The Apsley cookery book

the milk and lemon rind, and stew gently for an hour put into moulds or tins, and serve with stewed fruit. 307. Rice Blancmange. Ingredients . Two and a half ounces of I One Bay leaf, ground Rice. | Half a pint of Milk. One tablespoonful of Sugar. Take enough milk from the pint to mix the rice smoothly. Put the remainder in an enamelled saucepan with the bay leaf, and let it remain until the milk is nicely flavoured. If lemon flavour is preferred, use the thin rind of half a lemon. Remove the flavouring and add the sugar, and pour over the mixed rice, stirring as the milk is poured in. Return the mixture to the saucepan, and boil until the rice leaves the spoon easily, stirring the whole time. Pour into a damp mould, and let it stand in a cool place for three or four hours before turning out. Serve stewed fruit or custard with the blancmange. 308. Rice Cakes (Small). Ingredients, Half a pound of ground Rice. I Four ounces of Butter. Six ounces of castor Sugar. | The whites of four Eggs. Warm the butter slightly and then beat it to a cream. Add the rice and beat it well, then mix in the milk and the whites of eggs well beaten. Drop the mixture in small cakes on a buttered baking-tin and sift sugar over them. Bake in a well-heated oven. 309. Rice Froth. Ingredients. Eight ounces of Rice. I Quarter of a pint of Milk. One ounce of Sugar. | Whites of two Eggs. A little Raspberry or other Jam. Boil the rice in water ; when nearly done add the milk, and let it boil a little longer, stirring well. Put into a pie-dish, and when cold cover with the whites of the eggs beaten to a stiff froth with the sugar, dotting the jam about in small lumps on top. 310. Rice Pudding (Plain). Ingredients. One ounce and a half of Rice. I One dessertspoonful of Sugar. One pint of Milk. | Half an ounce of Butter. A little Nutmeg. Wash and pick over the rice, and put it in a puddingdish. Boil the milk and pour it over the rice. Mix in the butter and sugar, and grate a little nutmeg over the whole. Bake the pudding in a moderate oven for two hours. After the first hour it should be placed where it will not brown, but will allow the milk to thicken with the rice. 311. Rice Pudding a la Francaise. Ingredients. Four ounces of Carolina Rice. One pint of Milk. One ounce of Butter. Whites of three Eggs. Two ounces of Sugar. Four drops essence of Vanilla, or Four ounces of ground Almonds. Well wash the rice and put it into a double saucepan with the milk, and the butter, and sugar, and allow it to cook slowly for two hours, stirring occasionally. Turn out, and let it get cold, then add the vanilla (or almonds) and the well-beaten whites of eggs. Grease a puddingbasin and steam the mixture for one hour and a half. Serve with jam or sweet sauce. 312. Rice Pudding with Burnt Sugar. Ingredients. Two and a half ounces of Rice. I Two tablespoonfuls of castor Pint and a half of Milk. | Sugar. White of one Egg.