Cassell's dictionary of cookery

Hice Cups. — Sweeten a pint of milk, and flavour with cinnamon or lemon-rind. Mix four table-spoonfuls of ground rice smoothly with a little cold milk, add the well-beaten whites of three eggs, and mix in the boiling milk. Stir the preparation over the fire until it is thick and smooth, then pour it into tea-cups which have been soaked in cold water. Turn the rice out of these when cold, and pour round the little shapes a custard made with the yolks of the eggs. Put a spoonful of bright-coloured jam or jelly upon each mould by way of ornament. If eaten cold, any fruit syrup may be used instead of sauce. Time, three or four minutes to boil the rice. Probable cost. Is. Sufficient for three or four persons. Rice, Curried. — Slice an onion, fry it in hot fat till soft, and rub it through a sieve. Mix smoothly with the pulp a table-spoonful of curry-powder, a table-spoonful of curry-paste, an oiuice of butter, three table-spoonfuls of cream, and a little salt. Have ready haK a pound of rice boiled as for curry. Put this into a saucepan with the prepared paste. IMix thoroughly and lightly, and serve very hot, piled high on a dish. In mixing the rice be careful to toss it lightly with two forks ; to use a spoon would crush it. Macaroni may be curried in the same way. Time, eight or ten minutes to mix and beat the rice. Probable cost, 9d. Sufficient for five or six persons. Rice Custard. — Blanch six bitter almonds, and pound them to paste with two table-spoonfuls of rose-water, or, failing this, with a little •water, to keep them from oiling. Mix an ounce of ground rice smoothly with a spoonful of cold milk, and add a pint of milk, haK a pint of cream, the almonds, and a little sugar. Stir the mixture over the fire until it is lukewarm, then add gradually the yolks of three eggs. Stir the custard again until it begins to thicken, but it must not boil. Serve in cups with blanched and chopped almonds sprinkled on the top. Time to prepare, about half an hour. Probable cost. Is. 6d., with cream at Is. 6d. per pint. Sufficient for a httle more than a pint and a half of custard. Rice Custard (another way). — Take a quart of milk and two or three ounces of ground rice. Boil the milk with the ground rice until it thickens, and sweeten with sugar. Beat up four or six eggs, and add these to the preparation when it has cooled a little ; add also an ounce of sweet almonds pounded. Stir the custard over the fire till it is nearly boiling. Rice-flLour Bread. — Take one pint of rice, and boil it soft ; add a pint of cream, and then three quarts of rice flour. Put the preparation to rise in a tin or earthen vessel tiU it has risen enough. Next divide it into three parts, and bake these like other bread into three large loaves ; or scald the flour, and when it is cold mix half •wheat-flonr or com. This bread should be raised with leaven in the usual ■way. Rice-flour Bread (another ■way). — Take one quart of rice-flour, make it into a stiff pap by wetting it with hot ■water ; not so hot, however, as to make it lumpy. When the flour is