Cassell's dictionary of cookery

rinds of four Seville oranges, and six ounces of the best barley-sugar, dissolved with an ounce of isinglass in two quarts of the wine. Then stop up the cask again as before, and let it remain a year in a cool cellar ; you may then bottle it, using the best corks, and fastening them with wire; seal with green wax, and when it has been kept nine months longer it will be excellent. — Robmson. Rhubarb Wine (another way).— Take three ounces of sliced rhubarb, one ounce of cardamon seeds, bruised, half an ounce of bruised ginger, and a pint and a half of spirit. Digest for three days, and then add of any white wine, two gallons. Riband Blancmange. — Make as much blancmange as is required to fill the moulds. Divide this into as many portions as it is intended to have different colours. Many persons will prefer two colours, red and white only, others will wish to have also green, chocolate, and yellow. Put a little of the blancmange an inch deep into an oiled mould. Let it get perfectly cold and firm, then pour in a little of a different colour to the same depth. When this is firm, add a third, and continue until the mould is full. Put the mould in a cold place until wanted, and turn it out carefully. The rose-colour may be produced by adding two or three drops of cochineal to the blancmange, chocolate - colour with boiled chocolate, green with spinach -juice, yellow with saffron or yolk of egg. The riband will be spoilt unless each colour is allowed to get quite firm before another is poured upon it. Riband Jelly of Two Colours.— Take as much clear, bright calf's-foot or isinglass jelly, properly flavoured, as is required for use. Be careful to use very pale jelly, or the colours will not contrast prettily. Divide it into two portions, and colour one portion with two or three drops of cochineal. Pour a layer of red an inch deep into a damped mould. Let this get perfectly firm, then add a layer the same depth of pale jelly, and repeat until the mould is full. The mould should, if possible, be placed upon ice as each layer is added. Unless this can be done the jelly will be a long time getting stiff'. Riband Wafers.— Rub three or four lumps of sugar upon two large fresh lemons until all the yellow part is taken off. Crush the sugar to powder, and make the weight up to one pound. Mix with this three-quarters of a pound of fine flour, and add gradually nine eggs, which have been thoroughly beaten, the yolks and whites first separately and afterwards together. RoU the pastry out till it is as thin as a shilling. Stamp it in rounds the size of the top of a tumbler, lay these upon well-buttered tins, and bake in a quick oven. When half baked, take the wafers out, roU them round the finger to the form of a scroll, and return them to the oven to crisp. Time to bake, ten to fifteen minutes. Ribands, Potato. — Peel four or five large potatoes. Throw them into cold water for a few minutes, and dry them with a cloth. Cut them round and round into thin strips or RIB (734) RIC ribands till the centre is reached, and fry them in plenty of boiling fat until they are brightly browned. Drain them weU, sprinkle a little pepper and salt over them, and serve very hot. Time to fry, eight to ten minutes. Sufficient for three or four persons. Ribs of Beef, To Carve {see Beef, Eibs of, To Carve).