Cassell's dictionary of cookery

a quarter of a pound of best Carolina rice, drain it on a hair sieve, and put it in a clean saucepan with a pint of cold new milk, a pinch of salt, and three or four large lumps of sugar which have been rubbed upon the rind of a fresh lemon or a Seville orange to extract the flavour. Put the saucepan at the side of the fire that the rice may swell very slowly and gradually ; then stir it well, put it on the fire, add a lump of butter the size of a walnut, and let the rice boil gently until it has absorbed all the milk and is so tender that it can be crushed to a smooth paste with the back of a wooden spoon. Unless it is allowed to boil very gently and till it is quite dry it will not answer the TIM ( 970 ) TIN purpose. Have ready some small buttered cups, beat the rice well, press it into the cups while it is still warm, and let it remain in them until quite cold. Boil the strained juice of a large fresh lemon with a quarter of a pound of loaf sugar to a clear syrup, and slice into this six apples peeled and cored. Let them simmer gently until reduced to pulp, take them off the fire for a minute or two, and stir gradually into them the well-beaten yolks of four eggs. Beat them over the fire for two minutes, then let them cool. Turn the rice out of the moulds. If it is found to be at all difficult to do this, set the cups in hot water for a minute or two, again reverse them on a baking-tin, and with the point of a sharp knife carefully scoop out a hollow in the centre of each. Fill this with the prepared apples, and brush the timbales all over with the white of egg whisked to a froth and mixed with powdered and sifted sugar. Pour as much of this icing as is left upon the fruit, and bake the timbales in a well-heated oven. Serve very hot. Time to bake the timbales, a quarter of an hour. Probable cost, 3d. each. Sufficient for a small dish. Timbales, Small (for all sorts of Entrees) . — Butter eighteen dariole-moulds thoroughly, spread some trimmings of puff paste on the dresser, cut with a cutter a round of paste large enough to fill the mould, have a bit of paste of the same form as the inside of the mould, but not so large ; put the round piece over the latter, let it fall all round, and then introduce this into the mould. Press equally everywhere with your finger to keep the paste the same thickness, cut off all the paste that is above the rim, fill the mould with trimmings of paste, and put on a false cover to prevent the border of the paste from taking a bad colour. A dozen is always sufficient, except when the dishes are very large. Bake them of a good colour ; when done, empty all the inside, and garnish with whatever you may think proper. For Pates an Jus (with gravy), fill the inside with godiveau, and bake them with false covers. When done, take off the cover, and open them ■with a knife to let in a spoonful of Espagnole sauce, then cover them with small covers made of puff paste that you have been particular to make of the proper size and a good colour, and serve up very hot. It is almost needless to say that the same paste and the same preparation will serve for a dozen different sorts, such as salpicon, soft roe of mackerel, lobster, sweetbread, fat liver and truffles, soft roe of cod, turbot, sole, &:c. — Udc.