Page:Mrs Beeton's Book of Household Management.djvu/1076

960 Method.—Pick, wash and drain the rice, place it in a stewpan with a pint of milk, the castor sugar, lemon-rind, butter, and a good pinch of salt. Cook until tender, then stir in the yolks of the eggs, and when sufficiently cooked press the rice into a flat round mould, and invert on to a hot dish. Meanwhile strain the syrup from the pears into a stewpan, add a little liqueur, if liked, or a few drops of vanilla essence, boil rapidly until considerably reduced, then put in the pears. Allow them to remain until thoroughly heated, then arrange them in a pyramidal form on the top of the rice, add a little syrup, sprinkle with castor sugar, and cover with the stiffly-whisked whites of eggs. Dredge well with castor sugar, and bake in a moderate oven until the méringue is hardened and slightly coloured.

Time.—About 1½ hours. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 6 or 7 persons.

Ingredients.—8 ozs. of moist sugar, 8 ozs. of finely-chopped suet, 8 ozs. of sultanas cleaned, 8 ozs. of raisins halved and stoned, 8 ozs. of currants washed and dried, 4 ozs. of shredded mixed candied peel, 4 ozs. of flour, 4 ozs. of breadcrumbs, 2 ozs. of almonds blanched and shredded, the grated rind of 1 lemon, 4 eggs, a saltspoonful of nutmeg grated, ½ a teaspoonful of salt, ¼ of a pint of milk, 1 wineglassful of brandy.

Method.—Mix all the dry ingredients together, stir in the well-beaten eggs, milk and brandy, turn the mixture into 2 well-buttered basins, steam from 5 to 6 hours.

Time.—To cook, from 5 to 6 hours. Average Cost, 2s. 6d. Sufficient for 8 or 9 persons.

Ingredients.—8 ozs. of moist sugar, 6 ozs. of currants washed and dried, 6 ozs. of raisins halved and stoned, 6 ozs. of finely-chopped suet, 4 ozs. of mashed potato, 4 ozs. of grated raw carrot, 4 ozs. of brown breadcrumbs, 4 ozs. of flour, 2 ozs. of shredded candied peel, ½ a teaspoonful of salt, 1 saltspoonful of grated nutmeg, 2 eggs, ½ a pint of milk.

Method.—Boil the milk, pour it over the browned breadcrumbs, and let them soak for ½ an hour. Mix the dry ingredients together, add the well-beaten eggs, and the milk and breadcrumbs when ready. Turn the mixture into 2 well-buttered basins, and steam from 4 to 5 hours.

Time.—To cook, from 4 to 5 hours. Average Cost, 1s. 4d. to 1s. 6d. Sufficient for 7 or 8 persons.