The new century cookery book

Pick and wash the rice, and cook till tender in the milk, add the sugar and lemon-rind, finely chopped, put the lid on the pan in which the rice is cooked, and put it in the oven for a few minutes to allow some of the moisture to evaporate ; then add the egg-yolks and the maraschino. Fill a buttered border-mould with the cooked rice, stand the mould in a saute-pan containing a little boiling water, and bake in the oven for half an hour. Unmould on a round silver-plated or china dish. When cold mask with liquefied apricot marmalade, and sprinkle with chopped pistachio-nuts. Stone the cooked plums, put them into shape again, insert a short strip of angelica into, each plum, and arrange them on top of the border of rice, or in the centre of the dish ; garnish with a few halves of glace cherries. Ornament the top and sides with whipped cream, using a forcing-bag with a plain or fancy pipe for this purpose. 1720. Riz à l'Impératrice. — 2 ok. Carolina rice, 1 pint milk, 6 oz. sugar, \ pod vanilla, 5 yolks of eggs, 1 gill cream, 3 sheets French leaf gelatine, 6 oz. glace fruits, apricots, cherries, die., 1 glass kirschwasser, and a pinch of salt. Wash the rice in several courses of water and drain well. Boil up the milk with the vanilla-pod, stir in the rice, add a pinch of salt, and let it cook very gently for forty-five minutes. Take out the vanilla, wipe it well, and put away for further use. Soak the gelatine in tepid water for a few minutes, and put with the rice. Stir in the yolks of eggs and sugar ; keep stirring over the fire until the eggs begin to set ; remove quickly from the fire and let cool a little. Cut the fruit into dice ; whip the cream. Mix the fruit, cream, and kirschwasser with the rice ; fill up one large or several small moulds. Put some crushed ice in a flat tin or large basin, stand the mould or moulds in this, and keep them in a cool place for at least two hours. Immerse in tepid water, turn out on a cold dish. Garnish with a few fancifully cut pieces of crystallised fruit, and serve. 1721. Pommes meringues à la Crème. — 10 small sour cooking apples, 10 oz. loaf sugar, k lemon, 1 inch cinnamon, 2 cloves, \ pint cream, 3 whites of eggs, 6 oz. caster sugar, 10 crystallised cherries, angelica. Peel the apples thinly, core them carefully without breaking. Put the loaf sugar, half-pint of water, cinnamon, cloves, and lemon-juice in a copper stewpan, and reduce to a syrup. Skim well and strain into a saute-pan. Range the apples neatly in the syrup, cover with a buttered paper, and cook in a hot oven until tender. Lift out the apples, strain carefully, and place them on a buttered baking-sheet. Whip the whites of the eggs to a stiff froth ; mix with the caster sugar. Put the meringue mixture in a forcing-bag with a plain piping tube ; cover each apple completely with the mixture, dust with sugar, and bake in a cool oven for fifteen minutes. The meringue crust should be quite dry, and of a fawny colour when taken out of the oven. Put them on the ice to cool. Whip the cream, add a dessertspoonful of caster sugar ; when the apples are cold, fill the centre of each with some of the whipped cream. Dish up on little heaps of whipped cream in a cold dish. Put a crystallised cherry and two or three lozenge- shaped slices of angelica on the top of each.