Rice Snowballs

Ingredients

• 1 teacupful of rice
• 1 quart of milk
• 2 ozs. of sugar
• 1 bay leaf
• 1 saltspoonful of vanilla
• 2 ozs. of butter

Method

1. 1

   Simmer for five hours a teacupful of rice in a quart of milk, stirring it every little while.

2. 2

   Flavour with bay leaves, and after it has been removed from the fire, add a little vanilla.

3. 3

   When nearly done, stir in a piece of butter the size of an egg, and sugar to taste.

4. 4

   Put into cups and turn out when cold.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 26. The excerpt below is the record exactly as published.

Rice Snowballs. For Six Persons. — 1 teacupful of rice ; 1 quart of milk ; ■- 2 ozs. of sugar ; 1 bay leaf ; J saltspoonf ul of vanilla ; 2 ozs. t of butter. 6o SAVOURIES AND SWEETS. Simmer for five hours a teacupful of rice in a qua^H of milk, stirring it every little while. Flavour wit^ bay leaves, and after it has been removed from th* fire, a little vanilla. When nearly done stir in i piece of butter the size of an egg, and sugar to tast^ Put into cups and turn out when cold. Batter for Fritters. For Three Persons. — 4 ozs. of flour ; pint of water ; oz. of butter ; 1 egg ; 1 pinch, of salt ; | oz. of sugar ; * ozs. of butter for frying. ; Mix four ounces of flour with a quarter pint o^ water into a smooth batter ; dissolve one ounce oi butter over a slow fire and then stir into the flour ' add the white of one egg beaten to a stiff froth anc stir lightly ; put in salt and sugar to taste. Fry ii butter. ' Cake Fritters. For Four Persons. — 5 small rounds of cake; J pint oil cream ; 4 dessertspoonfuls of apricot jam ; IJ ozs. of buttei for frying. i' Cut a stale cake into pretty-looking shapes, eithe: round, oblong, or square, about an inch in thickness ii pour a little cream over each piece and fry in butte; a light brown ; spread with apricot or strawberry j am Canadian Floating Islands. i For Six Persons. — 1 egg ; 3 ozs. of currant jelly ; 1 quar of cream. ! Take the white of an egg, beat to a froth, add a glass of currant jelly, beat them together until f spoon will stand up in it; drop a spoonful at a tim( into a bowl of sweet rich cream. 'ffl SAVOURIES AND SWEETS. Cl Molasses Sauce Pudding. . For Four or Five Persons. — 3 ozs. of butter ; 3 ozs. of our ; ^ pint of milk ; 3 ozs. of sifted sugar ; 1 egg. ' Sauce. — 3 ozs. of molasses ; 3 ozs. of sugar ; 1 tablespoonful ' flour. Take three ounces of butter and beat it to a cream ; . noothly mix it with three ounces of flour, half a i;int of boiling milk, three ounces of flnely sifted lagar, and an egg well beaten ; pour into a buttered iiasin and bake for twenty minutes. Turn out to ^-erre, and poim round the pudding a sauce made of ;Qual parts of sugar and molasses boiled together i ith a little flour stirred in. Potato Pudding. I For Four Persons. — J lb. of potatoes ; J lb. of butter ; j lb. sugar ; 2 eggs ; 1 lemon. Mash a quarter pound of potatoes, while hot rub I I quarter poimd of butter, then add quarter pound f f sugar, then two eggs well beaten, and last of all • lie juice of one lemon. Popovers. ! For Four Persons. — 3 eggs ; 3 cupfuls of flour ; 3 cup- ilils of milk ; 1 oz. of sugar ; pint of fruit sauce. Beat three eggs very light, add three cups of milk, lugar to taste, then three cups of flour ; beat rapidly end smoothly. Half fill some cups with the mixture imd serve with fruit sauce. Hasty Pudding. For Three Persons. — 1 cupful of Indian maize ; 1 quart ' ■ milk ; 2 ozs. of butter

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