Cassell's dictionary of cookery

Ribston Pippin.— The following is the account of the Ribston Pippin given in Lindley's Guide .•— " Skin pale yellow, russety in the crown and round the stalk, and mottled thinly with dull red on the sunny side. Flesh pale yellow, firm, crisp. Juice saccharine, with a pungent, rich, and delicious aromatic flavour. A dessert apple from October to April, but it is generally in its greatest perfection when it has been gathered a month or six weeks. The Ribston pippin may be truly said to be one of the best, and certainly is one of the most popular dessert apples of the present day, as well known as the golden pippin and the nonpariel, and a greater number of trees of it arc sold by nurserymen throughout England than of both those sorts put together. It was raised, according to traditionary accounts, from some pips which were brought from Rouen, about the year 1688, and sown in the garden at Ribston Hall, near Knaresborough, in the county of York." Ricardo Sauce for Game, &c.— Take any bones of cold roast game that may be left from a previous dressing, chop them into small pieces, and dredge a table-spoonful of flour over them. " Slice four moderate-sized onions, and fry them in butter until they are lightly browned without being burnt; put them into a clean saucepan with the bones, half a pint of stock Hiade from bones, a quarter of a tea-spoonful of Liebig's extract of meat, a crust of toasted bread, a glassful of sherry, and a little pepper and salt. Stir the sauce over the fire till done enough, rub it through a fine sieve, heat it again, and serve. Time, a quarter of an hour to simmer the sauce. Sufficient for six or eight persons. Rice. — Rice forms a most useful and valuable article of farinaceous food. It is light, nourishing, easy of digestion, and cheap. It has a tendency to constipate the bowels, therefore it is freely given in cases of diarrhoea. In hot countries it is very largely used. Of the varieties of rice, Carolina is the best, largest, and most expensive. Patna rice is almost as good; the grains are small, long, and white. Patna rice is chiefly used for curries. Madras rice is the cheapest. In this country rice is greatly undervalued as an article of food. In times of scarcity it has been used as a partial substitute for flour. Ground rice is used for puddings, blancmanges, cakes, and custards. Rice should be kept closely covered to keep insects from it. Rice (a la Bonne Femme). — Wash six ounces of rice, throw it into plenty of fast-boiling water, and let it boil quickly for five minutes, then drain, and cool it. Cut four ounces of streaky bacon into dice, and fry these in a little butter until the colour begins to turn. Throw in the rice, dredge pepper lightly over it, and pour upon it a pint and a half of good broth. Let it boil till tender, stirring occasionally to prevent it burning. Have ready half a pint of hot tomato sauce. Pour out the rice, mix it thoroughly with the sauce, and pile the mixture lightly on a dish in the form of a pyramid. Place fried sausages round the rice, and serve very hot. Time to boil the rice, about half an hour. Probable cost, Is. 6d., exclusive of the sausages. Sufficient for five or six persons.