4. Continue stirring, but do not allow it to boil. 5.
Add more sugar if necessary. 6. Set it aside to cool
in a basin. 7. When cold, lay this over the goose-
berries with a spoon. 8. Cover it with a very high
whip of cream or white of egg flavoured with vanilla.
Precautions. — If the custard boils it is spoilt.
Watch for the formation of small solid bodies on the
sides of the stewpan and remove it instantly, and pour
the contents into a basin. The solid particles show
the commencement of curdling.
APPLE AND RICE MERINGUE.
Ingredients.
3 lb. of Rice. 3 Cloves. Cinnamon. 1 Lemon.
3 Eggs. 4 oz. of Sugar. 1 pint of Milk. 8 Apples✪ Apple and Rice Meringue.
1. Peel eight apples, core them, cut them in pieces,
and place them in a stewpan with half-a-pint of water,
four ounces of loaf-sugar, three cloves, and a little
cinnamon. 2. Let them boil gently till they become
*74 Buckmasters Cookery.
quite soft. 3. Remove the apples, and let the syrup
boil away till it is reduced to three tablespoonfuls,
then strain it over the apples. Boil quarter of a pound
or rice, ioo°, drain off the water. 4. Add one pint of
milk, four ounces of pounded loaf-sugar, and the thin
rind of a lemon. When the rice has absorbed all the
milk, (5) let it get cold. 6. Remove the lemon-rind,
and work into the rice the yolks of three or four eggs
one after the other. 7. Put the whites aside in a
basin to whip up. 8. Make a shallow wall of rice
round the dish in which it is to be served. 9. Place
the apples in the centre, and cover the whole with the
whites of the eggs beaten up with a tablespoonful of
powdered lump-sugar, into a stiff froth. 10. Neatly
cover over the whole surface. 11. Sprinkle powdered
sugar over and bake about fifteen minutes till the
surface is nicely browned. Gooseberries or any other
fruit may be substituted for apples.
Precautions. — Well beat the whites, use the best
rice, and spread the whites of the eggs neatly over the
surface. The quantity of sugar will depend on the
fruit.
RICE SOUFFLE
Ingredients.
I quart of Milk. 6 ozs. of Pounded Loaf-sugar. 6 Eggs.
Orange-flower Water✪ Rice Souffle. Rice.
1. Boil in a quart of milk six tablespoonfuls of rice
with two tablespoonfuls of orange-flower water and six
ounces of pounded loaf-sugar. 2. Take six fresh eggs
and separate the yolks from the whites. 3. Stir in
one yolk, then another, till they are all used. 4. Add
Pikelets.
175
three ounces of butter in parts of one ounce each. 5.
Stir with a wooden spoon so as to thoroughly mix the
ingredients, and continue stirring till the rice is tender
and sufficiently thickened. 6. Well whisk the whites
of the eggs till they are very stiff ; if these are insuffi-
ciently beaten the souffle will never rise. 7. Take
the stewpan aside, and let the contents cool a little.
8. Add the whites and mix them quickly with the
rice. 9. Have ready a warm tin or souffle-dish
slightly buttered. 10. Pour in the souffle mixture.
11. Sprinkle with pounded loaf-sugar, and put it into
a rather brisk oven for seven or ten minutes ; a straw
run through will indicate when it is sufficiently baked.
Serve very hot with a napkin round the tin.
SCOTCH SCONES.
Ingredients.
4 small teaspoonfuls of Baking Powder. Butter Milk.
1 lb. of the finest Flour. ✪ Pikelets
Page 78 · 4 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
4. Continue stirring, but do not allow it to boil. 5. Add more sugar if necessary. 6. Set it aside to cool in a basin. 7. When cold, lay this over the gooseberries with a spoon. 8. Cover it with a very high whip of cream or white of egg flavoured with vanilla.
Precautions. — If the custard boils it is spoilt. Watch for the formation of small solid bodies on the sides of the stewpan and remove it instantly, and pour the contents into a basin. The solid particles show the commencement of curdling.
APPLE AND RICE MERINGUE.
Ingredients.
3 lb. of Rice. 3 Cloves. Cinnamon. 1 Lemon.
3 Eggs. 4 oz. of Sugar. 1 pint of Milk. 8 Apples.
1. Peel eight apples, core them, cut them in pieces, and place them in a stewpan with half-a-pint of water, four ounces of loaf-sugar, three cloves, and a little cinnamon. 2. Let them boil gently till they become
174 Buckmaster's Cookery.
quite soft. 3. Remove the apples, and let the syrup boil away till it is reduced to three tablespoonfuls, then strain it over the apples. Boil quarter of a pound or rice, ioo°, drain off the water. 4. Add one pint of milk, four ounces of pounded loaf-sugar, and the thin rind of a lemon. When the rice has absorbed all the milk, (5) let it get cold. 6. Remove the lemon-rind, and work into the rice the yolks of three or four eggs one after the other. 7. Put the whites aside in a basin to whip up. 8. Make a shallow wall of rice round the dish in which it is to be served. 9. Place the apples in the centre, and cover the whole with the whites of the eggs beaten up with a tablespoonful of powdered lump-sugar, into a stiff froth. 10. Neatly cover over the whole surface. 11. Sprinkle powdered sugar over and bake about fifteen minutes till the surface is nicely browned. Gooseberries or any other fruit may be substituted for apples.
Precautions. — Well beat the whites, use the best rice, and spread the whites of the eggs neatly over the surface. The quantity of sugar will depend on the fruit.
RICE SOUFFLE
Ingredients.
I quart of Milk. 6 ozs. of Pounded Loaf-sugar. 6 Eggs.
Orange-flower Water. Rice.
1. Boil in a quart of milk six tablespoonfuls of rice with two tablespoonfuls of orange-flower water and six ounces of pounded loaf-sugar. 2. Take six fresh eggs and separate the yolks from the whites. 3. Stir in one yolk, then another, till they are all used. 4. Add
Pikelets.
three ounces of butter in parts of one ounce each. 5. Stir with a wooden spoon so as to thoroughly mix the ingredients, and continue stirring till the rice is tender and sufficiently thickened. 6. Well whisk the whites of the eggs till they are very stiff ; if these are insufficiently beaten the souffle will never rise. 7. Take the stewpan aside, and let the contents cool a little. 8. Add the whites and mix them quickly with the rice. 9. Have ready a warm tin or souffle-dish slightly buttered. 10. Pour in the souffle mixture. 11. Sprinkle with pounded loaf-sugar, and put it into a rather brisk oven for seven or ten minutes ; a straw run through will indicate when it is sufficiently baked. Serve very hot with a napkin round the tin.
SCOTCH SCONES.
Ingredients.
4 small teaspoonfuls of Baking Powder. Butter Milk.
1 lb. of the finest Flour.
Records on this page
Apple and Rice MeringueRice SoufflePikeletsScotch Scones