The Apsley cookery book

Well cook and mash the potatoes with the butter and cream, and cut into rounds about two inches thick, with a tumbler ; cover with white of egg and breadcrumbs, and fry in boiling fat until the outside is quite crisp. Take them out and drain them, and make a hole in the centre. Remove all the soft potato inside, or as much as possible without breaking the case. Grind the nuts together through a nut mill, and fill up the potato case with this. Or, if preferred, a filling of grated cheese is very nice, with a little chopped parsley on top. The above quantity will make six patties, and the value of each if filled with nuts or cheese is about eighty-six grains, or the equivalent of two and a half ounces of bread. 374. Pistachio Creams. Ingredients. Six ounces of Pistachio Nuts. I Two tablespoon fuls of Rose- One pint of Cream. | water. One ounce of Sugar. Blanch the nuts, and pound them well with the rosewater, until the consistency of paste. Add the cream and put into a small saucepan with the sugar, and let it just boil. Allow it to cool and put it into jelly or custard glasses. Serve cold. 375. Rice and Almond Moulds. Ingredients . Four ounces of Rice. I Two tablespoonfuls of Sugar. One quart of Milk. | One ounce of sweet Almonds. Two bitter Almonds. Blanch the almonds and put them through the nut mill, then pound them in a mortar, adding one drop of water from time to time, to prevent them oiling. Wash the rice carefully, and put it in a double pan with the sugar and almonds. Let it cook until the rice is tender, being careful to keep plenty of boiling water in the outer pan ; it will take about two hours and a half to cook. Stir occasionally while the rice is cooking. Beat it with a wooden spoon for a minute, and press it into a damp mould. Let it stand in a cool place for at least live hours. Turn it out carefully, and pour either custard or cream over it. 376. Rice and Nuts. Ingredients . Four ounces of Carolina Rice. | Two ounces of grated Almonds. One and a half pints of Milk. Well wash the rice, and put on to boil with the milk in a double saucepan, until it becomes very firm — it should take two hours — then add the grated almonds ; mix well, and put into a pie-dish, and bake for fifteen minutes. A few sultanas can be added if desired, and any kind of nuts can be substituted for almonds. 377. Rice and Nut Rissoles. Ingredients. Two ounces of Rice. Three ounces of ground Almonds. Two ounces of Pine Kernels. Three-quarters of a pint of Milk. White of one Egg. Little Pepper. Put the rice and milk into a double saucepan ; cook them for two hours, or until the milk is absorbed, then add the almonds, and pine kernels and pepper; stir it round a few times until well mixed, then add the wellbeaten white of egg. Mix again, then form into rissoles; roll in fine rusk-crumbs, and fry in boiling Albene. Equals 800 grains. 378. Walnut *Balls or Rissoles. Ingredients. Four ounces of Walnuts. I Whites of three Eggs. Four ounces of Bread-crumbs. | Half a pint of Sauce. Seasoning, &c., as “ Brazil Nut Cutlets.”