Cassell's dictionary of cookery

into a saucepan with a pint and a half of cold milk. Let it simmer gently until it is so tender that it will pulp through a sieve. Put the pulp and milk into a clean saucepan, with a small pinch of salt, a little sugar, and a flavouring of lemon-peel, cinnamon, or grated nutmeg. Rice milk may be enriched by the addition of a little piece of butter, one or two beaten eggs, a glassful of wine, or a table-spoonful of brandy, but these additions should be made after the rice is taken off the hre. Or, mix a table-spoonful of rice smoothly with a little cold milk. Pour upon this gradually a pint of hot milk, and boil the mixture till it is smooth, stirring all the time. Sweeten and flavour according to taste. Time to boil the whole rice, about an hour and a half; the ground rice, about a quarter of an hour. Probable cost, 4d. to 6d. per pint. Rice Caudle, Savoury. — Soak two table-spoonfuls of rice in a cuptul of cold water for an hour. Drain it, and put it in a saucepan with three-quarters of a pint of milk and three-quarters of a pint of good stock. If turnips have been boiled in the stock so much the better. Add half a tea-spoonful of chopped onion and a little pepper and salt, and boil the rice till it is tender. Pulp it through a sieve, boil it up again, and serve. Be particularly careful that the milk does not boil over, and in order to prevent this stir it if necessary. A little of the fat left on the top of the broth, or a small slice of butter, wiU help to keep the rice from burning. Time, one hour to one hour and a half. Rice Cheesecakes. — Beat four ounces of butter to cream ; add four ounces of powdered and sifted loaf sugar, two ounces of ground rice, a pinch of grated orange or lemonrind, and two well-beaten eggs. Or, simmer a pint of cream with a little mace, cinnamon, lemon, or orange till it is pleasantly flavoured. Add gradually, off the fire, two ounces of ground rice, and stir the preparation again, over the fire, till it is quite smooth. Pour it into a bowl, and when it is a little cool mix with it six wellbeaten eggs. Stir it over the fire till it is thick like curd, sweeten, and add to it two ounces of blanched and pounded almonds. Or, beat four ounces of butter to cream ; add four ounces of pounded and sifted sugar, four ounces of ground rice, the well-beaten yolks of six, and the whites of three eggs, and a glassful of brandy. A little lemon, orange, or almond flavouring may be added. Or, wash two ounces of rice, and boil it in plenty of water till tender. Drain it and beat it well, then put it into a saucepan with a quarter of a pound of butter, a quarter of a pint of cream, three table-spoonfuls of powdered sugar, three eggs well beaten, two table-spoonfuls of brandy, and a little lemon or almond flavouring. Stir the mixture over the fire till it is thick, then let it cool. To make the cheesecakes prepare any of the above mixtures, line some patty-pans with good pastry, three-parts fill them with the preparation, and bake in a well-heated oven. Time to bake, about twenty minutes. Probable cost, l^d. to 2d. each. Rice, Chicken Baked in {fee Chicken Baked in Pice).