Cassell's dictionary of cookery

Rhenish. Cream. — Dissolve an ounce of isinglass and four ounces of loaf sugar in a pint of boiling water, and let the liquor stand until cold. Add the grated rind of half a Seville orange, and one lemon, and the juice of both, or, if preferred, the rind of two and the juice of three lemons. Beat the yolks of four fresh eggs, stir these into the preparation, and boil gently, stirring all the time untU it is on the point of boiling ; pour it into a damp mould, and let it stand in a cool place till set. The flavour of this cream is often varied by the addition of two ounces of sweet almonds and eight bitter ones, which have been blanched and pounded, then mixed with a cupful of cold water, and allowed to soak for an hour. When this addition is made it wiU be desirable to add the yolks of two more eggs to the cream. Time to prepare the almonds, an hour and a half. Probable cost, Is. lOd. Sufficient for a quart mould. Rhododendron, Yellow-flowered.— The Rhododendron Chrysanthemum, or yellow-flowered rhododendron, a native of Siberia, RHO (730) RHU infused in hot water, like tea, is used among the Siherians as an enlivening beverage. In large quantities it produces intoxication, sometimes of so outrageous a kind as to amount to actual delirium. A century ago it was used by the natives as a cure for rheumatism, and subsequent trials elsewhere have proved that it is not witheut advantage. — Donovan. Rhombo, or Rhombus.— The rhombo claimed the attention of the discriminating fish eaters of Rome by the delicacy of its flesh, and few fish would have been preferred to it had it not been feared that it rendered digestion difficult. Some intrepid stomachs, however, greeted this dish without much repugnance when presented to them, fried, and sprinkled with pepper, in the midst of a seasoning in which pepper, cinnamon, coriander, benzoin, wild marjoram, and rue, heightened by a little vinegar, were mixed with dates, honey, cooked wine and oil. This boiUng sauce was poured over the rhombo, but not before it had been enriched with garum, which we had almost forgotten — that inevitable brine which the ancient cooking genius placed ever>"where, and whose prodigious renown ought to have it from oblivion. Rhubarb. — Rhubarb comes into the spring of the year, just as apples are going out, and before fresh fruit comes in. It is therefore a most useful production, and it is appetising as well as wholesome, and is excellent for purifying the blood. The parts of the plant used are the footstalks, and when these are very young they require only to be wiped with a damp cloth, and afterwards cut into suitable lengths before being cooked. When the stalks are fully grown and thick, tho skin sheuld be peeled off. Early forced rhubarb, or champagne rhubarb, as it is called, is especially prized for its beautiful colour. When rhubarb is grown in the garden this variety may be easily cultivated by placing an empty sugar cask over the plant at the. beginning of winter. As rhubarb possesses the quality of imbibing the flavour of anything with which it is cooked, and imparting its own flavour veiy slightly, it is most useful for mixing with other and more richly-flavoured fruits in making pies and puddings. Rhubarb and Bread Pudding.—