Culinary jottings

the surface of the custard with whipped cream in two colours, pink and white (the pink coloured with a drop or two of cochineal), and serve straight from the ice. 9. — Gently boil a quarter of a pound of the best rice till about half done, then drain it and Jced rice a I'lmpeia- ^^^ ^^ ^^^^^ ^ stew-pan with a pint and a half of good boiling milk, and six ounces of sugar, add a coffee-cupful of boiling cream, stir well, and simmer till the rice is done. Let it get cold, Next mince up some mixed dessert fruits, greengages, cherries, apricots, &c., (preserved ginger, and citron if you like), moisten with a table-spoonful of maraschino or noyeau and put the mince away upon a plate. Now strain the milk and cream from the rice, add milk enough to fill the mould you have chosen, and turn it to a rich custard with eight eggs : next set the freezing pail in the ice, put the custard into it, and work it with the spatula till nearly frozen. You must now add the rice, with two whites of egg a la meringue, made in this way : — put two ounces of sugar into an enamelled sauce-pan, and heat it with a little water till nearly boiling, whip two whites of egg, and add them to the sugar, whipping all the time ; this, when cold, is what you want for the ice. Continue working the spatula, and when the mixture is all but frozen, add a coffee-cupful of whipped cream the minced fruit, and a liqueur-glass of liqueur ; stir well, freeze a little longer, then fill your ice mould, and bury it in ice until it is required. Note. — To adapt this menu, serve the leg of mutton after the fish, and instead of the aspic of partridges give poiilet an cresson with salade or roast game. A poulet, with really nice creamy bread sauce, and water-cress (if the fowl be a plump home-fed one) , makes a very acceptable rot. Meringues. Put the whites of seven eggs into a bowl, and whip them as stiffly as possible, add half a pound of sugar, mix well, and with a spoon set portions of the mixture at intervals on sheets of buttered paper : each piece should be the size and shape of an egg : dredge some pounded sugar over them, and put them in the oven upon a baking-sheet. As soon as they assume a pale yellow tint, remove them from the oven, detach them from the paper, and cut them in halves with a very sharp knife. Scoop out the inside with a spoon as carefully as you can, and return them to a moderate oven to dry. After that you can fill the pieces with any nicely flavoured whipped cream, join the halves together with white of egg cement (page 357), and serve piled up upon a napkin. i(\ iviEiM-cr r<ro. For a party of eight. Potage a la tortue clair. Seer aux clianipignoiis. Crepiuettes de volaille truffees. Petits pates de lievre a la financierc. Filet de boeuf aax haricots verts. Pluvicrs en caisses. Bouchees d'epinards. Chaud-froid de fruits. " Pudding" glace a I'ambigu. Fromage, hors d'oeuvres. Dessert. 1. — This soup, which is simply the ordinary mock-turtle not thickened, is to my mind the nicer Clear mock-turtle. ^^^,^ ^^ ^^^ ^^^ . ^^^^^^ ^^^^ however,