The Pytchley book of refined cookery and bills of fare

Stew two ounces of rice as in preceding receipt, and mix in with a fork some cream, but somewhat stiff ; having peeled some apricots, apples, or peaches, cut the core out of the apples, or take the stones from the apricots or peaches, and stew them in Syrup (No. 400) until soft. Fill some small china or glass cups with the rice about three parts full, and lay over the rice a layer of either of the above- named prepared fruits and a table-spoonful of apricot pulp over the apple and apricot, and of thick syrup over the peach. THE QUEEN’S RICE, OR RIZ A L’IMP ERA TRICE. No. 469. Boil three ounces of rice in a pint of new milk (with a stick of vanilla in for ten minutes), and three ounces of pounded sugar for half an hour or until tender, put it in a basin to get cold, add four or five sheets of dissolved French gelatine, and mix in a pint of whipped cream, put it in a mould until set, when turn out and serve with a pint of Syrup (No. 4°°)) flavoured with any fruit pulp. SOUFFLE OF APRICOT. No. 470. Warm in a stewpan two ounces of butter, stir in two ounces of potato flour, two ounces of corn flour, incorporate well, and then add a pint of milk, stirring until it boils ; then take off the fire and mix in four ounces of apricot pulp, prepared as in Receipt No. 426, and the yolks of four egffs> beat the whites to a creamy whip, mix, cook, and seive as in Souffle Espagnole with half a pint of whip sauce, flavoured with apricot. THE PYTCHLEY COOKERY BOOK. 218 SOUFFLE OF CHOCOLATE. No. 471. The same, only put four ounces of dissolved chocolate instead of apricot pulp, and flavour the sauce with chocolate. SOUFFLlt ESPAGNOLE. No. 472. Boil four ounces of butter and three ounces of bread- crumbs in a stewpan, stirring all the time until the bread- crumbs are slightly coloured, stir in two ounces of sugar and a pint of boiling milk, and let the whole boil until the mixture becomes rather thick ; take the mixture off the fire and whilst it is getting cool whip up to a froth the whites of six eggs on which put two or three drops of vinegar ; mix the yolks of the eggs with the mixture and add the whip, turning it lightly over until well mixed ; butter and sugar a mould, fill it to within an inch of the top with the mixture, place the mould in a stewpan of hot water with a little paper at the bottom to prevent it slipping, and put in an oven not too hot, and bake for three-quarters of an hour ; turn out of the mould and cover with half a pint of Whip Sauce (No. 78), flavoured with vanilla. SUSSEX PUDDINGS A LA FOREST FARM. No. 473. Line a mould with the crust of French rolls cut in slices a quarter of an inch thick, and so close that nothing can run through it, stew a quart of black currants, raspberries and red currants, peach, cranberries, blackberries, mulberries, or any very juicy fresh fruit, in a pint of Syrup (No. 400) ; let it get cold and fill the mould, and over it put a covering of French roll bread cut as thick as the lining, and let it stand for twelve hours, turn it over and let it stand twelve hours; take the mould off about one hour before serving, and cover with a pint of good thick cream ; it should be basted with the cream every quarter of an hour. SWEET DISHES. 239 TRIFLE . No. 474.