Domestic cookery

Wash the rice thoroughly, put it into an enamelled pan with the water and salt ; stand this pan in another saucepan containing some boiling water ’ boil until all the water is absorbed, then add the milk and sugar, and boil until this is absorbed ; by this time the rice should be quite tender, if not a little more milk may be added ; add the vanilla, press well into a mould that has been soaked in cold water ; turn out at once, and serve round the edge some stewed fruit as below. No. 238 STEWED FRUIT. 1 pint plums, or any other 2 oz. brown sugar seasonable fruit pint water Boil the water and the sugar until it becomes syrupy, about 16 minutes ; put in the fruit, and simmer until it is tender ; dish round the rice. No. 239. TRIFLE (Orange.) 3 oranges 1 tablespoonful castor sugar A few drops lemon juice 2 tablespoonfuls sherry ^ pint double cream 1 tablespoonful brown sugar Cut the rind off the oranges as thinly as possible, soak this one hour in the sherry, boil the brown sugar with two tablespoonfuls of water until it becomes syrupy, strain to this the sherry, peel the oranges and cut in rounds, lay these at the bottom of a glass dish, pour over the syrup, put the cream into 2 pints of water and whip from side to side of the basin throwing up a froth on one side, skim off the froth and set it to drain on a hair sieve, pile this on the top of the oranges with a good dust of the castor sugar between each layer ; decorate with strips of orange peel. No. 240. TRIFLE CAKE. 3 small sponge cakes 1 teaspoonful cornflour 4 pint milk i teaspoonful vanilla A few almonds 1 tablespoonful sugar 1 glass sherry 2 tablespoonfuls jam 2 eggs A few pistachio nuts Divide the sponge cakes, lay them at the bottom of a dish, pour over the sherry, spread on the top the jam, mix the cornflour with a little milk, add the remainder of the milk boiling, beat up the eggs, and add the milk to them ; pour into a custai'd pan or jug, stand in boiling water and stir until thick, add the vanilla and strain over the jam ; sprinkle over the top of this, when cold and nearly set, the almonds and pistachio nuts minced. No. 241. CUSTARD 1 pint milk 1 egg 1 teaspoonful cornflour (Cheap). 2 teaspoonfuls sugar A little essence of vanilla or lemon Wet the cornflour with a little milk, add to it the remainder of the milk boiling, beat up the egg with the sugar, add to cornflour and milk, pour into a custard pan or jug, stand in a pan of boiling water, stir until it coats the spoon, add the flavouring and pour into a dish at once. No. 242. CUSTARD (Medium). 1 pint milk I 2 eggs 2 teaspoonfuls sugar | 1 teaspoonful vanilla Beat the eggs with the sugar, add the milk cold, pour into a custard pan or jug, set in a pan of boiling water, stir until it coats the spoon, add the essence, pour into a dish and serve when cold with fruit, &c. No. 243. CUSTARD (Rich). 1 pint milk 6 yolks of eggs 3 teaspoonfuls sugar , 4 whites of eggs A little flavouring essence Beat up the eggs, add the milk and sugar, pour into a custard pan or jug, stand in a pan of boiling water, stir until it coats the spoon, add the essence, and pour into a dish or custard glasses. CHEESE SAVOURIES, OMELETTES, &c. No. 244. AIGRETTES DES PARMESAN. 2 oz. flour 1 oz. butter A little pepper, salt, and cayenne Some fat for frying pint water 1 «“gg