Rice Milk

Ingredients

• i oz. rice
• i tablespoonful of sugar
• i pt. skim milk

Method

1. 1

   Wash rice.

2. 2

   Place in a lined pan with milk.

3. 3

   Simmer gently till rice is quite soft.

4. 4

   Add sugar, and serve in a crystal dish.

Nutrition per serving

As published

This recipe was extracted from Berridge House recipe book (1910), page 14. The excerpt below is the record exactly as published.

, i teaspoonful of sugar, About i pint warm water. Method. — Test the yeast by rubbing it down with the sugar. Add about one tablespoonful of tepid water. Cover and set it to rise. Have the flour warm. When the yeast has frothed pour it into a well in centre of flour. Sprinkle flour over. Sprinkle the salt round the edges. Set in a warm place. When yeast has cracked through, mix in the water (tepid). Knead till smooth (elastic). Set in a warm place covered with a towel till it is double the size. Knead again and make into loaves. Prove for about twenty minutes. Bake in a very quick oven at first, and finish in a cooler place. They are done when they sound hollow on being tapped. Brown Bread 2 lb. wholemeal, 1 oz. German yeast, 2 teaspoonsful of salt, i teaspoonful of sugar, About i pint lukewarm milk and water. Method. — Make as white bread. FIRST COURSE 43 The amount of yeast added depends on the time given to allow it to rise (one oz. will raise as much as 6 lb. flour). Yorkshire Tea Cakes i lb. flour, i teaspoonful of salt, i oz. sugar, 2 oz. lard and butter, | to i oz. yeast, | pint milk (about). 1 egg> Method. — Warm the flour. Test yeast and pour it into centre. Sprinkle salt and remainder of sugar round. Set to sponge. Melt butter and lard in milk. Add it to beaten egg, reserving a little for brushing over. Stir into the yeast when it has frothed through the flour. Beat well, knead and set to rise in a warm place. When double its size knead again and form into four rounds. Prove for fifteen or twenty minutes. Brush with egg. Bake in a hot oven (at first) from twenty to thirty minutes. LESSON XXIII Scones White Scones \ lb. flour, £ teaspoonful of baking l oz. sugar, soda l teaspoonful of cream \ teaspoonful of salt, of tartar, About i gill milk, i oz. butter, Method. — Rub the butter into the flour. Add all the dry ingredients. Mix to a light dough 44 COOKERY RECIPES with the milk. Knead very lightly till smooth. Roll out into a round. Cut into eight scones. Lay on a greased tin. Brush with egg or milk. Bake from seven to ten minutes in a very quick oven. Brown Scones Ingredients As above, using £ lb. wholemeal, lb. flour, instead of all flour. Currant Scones \ lb. flour, i oz. currants, | oz. sugar, About i gill milk, i oz. butter, Method. — Make as cleaned currants to dr l teaspoonful of salt, | teaspoonful of cream of tartar, £ teaspoonful of carbon- ate of soda. for white scones, adding ingredients. LESSON XXIV Plain Currant Cake \ lb. flour, 3 oz. butter and lard, 3 oz. sugar, i gill milk, l lb. currants, \\ oz. chopped peel, V'Sgg- f ceaspoonful of baking powder. Method. — Rub fat into flour. Add all the dry ingredients. Beat egg well and mix it in with sufficient milk to make to rather a stiff paste. Beat well. Bake in a greased tin for about one hour. FIRST COURSE 45 Plain Seed Cake | lb. flour, salt, 3 oz. sugar, i egg, 3 oz. lard and butter, i teaspoonful of baking i gill milk, powder. \ oz. seeds, Method. — As for currant cake. Gingerbread io oz. flour, \ teaspoonful carbonate | to i oz. peel, of soda, 3 oz. lard, 2 teaspoonsful ground | lb. treacle, ginger, 3 oz. sugar, i gill milk, \ teaspoonful of salt, i egg. Method. — Rub the fat into the flour. Mix in chopped peel, sugar, salt, and ground ginger. Mix egg and treacle. Add these and beat well. Mix soda with milk, and mix it in thoroughly. Bake in a prepared Yorkshire-pudding tin in a moderate oven. LESSON XXV Small Cakes Rock Cakes \ lb. flour, 2 oz. lard, 2 oz. sugar, milk, 2 oz. currants, 1 egg, & lit, i teaspoonful of baking powder. Method. — Rub the lard into the flour. Add all the dry ingredients and mix to a stiff paste 46 COOKERY RECIPES with the egg and milk. Place on a greased tin in little heaps, and bake in a hot oven for about ten minutes. London Buns | lb. flour, 2 oz. fat, 2 oz. sugar, lemon essence, | oz. chopped peel 1 egg, i teaspoonful baking powder, d^milk to mix. of Method. — Rub the butter into the dour. Mix all the dry ingredients. Add beaten egg and enough milk to make a stiff dough. Roll and cut into eight pieces. Form into balls. Bake about ten minutes in a quick oven. Oatmeal Biscuits 2-j oz. dour, \ teaspoonful of carbo- 3 \ oz. oatmeal, nate of soda, \ oz. castor sugar, i egg. 2 oz. butter or lard, Method. — Melt the lard or butter. Mix to- gether dour, oatmeal, sugar, and soda. Then stir in melted butter, egg beaten slightly, with a little water. Turn paste on board and roll out very thinly. Cut into rounds. Bake on greased tin ten minutes. LESSON XXVI Milk Puddings Rice Pudding 2 oz. rice, lemon rind, i pt. milk, sugar. Method. — Put the milk, rice (washed), and lemon rind into a white-lined saucepan. Simmer FIRST COURSE 47 till the rice is tender. Remove the rind and add sugar to taste (about two tablespoonsful). Place in a greased pie-dish. Bake till firm and brown. Rice Pudding- (Another Method) 1 pt. milk, 2 oz. sugar, 2 oz. rice, • grated nutmeg. \ oz. chopped suet, Method. — Place the rice, sugar, chopped suet, and milk into a greased pie-dish. Grate nutmeg over and bake in a slow oven till firm and brown (about two hours). Semolina Pudding i oz. semolina, 2 eggs, i pt. milk, about 2 oz. sugar, lemon rind, flavouring. Method. — Put the milk and lemon rind on to boil. Sprinkle in the semolina and cook gently till it thickens and till the semolina is done. Add sugar. Remove lemon rind. (Any other flavour- ing liked may be added also.) When slightly cool, add the yolks and stiffly-whipped whites. Bake in a fairly hot oven till risen and browned. Cornflour Mould 2 oz. cornflour, about 2 tablespoonsful i pt. milk, of sugar, lemon rind, Method. — Blend the cornflour with a little of the milk. Plac^ the remainder on to boil with the lemon rind.1 Infuse till flavoured. Pour it 48 COOKERY RECIPES slowly over the cornflour. Return to pan. Add sugar. Boil well. Pour into a wetted mould. When set, turn on to a crystal dish. Ground Rice Shape Make as above, using ounces of ground rice to i pint of milk. Rice Milk i oz. rice, i tablespoonful of i pt. skim milk

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