Cookery for every household

Stew the rice in the milk until tender and let it cool. Make the custard, adding the above small quantity of cornflour to give it a little more consistency. Flavour with vanilla, strain, and divide it into two equal portions. To one portion add the gelatine dissolved in a little water, and reserve the remainder to use as a sauce. When the rice is cool, add to it the custard, which contains the gelatine, along with 2 or 3 tablespoonfuls of thick cream, and more sugar if necessary. Mix lightly, and arrange this neatly in a glass or pretty china dish. Take some nicely cooked pears, wipe them dry from any syrup ; if large cut them in two or three pieces, and place these on the top of the rice. Add any remaining cream to the rest of the custard, and pour it over. Sprinkle with a few chopped pistachio nuts or some shred almonds, and serve very cold. Sufficient for 5 or 6 persons. Probable cost. Is. 6 d. to Is. 8 d. 2077. Savarin Chantilly Make the same mixture as for Babas au Rhum (Recipe 2037), but omit the currants, and, instead of baking it in dariole moulds, bake in a border mould that has been well greased and dusted out lightly with flour. When cooked, baste it well with the rum syrup, and when ready to serve fill the hollow in the centre with whipped cream that has been sweetened and flavoured with a little vanilla. A few pieces of preserved fruits or some chopped pistachio nuts may be used for decoration. 2078. Savarin with Cherries (Savarin aux Cerises) A savarin. 2 oz. loaf sugar. 2 table-sps. water. 1 table-sp. liqueur. \ lb. cherries. Castor sugar. 1 gill double cream. Vanilla. Angelica or pistachio nuts. The savarin, which must have been baked in a border mould, may either be bought ready or made according to directions given in last recipe; or, failing a savarin, use a sponge cake that has been made in a border mould. Make a syrup with the loaf sugar and water, and add to it enough kirsch or other liqueur to flavour it well. Allow it to cool, and pour sufficient over the savarin to soak it without making it soppy. Wipe the cherries, removing the stalks and stones, put them on a fire-proof dish, and sprinkle them well with castor sugar. Place them in a very moderate oven, and allow them to cook without any liquid. Then put them aside to cool. Whip the cream, flavour it with vanilla, and sweeten it to taste with castor sugar. To Finish the Sweet. — Put the savarin on the dish on which it is to be served, fill up the centre with the cherries, and pile the cream on the top, or put it through a forcing bag, forcing it out in a pretty design. Decorate with a few fresh uncooked cherries and small leaves of angelica, or a little chopped pistachio nuts. Sufficient for 4 or 5 persons. Probable cost, 2s. 2079. Savarin aux Fraises Make in the same way as the above, using strawberries instead of cherries. To Prepare the Strawberries. — Pick off the stalks, sprinkle them with sugar and a little kirsch or other liqueur, and allow them to stand for half an hour in a cool place. No cooking is required. 2080. Timbale de Fruits & la Parisienne A large brioche. i Fruits cooked in syrup. Apricot puree or mar- Vanilla. malade. A little kirsch or other Preserved fruits. j liqueur.