Page:Mrs Beeton's Book of Household Management.djvu/1166

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2152.—RICE BLANCMANGE. (See Ground Rice Blancmange, No. 2124, and Whole Rice Mould, No. 2173.)

2153.—RICE BORDER WITH PRUNES. (Fr.Bordure de Riz aux Prunes.)

Ingredients.—2 dozen French plums or prunes, 2 ozs. of Carolina rice, 2 ozs. of castor sugar, 1 oz. of pistachios, blanched and chopped, 1 pint of milk, ½ a gill of cream, 3 yolks of eggs, 2 tablespoonfuls of apricot marmalade or jam, the finely-grated rind of ½ a lemon, 1 glass of Maraschino, glacé cherries, angelica, sugar.

Method.—Simmer the rice in the milk until tender, add the lemon-rind and sugar, let it remain uncovered for a short time for some of the moisture to evaporate, then stir in the yolks of eggs and Maraschino. Press into a well-buttered border mould, place the mould in the oven in a tin, surround with boiling water, and bake for about ½ an hour. Dilute the apricot marmalade with a little water, sweeten to taste, strain over the moulded rice, when cold, and sprinkle on the prepared pistachios. Meanwhile stew the plums or prunes (see p. 1040), remove the stones, press the parts together again, and insert a short strip of angelica in each one to represent a stalk. Pile them in the centre of the rice, and garnish with halved cherries and the whipped cream, using a forcing-bag and rose pipe.

Time.—About 1½ hours. Average Cost, 2s. 6d. to 2s. 9d. Sufficient for 6 or 7 persons.

2154.—SAGO SNOW. (Fr.Sagou à la Neige.)

Ingredients.—2 ozs. of sago, 2 pints of milk, 2 ozs. of castor sugar, 4 eggs, vanilla.

Method.—Boil up the milk, sprinkle in the sago, simmer and stir until the mixture becomes clear. Add the sugar, let the mixture cool slightly, then put in the beaten yolks of eggs. Stir by the side of the fire until they thicken, cool a little, add the vanilla, and pour into a deep silver or glass dish. Beat the whites to a stiff froth, add 1 dessertspoonful of castor sugar, drop rough pieces into the rest of the milk, previously brought to boiling point, and poach for about 1 minute. Drain, and serve on the top of the sago custard.

Time.—From 35 to 40 minutes, to prepare. Average Cost, 9d. Sufficient for 4 or 5 persons.

2155.—SNOW EGGS. (Fr.Oeufs à la Neige.)

Ingredients.—5 eggs, 1 pint of milk, sugar, essence of vanilla.

Method.—Boil up the milk, sweeten to taste, and flavour with vanilla.