Cook rice in boiling salted water until tender; drain; mix with orange, sugar, and grape juice; press into a mold, and chill; turn out of mold, and serve with cream.
578.—SEA MOSS BLANCMANGE
| ¼ cup sea moss | ¼ teaspoon salt |
| 1 quart milk | 1 teaspoon vanilla |
| ¼ cup sugar |
Soak moss in lukewarm water for ten minutes; lift carefully from the water so as not to disturb any sand which may have settled; rinse moss, drain well, add to hot milk, and cook in double boiler for half an hour. Strain through a fine sieve, add sugar, salt, and vanilla, and turn into a mold until firm. Serve with crushed berries, sliced bananas, or stewed fruit.
CHAPTER XXVI
FROZEN DESSERTS
579.—TO FREEZE ICES
Use one measure of freezing salt to three measures of finely cracked ice for ice cream, sherbet, and all mixtures which are to be churned. Freeze slowly, remove dasher, pack solidly, add fresh salt and ice, and let stand for an hour before serving. To freeze mousse, bombe, and all unchurned mixtures, pack in equal parts of salt and ice, and let stand three hours.