Quantity for 6 Persons.
- 1 cup of rice
- ¾ qt. of milk
- 1 cup of sugar
- 1 tsp. of vanilla
- 5 layers or ½ package of white gelatine
- 1 pt. of whipped cream
- 1 pinch of salt
Preparation: Wash and boil the rice 5 minutes in 1 cup of water and a pinch of salt, then gradually add the milk until the rice is thick, but not mushy. Now stir in the sugar and vanilla. Dissolve the gelatine in ¼ cup of warm water and stir into the rice, then cool and mix in the whipped cream. Rinse a mold or dish with milk and sprinkle with sugar. Put in the pudding, close it well and place on ice or into very cold water. Turn it out on a platter and serve with cherry sauce.
No. 100—CHAMPAGNE CREAM.
Quantity for 6 Persons.
- 8 eggs
- Scant ½ lb. of sugar
- 1 pt. champagne
- 5 layers or ½ package of white gelatine
- 1 pint of thick whipped cream
Preparation: 5 yolks of eggs, 3 whole eggs, sugar and champagne are mixed and boiled to cream, stirring constantly. The gelatine is dissolved in ¼ cup of water and mixed into the cream, also the beaten whites of 5 eggs. Put it into a mold or into glasses and put on ice. Serve with macaroons.
Remarks: Omit the gelatine when using the whipped cream.
No. 101—CURRANT AND RASPBERRY PUDDING.
Quantity for 6 Persons.