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Boil 5 oz. sifted ground rice in a quart of new milk, with ½ oz. bitter almonds, 2 table-spoonsful rose water, and sugar to sweeten; keep stirring till very thick, then put it into a mould. When cold turn it out, stick blanched almonds in, and pour round it some thick cream sweetened and flavoured with white wine; or no cream, but preserves in lumps.

Boil the rinds of 2 and juice of 3 lemons in ½ pint of white wine, ½ pint water, ¼ lb. sugar and 1 oz. of isinglass, ten minutes, then strain and mix it gradually with the yolks of 5 eggs, stir it over the fire five minutes, then stir till nearly cold, and pour it into a mould.

Sweeten a pint of new milk, with sifted sugar, and boil in it a stick of cinnamon, when it boils stir in 2½ oz. of sifted ground rice; then take it off the fire, and add the beaten whites of 3 eggs, stir again over the fire, for three minutes, and pour into cups, previously dipped in cold water. When cold, turn them out, pour a custard round, and ornament with preserves or stewed pears.

Pour a bottle of sherry or Port into a china bowl, sweeten, and add plenty of nutmeg and cinnamon. Milk into it nearly double the quantity, and let it froth up high. Serve with sponge cakes. Some add a little brandy.

Scald a pint of cream, and sweeten it; when cold, add ½ a pint of white wine, the juice of a lemon, the peel grated: more sugar if required. Dissolve 1 oz. isinglass in water, strain, and when cold, stir it into the mixture, and put it into a mould the day before it is wanted.