The handy dictionary of cookery

Soak three-quarters of an ounce of gelatine in a little cold water for an hour ; dissolve it, and mix with it quarter of a pint of raspberry juice made either from jam or fresh fruit ; add half a pint of cream, half a pint of milk, the juice of a lemon, sugar to taste, and the white of one egg. Whisk the mixture in one direction until it thickens and looks like sponge ; pour into a damp mould, and turn it out when stiff. Time to whisk the sponge, half an hour. Rhubarb. Rhubarb comes into season in the spring of the year, just as apples are going out. It is sometimes called a fruit, but is in reality a stalk ; it is a most wholesome food, and valuable for purifying the blood. There are several kinds, amongst which are the Victoria, strawberry, red raspberry, gooseberry. Prince Albert, St. Martin’s, and the Giant. It may be served in a variety of ways, as it imbibes the flavour of other things, but gives none. Rhubarb Mould. Peel some rhubarb, cut it up, put it into a pan ; there should be about two pounds ; add to it half a pound of moist sugar. Cook it slowly till soft. Melt one ounce of gelatine in a little water. When it is cool, strain it into the rhubarb ; pour into a wetted mould, set aside to get cold, turn out. Serve with cream or custard flavoured with lemon. Rhubarb Sherbet. ^ Take some nice young stalks of rhubarb, cut them up into pieces. Put a pound of rhubarb into a clean pan, pour over it one quart of cold water, add the rind of one lemon peeled very thinly so as to take only just the yellow part, as the white would impart a bitter taste. Boil twenty minutes j strain through muslin. Stir into the sherbet eight lumps of sugar. Serve cold. Rhubarb, Stewed. Peel and cut the rhubarb into equal lengths, put it into a pan with a very little water and sugar to taste. Stew slowly till soft. Remove it carefully on to a glass dish without breaking it, and serve hot or cold. Rhubarb Tart. Peel and cut up some rhubarb, and half fill a pie dish, then put in sugar to taste ; fill up the dish with rhubarb j cover the top with flaky or short crust, make four holes in the sides of the crust, and brush it over with white of egg and sugar. Bake in a good oven till done. Rice and Cheese. Take two cupfuls of rice, well washed; put it into a saucepan with a very little water ; let the water boil a little, then pour in half a pint of milk and half a pint of water mixed; stir these together till the rice is soft; then have ready a quarter of a pound of cheese chopped in small pieces. Add three parts of it to the rice with pepper and salt to taste; bedt an egg till quite frothy, add ihis to the rice and cheese after you have taken it off the fire ; do not return it to the fire after the egg is added or you will curdle it. Pour the mixture into a greased pie-dish ; place the re of the cheese on the top and a few pieces of dripping over it; put it into the oven for twenty minutes to half an hour, just long enough to get nicely browned. If you have a very dry piece of cheese grate it instead of chopping it. Rice Croquettes.