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of leaf gelatine, 1 pint of milk, ½ a pint of cream, vanilla or other flavouring, fruit compôte (see p. 1025).

Method.—Simmer the rice in the milk until perfectly tender, and when the milk is nearly absorbed, stir frequently to prevent the rice sticking to the bottom of the pan. Melt the gelatine in 1 or 2 tablespoonfuls of water, stir it into the rice with the sugar and flavouring ingredient, and when sufficiently cool add the stiffly-whipped cream. Turn into a decorated border mould, and allow it to remain on ice or in a cold place until set. Serve the compôte of fruit piled in the centre.

Time.—About 2 hours. Average Cost, 1s. 4d., exclusive of the fruit compôte. Sufficient for 1 medium-sized mould.

2052.—RICE CREAM. (Fr.Créme de Riz.)

Ingredients.—1 pint of milk, ½ a pint of cream, 2 ozs. of ground rice, 2 ozs. of castor sugar, ½ an oz. of leaf gelatine, vanilla essence, or other flavouring.

Method.—Bring the milk and sugar to boiling point, sprinkle in the rice, and simmer gently for about 20 minutes. Dissolve the gelatine in 1 tablespoonful of water, add it to the rice, flavour to taste with vanilla essence, and when cool, mix in as lightly as possible the stiffly-whipped cream. Pour into the prepared mould, and set aside until firm.

Time.—About ½ an hour. Average Cost, 1s. 5d. to 1s. 7d. Sufficient for 1 medium-sized mould.

2053.—RUM CREAM. (Fr.Crème au Rhum.)

Ingredients.—1 wineglassful of rum, 2 ozs. of sugar, ¼ of an oz. of leaf gelatine, 3 yolks of eggs, ½ a pint of milk, 1 bay-leaf.

Method.—Bring the milk to boiling point, put in the bay-leaf, and infuse for 20 minutes. Add the sugar and yolks of eggs, stir until the mixture thickens, then put in the gelatine previously dissolved in a little hot water, and remove the bay-leaf. Add the rum, stir occasionally until cool, and pour into a mould rinsed with cold water.

Time.—About ½ an hour. Average Cost, 10d. Sufficient for 4 or 5 persons.


Ingredients.—1 pint of double cream, castor sugar to taste, 1 dessertspoonful of lemon-juice, 2 tablespoonfuls of brandy.

Method.—Whip the cream stiffly, add the lemon-juice and brandy, and sweeten to taste. Serve in jelly glasses.

Time.—25 minutes. Average Cost, 2s. 6d. Sufficient for 6 or 7 persons.