- ½ lb. of rhubarb
- ¼ pt. of water
- ¼ lb. of sugar
- 2 layers or 1 tsp. of gelatine
- ¼ pt. of cream
Preparation: Rinse the rhubarb carefully and cut it into small pieces, then boil in the water with the sugar until tender, and rub through a sieve. When this is cool, dissolve the gelatine in it, mix in the cream, and then heat the mixture, stirring constantly. Oil the mold with a drop of oil and sprinkle it with a teaspoonful of sugar, fill in the jelly and after it stiffens, turn it out.
No. 43—RICE WITH RED WINE.
Quantity for 1 Person.
- ¼ cupful of rice
- ½ pt. of red wine
- 1 small stick of cinnamon
- 1 pinch of salt
- ¼ cupful of sugar
Preparation: Bring the rice to boil in 1 cupful of water, drain, then take another cupful of water and boil the rice until it is about half done; add the wine, cinnamon, salt and sugar and boil the rice until quite tender, shaking frequently. Rinse a mold with a little wine, sprinkle with sugar, fill in the rice and turn it out when cold. Serve with a little cream as a sauce.
No. 44—BAKED APPLES.
Quantity for 1 Person.
- 2 medium-sized sweet-sour apples
- 2 tbsps. of sugar
- 4 tbsps. of water
Preparation: Take the cores out of the apples very carefully, leaving the bottom intact to hold the filling, which is made of the sugar and water; bake the apples in the oven for ½ hour.