Cream is much more easily frothed when placed on ice and thoroughly chilled before whipping; when whipping it, place the froth on a sieve, and all that drops through can be returned to the bowl to be rewhipped. Sometimes professional cooks work the froth with an egg-whisk to make it finer grained.
Ambrosia.
Slice peeled oranges. Make alternate layers of orange slices, sugar, and grated cocoa-nut, until a glass dish is filled, having grated cocoa-nut on top; now pour a little sherry wine over the top, to run through the mixtures. It is as often served without the wine.
DESSERTS OF RICE.
To Boil Rice.
Always cook rice with plenty of salt; it is insipid without it. It is sometimes cooked in a steamer, with milk, without stirring it; although it is more quickly cooked by soaking it an hour or two, and then throwing it into salted boiling water in the brightest of saucepans. To half a pound of the rice use about five pints of water. Let it simmer about twenty minutes. Handle it carefully, not to break the kernels.
Rice-pudding.
This receipt makes one of the plainest and best puddings ever eaten. It is a success where every grain of rice seems lying in a creamy bed.
Ingredients: One cupful of boiled rice (better if just cooked, and still hot), three cupfuls of milk, three-quarters of a cupful of sugar, a table-spoonful of corn starch, two eggs; add flavoring.