Ground Rice Cheesecakes

Ingredients

• a tablespoonful of ground rice
• two tablespoonfuls of milk
• a quarter of a pint of boiling milk
• one ounce of butter
• four large lumps of sugar
• the yolks of three eggs
• a dessert-spoonful of lemon-juice

Method

1. 1

   Mix ground rice with milk and pour in boiling milk.

2. 2

   Stir over the fire until thick, adding butter and sugar.

3. 3

   When cold, stir in beaten egg yolks and lemon juice.

4. 4

   Line patty-pans with crust, fill with mixture, and bake in a quick oven for about twenty minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 656. The excerpt below is the record exactly as published.

two table-spoonfuls of milk, and pour in a quarter of a pint of boiling milk. Stir the mixture over the fire for three or four minutes, tiU it thickens, adding first, one ounce of butter and four large lumps of sugar, which have been well rubbed on the rind of a fresh lemon. When cold, stir in the yolks of three eggs, well beaten, and a dessert-siDOonful of lemon- juice. Line some patty-pans with a good crust, or puff paste, three-parts fill them with the mixture, and bake in a quick oven. The cheesecakes may be dusted over with powdered cinnamon, or grated lemon-rind, before being baked. Time to bake, about twenty minutes. Probable cost, 6d. for this quantity. Sufficient for eight or ten cheesecakes. Ground Riee Cheesecakes, Plain.— Mix two ©imecs of ground rice smoothly with a httle cold milk, and poiu- on it a pint of boil- ing milk. Put it into a saucepan, with one ovmce of butter, a tiny pinch of salt, the rind of a lemon, and a little sugar. Stir the mixture over the fire for five or six minutes, until it thickens, then pour into a basin, and when cold add two well-beaten eggs. Line some patty- pans with a good crust, thi-ee-parts fill them with the mixture, strew a few currants over, and bake in a quick oven for about twentj^ minutes. Probable cost, Gd. Sufficient for about two dozen cheesecakes. Ground Rice Cup Puddings.— ]Mix two oimces of ground rice very smoothly with a little cold milk. Add half a pint of boiling millf, in which the rind of a lemon has been boiled, a lump of butter the size of an eg;g, and sugar to taste. Stir the mixture over the fire till it thickens, and when cold add three eggs, well beaten. Beat thoroughly for some minutes, then pour into buttered cups, or small moulds, and bake in a quick oven. Serve the puddings as soon as they are taken from the oven, first turning them out on a dish. Wine, or sweet sauce, may be sent to table with them. Time, about twenty minutes to bake. Probable cost, 6d. Sufficient for four or five persons. Ground Rice Omelet.— Boil half an inch of stick cinnamon with half a pint of milk, and stir into it, when boiling, two table- spoonfuls of ground rice, which have been smoothly mixed with two table-spoonfuls of cold milk. Simmer gently for a quarter of an hour, and stir the mixture briskly. Pour it out, remove the cinnamon, and when cold add four eggs, well beaten, and sugar to taste. Beat the mixture for five or six minutes. Divide it into three pai-ts; then fry these in butter, until brightly browned. A piece of butter, the size of GRO ( 283 ) GRO a walnut, will te required for each. Time, five or six minutes to fry. Probable cost, 8d. Suffi- cient for four persons. Ground Rice Pudding.— Put a pint of milk into a saucepan, with half an inch of stick cinnamon, or the thin rind of a lemon, or two lam'el-lcaves. Let it remain by the side of the fire till the flavour of the cinnamon, lemon, or laurel, is drawn out, then boil and strain. Mlx with the milk two ounces of ground rice, moistened with a little cold milk, and stir over the fire till thick. Pour out, and, when cool, add two eggs, slightly beaten, and if liked half a wine-glassful of brandy. Bake in a well-buttered pie-dish, in a moderate oven. If baked too quickly, the pudding wiU be waterj-. Time, about three-quarters of an hour to bake. Probable cost, 5d., exclusive of the brandy. Sufficient for three or four persons. Ground Rice Pudding, Rich.— IMix two ounces of ground rice smoothly with four table-spoonfuls of thick cream. Add half a pint of new milk, which has been boiled, with an inch of cinnamon, or the rind of a lemon. Stir over the fire until the mixture thickens, and add two oimces of fresh butter, two ounces of sugar, and a tiny pinch of salt. Pour the pudding into a basin, and when cold, mix with it the yolks of three and the white of one egg, and a wine-glassful of sherry, or half a wine- glassful of brandy. Put some apricot, or any other good jam, at the bottom of a buttered pie- cUsh, cover with the mixture, and bake in a moderate oven. Sift a little pounded cinnamon, or pounded sugar, over the pudding before serving. This pudding may be eaten either hot or cold. Time to bake, about twenty minutes. Probable cost. Is., exclusive of the jam and wine. Sufficient for thi-ee or four persons. Ground Rice Souffle. — ^lix three ounces of ground rice smoothly with half a pint of new milk or cream. Put them into a saucepan, with, two ounces of fresh butter, a quarter of a pound of sugar, a pinch of salt, and the thin rind of a lemon, half an inch of cinnamon, or any flavouring that may bo preferred. Stir quickly over the fire until the milk boils, pour it into a basin, and when cool, add the yolks of three eggs

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