Soups, savouries, sweets, with a chapter on breads

Boil the rice in the milk for two or three hours, or until it is so thoroughly cooked that the grains are almost dissolved. Pour it into a basin, and when cooled a little, stir in the gelatine, which must be dissolved in a few spoonfuls of milk heated over the fire, and carefully strained. Add the cream, orangeflower water and sugar, pour into a wet mould, and put in a cool place for eight or * Right glad, when she By lucky search achieves so rare a dish.^ Beaumont. * IVhere, in nice balance^ truth with gold she weighs. And solid ptidding against empty praise,^ Pope. ten hours to set, unless ice is used, when two hours will be enough. When turned out, garnish with jam and raw cream. Macaroni Madeleine. A quarter of a pound Naples macaroni ; three pints milk ; a quarter of a pint cream, or less ; a quarter of a pint of thick custard ; some apricot or plum jam.* Break the macaroni in quarter-inch lengths, and having washed it, stew it gently in the milk till tender and all the milk is absorbed. When cool, put it in a glass dish, and cover * Preserve, as good as the best home-made preserve, may be obtained from Samuel Saunders, fruit-grower. Market Lavington, Wiltshire, and other country depots. * ** What havest thow /" quoth he ; *^eny hote spices .?" * * Piers Plowman.' ^Nor there the damson wants, nor dainty apricock* Drayton. over with the custard. Whip the cream to a froth ; put the jam on the custard in squares or diamonds at regular distances, and with a funnel made of stiff writing-paper run the whipped -cream round the jam in a pattern. If half the whipped cream be coloured pink, t he effect of the arabesque is good. Apricot Sea-Urchin. Naples macaroni ; stewed apricots or apples. Boil some Naples macaroni for an hour ; drain it on a sieve, and plunge it into cold water for a few minutes until cold. Lay it on a cloth that it may dry slightly, then cut it into lengths, the third of an inch long. Butter a basin slightly, and with a wooden skewer or bone pen-holder, the size of the ^A dram ofs^veete is worth a pound of soure* * Faerie Queene.* * Fresh cheese ^ and dowsets^ curds, and clouted cream. Spiced syllibuhs, and cyder of the best* Drayton. macaroni, place each of the pieces of macaroni closely side by side round the basin. When the sides and bottom of the basin are covered, pour in the stewed fruit up to within a quarter of an inch of the top. Over the top place long lengths of macaroni closely together, until the fruit is quite covered. Place the basin in a cool place for five or six hours. When required to serve, dip it in warm water for a second or two to melt the butter, and the sea-urchin will slip easily from the mould. Cup Rice Puddings. Five ounces of rice ; one quart milk ; half an ounce butter ; two eggs ; strips of citron ; powdered sugar ; lemon or vanilla. * For certeSf when the pot boileth strongly ^ the best remedy is to withdrcnv the fire.* — Chaucer. Put the rice into a saucepan with the milk and butter ; set it to simmer for two hours ; turn out into a basin to cool ; flavour and sweeten to taste, and add two eggs well beaten. Butter some deep cups, lay in some strips of citron ; fill them with the mixture, and bake half an hour ; serve with syrup sauce. Pater Puddings. One and a half ounces butter ; two ounces flour ; two eggs ; half a pint milk ; apricot or some plum jam. Work the butter into the flour ; add two eggs well beaten, and half a pint of milk. Have ready eighteen small patty-pans buttered ; pour in the mixture, and bake in a hot * If you could make a pudding «/j* thinking d the batter^ it *ud be easy getting dinner.* — G. Eliot. ^Milk and flummery are very fit for children^* Locke.