Cassell's dictionary of cookery

Rum Blancmange.— Rub the yellow rind of two fresh lemons upon eight good-sized lumps of sugar. Soak an ounce of gelatine in a cupful of milk, and when it is swollen pour upon it a pint of boiling milk or cream, or half milk and half cream. Stir it until the gelatine is dissolved, then add the lemon-flavoured sugar and the well-beaten yolks of five or more eggs mixed with an additional half pint of milk or cream. Stir the blancmange over the fire tiU it is quite hot, let it cool a little, then put with it four table-spoonfuls of rum, and a pinch of saffron dissolved in a table-spoonful of water, and continue stirring till it is almost cold. Pour it into a damp mould, and put it in a cool place till stiif. Squeeze the strained juice of a lemon over it before sending it to table. Time to prepare, about one hour. Probable cost, if made with milk, Is. 8d., exclusive of the rum. Sufficient for a quart mould. Rum Cake.— Take the yolks of twelve eggs, beat them up, and add three-quarters of a pint of cream, the same quantity of rum, and sugar to taste ; add also the grated peel of a lemon. Butter a form, pour the mixture in, and bake it tiU it is dry at the top ; the cake may be iced or only strewn with sifted sugar, and ornamented with preserved cherries, &c., or whipped cream may be laid on the top. Rum Ice. — Rub the rind of a large fresh lemon upon three or four lumps of sugar till all the yellow part is taken off, and add as much sugar as will make up the weight to threequarters of a pound. Put this into a saucepan with a pint of cold water and a table-spoonful of strained lemon-juice. Stir the syrup over the fire, and when the sugar is dissolved, add gradually the whites of three eggs beaten till firm. Pour the preparation out before it begins to simmer, let it cool, add a quarter of a pint of old Jamaica rum, freeze in the usual way, and serve in glasses. Rum Jelly. — Boil a pound of sugar to a clear syrup. Mix with this two ounces of clarified isinglass or gelatine, and add the juice of a lemon and a wine-glassful of fine old Jamaica rum. Pour the jelly into a damp mould, set it in ice or in a cool place till it is stiff, then turn it out, and serve. Rum Omelette. — Beat three eggs in a bowl, and add a very small pinch of salt, a tea-spoonful of finely-powdered sugar, a slice of butter, and a table-spoonful of rum. Fry the omelette in the usual way. Lay it on a hot dish, and pour round it half a timiblerful of rum which has been warmed in a saucepan. Set light to this, and take the omelette to table with the flame rising round it. Sufficient for one or two persons. Rum Pudding. — Grate three ounces of stale bread-crumbs, and pour over them as much rum as will moisten them. When they are well soaked, beat them iip with six ounces of sugar, a little grated nutmeg, and first the yolks, and afterwards the weU-whisked whites, of four eggs. Pour the mixtui-e into a buttered mould, and let it steam until done enough. Turn it upon a hot dish, pour half a tumblerful of rum over it, set light to this, and serve RUM (777) RUM immediately. Time to steam the pudding, one hour. Probable cost, 8d., exclusive of the rum. yufficient for three persons.