Raised Pie in China Mould.—This may either be made with veal and bacon, with chicken, rabbits, or game. A mixture of these three last, or any of them together makes a most delicious pie. Almost any game may be used in this way, but great care must be taken that it is perfectly fresh. Streaky bacon must be used in the proportion of ¼ lb. bacon to every lb. of meat. If veal, it should be cut as for cutlets, but rather smaller. If poultry or game, only the best parts should be used. Cut into pieces not too large, lay them in a flat dish, dredge them plentifully on both sides with flour, also with black pepper and salt; place a layer at the bottom of the mould-liner in which the meat is to be baked, packing them closely together; lay thin slices of bacon about 2 in. wide over this, dredge some flour and a little pepper, but no salt over the bacon, and proceed with alternate layers of meat and bacon until the liner is full, taking care that the top layer is of meat and bacon mixed; pour lukewarm water over this until you see it reaches the top of the liner; cover it with a crust of flour and water, in which you may mix a little well clarified dripping to prevent it from drying up too fast. This crust is merely to keep in the moisture while baking, and is not served with the pie. Place it in a moderately hot oven, and let it bake 4-5 hours, according to the size of the pie. When sufficiently baked, remove the crust, and set the pie in a cool place until the next day to get perfectly cold; place the liner in the china mould, and serve with chopped aspic jelly, covering the meat. Hare does not mix well with any of the above; but, should you have a cold tongue, some small pieces cut into squares, and not too thin, will be found a good addition, particularly if the pie be made of chicken or rabbit.
Raisin Pudding.—Rub ½ lb. dripping into 1 lb. flour; mix 1 teaspoonful baking powder well with the flour; add 1 teacupful raisins, 1 oz. candied lemon peel, ¼ lb. moist sugar, and 1 teaspoonful mixed spice. Beat 2 eggs well, mix 1 gill milk with the eggs, and stir into the dry ingredients. This should make a stiff batter. Bake 1 hour in a moderate oven, in a greased Yorkshire pudding tin. It is lighter and crisper on the outside when baked in a shallow tin. It does not require any sauce.
Raspberry and Currant Tartlets.—Line some patty-pans with short paste rolled out as above, fill them with uncooked rice to keep their shape, and bake them in a moderate oven till done. Remove the stalks from some raspberries and currants, add some syrup made with sugar and a little brandy or sherry; empty the tartlets of the rice, fill each with the fruit, and put them into the oven to get hot. They may also be served cold.
Raspberry Custard.—Take ½ pint ripe raspberries or raspberry jam, press through a sieve to clear it of seeds, mix with the juice 1 pint milk in which 1 dessertspoonful corn-flour has been stirred, free from lumps; beat a large egg thoroughly, mix it with the other ingredients, and set the whole in a clean white saucepan to boil; stir constantly, or it will be lumpy.
Ravioli.—Make a firm paste with flour, eggs, and a little water. Roll it out in sheets as thin as possible; cut them out in rounds about 3 in. diameter, put on each a morsel of the stuffing described below; fold them over, and turn up the edges, thus forming tiny rissoles. Let them dry for two hours, then put them carefully in boiling salted water, to boil for 20 minutes. Drain them and dress them with tomato sauce and Parmesan cheese. The stuffing: Boil some spinach, pass it through a sieve, and squeeze out effectually all moisture from it. Mix with it half its bulk of fresh curd, or the same quantity of breadcrumbs soaked in cream, season with grated nutmeg, pepper, salt, and grated Parmesan cheese.
Rhubarb Cream.—Bake an ordinary rhubarb tart and cut off the top crust, leaving only the outer edge. Whip, till very stiff, cream slightly coloured with cochineal, and place in its stead. Garnish with triangles of the top crust, in the centre of each of which is placed a clot of white cream.
Rhubarb Flummery.—Peel and cut up 2 lb. rhubarb, put it in a basin with a little cold water, not enough to quite cover it, place a plate over the top, and set it in the oven till soft. Soak ½ oz. gelatine in 3-4 tablespoonfuls water, and, having strained the juice from the rhubarb, put the juice into a stewpan with the melted gelatine, and stir it until quite dissolved. With a wooden spoon rub the softened rhubarb through a sieve, mix this with the gelatine, add 6 tablespoonfuls thick cream, stirring in as much powdered sugar as may make it sweet enough, probably 6-8 oz. Set this on the fire again to warm, but on no account to boil, and stirring it all the time. When hot, turn it into a mould or basin dipped in cold water, and let it stand till set. Serve in a glass dish with custard round it.
Rhubarb Fool.—Cut up a bundle of spring rhubarb, and gently stew it till soft, with a teacupful of moist sugar; add the juice of a lemon, mash all up well, and turn into a glass dish. Beat ½ pint cream and pour it over the rhubarb, mix it together till it becomes frothy. Let it stand ½ hour before serving.
Rhubarb Fritters.—Peel young rhubarb and cut the stalks into lengths of about 2-2½ in. Make a batter by mixing 6 large tablespoonfuls flour with 1 pint milk, as smoothly as possible; add a pinch of salt and 2 well-beaten eggs. If the rhubarb be very young and tender it may not require peeling, it would then be sufficient to wipe each piece with a damp clean cloth; dip each piece into the batter and fry in boiling lard until a nice golden brown. Serve very hot, piled high on a napkin, and well powdered over with castor sugar. Half this quantity would be enough for a small dish.