Cherries with Rice Cream

Ingredients

• Cook 1/2 a cupful of washed rice
• add 1 pint of milk
• 1 cupful of sugar
• 1 cupful of water
• 2 tablespoonfuls of lemon juice
• 1 pint of pitted cherries

Method

1. 1

   Cook rice, add milk, salt, sugar, butter, and lemon extract.

2. 2

   Pour into molds and bake.

3. 3

   Make syrup with sugar, water, lemon juice, and cherries.

4. 4

   Serve rice with syrup.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 27. The excerpt below is the record exactly as published.

a cupful of sugar, fi of a cupful of flour, 2 teaspoonfuls of melted butter. Cut stale bread into fingers four inches long, one inch wide and one-half inch thick. Drop them into the batter, leaving them in it long enough to become soft with- out breaking. Fry brown in a little hot but- ter, dust each with powdered sugar and serve with I spoonful of jelly on top. 20.— Rice Pillau. Take the water in which a ham or chicken has been boiled and skim off the fat. Wash the rice thoroughly in several waters and drain. Have the pot liquor boiling hard, throw in the rice and boil rapidly until half done. Drain off part of the liquor, leaving enough to finish cooking without burning the rice, add ^ dozen whole allspice and liberal dashes of black pepper, cover closely and cook gently until the liquid is absorbed and 96 June. the rice is tender. Serve with the boiled meat. 21, — Strawberry Pudding. Make a corn-starch pudding with the yolks of 3 eggs, 2 tablespoonfuls of corn-starch, 4 tablespoonfuls of sugar, and i quart of milk. Flavor with lemon. When it is partly cool, stir in very gently i quart of fine sweet strawberries, and turn into a mold. Put on ice until firm. Just before serving, turn it into a glass dish and cover with fine ripe strawberries. Make a meringue with the whites of the eggs and 4 tablespoonfuls of powdered sugar, and spread over the pud- ding. Serve very cold. This is delicious on a hot day. 22. — Chicken Liver Timbales. Three-quarters cupful cooked chicken liver, }i cupful boiled rice, whites of 3 eggs, yolk of I egg, ^ cupful of cream, .1 tea- spoonful lemon juice, i teaspoonful chopped parsley, yi teaspoonful onion juice, }i tea- spoonful salt, ^ teaspoonful grated nutmeg, }i teaspoonful white pepper. Chop the liver very fine and press the rice through a ricer 97 June^ or a sieve ; then stir both together thoroughly. Add all the other ingredients, with the excep- tion of the whites of eggs. Mix well, then fold in lightly the whites, which have been beaten very stiff. Fill greased timbale molds, set in pan of hot water and bake about fifteen minutes, or until firm. Turn out carefully and serve hot with sauce supreme. 23. — Cherry Bread. When cherries are plentiful an easily made dessert, called cherry bread, will be liked for either luncheon or dinner. Butter thick slices of stale bread and arrange a layer on a platter or in a deep glass serving dish. Stew the cherries and sweeten them to taste. Pour a portion of the hot fruit and juice over the bread, add another layer of bread and fruit, and so on until the fruit is all used; there should be sufficient liquid to thoroughly soak the bread. Serve very cold with cream. Other berries may be used in the same way. 24.— ■Marrow Toast. Purchase a long marrow bone, have the butcher split it and remove the marrow. Cut this into inch pieces and wash in very cold 98 June. water to remove any splinters of bone which may be clinging to it. In a bowl put i tea- spoonful of lemon juice, ^ of a teaspoonful of salty I drop of tabasco and lo drops of onion juice and place the bowl in a sauce- pan of hot water at the side of the fire. Have ready also i teaspoonful of finely- chopped parsley and squares of thin, slightly buttered toast. Having everything ready and hot, drop the marrow in a saucepan of salted water and boil rapidly for two minutes. Quickly skim it out, drop into the bowl con- taining the hot seasoning, add the parsley, mix it carefully for an instant, spread on the toast and serve at once. The chief require- ment of this dish is that it shall be served piping hot. 25. — Philadelphia Potatoes. A new dish is Philadelphia potatoes. Boil small new potatoes in their jackets and let cool, then skin them and cut in thin slices. For 3 cupfuls so prepared make a sauce with I heaping tablespoonful of butter, i heaping tablespoonful of fiour, i}^ cupfuls of milk and a seasoning of salt and pepper. Butter a shallow dish, put in half of the potatoes, June^ season them, add half the sauce, then the remainder of the potatoes and sauce. Over all pour I well-beaten egg and bake in a quick oven until the egg is set. a6«— Cherry Shortcake. Chop up, with a silver knife, after pitting them, some fine sweet cherries, and sift over the fruit a generous layer of sugar ; set aside for an hour before making the shortcake, to form juice. For the pastry make rich biscuit crust. Into i pint of sifted flour — 2 cupfuls — mix a little salt and 2 level teaspoonfuls of baking powder. Sifl again, and rub in I tablespoonful each of lard and butter. Add I well-beaten tgg and enough milk to make a dough to roll out. Bake in a biscuit-pan in two layers half an inch thick; to keep them separate, place flecks of butter between. This requires a quick oven, as for biscuit. When done, cut the crust into individual pieces and spread the prepared cherries be- tween and on top. Serve with whipped cream, flavored with the remainder of juice. 27.— Blue Pish Salad. Remove the skin and bones from 2 pounds of steamed or boiled blue fish and break into 100 June. good-sized flakes. Cover with a French dressing made with ^ of a teaspoonful of salty ^ of a teaspoonful of white pepper, 4 tablespoonfuls of olive oil and i table- spoonful of vinegar and let stand for at least one hour. Arrange on a bed of lettuce or nastiurtium leaves and serve with mayonnaise or a boiled dressing. If blue fish cannot be procured any other firm-fleshed fish may be used in its place. 28.— Bouillon Potatoes. Pare the potatoes and cut them into small balls, ovals or cubes. Parboil in salted water for five minutes. Drain, place in a sauce- pan, add sufficient boiling-hot bouillon or clear stock to cover and simmer gently until tender. Drain and serve in a hot dish sprink- ling with a little finely-chopped parsley. ag.— Cherries with Rice Cream. Cook }i a cupful of washed rice five minutes in boiling water ; drain, add i pint of milk and cook over hot water until tender and the milk is absorbed ; add ^ teaspoonful of salt, 4 tablespoonfuls of sugar, i table- spoonful of butter and i teaspoonful of lemon June. extract. Pour into small timbale molds, set them in a pan of hot water and cook in the oven fifteen minutes. In the meanwhile make a syrup of i cupful of sugar and i cup- ful of water, boiling for ten minutes; add 2 tablespoonfuls of lemon juice and i pint of pitted cherries.

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