[519.] Rice Pudding (with Apples).— Put ½ pound rice in a saucepan with cold water, let it boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan, add 1 pint milk, ½ tablespoonful butter, ½ teaspoonful salt and boil till tender; pour into a dish to cool; stir 2 tablespoonfuls butter to a cream with 4 tablespoonfuls sugar and add by degrees the yolks of 6 eggs and the rice; add 2 tablespoonfuls rum and a finely minced lemon peel; beat the whites to a stiff froth and add them to the mixture; pare and cut into quarters 8 large tart apples; put peels and cores in a saucepan, cover with water, place over the fire and boil till tender; strain through a jelly bag; put the liquor in a saucepan and boil 5 minutes; add 1 cup sugar, the rind and juice of 1 lemon and when it boils put in the apples; boil nearly done; remove them with a skimmer and put into a dish to cool; butter a pudding dish and sprinkle with bread crumbs; put in ½ the rice mixture, lay over this the apples and over them the remaining ½ of rice; lay a few pieces of butter on top, sprinkle with a little sugar and cinnamon and bake 1 hour in a medium hot oven; serve with the syrup. Half the above quantities will be sufficient for a family of 6.
[520.] Rice Pudding (with Cherries).— Put ½ pound rice in a saucepan, cover with cold water, boil 3 minutes, drain in a colander and rinse with cold water; return rice to saucepan, add 5 cups milk, ½ teaspoonful salt and boil slowly till tender (the kernels must remain whole); transfer it to a dish and when cold stir ¼ pound butter to a cream, add alternately 4 tablespoonfuls sugar, the yolks of 6 eggs, the rice and lastly the whites beaten to a stiff froth; butter a deep pudding dish and sprinkle with bread crumbs; put in a layer of rice mixture, then a layer of cherries which have been previously freed from the pits, stewed with sugar and drained on a sieve; or take preserved cherries, drain off the liquor and put them between the layers of rice till the dish is filled; let the last layer be rice; bake 1 hour in a medium hot oven; when done decorate the top with preserved or stewed cherries and send a cherry sauce to table with it. Rice pudding with apricots or peaches may be made the same way.
[521.] Rice Pudding (with Almonds).— Prepare the rice the same as in foregoing recipe; when cold stir ¼ pound butter to a cream, add ¼ pound sugar, the grated rind of 1 lemon, 1 cup finely chopped or ground almonds, the yolks of 6 eggs, the rice and lastly the whites beaten to a stiff froth; fill the mixture into a well buttered form and bake 1 hour; when done dust it with powdered sugar and serve with fruit or wine sauce.
[522.] Lemon Rice Pudding.— Let ½ cup rice come to a boil, drain in a colander and rinse with cold water; return the rice to saucepan, add 1 cup milk, ¼ teaspoonful salt and boil till tender; when done pour it into a dish and set aside to cool; stir 1 tablespoonful butter to a cream, add the yolks of 4 eggs, 2 tablespoonfuls sugar, then the rice and the grated rind of 1 lemon; whip the juice of 1 lemon with the whites of 4 eggs to a froth, stir into the rice mixture, put it in a well buttered pudding dish and bake ¾ hour; serve with wine sauce.
[523.] Rice Scallop.— Place a saucepan with ½ pound rice and cold water over the fire, boil 5 minutes and drain in a colander; return rice to saucepan, add 1 quart milk, ½ teaspoonful salt, a small piece of butter and boil till rice is soft and thick; pare, core and slice fine 10 large apples, put them in a saucepan with 1 tablespoonful butter, 2 tablespoonfuls finely cut citron, ½ cup well cleansed currants, ½ cup sugar and stew slowly until apples are soft; add ½ cup currant jelly or fruit marmalade and set aside to cool; butter a pudding dish, put in a layer of rice and over it a layer of apples; continue in this way alternately with rice and apples till all are used; let the last layer be rice; put little pieces of butter all over the top of rice and bake ¾ hour; serve either hot or cold.
[524.] Cream of Rice Flour.— Mix in a saucepan 4 tablespoonfuls rice flour with 1 quart milk and add 4 tablespoonfuls sugar, 1 ounce finely cut orange peel, the yolks of 6 eggs and the grated rind of 1 lemon; stir this over the fire until it begins to boil; remove it from the fire, add the whites beaten to a stiff froth and serve it when cold in a glass dish; sprinkle it with sugar, hold a red hot shovel over to brown the sugar and serve without sauce.
[525.] Rice kalte Schale (with Cream).— Put ¼ pound rice with cold water over the fire, boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan and add 1 quart milk, ½ teaspoonful salt, a piece of cinnamon and a little vanilla and lemon peel; when done remove peel and cinnamon and add the yolks of 4 eggs and 1 quart boiling hot cream; sweeten to taste and serve when cold. Note.—Milk may be substituted for cream.
[526.] Rice Jelly.— Mix ¼ pound rice flour with 1 quart milk and add ¼ pound sugar, ½ ounce gelatine which has been soaked for a few minutes in cold water, 6 pounded bitter almonds and a little lemon peel; stir this over the fire constantly and boil 15 minutes; remove lemon peel, fill the mixture into a form which has been well rinsed out with cold water and sprinkled with sugar and set the form on ice to cool; in serving turn the jelly out onto a dish and send fruit syrup to table with it.
[527.] Apples with Rice Border.— Place a saucepan with ½ pound rice covered with cold water over the fire, boil a few minutes, drain the rice in a colander and rinse with cold water; then return it to saucepan, cover with 1 pint milk and boil till tender and thick; then stir through it carefully 1 tablespoonful butter, 3 tablespoonfuls sugar, the grated rind of ½ lemon and the yolks of 2 eggs; next butter a mould (special moulds are made for rice border), fill it with rice and set in a warm place for 10 minutes; pare 12 small tart apples, remove the cores without breaking the fruit and boil them in sugar syrup with 1 tablespoonful apricot marmalade or fruit jelly; turn the rice border onto a dish and lay little pieces of currant jelly on top of it; pile the apples high up in the center; reduce the syrup by boiling a little longer and pour it over the apples. Pears, peaches, apricots and cherries the same way. Preserved fruit may also be used.
[528.] Rice Cream.— Boil 6 ounces parboiled rice in 3 cups sweet cream and a little salt till tender; when done mix it with ½ ounce gelatine which has been soaked in cold water; when this is well mixed with the rice remove it from the fire, add the well beaten yolks of 6 eggs, 3 or 4 tablespoonfuls sugar and when cold add 1 glass maraschino and the 6 whites beaten to a stiff froth; fill this into a form and place it on ice to get firm; in serving turn the cream onto a glass dish and garnish with macaroons.