--Peel young rhubarb and cut the stalks
into lengths of about 2-2½ in. Make a batter by mixing 6 large
tablespoonfuls flour with 1 pint milk, as smoothly as possible; add
a pinch of salt and 2 well-beaten eggs. If the rhubarb be very young
and tender it may not require peeling, it would then be sufficient
to wipe each piece with a damp clean cloth; dip each piece into the
batter and fry in boiling lard until a nice golden brown. Serve very
hot, piled high on a napkin, and well powdered over with castor
sugar. Half this quantity would be enough for a small dish.
_Rhubarb Jelly._--Take some rhubarb, wipe it with a clean wet cloth,
peel it, and cut it into pieces 1 in. long. To each lb. of rhubarb
add ¾ lb. white sugar. Put it to boil for about 10 minutes, or until
the juice is well drawn. Strain it into a preserving pan, let it boil
quickly until it clings to the spoon, skim it, and put it into jam
pots or moulds. The quickest way to know if it will set is to drop a
little on to a plate to cool.
_Rhubarb Mould._--Take 1 qt. red rhubarb and cut it in pieces; put it
in a saucepan with a lid, and let it boil till quite a pulp; melt ½
oz. gelatine in hot water; when dissolved put it with 1 lb. powdered
white sugar to the rhubarb, and boil for 15 minutes; add a few drops
of essence of lemon; pour the rhubarb into a mould. Next day dip the
mould in hot water, turn out into a glass dish, pour round it some
custard made as follows: The yolks of 2 eggs, a tumbler of milk, 4
lumps of sugar; simmer till thick; add a few drops of essence of
vanilla.
_Rhubarb Pudding._--Well butter a pie dish, and line the bottom and
sides with slices of thin bread and butter; moisten those at the
bottom of the dish by sprinkling a little hot water over them; over
these put a layer of rhubarb cut into small pieces; scatter moist
sugar over the rhubarb, and grate some of the rind from a fresh
lemon over the sugar; then add another layer of bread and butter,
and sprinkle a teaspoonful or two of hot water over them, and repeat
the rhubarb, sugar, and lemon; finish by covering the top with bread
and butter, slightly moistening it as before; scatter a very little
of the moist sugar all over the top of the pudding, and add little
bits of butter here and there above the sugar, as well as round the
edge of the dish. Bake in rather a slow oven at first, and send it to
table nicely browned.
_Rhubarb, Stewed._--To 1 lb. rhubarb, cut in pieces 1-2 in. in
length, allow ½ lb. loaf sugar, and the grated rind of one lemon.
Have ready a large tin saucepan of boiling water, throw the rhubarb
in, and stir the pieces down with a wooden or silver spoon. Put the
cover on, and for 3-4 minutes it may be left, then the cover taken
off; the rhubarb is not again left until it is done. It may be
quietly turned in the saucepan with the spoon so as not to break the
rhubarb. The moment it boils it softens, and in three minutes or less
time, according to whether the rhubarb is old or young, strain it off
quickly with the cover tilted on the saucepan. Let it slip from the
saucepan into a pie dish; sprinkle the loaf sugar and grated lemon
over it, and leave until cold.
_Rhubarb with Figs._--6 lb. rhubarb (weighed after being skinned and
cut), 5 lb. moist sugar, 1 lb. figs, and ¼ lb. candied lemon peel,
cut small; let the sugar and other ingredients remain on the top of
rhubarb till next day; boil 1 hour.
_Rice, Boiled._--Take 1 lb. Patna rice, wash it well in several
different waters; pick from it all discoloured grain, husk, &c.,
and put it into a very clean saucepan with a little alum or salt to
raise the scum. Let it boil till tender; it need not be covered. Try
by taking out a grain and pressing it between your thumb and finger;
if done it will mash easily, and you will know the rice is cooked
enough. Turn the rice into a fine colander, or any strainer; and let
cold water run on it from the tap to separate the grains; shake off
the water, and put the rice between 2 plates to warm in the oven,
of which the door should be left open. Care must be taken that the
rice does not get too dry. Cooked in this way, every grain will be
separate, while at the same time the rice will be thoroughly done--a
combination very seldom arrived at except by very careful cooks.
_Rice Croquettes._--(_a_) Boil ¼ lb. rice in milk flavoured with the
thin rind of a lemon, or a piece of vanilla, and sweetened to taste.
When the rice is done and has absorbed all the milk, remove the
substance used for flavouring and work in 3 or 4 eggs (leaving out
the whites of 2) into the rice; spread it out to get cold, and then
fashion it into croquettes to be egged, breadcrumbed, and fried in
the usual way.
_Rice Croquettes._--(_b_) Boil 3 oz. rice in some broth, stir it
well, add some butter and 2 yolks of eggs little by little. Of this
mixture take 1 tablespoonful on to a well-floured board, and press it
out thin; prepare some forcemeat of game, take a spoonful for each
croquette and lay it on the rice, form it into a roll so that the
rice can be spread smoothly over it; when all are prepared in this
way, dip them in egg and vermicelli, and fry them in butter.
_Rice, Empress._--Boil 3 tablespoonfuls rice, picked and washed
clean, in 1 pint milk, with sugar to taste, and a piece of vanilla;
when quite done put it into a basin to get cold. Make a custard with
1 gill milk and the yolks of 4 eggs; when cold mix it with the rice.
Beat up to a froth 1 gill cream, with some sugar and a pinch of
isinglass dissolved in a little water; mix this very lightly with the
rice and custard; fill a mould with the mixture, and set it on ice.
When moderately iced turn it out on a dish, and serve.
_Rice Fritters._--Boil 3 tablespoonfuls until it has fully swelled,
then drain it quite dry, and mix with it 4 well-beaten eggs, ¼ lb.
currants, and a little grated lemon peel; nutmeg and sugar to taste.
Stir in as much flour as will thicken it, and fry in hot lard.
_Rice._--Kedgeree.--Put 1 breakfastcupful well-dried boiled rice into
a deep dish; add to it nearly as much cooked white fish, well freed
from all bones, with some finely chopped parsley, 2 anchovies, 3
chilies, with pepper and salt to taste. Break over all 2 fresh eggs
boiled for not more than 3½ minutes. Mix these ingredients thoroughly
together with a fork; melt rather more than a tablespoonful of butter
in a stewpan, and make the mixture very hot over the fire.
_Rice Mange._--Rub smooth about 2 oz. ground rice in a little milk,
then take 1 qt. milk and boil it with the peel of half a lemon, a bay
leaf, and a few almonds; sweeten it with loaf sugar, and stir the
rice into it over the fire, until it is thick, and then put it into
a mould; when turned out cover it with a custard. If the mould has a
hole in it, it may be filled with sweetmeat instead. Wet the mould
before you put in the rice.
_Rice Meringue._--Put 1 teacupful rice into ½ pint milk and let it
simmer till soft, then add the yolks of 3 beaten-up eggs to the rice
in the stewpan, and beat up the whole with a teaspoonful of moist
sugar. Turn it out into a buttered tin or pie-dish, piling it up high
in the centre, and spread a thick layer of apricot jam over it. Whisk
the whites of the 3 eggs to a froth with a teaspoonful of castor
sugar, spread the froth over the jam, and sprinkle sugar on the top.
Bake for 20 minutes; if a very hot oven, leave the door partly open.
Serve at once, in the pie dish, with napkin round. The pie dish can
be placed within a silver dish for serving.
_Rice, Moulded, with Mushrooms._-½ lb. rice, 3 oz. butter, 4 cloves,
1 blade mace, 1 onion, 1 lemon, 12 good-sized mushrooms, 1½ pint
stock or broth, a few breadcrumbs. Wash the rice, and put into 1½
pint boiling stock or broth, adding 1 oz. butter, the onion, cloves,
and mace; stir the rice occasionally to prevent its sticking to the
bottom of the stewpan; let it stew slowly with the lid on. In about
1½ hour it should be tender and dry; if not quite dry, stir over
the fire for a few minutes with the lid off, then it will soon dry.
Take from the fire, and stir into it the yolks of 3 and the white of
1 egg, 2 oz. butter, a little salt; stir over the fire a minute to
set the eggs; butter a plain mould (a border mould would be best);
sprinkle the bottom and sides with fine breadcrumbs; when the rice
has cooled a little, fill the mould, and bake in a well-heated oven
30-40 minutes, so as to be of a golden-brown shade; let it stand 5
minutes after it is taken from the oven, then slip a knife round the
inside of the mould, and turn out on the dish in which it is to be
served; scoop out the centre, and fill with the mushrooms already
prepared thus: Peel the mushrooms, put into a stewpan 2 oz. butter,
let it brown, put in the mushrooms, sprinkle with salt and pepper and
a blade of mace pounded, a dredge of flour, and the juice of half a
lemon; shake round, and stew gently ¼ hour. (E. A. Robbins.)
_Rice Pie._--Take of coarse oatmeal and of rice each one large
cupful. Put it into a saucepan with enough cold water to cover it,
and simmer until it is tender. Then add 2 oz. raisins or currants, 2
oz. brown sugar, 2 oz. suet, a little spice, and ½ pint skim milk.
Bake in a cool oven 1 hour.
_Rice Pudding._--Pick and wash in 2 or 3 waters, 2 handfuls of rice,
and put it to cook in rather less than 1 qt. milk, sweetened to
taste, and with the addition of the thin rind of 1 lemon, cut in one
piece, and a small stick of cinnamon. Let the rice simmer gently
until it has absorbed all the milk. Turn it out into a basin, and
when cold, remove the lemon rind and cinnamon. Then stir into it the
yolks of 4 eggs, and 1 whole egg beaten up, add a small quantity of
candied citron cut into small pieces, and mix it well in. Butter and
breadcrumb a plain tin mould, put the mixture into it and bake in a
quick oven for about ½ hour. To ascertain when the pudding is done,
insert a bright trussing needle into it, it will come out clean when
the pudding is done.