to be, or is too often sent to table in such a way as to make it
unpalatable. The following mode of cooking it is an excellent one,
and forms a good substitute for potatoes when that vegetable is
scarce, especially as an accompaniment to a hash or stew, with rich
gravy: Put 2 tablespoonfuls Carolina rice into a stone jar with ½
pint good stock, 1 tablespoonful Worcester sauce, ½ tomato, 1 onion
chopped finely, a very little garlic (if the flavour is not liked,
this may be omitted), ½ oz. butter, and the same of dripping or
bacon fat; a little black pepper, 1 teaspoonful salt, and 1 chili,
or cayenne pepper to taste; cover with a perforated lid to allow
evaporation, and set in a slow oven for about 2 hours, until all
the liquor is absorbed. On no account stir the rice, but shake
occasionally if necessary; every grain will then be separate.
_Rice Shape._--Boil 2 oz. Patna rice, well picked and washed, in 1
pint milk, sweetened to taste, and flavoured with vanilla; dissolve
½ oz. gelatine in ½ pint milk, and add it to the rice with ½ pint
cream. Stir the mixture lightly until cold, put it into a shape, set
it on ice or in a cold place, and when firm turn it out and serve
with custard or jam, or with both.
_Rice Soufflé._--Pick and wash a teacupful of rice. Put it into a
saucepan with 1 pint milk sweetened to taste, and a pod of vanilla;
let the milk boil till the rice is thoroughly done. When cold, remove
the vanilla and work in the yolks of 6 eggs one by one; then stir in
the whites of 8 eggs whipped to a stiff froth. Pour the mixture into
a plain cake mould; put it into the oven at once; bake for about ½
hour, and serve in the mould with a napkin pinned round it.
_Rice Sweet Dish._--Boil some rice in milk, thick, but not too soft,
add sugar and vanilla or cinnamon, and spread it out to cool on a
buttered tin plate; stand the plate to keep a little warm, and cut
pieces from the rice, roll it on a board spread with breadcrumbs into
croquettes, sprinkle with egg and crumbs, and bake or fry in butter.
The flavouring can be varied by sprinkling grated chocolate in the
rice, or pounded almonds, currants, raisins, &c. In rolling out
spread preserve, roll the rice round it and serve with chocolate or
caramel sauce.
_Richelieu Pudding._--Remove the outer skin from the white flesh
either of a pheasant or a fowl; mince it finely. Stew some truffles
in white wine, and mince them also. Make a smooth paste with a little
water, butter, flour, and salt to taste: leave it to get cold. Take
8 oz. meat, 4 oz. butter, 2 oz. paste, and a small quantity of the
minced truffles; pound all well in a mortar, adding gradually the
whites of 2 eggs, the yolks of 3, and a small quantity of sauce (made
from the trimmings of the fowl); add salt, pepper, and nutmeg. When
quite smooth roll out the forcemeat with flour, and shape it into
balls or cutlets; drop them into nearly boiling stock, do not let
them quite boil. When sufficiently cooked, drain and leave them till
cold, egg and breadcrumb them; after 2 hours, egg and breadcrumb them
again, and fry in boiling lard. Serve with truffle sauce, or make a
sauce with the trimmings of the fowl or game, flavour it well with
shallot, and add a glass of sherry or white wine.
_Richmond Maids of Honour._--To 6 oz. fresh butter add ½ lb. dry
curd, and mix well together. In another basin beat up the yolks of
4 eggs with a wineglassful of brandy; to this add a very mealy cold
boiled potato, well powdered, and free from lumps, 6 oz. castor
sugar, 1 oz. each sweet and bitter almonds well pounded, the juice
of 1 and the grated rinds of 3 lemons, and ½ grated nutmeg. Mix
these well together, and add to the curds and butter. Again mix very
thoroughly. Butter a number of tartlet pans, line them with the best
puff paste, and place a spoonful of the mixture into each; put them
without delay into the oven, and bake quickly. When done the paste
should be very light and pale-coloured, and the interior a delicate
golden-brown.
_Risotto._-½ lb. whole rice, 3 oz. butter, 1 shallot or small onion,
some rich gravy, 2 gr. saffron, a little grated nutmeg, 3 oz.
Parmesan cheese, pepper and salt to taste. Wash the rice, melt the
butter in a stewpan, and fry the shallot, chopped, until of a light
gold colour. Put in the rice and fry it, stirring constantly for 10
minutes, over a slow fire; then add some boiling, strong gravy and
boil all up for 18 minutes; draw it back, have ready the saffron
soaked in a little hot water, strain it into the rice, then add 3 oz.
grated Parmesan, a few dice of fresh butter, and a pinch of grated
nutmeg; stir all together for a minute over the fire, and serve at
once very hot. The risotto should be of a pale gold colour, the rice
kept whole, and not too dry.
_Roman Pudding._--Butter your basin and line it with well-boiled
macaroni, round like a beehive; have ready veal, ham, tongue,
chicken, or cold game (all cut very fine), 1 oz. Parmesan cheese, a
little nutmeg, pepper, salt, lemon peel, and cayenne, 2 eggs, and a
cupful of cream. Mix all together, and fill your basin; boil for ½
hour, glaze it, and serve it up with good brown gravy. It is very
good cold. Less cream if you do not wish it to be very rich.
_Russian Jelly._--Take 2 oz. Nelson’s or 14 sheets best French
gelatine, soak them in a little more than 1 pint hot water. When
dissolved add sugar to taste, the juice of 1 lemon, the whites of 2
eggs beaten up to a froth, and 2 liqueur glasses of cognac. Whisk on
the fire till the whole boils; place the thin rind of the lemon at
the bottom of a jelly bag, pour the mixture over, and when it has
passed out clear and is almost set, whisk it with an egg whisk until
it assumes the consistency of white of egg whisked to a froth. Fill a
mould with the frothed jelly, press it well down, and place it in a
cool place or on ice to set.
_Sago Pudding._--Take fruit of almost any kind, apples, rhubarb,
raspberries, blackberries, &c.; stew until soft with water or not as
required, and then add sufficient small sago to make it thick, and
stew till all is a jelly. It is particularly nice made with rhubarb,
and can be eaten hot or cold turned out of a shape.
_St. Honoré Pudding._--Make a stiff, short paste with flour, butter,
eggs, and water; roll it out flat, cut out a round about 6 in. in
diameter, and place it on a baking sheet. Make some _choux_ paste as
follows: Put about 1 pint water into a saucepan with a few grains of
salt, a piece of butter the size of an egg, and as much sugar, with
plenty of grated lemon peel. When the water boils, throw gradually
into it sufficient flour to make a thick paste; then take it off the
fire, let it remain 10 minutes, and work into it 3 or 4 eggs. When
cold, put this paste into a biscuit bag, and press out a roll of
it all round the disc of short paste, uniting the two ends neatly
together. Then on another baking sheet press out a number of balls
the size of a walnut, put the 2 sheets in a moderate oven until the
paste is baked to a good colour. Then stick with white of egg all
these balls on the top of the roll of _choux_ paste, quite close
together. In the case so prepared place a layer of stewed pears, and
over it some whipped cream well heaped up in the centre. The roll and
border of _choux_ balls may be, or not, glazed with sugar at the time
of baking, and may be ornamented with glacé cherries, grapes, &c.,
according to taste.
_Samp Pancakes._--Boil 1 pint samp, drain it, and add to it while hot
1 pint white corn meal, 1 saltspoonful salt, and 3 tablespoonfuls
of fresh butter. When cool add 3 eggs, beaten very light, or 3
tablespoonfuls strong yeast; the whole should form a thick batter.
Bake them upon a griddle, which should be greased or scraped before
each cake is baked; serve with butter. If yeast be used in preference
to eggs, they should be made several hours before they are needed.
Cover them in a warm place, and do not bake them until they are well
risen.
_Samp Pudding._--Boil 1 pint milk, and stir into it 3 tablespoonfuls
butter and 3 of sugar, with 1 tablespoonful nutmeg and powdered
cinnamon mixed; set it away to cool; then add 6 well-beaten eggs with
1 pint cold boiled samp, beat it well, pour it into a deep dish, and
bake for 1 hour; ½ pint molasses may be used instead of sugar, and
the pudding may be tied in a cloth, and boiled instead of baked.
_Singing Hinny._--1 lb. flour, ¼ lb. butter, ¼ lb. currants, mix with
cream, roll it out rather thin, and bake on a girdle.
_Sir Watkin Wynn’s Pudding._--6 oz. chopped lemon peel, 4 oz. beef
suet chopped fine, 4 oz. white breadcrumbs, 1 tablespoonful of flour,
3 oz. moist sugar, 2 oz. apricot jam, a small liqueur glass of
maraschino or of curaçoa, 1 dessertspoonful milk, 3 fresh eggs. Mix
all together, pour into a buttered shape, and steam 3 hours. Apricot
jam sauce to be served under the pudding.
_Snowballs._--(_a_) Wash ½ lb. rice thoroughly, then take some small
pudding cloths, grease them, and spread over each a layer of rice.
Pare and core some apples, put one in the middle of each layer of
rice, draw up the ends of the cloth carefully, so that the apple is
smothered in the grain, tie tightly, and boil. (_b_) Boil the rice
till quite soft, sweetening it to taste, then put it into small round
cups. When quite cold turn out, and sift white sugar over them. These
are very nice eaten with custard.
_Snow Cake._--1 lb. potato flour, ¼ lb. white sugar, ½ lb. butter,
worked to a cream, the whites of 6 eggs well whisked. Mix all
together for 20 minutes, season with ½ teaspoonful essence of lemon.
Bake in a moderate oven. To test if baked stick a clean knife through
the middle, and when it comes out clean and dry the cake is ready; it
must be put into a buttered tin. The cake should have a pretty brown
colour outside, not too dark; inside it is white as snow, hence the
name.
_Snow Mould._--Melt ½ small packet Nelson’s gelatine in ½ pint water,
add to it ½ lb. grated sugar, the whites of 2 eggs, and the juice of
2 good-sized lemons. Whip the whole mixture for about 20 minutes,
pour into a mould. Serve with custard over.
_Snow Pancakes._--Mix in a basin ¼ lb. flour, with a little salt,
some grated lemon peel, and sufficient new milk to make rather a
thick batter, mix and beat the mixture well. Melt some butter (or
fresh dripping) in a frying pan, divide the batter into 4 parts, and
just before frying beat up very quickly 1 tablespoonful fresh snow
into each pancake. Fry on both sides till of a pale brown colour,
fold them up, inserting a little sugar within the folds, sprinkle
sugar over them, and serve immediately with a cut lemon and powdered
sugar.
_Snowdon Pudding._--Put 1½ oz. sago (the small kind), or ground
rice, and 6 oz. veal suet chopped as finely as possible, and quite
free from skin, into a basin, add a pinch of salt, 12 oz. sifted
breadcrumbs, ¼ lb. orange marmalade, rather more than less, and the
yolks and whites of 4 eggs well beaten. Mix well, add 3 teaspoonfuls
brandy, and sweeten to taste with powdered loaf sugar. The above
quantity would probably take about 4 tablespoonfuls, but no rule can
be laid down for it, as some marmalade is so sweet that but little
sugar would be wanted. Butter a plain mould, not sparing the butter,
ornament the bottom and sides with dried cherries or raisins, and
then fill it with the mixture. In doing this be very careful not to
displace the fruit; it would not do to pour it in, it should be put
in with a spoon. Cover with buttered writing-paper, and steam for 1½
hour. Turn out carefully, letting it stand to cool for 1-2 minutes
before doing so. Dilute some marmalade by pouring a very little
boiling water over it, just enough to enable the chips of peel to be
strained off; if not sweet enough, stir in a little white sugar, and
pour it as sauce round, but not over the pudding. If preferred, wine
sauce may be served with it, but the other looks better, and keeps up
the flavour of the marmalade used in making the pudding.
_Soufflé._--Butter, 3 oz.; sugar, 3 oz.; flour, 6 oz.; milk, 1 pint;
rind of 1 lemon, a little grated nutmeg, ½ wineglass of brandy.
Beat the butter to a cream (this may be done quickly by putting it
into a warm basin, and stirring it backwards with the hand), add
4 well-whisked eggs, the flour, and sugar (some of the lumps of
which have been rubbed on a fresh lemon to extract the flavour, and
then pounded with the rest), a grate of nutmeg, the brandy, and by
degrees the milk. Butter a soufflé dish or pie dish, pour into it the
mixture, and bake in a well-heated oven 30-40 minutes, but do not
take from the oven till wanted for table. Many good light puddings
are spoiled by taking from the oven or pot before they are wanted.
_Sponge Cake Pudding._--Butter a mould or basin, and stick it over
with small pieces of preserved ginger, or sultana raisins. Soak some
sponge cake in sherry, and when the wine is absorbed put it into the
basin, and fill it up with custard. Boil about 1 hour, and serve with
sweet sauce.
_Sponge Pudding._--Rub 6 oz. butter or beef dripping into 1 lb. dry
flour, in which a level dessertspoonful of ground ginger and 6 oz.
brown sugar have been mixed; dissolve 2 level teaspoonfuls soda
carbonate in ½ pint milk, mixing it smooth and free from lumps before
adding to the flour. Beat all together into a soft batter, and pour
into a buttered basin. Allow the pudding plenty of room to swell in
the cloth, which it does considerably; plunge into very fast boiling
water, and keep boiling 2½ hours. Turn it out, and serve with wine
sauce; but some prefer to eat it dry.
_Strawberry Chartreuse._--Take 1 qt. calvesfoot jelly, well flavoured
with lemon peel alone. Take a quantity of fine strawberries freed
from stalks, and cut in half length-wise. Warm the jelly sufficiently
to pour out. Have 2 plain moulds, one about 1¼ in. more in diameter
than the other; pour a very little jelly at the bottom of the larger
mould, and place in it a layer of strawberries, cover them with more
jelly, but only put enough to get a smooth surface; lay this on ice
to set. When it is quite firm, put the small mould inside the large
one, taking care to place it exactly in the middle, so that the
vacant space between the two moulds be of the same width. In this
vacant space dispose strawberries prepared as above, filling up the
interstices as you go on with jelly until the whole of the space is
filled up. Place the mould upon ice; whip 1 pint cream to a froth,
dissolve ½ oz. isinglass in a little water, mix it with rather more
than a cupful of strawberry juice sweetened to taste and obtained by
mashing the fruit and pressing it through a tammy. Add this to the
whipped cream a little at a time. When the cream is ready and the
jelly set, remove the inner mould by pouring warm water into it, and
fill up the inner space of the chartreuse with the cream. Set it on
ice for an hour, turn out, and serve.
_Strawberry Cream._--Take 3 pints ripe strawberries, and crush
each one separately. Put them in a basin with 4 oz. powdered loaf
sugar, stir until the sugar is melted, and well mixed with the
pulped strawberries, then put them in a trifle dish. Now put 1 qt.
cream in a saucepan on a stove, and when at boiling point stir in
2 oz. arrowroot mixed with a little cold new milk. Let this boil
for 1 minute, then set it aside until sufficiently cool not to risk
breaking your dish, when pour it over the pulped strawberries, and
put the dish in a cool place until the cream is cold and set. Just
before serving cover the cream with the whites of 6 eggs, beaten to a
solid froth. If colour is liked, a portion of the white of egg may
be coloured with a few drops of prepared cochineal, and put in the
centre of the dish. Raspberries are very good served in this way.
_Strawberry Shortcake._--1 qt. flour, 5 oz. lard, 1 even teaspoonful
soda, 2 teaspoonfuls cream of tartar, a pinch of salt. Mix the salt
and cream of tartar with the flour, pass it through a sieve, then rub
the lard with the flour, add the soda dissolved in enough milk to
form a soft dough; divide it into 4 parts, roll one part out, cover
a straight-sided Vienna cake tin with it, roll out another piece and
lay it upon the first, cut the edges off evenly. Repeat this with the
remaining two pieces and another tin. Bake quickly. When done lift
the upper piece of crust from each cake., butter the inner surfaces
and place between the two crusts a layer 1 in. thick of fresh berries
slightly mashed and sweetened. Cover the top with fresh berries, sift
a little sugar over them and serve at once. It is eaten in slices
with rich cream poured over it. A pretty way to make them is to cut
the dough with a tart-cutter 3½ in. in diameter; bake two pieces, one
on top of the other, place strawberries between, as above, and serve
one little cake to each person with cream round it.
_Strawberry Tartlets._--Make some short paste with 2 oz. sugar, 2 oz.
butter, the yolks of 4 eggs, a little water, a pinch of salt, and
sufficient flour; work it lightly, and roll it out to the thickness
of ⅛ in. Line some patty-pans with it, fill them with uncooked rice
to keep their shape, and bake them in a moderate oven till done.
Remove the stalks from some strawberries, add some syrup made with
sugar and a little brandy or sherry. Empty the tartlets of the rice,
fill each with the strawberries. Put them in the oven to get warm,
and serve.
_Suet Pudding._--(_a_) ½ lb. flour, ½ lb. beef suet chopped fine,
1 teaspoonful salt. Mix with sufficient milk or water to keep them
together; boil 2½ hours in a basin or a cloth. (_b_) 1 lb. beef suet
chopped fine, 6 large spoonfuls flour, 1 teaspoonful grated ginger,
1 teaspoonful of salt, 1½ pint milk, and 4 eggs. Boil 3 hours in a
basin, or 2½ hours in a cloth, (_c_) 1½ pint milk mixed with 1 lb.
flour, add 2 eggs, 4 large spoonfuls beef suet chopped fine, ½ lb.
currants or raisins stoned, 1 teaspoonful grated ginger, the juice
of a lemon (or the rind of one grated), a very little salt and brown
sugar to taste. Butter a pie dish, fill with the mixture, bake 1½
hour, turn it out, and serve with powdered sugar over and wine sauce
round.
_Swiss Pastry._--Weigh 3 or more eggs in the shell, and take their
weight in powdered sugar, in dried flour, and in fresh butter. Put
the butter in a basin, and set it over another containing hot water
to remain until melted; then stir in the sugar by degrees, using a
wooden spoon. When well mixed gradually add the flour, and also a
pinch of salt, stirring all the time. When the flour is all in, break
in one of the eggs without beating it, merely removing the speck,
and then adding the egg, both yolk and white; whisk the batter well;
then add another egg in the same way, again whisk, and so on till all
the eggs are in. Continue the whisking until the batter looks light.
Have ready a shallow tin with a rim to it, which must be lined with
paper plentifully buttered; pour in the mixture directly it is ready,
and put it at once into the oven to bake until firm and slightly
brown. The pastry should not be more than 1 in. thick. A very clean
Yorkshire pudding tin may be used to bake it in, or a good-sized
cutlet pan is as good as anything. When cold, cut it into any fancy
shapes, splitting the cake and putting strawberry or apricot jam
between; cut into fingers, which maybe iced over the top, some pink
and some white--they make a very pretty dish. For making into a set
shape, hollow oval cutters are the best, in graduated sizes. Put the
largest piece at the bottom of either a glass or silver dish, spread
a layer of strawberry or raspberry jam on it, then the next size,
and so on till the smallest piece at the top is also covered with
jam. Make a border round of apricot jam, and fill up the hollow with
whipped cream. A very slight sprinkling of finely chopped pistachio
nuts may be strewn over the top of the cream by way of ornament if
desired.
_Swiss Pudding._--Take the yolks of 7 eggs, ½ oz. isinglass, beat
them well, add 1 pint good milk and sugar to taste. Put this in a
mould, and boil the pudding ¾ hour exactly. Let it stand in the mould
till cold. The sauce for this pudding is made with ¼ pint white wine,
¼ lb. sugar, with the juice and the rind of a lemon pared very thin.
Boil this till it becomes like a syrup. When cold, pour it round the
pudding, but not till it is ready to be sent to table, then put a few
strips of orange marmalade or apricot jam on the top and round the
pudding.
_Swiss Roll._--Take the weight of 3 or 4 eggs in their shells of
finely powdered sugar, and the same weight of butter and flour. Melt
the butter, add the sugar and the yolks of the eggs (freed from the
speck); beat the mixture well, add the beaten-up whites of half the
eggs, then half the flour, the rest of the whites (also beaten up),
and of the flour. When quite smooth spread it out about ½ in. thick
over a well-buttered tin, and bake for 15-20 minutes in a moderate
oven, spread it all over equally with jam, roll it up, and put it
into the oven again for a short time, sprinkle with powdered sugar,
and serve cold; if liked, with custard over it.
_Tansy Pudding._--Boil 1 qt. milk with a little lemon peel and 2
laurel leaves, strain it over a ¼ lb. Naples biscuit; beat up the
yolks of 8 and the whites of 4 eggs with 1 spoonful rose-water; put 1
handful tansy leaves and 2 handfuls spinach in a mortar, pound them
and squeeze the juice through a cloth; grate in half a nutmeg, put in
½ lb. fine sugar with ½ lb. butter melted. Mix the ingredients all
together, put it over a slow fire, and keep it stirring till it is
thick, then take it off and set it away to cool, and stir in a glass
of brandy. Put a puff paste round the edge of the dish, pour in the
ingredients, put a little candied sweetmeats over it, and bake it ¾
hour in a moderate oven.
_Tapioca Cream._--Take equal quantities pearl tapioca and raw cream,
boil the tapioca thoroughly, whip the cream till it drops thickly
from the spoon; mix the two together, flavour with lemon or vanilla
essence, and sweeten to taste, serve cold in a glass dish. This is
excellent, eaten with either preserved peaches, pears, &c., or stewed
fruit.
_Tapioca Pudding._--Boil ¼ lb. tapioca with 1 pint milk sweetened
to taste, and flavoured with either lemon peel, vanilla, or
orange-flower water according to taste; pour the mixture into a
buttered pie dish, and bake for ½ hour. If preferred with eggs, the
boiled tapioca should be allowed to cool, and then 2 eggs well beaten
up may be added before baking; but this kind of pudding is more
wholesome, especially for children, without eggs, if made with plenty
of milk.
_Tapioca Snow._--Take 3 tablespoonfuls tapioca, and put in a stewpan
with a piece of butter the size of a hazel nut and 1 pint milk; let
it boil until transparent. Whip 2 yolks of eggs for 10 minutes,
and put into it. Turn out into a dish, then whip the whites of the
eggs to a strong froth with a pinch of salt, and when they are well
frothed, add 3 oz. not too finely pounded sugar. If liked, flavour
the tapioca.
_Tapioca Soufflé._--Soak 1 tablespoonful tapioca in water for 2
hours, set it to boil, adding powdered loaf sugar to taste, and milk
till the mixture is of the consistency of porridge; flavour it with
grated lemon peel, work in when cold the yolks of 3 and the whites
of 4 or 5 eggs whisked to a stiff froth; then pour quickly into a
soufflé mould, and bake till it has well risen; serve immediately.
_Tipsy Puddings._--Beat up for about 10 minutes 4 eggs, freed from
the speck, with 4 oz. powdered loaf sugar; then gradually incorporate
with them 4 oz. finest pastry flour. Warm some dariole moulds and
prepare them as follows; Put some liquefied fresh butter in the
mould, turn it round in all directions so as to get it evenly
buttered, pour off superfluous butter, and before it has time to cool
put some glacé sugar (loaf sugar very finely sifted) into it, turn
it over so as to get a coating of sugar all over, then tap the mould
gently on the table so as to get rid of all the sugar that does not
adhere to the butter. When all the moulds are thus prepared fill them
evenly with the composition, and bake for 20-25 minutes in a slow
oven. Turn out the puddings, trimming the tops if necessary. Melt 3
tablespoonfuls powdered loaf sugar in ½ tumbler old rum; dispose
the puddings on a dish, and with a spoon pour the sweetened rum over
each in turn. Strew some minced pistachio nuts over the top of the
puddings, placing a preserved cherry on each, and serve cold.
_Treacle Pie._--Line a pie dish with thin paste, cover with treacle
as for roly-poly pudding, and continue alternate layers of paste
and treacle till the dish is full, finishing with paste; bake in a
moderate oven.