Two table-spoonfuls of ground rice, half a pint of milk or cream, and the rind of a lemon, pared very thin, sugar, and a bay-leaf, to be stewed together for ten minutes; take out the peel, and let it stand till cold; then add the yolks of four eggs, which have been well beaten, with sifted sugar; the four whites to be beaten separately to a fine froth, and added to the above, which must be gently stirred all together, put into a tin mould, and baked in a quick oven for twenty minutes.
Another way.
Make a raised pie of any size you think proper. Take some milk, a bay-leaf, a little cinnamon, sugar, and coriander seeds; boil it till it is quite thick. Melt a piece of butter in another stewpan, with a handful of flour well stirred in; let it boil some time; strain the milk through, and put all together, adding four or five eggs, beaten up for a long time; these are to be added at the last, and then baked.
Soufflé of Apples and Rice.
Prepare some rice of a strong solid substance; dress it up all round a dish, the same height as a raised crust, that is, about three inches high. Have some marmalade of apple ready made; mix with it six yolks of eggs, and a small piece of butter; warm it on the stove in order to do the eggs; then have eight whites of eggs well whipped, as for biscuits; mix them lightly with the apples, and put the whole into the middle of the rice. Set it in a moderately hot oven, and, when the soufflé is raised sufficiently, send it up quickly to table, as it would soon fall and spoil.
Strawberries, to preserve for eating with Cream.
Take the largest scarlet strawberries you can get, full red, but not too ripe, and their weight in double-refined sugar. Take more strawberries of the same sort; put them in a pot, and set them in water over the fire to draw out the juice. To every pound of strawberries allow full half a pint of this juice, adding to it nearly a quarter of a pound more sugar. Dip all the sugar in water; set it on the fire; and, when it is thoroughly melted, take it off, and stir it till it is almost cold. Then put in the strawberries, and boil them over a quick fire; skim them; and, when they look clear, they are done enough. If you think the syrup too thin, take out the fruit, and boil it more; but you must stir it till it is cold before you put the strawberries in again.
Strawberries, to preserve in Currant Jelly.
Boil all the ordinary strawberries you can spare in the water in which you mean to put the sugar to make the syrup for the strawberries. Take three quarters of a pound of the finest scarlet or pine strawberries; add to them one pound and a quarter of sugar, which dip in the above-mentioned strawberry liquor; then boil the strawberries quick, and skim them clear once. When cold, remove them out of the pan into a China bowl. If you touch them while hot, you break or bruise them. Keep them closely covered with white paper till the currants are ripe, every now and then looking at them to see if they ferment or want heating up again. Do it if required, and put on fresh papers. When the currants are ripe, boil up the strawberries; skim them well; let them stand till almost cold, and then take them out of the syrup very carefully. Lay them on a lawn sieve, with a dish under them to catch the syrup; then strain the syrup through another lawn sieve, to clear it of all the bits and seeds; add to this syrup full half a pint of red and white currant juice, in equal quantities of each; then boil it quick about ten minutes, skimming it well. When it jellies, which you may know by trying it in a spoon, add the strawberries to it, and let them just simmer without boiling. Put them carefully into the pots, but, for fear of the strawberries settling at the bottom, put in a little of the jelly first and let it set; then put in the strawberries and jelly; watch them a little till they are cold, and, as the strawberries rise above the syrup, with a tea-spoon gently force them down again under it. In a few days put on brandy papers—they will turn out in a firm jelly.