Rhubarb Jelly.—Take some rhubarb, wipe it with a clean wet cloth, peel it, and cut it into pieces 1 in. long. To each lb. of rhubarb add ¾ lb. white sugar. Put it to boil for about 10 minutes, or until the juice is well drawn. Strain it into a preserving pan, let it boil quickly until it clings to the spoon, skim it, and put it into jam pots or moulds. The quickest way to know if it will set is to drop a little on to a plate to cool.
Rhubarb Mould.—Take 1 qt. red rhubarb and cut it in pieces; put it in a saucepan with a lid, and let it boil till quite a pulp; melt ½ oz. gelatine in hot water; when dissolved put it with 1 lb. powdered white sugar to the rhubarb, and boil for 15 minutes; add a few drops of essence of lemon; pour the rhubarb into a mould. Next day dip the mould in hot water, turn out into a glass dish, pour round it some custard made as follows: The yolks of 2 eggs, a tumbler of milk, 4 lumps of sugar; simmer till thick; add a few drops of essence of vanilla.
Rhubarb Pudding.—Well butter a pie dish, and line the bottom and sides with slices of thin bread and butter; moisten those at the bottom of the dish by sprinkling a little hot water over them; over these put a layer of rhubarb cut into small pieces; scatter moist sugar over the rhubarb, and grate some of the rind from a fresh lemon over the sugar; then add another layer of bread and butter, and sprinkle a teaspoonful or two of hot water over them, and repeat the rhubarb, sugar, and lemon; finish by covering the top with bread and butter, slightly moistening it as before; scatter a very little of the moist sugar all over the top of the pudding, and add little bits of butter here and there above the sugar, as well as round the edge of the dish. Bake in rather a slow oven at first, and send it to table nicely browned.
Rhubarb, Stewed.—To 1 lb. rhubarb, cut in pieces 1-2 in. in length, allow ½ lb. loaf sugar, and the grated rind of one lemon. Have ready a large tin saucepan of boiling water, throw the rhubarb in, and stir the pieces down with a wooden or silver spoon. Put the cover on, and for 3-4 minutes it may be left, then the cover taken off; the rhubarb is not again left until it is done. It may be quietly turned in the saucepan with the spoon so as not to break the rhubarb. The moment it boils it softens, and in three minutes or less time, according to whether the rhubarb is old or young, strain it off quickly with the cover tilted on the saucepan. Let it slip from the saucepan into a pie dish; sprinkle the loaf sugar and grated lemon over it, and leave until cold.
Rhubarb with Figs.—6 lb. rhubarb (weighed after being skinned and cut), 5 lb. moist sugar, 1 lb. figs, and ¼ lb. candied lemon peel, cut small; let the sugar and other ingredients remain on the top of rhubarb till next day; boil 1 hour.
Rice, Boiled.—Take 1 lb. Patna rice, wash it well in several different waters; pick from it all discoloured grain, husk, &c., and put it into a very clean saucepan with a little alum or salt to raise the scum. Let it boil till tender; it need not be covered. Try by taking out a grain and pressing it between your thumb and finger; if done it will mash easily, and you will know the rice is cooked enough. Turn the rice into a fine colander, or any strainer; and let cold water run on it from the tap to separate the grains; shake off the water, and put the rice between 2 plates to warm in the oven, of which the door should be left open. Care must be taken that the rice does not get too dry. Cooked in this way, every grain will be separate, while at the same time the rice will be thoroughly done—a combination very seldom arrived at except by very careful cooks.
Rice Croquettes.—(a) Boil ¼ lb. rice in milk flavoured with the thin rind of a lemon, or a piece of vanilla, and sweetened to taste. When the rice is done and has absorbed all the milk, remove the substance used for flavouring and work in 3 or 4 eggs (leaving out the whites of 2) into the rice; spread it out to get cold, and then fashion it into croquettes to be egged, breadcrumbed, and fried in the usual way.
Rice Croquettes.—(b) Boil 3 oz. rice in some broth, stir it well, add some butter and 2 yolks of eggs little by little. Of this mixture take 1 tablespoonful on to a well-floured board, and press it out thin; prepare some forcemeat of game, take a spoonful for each croquette and lay it on the rice, form it into a roll so that the rice can be spread smoothly over it; when all are prepared in this way, dip them in egg and vermicelli, and fry them in butter.
Rice, Empress.—Boil 3 tablespoonfuls rice, picked and washed clean, in 1 pint milk, with sugar to taste, and a piece of vanilla; when quite done put it into a basin to get cold. Make a custard with 1 gill milk and the yolks of 4 eggs; when cold mix it with the rice. Beat up to a froth 1 gill cream, with some sugar and a pinch of isinglass dissolved in a little water; mix this very lightly with the rice and custard; fill a mould with the mixture, and set it on ice. When moderately iced turn it out on a dish, and serve.
Rice Fritters.—Boil 3 tablespoonfuls until it has fully swelled, then drain it quite dry, and mix with it 4 well-beaten eggs, ¼ lb. currants, and a little grated lemon peel; nutmeg and sugar to taste. Stir in as much flour as will thicken it, and fry in hot lard.