Diplomatic Pudding. — Take one ounce of stale sponge cakes, one ounce of ratafias, both crushed small, a desert- spoonful of white sugar, and a quarter of an ounce of gelatine. Soak the gelatine in milk, then melt it in a saucepan. Boil half a pint of milk and the sugar in a stew-pan, then pour it over the yolks of two eggs, and add the whole of one previously whisked. Stir the custard over the fire till it thickens, put with it the melted gela- tine, and pour it over the biscuits, and stir the mixture briskly. Take half-a-pint of clear jelly✪ Diplomatic Pudding nicely flavoured. If it is not thought worth while to make jelly for the purpose, it may be bought in a bottle of the grocer ; it will then have to be flavoured. Take a small plain mould, scald it with boiling water, then rinse it out with cold water. Ornament it with angelica, cut into strips, or with pistachio nuts, blanched like almonds, and chopped small. Pour gently into it, not to disturb the ornamentation, jelly, to cover the bottom to the depth of half an inch. Let it get quite stiff, then put a gallipot on 44 The Girl’s Own Cookay Book. the jelly, and fill up the mould on the outside of the galli- pot with jelly. Let this also get quite stiff, then take away the gallipot, and fill the vacancy thus left with the mixture already prepared. Let it stand till firm. Turn it out very carefully upon a glass dish, and serve. It will look and taste like a very good pudding surrounded with jelly. The ornamentation of this pudding may be varied in many ways. For instance, two or three spoonfuls of the jelly may be coloured with cochineal, and this may be put very lightly here and there in the mould, which is turned upside down till the jelly is stiff. Or the jelly may be coloured red altogether, or dried cherries or preserved fruits may be used for garnishing instead of pistachios. The quantities I have given here will make a very small pudding. If a larger one is wanted the proportions must be increased. Red Rice ys\<\y \)t. made either with fresh fruit or pre- served fruit. It is best made with fresh fruit, red currants and raspberries being more suitable than any other kinds of fruit. Take a pint and a half of ripe red currants ; pick them, and put them into a jar, with a pint and a half of water ; set the jar in a saucepan of boiling water, and let the water boil round them till the juice of the fruit begins to flow, then add half a pound of raspberries, and stew a quarter of an hour longer. Squeeze the juice from the fruit and sweeten it ; mix four tablespoon- fuls of ground rice, very smoothly, with a little of the liquid (cold). Boil the strained juice, stir the ground rice into it, and keep stirring till it is thick, and leaves the saucepan with the spoon. Pour it out, put two or three drops of cochineal with it to improve the colour, turn it into a damp mould, and leave it in a cool place till wanted. If preserved fruit has to be used, take a pound jar of raspberry jam, and boil it with water to fill a quart mould ; strain away the juice, put two tablespoonluls of red currant jelly with it, and two or three drops of lemon juice ; then boil it with ground rice, as described above. Cochineal may occasionally be dispensed with, when the juice of fresh fruit is used, but will certainly be needed for preserved fruit. Red rice is exceedingly good served with cream.

AI-modernized reading of the original text

Diplomatic Pudding. — Take one ounce of stale sponge cakes, one ounce of ratafias, both crushed small, a desertspoonful of white sugar, and a quarter of an ounce of gelatine. Soak the gelatine in milk, then melt it in a saucepan. Boil half a pint of milk and the sugar in a stew-pan, then pour it over the yolks of two eggs, and add the whole of one previously whisked. Stir the custard over the fire till it thickens, put with it the melted gelatine, and pour it over the biscuits, and stir the mixture briskly. Take half-a-pint of clear jelly nicely flavoured. If it is not thought worth while to make jelly for the purpose, it may be bought in a bottle of the grocer ; it will then have to be flavoured. Take a small plain mould, scald it with boiling water, then rinse it out with cold water. Ornament it with angelica, cut into strips, or with pistachio nuts, blanched like almonds, and chopped small. Pour gently into it, not to disturb the ornamentation, jelly, to cover the bottom to the depth of half an inch. Let it get quite stiff, then put a gallipot on The Girl’s Own Cookery Book. the jelly, and fill up the mould on the outside of the gallipot with jelly. Let this also get quite stiff, then take away the gallipot, and fill the vacancy thus left with the mixture already prepared. Let it stand till firm. Turn it out very carefully upon a glass dish, and serve. It will look and taste like a very good pudding surrounded with jelly. The ornamentation of this pudding may be varied in many ways. For instance, two or three spoonfuls of the jelly may be coloured with cochineal, and this may be put very lightly here and there in the mould, which is turned upside down till the jelly is stiff. Or the jelly may be coloured red altogether, or dried cherries or preserved fruits may be used for garnishing instead of pistachios. The quantities I have given here will make a very small pudding. If a larger one is wanted the proportions must be increased. Red Rice. made either with fresh fruit or preserved fruit. It is best made with fresh fruit, red currants and raspberries being more suitable than any other kinds of fruit. Take a pint and a half of ripe red currants ; pick them, and put them into a jar, with a pint and a half of water ; set the jar in a saucepan of boiling water, and let the water boil round them till the juice of the fruit begins to flow, then add half a pound of raspberries, and stew a quarter of an hour longer. Squeeze the juice from the fruit and sweeten it ; mix four tablespoonfuls of ground rice, very smoothly, with a little of the liquid (cold). Boil the strained juice, stir the ground rice into it, and keep stirring till it is thick, and leaves the saucepan with the spoon. Pour it out, put two or three drops of cochineal with it to improve the colour, turn it into a damp mould, and leave it in a cool place till wanted. If preserved fruit has to be used, take a pound jar of raspberry jam, and boil it with water to fill a quart mould ; strain away the juice, put two tablespoonluls of red currant jelly with it, and two or three drops of lemon juice ; then boil it with ground rice, as described above. Cochineal may occasionally be dispensed with, when the juice of fresh fruit is used, but will certainly be needed for preserved fruit. Red rice is exceedingly good served with cream.

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