Cookery for every household

Make in the same way as Strawberry Cream (Recipe 2024), using raspberries instead of strawberries. A few red currants may also be added. 2021. Rhubarb Cream (Creme de Rhubarbe) 2 lbs. rhubarb. 1 oz. gelatine, 4 to 6 oz. granulated sugar. ½ pt. cream. A few drops of carmine. Wipe the rhubarb, and cut it in small pieces without peeling it. Put it into a lined or earthenware saucepan with the sugar and just enough water to moisten, and stew it until quite tender. Then strain through a hair sieve, press the rhubarb gently to extract the juice, but do not rub through the fibre. Return the syrup or juice to the saucepan, and reduce it, if necessary, until there are only 3 gills, removing all scum that rises. Then add the gelatine cut in small pieces, and stir over the fire until it is dissolved. Strain into a basin, and let it cool. Whip the cream, and add it to the rhubarb syrup, when it is just lukewarm. Add a few drops of carmine to make it a pretty pink colour, and when setting pour into an oiled or wetted mould. "When cold and firm, turn out and serve with a little chopped jelly round. If liked, the mould may first be decorated with a little jelly and chopped pistachio nuts. Sufficient for 5 or 6 persons. Probable cost, Is. 2022. Rice Cream (Riz & I’lmperatrice) 1| pts. milk. The rind of 1 lemon. } lb. Carolina rice. A pinch of salt. 1 oz. gelatine. 2 table-sps. water. ½ pt. double cream. 2 or 3 oz. sugar. Put the rice and milk into a saucepan with the grated rind of one lemon and a pinch of salt. Cook until the rice is perfectly tender and the milk absorbed. (A double saucepan is best for this.) Then add the gelatine dissolved in a little water, the sugar, and more flavouring if wished. Mix well, and when beginning to set, stir in the cream whipped stiffly. Pour the mixture into a wet mould, and allow it to set. Turn out when wanted on to a glass or silver dish. Notes. — This is a very white dish, and makes a delicious dessert. It may be served alone or with a puree of apricots poured round it as a sauce. A compote of fruits may be served separately, or small pieces of ripe fruits, previously soaked in wine or liqueur, may be mixed with the rice mixture before moulding, or, if liked, the mould used may be first decorated with some sweet jelly and pieces of fruit ; or the rice mixture may be set in a border mould, and mixed fruits piled in the centre. Sufficient for 5 or 6 persons. Probable cost, 1s. 2d. or glass dish with a lace-edged paper on it, and decorate round with strawberry or fern leaves and a few fresh strawberries. Note. — Do not allow a strawberry cream to remain too long in the mould, as it is apt to discolour. Several small moulds may be used instead of one large. A few small pieces of strawberry may be added to the cream mixture if liked. Strawberry jam may be used instead of fresh strawberries. It ought to be warmed slightly before being sieved, and if very thick a little water or fruit juice should be mixed with it. The sugar will not be required, and a little more lemon juice would be an improvement. Sufficient for 5 or 6 persons. Probable cost. Is. 6d. to Is. lOd. 2025. Tea Cream (Creme au The) Make in the same way as Coffee Cream (Recipe 2007), using strong tea in place of coffee. 2023. Snow Eggs (CEufs a la Neige) 1 pt. milk. A pinch of salt.