Preparation: The milk and grated lemon peel are brought to boil; sugar, rice starch and yolks of eggs are mixed well with a little cold milk, stirred into the boiling milk and boiled again 5 minutes, stirring constantly; then take from the stove. When the mass has cooled, mix in the beaten whites of eggs. Rinse a mold with cold water, fill in the pudding and set to stiffen. Turn it out on a platter and serve with a fruit sauce.
No. 97—COLD CHOCOLATE PUDDING WITH FARINA.
Quantity for 6 Persons.
- ½ lb. of fine chocolate
- ⅛ lb. of fine farina
- ½ cup of sugar
- 1 qt. of milk
- 1 tsp. of vanilla
Preparation: The chocolate is grated and mixed with farina, vanilla and sugar. The milk is brought to boil, the farina mixture put in and boiled 15 minutes, stirring constantly. Rinse a mold with cold water, fill in the pudding and set to stiffen. Vanilla sauce is served with it.
No. 98—COLD RICE PUDDING WITH PEACHES.
Quantity for 6–10 Persons.
- 1 cup of good rice
- ¾ qt. of milk
- 1 pinch of salt
- 1 cup of sugar
- 1 tsp. of vanilla
- ½ cup of raisins
- 1 cup of blanched, ground almonds
- 5 finely chopped macaroons
- 5 layers or ½ package of white gelatine
- 1 pt. of whipped cream
- 1 qt. preserved or fresh stewed peaches
Preparation: Wash and boil the rice for 5 minutes in 1 cup of water with a pinch of salt, then add the milk gradually and cook until the rice is done and thick, but not mushy. Mix with sugar, vanilla, raisins, almonds and macaroons. Dissolve the gelatine in ¼ cup of warm water and mix with the rice, then cool and stir in the whipped cream. Rinse a mold with milk and sprinkle with sugar, then make alternating layers of rice and peaches from which the syrup has been drained. The top layer must be rice. Close the mold well and place on ice or into a very cold place. When serving, use the fruit juice for a sauce.
No. 99—PLAIN COLD RICE PUDDING.