Take a quarter of a pound of rice, wash well in cold and then scald in boiling water, drain and put on in a quart of sweet milk in a double boiler, cook one hour and a half. A little before it is done stir in an ounce and a half of butter, one ounce of sugar, a little grated lemon peel, a few sweet and bitter almonds blanched and chopped very fine or pounded in a mortar. Don't stir too much, but keep the rice grains whole. When done dip a mould in cold water and turn the rice into it. Set it on the ice and serve very cold with a fruit sauce.
[RICE PUDDING.—No. 2.]
Put a scant half cup of rice to soak in water for an hour, then boil in salted boiling water for twenty minutes. While it is cooking put three cups of rich milk and half a cup of sugar in a saucepan on the stove, mix a tablespoonful of corn starch with a little cold milk, stir with the milk and sugar and let it come to a boil, then add a cupful of the hot boiled rice and stir until it thickens like custard. Turn it into a pudding dish, flavor with vanilla or anything liked and bake slowly until a delicate brown. Serve cold in the dish in which it is baked, with brandy peaches or any fruit liked.
[RICE OMELETTE SOUFFLÉ.]
Boil a quarter of a pound of well-washed Carolina rice in a pint and a half of milk until stiff. Stir in two ounces of butter, half a pint of cream and four egg yolks beaten light with two ounces of granulated sugar and vanilla to taste, add a quarter of a pound of citron cut fine and two ounces of almonds blanched and pounded fine in a mortar. Stir all well together, adding at the last four whites of eggs beaten very stiff. Put in a pudding dish and bake until firm—about half an hour. Serve immediately in the dish in which it was baked.
[STRAWBERRY SHORTCAKE.—No. 1.]
Puff paste makes a delicious strawberry shortcake. Roll thin, as for pie crust, and line three layer cake tins and bake. Put a quart of fresh, ripe strawberries stemmed in a bowl, sweeten them, cover and stand the bowl on the shelf over the range, stir occasionally and mash slightly with the back of a spoon. When serving time comes lay one of the shells on the dish in which it is to be served, and pour a third of the berries over it, then put on a second and a third, decorate the top layer with whipped cream and serve with cream. It should be served immediately after the berries are added to the crust that it may be crisp. Both berries and shells should be cold.
[STRAWBERRY SHORTCAKE.—No. 2.]
Make a biscuit dough in the proportion of a pint of flour, a heaping teaspoonful of baking powder and half a teaspoonful of salt, a tablespoonful of butter and enough milk to mix it. Roll about an inch thick, cut it round or oblong and bake in a quick oven about fifteen minutes. Cut around the edge and pull gently apart, butter slightly, have the berries prepared as for [Shortcake No. 1]. Put the crust on the serving dish, pour half the berries over it, put on the top and pour the remainder of the berries over it. Serve with cream.