Apricots with Rice

Ingredients

• the yolks of two eggs
• two table-spoonfuls of sugar
• spice to taste
• two table-spoonfuls of powdered sugar

Method

1. 1

   Mix cold boiled rice, the yolks of two eggs, sugar, and spice to taste.

2. 2

   Fill the centers of the stewed apples with this mixture.

3. 3

   Beat the whites of the two eggs to a stiff froth, adding the powdered sugar, and put a spoonful on top of each apple before serving.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 184. The excerpt below is the record exactly as published.

the yolks of two eggs, sugar and spice to taste, fill the centres of the stewed apples with the rice, etc; beat the whites of the two eggs to a stiff froth, adding two table-spoonfuls of powdered sugar. Put a spoonful of this on the top of each apple and send to the table. Apricots with Bavarian Blanc- mange. — Put I oz. of gelatine dis- solved with a pint of cream or new milk. Squeeze the juice of a lemon over a teacupful of apricot jam, and mix with it very gradually four table- spoonfuls of milk. Stir all together for a few minutes ; strain through coarse muslin, and, when nearly cold, put it into a mould which has been previously soaked in water. Let it stand twelve hours in a cool place. Time to boil the mixture, five minutes. Apricot Cream. — Take a dozen and a half ripe apricots; pare, stone, and halve them, and place them in a saucepan with a cupful of sugar dissolved in a cupful of water. Let them simmer gently until they are reduced to pulp, when they must be pressed through a fine sieve and put aside to cool. Boil a pint and a half of new milk or cream with three table-spoonfuls of sugar. If these cannot be easily obtained, condensed milk may be substituted, and will answer very much the same purpose, but it must be remembered that, whenever this is used, less sugar will be required. Let it cool after boiling, then put to it the yolks of eight eggs, well beaten. Pour this into a crock, which must be placed in a saucepan of boiling water and stirred one way until it thickens. Add i l/z ozs. of isinglass which has been boiled in a little water, and, when the cream is cold, mix the apricot with it ; pour the mixture into a well-oiled mould and keep it in a cool place. If apricots are out of season, apricot marmalade may be used instead. Time to thicken the cream, ten to fifteen minutes. Apricots, Compote of. — Take one dozen large, sound apricots ; halve them, remove the stones, and blanch the kernels. Put Y\ lb. of loaf sugar into an enamelled stewpan with a pint and a half of water. Let it boil ; then put in the apricots, and let them simmer very gently for a few minutes. Take them out, drain them, and ar- range them in a dish. When the syrup is cold, pour it over the fruit. Put half a kernel upon each piece of apricot. Apricot Paste. — Peel and stone some apricots, and put them into a dish in a warm oven ; cover the fruit with another dish, and let them remain until they are tender; then take them out and let them get cold. When this is done, take the same weight of powdered loaf sugar as there was fruit, and moisten it with a small quantity of water ; boil it until ready to candj7, and then mix the apricots with it; stir the syrup con- tinually, and boil it until it becomes of the consistency of marmalade. Make this paste into the shape of apricots, and put it in a warm place. When dry it will be found very trans- parent. Time to boil the sugar and fruit, till it is stiff and smooth. Apricots au Riz. — Put a cupful of rice in a saucepan with a quart of milk, a piece of butter the size of a nut, two table-spoonfuls of sugar

Cook this with the app: pantry check, scaling, and the assistant.