Rice Surprises

Ingredients

• 3 oz. rice.
• 1 oz. butter.
• 1 tea-cupful water.
• 1 pt. milk.
• 2 oz. sugar.
• Some jam.

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 701. The excerpt below is the record exactly as published.

2 oz. sugar. 2 table-sps. water. Make a custard with the yolks of eggs, sugar, and milk (see Recipe 794), and sweeten and flavour it to taste. Add to it the gelatine dissolved in 1 or 2 table-spoonfuls of water, and allow the mixture to cool. Beat up the whites of eggs to a very stiff froth, and stir them in lightly at the last. Pour the mixture into a wet mould and put it in a cool place to set. Turn out when wanted. A little red currant or gooseberry jelly may be served separately. Sufficient for 3 or 4 persons. Probable cost, 6d. 1954. Hydropathic Pudding White bread. Custard sauce. 1 lb. red currants. 1 cupful water. 4 to 6 oz. sugar. Strip all stalks from the currants and wash them if necessary. Put them into a stewpan with the water and sugar, and stew them until quite tender. Meanwhile line a lj-pint basin with white bread, cutting a round for the bottom and wedge-shaped pieces to fit round the sides. (The bread should be cut about \ inch thick. ) Fill up the basin with the stewed fruit, cover with another round of bread and put a plate and a weight on the top. Allow the pudding to stand until next day. Then turn out and serve with custard sauce or cream. Notes. — The pudding should look quite red. If the bread shows white, it has been cut too thick, or there has not been sufficient juice to soak it. Raspberries or black currants may be used in the same way. Sufficient for 4 or 5 persons. Probable cost. Id. 1955. Lemon or Orange Mould 4 oz. butter. 2 oz. cornflour. 1 or 2 eggs. Wipe the lemons or oranges, and peel the rind off them as thinly as possible. Put it into a 2 lemons or oranges. 1 pt. water. 2 or 3 table-sps. sugar. 437 COLD SWEETS, JELLIES, AND CREAMS saucepan with the water, and let it simmer slowly at the side of the fire to extract the flavour. Mix the cornflour smoothly with a little oold water, and then strain the water from the rind slowly on to it, stirring all the time. Return all to the saucepan and stir over the fire until boiling. Cook about 10 minutes, then remove the saucepan from the fire, and add the sugar, butter, the strained juice of the fruit, and lastly the egg well beaten. Mix together and pour all into a wet mould. Put in a cool place to set, and when wanted turn out and serve with custard sauce or cream. Sufficient for 4 or 5 persons. Probable cost, 6 d. 1956. Pine-apple Mould 1 gill pine-apple syrup. 2 whites of eggs. Sugar to taste. 4 oz. cornflour. 1 qt. milk. 1 cupful pine-apple cut in dice. Put the cornflour into a basin and break it smoothly with a little of the milk. Heat the rest of the milk in a saucepan, and pour it over the corn- flour, stirring all the time. Then return all to the saucepan, and stir over the fire until boiling. Simmer slowly from 8 to 10 minutes to cook the cornflour thoroughly. Meanwhile cut some tinned pine-apple in small dice, and whip the whites of the eggs to a stiff froth. When the cornflour is sufficiently cooked, remove the saucepan from the fire and mix in the pine-apple, the syrup, and then add sugar if necessary. Lastly, stir in the beaten whites very lightly. Pour the mixture into wet moulds, and put them in a cool place to set. When required, turn out and serve with custard or pine- apple sauce. Sufficient for 5 or 6 persons. Probable cost, lOef. 1957. Raspberry and Red Currant Mould | lb. raspberries. I 4 to 6 oz. sugar. | lb. red currants. Cornflour. 1 pt. water. Prepare the fruit carefully, put it into a sauce- pan with the sugar and water, and stew slowly until soft, pressing the fruit occasionally with the back of a wooden spoon in order to extract all the juice. Then strain through a hair sieve. When all the juice has run through, measure it and allow 2 oz. cornflour to the pint. Put the juice into a saucepan, mix the cornflour to a smooth paste with a little water, mix all together and stir over the fire until boiling. Simmer slowly about 10 minutes, then pour into a wet mould, and keep in a cool place until set. Turn out when wanted, and serve plain or with custard sauce. Note. — Fine sago or tapioca may be used instead of cornflour to stiffen the juice. Sufficient for 3 or 4 persons. Probable cost, 6 d. to 8d. 1958. Rhubarb Fool Make in the same way as Gooseberry Fool (Re- cipe 1952), using rhubarb in place of gooseberries. 1959. Rhubarb and Sago Mould 1 lb. rhubarb. 3 oz. sugar. 1 pt. water. Flavouring. 2 oz. fine sago. A few drops of carmine. Wipe the rhubarb with a damp cloth and, if coarse, peel it. Cut it into short lengths, and put it into a saucepan with the water, sugar, and sago well washed. Simmer slowly until the rhubarb is cooked, and the sago is quite clear. Add a little grated lemon rind, a few drops of ratafia or other flavouring to taste, pour the mixture into a wet mould and set aside until cold and firm. When wanted, turn out, and serve with cream, or custard sauce. Note. — Fine tapioca may be used instead of sago. Time to cook, about 1 hour. Sufficient for 3 or 4 persons. Probable cost, 3d. 1960. Rice Mould Make the same rice mixture as directed for Rice Surprises (see below), and put it into one large mould, omitting the jam. When cold and set, turn out and serve with custard or jam. 1961. Rice Surprises 3 oz. rice.- | 1 oz. butter. 1 tea-cupful water. Flavouring. 1 pt. milk. 2 oz. sugar, i Some jam.

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