This is very healthful, especially in the summer, and invaluable for invalids, or children suffering with summer complaint. When used as a remedy or preventive, it should boil longer, say one hour.
Rice Meringue.—Pick over one teacup of rice, wash clean, and boil in water until it is soft. When done, drain all the water from it. Let it get cool and then add one quart of new milk, the well-beaten yelks of three eggs, three table-spoonfuls of white sugar, and a little nutmeg; pour into a baking-dish and bake half an hour. Let it get cold; then beat the whites stiff, add two great spoonfuls of sugar, flavor with lemon or vanilla, and spread it over the pudding, and slightly brown it in the oven. Be careful not to let it scorch.
Sago Pudding.—One dozen tart apples, one and a half cups of sago, soak the sago in water till soft; peel and core the apples and place in a dish; fill the apples with sugar, a very little cinnamon and nutmeg, pour the sago over, and bake until the apples are cooked. Eat with wine or hard sauce.
Lemon or Orange Honeycomb.—Sweeten the juice of two oranges or lemons. Beat the whites of two eggs into a quart of rich cream, and whisk it; as the froth rises, skim off and lay on the lemon or orange juice. Whisk until you have the whole frothed and laid on the juice. It makes a pretty and agreeable dish. It should be prepared the day before needed, and set in a cool place.
Apple Snow.—Stew fine flavored, sour apples; sweeten and flavor to suit your taste; strain, and to one quart of sifted apples allow the whites of four eggs. Whisk them to a stiff froth; then put the apple and whites together, and continue to whip until they are so stiff you can turn the dish upside down without the mass falling off. Eat with cream or with bread and milk.
Snow Pudding.—Dissolve one box Cox’s gelatine in one pint of boiling water; add two cups sugar and the juice of one lemon; strain when nearly cold; beat the whites of three eggs to a stiff froth, add them to the gelatine; beat all well together and put into a mold to shape it and let it get cold. Then take the yelks of three eggs, beat and add to a pint of rich milk, one teaspoonful corn-starch, flavor with vanilla, and boil in a farina-kettle. When you wish to serve, empty the mold of gelatine, etc. into the dish, and pour the custard over. In boiling the custard, be careful not to cook it too much; stir all the time, and the moment it begins to set or thicken remove it. If cooked too long it will whey.
Cocoa-nut Pudding or Pies.—Break the nut, save the milk; take out the meat and grate it very fine; take equal weight of sugar and cocoa-nut, and half the quantity of butter; rub the butter and sugar to a cream; take five eggs, whites and yelks beaten separately very stiff; one cup of milk and the milk of the cocoa-nut, and a little grated lemon. Line the dish with a nice paste, put in the pudding, and bake one hour. Cover the rim with paper to prevent burning. This receipt will answer equally as well for pies as for pudding. It will make three pies.
Bohemian Cream.—Four ounces of any fruit you choose, which has been steamed soft and sweetened. Pass the fruit through a sieve, and add one and a half ounces of melted or dissolved isinglass to a half-pint of fruit; mix it well together; then whip a pint of rich cream, and add the fruit and isinglass gradually to it. Then pour it all into a mold; set it on ice or in a cool place, and when hardened or set, dip the mold a moment in warm water, and turn it out on a dish, ready for the table.
Spanish Cream.—Dissolve three quarters of an ounce Cox’s gelatine in one half-pint of water; take one pint milk, one pint cream, the well-beaten yelks of five eggs, five table-spoonfuls of sugar. Sift all well together. Flavor with vanilla, lemon, or orange, or any flavor most agreeable. Put into a farina-kettle and boil till it just begins to turn. If done too much it will be watery, or wheyey, which spoils it. When thickened like a smooth rich cream, stir in the dissolved gelatine, pour into molds, and set in the refrigerator or a very cool place to harden. Beat up the whites of the eggs and pour over the top of the cream after you have removed it from the mold to the glass dish, for the table.
Rennet Wine.—Buy a dried rennet in market, or get a fresh one from the butcher’s and prepare and dry it yourself. When well dried and cured, cut it in pieces of one or two inches; put it into a large bottle and fill up with Madeira wine; for a good-sized rennet add from three pints to two quarts of wine. It will keep for a year or two.