suggest. Before serving, lift the jar
from the centre of the dish, and fill
the hole with a good custard. This
may be eaten either hot or cold.
Time to boil the rice, forty minutes.
Apples and Rice Snowballs. —
Wash Yz lb. of rice in two or three
waters and pick out all imperfect
grains. Throw it into a saucepan
of fast-boiling water, and boil quickly
for ten minutes ; drain, and cool it.
Pare five or six large baking apples,
and carefully scoop the core without
dividing them. Put into the hollow
of each a little grated lemon-rind or
cinnamon and sugar✪ Apples and Rice Snowballs. Divide the
rice into as many portions as there
are apples, and spread each portion
in a circular form on a separate cloth.
Lay the fruit in the centre, and tie
the cloth to cover the apple with
the rice. Put the puddings into
boiling water, and keep them boiling
quickly until done enough. Turn
the snowballs upon a hot dish, strew
powdered sugar thickly over them,
and send melted butter to table with
them. If liked, oranges, skinned
and cleared from the thick, white
skin, may be substituted for the
apples. Time to boil, an hour and
a half.
Apple Snow. — Reduce half a
dozen apples to a pulp, press them
through a sieve, sweeten and flavor
them. Take the whites of six eggs,
whisk them for some minutes, and
strew into them two table-spoonfuls
of sifted suga✪ Apple Snowr. Beat the pulp to a
froth, then mix the two together,
and whisk them until thjey look like
stiff snow. Pile high in rough
pieces on a glass dish, stick a sprig
of green in the middle, and garnish
with small pieces of bright - colored
jelly. Time to beat the snow, three-
quarters of an hour.
Apples, Stewed. — Pare half a
dozen large-sized, tart apples ; scoop
out the cores ; boil the apples in sugar
and water until they are soft enough
to be pierced with a broom-splint.
Apricots with Blanc-mange FRUITS
Apricots au Riz
Have them keep their shape. Mix
cold boiled rice, the yolks of two
eggs, sugar and spice to taste, fill
the centres of the stewed apples✪ Stewed Apples with
the rice, etc; beat the whites of the
two eggs to a stiff froth, adding two
table-spoonfuls of powdered sugar.
Put a spoonful of this on the top of
each apple and send to the table.
Apricots with Bavarian Blanc-
mange. — Put I oz. of gelatine dis-
solved with a pint of cream or new
milk. Squeeze the juice of a lemon
over a teacupful of apricot jam, and
mix with it very gradually four table-
spoonfuls of milk. Stir all together
for a few minutes ; strain through
coarse muslin, and, when nearly cold,
put it into a mould which has been
previously soaked in water. Let
it stand twelve hours in a cool place.
Time to boil the mixture, five minutes.
Page 184 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
suggest. Before serving, lift the jar from the centre of the dish, and fill the hole with a good custard. This may be eaten either hot or cold. Time to boil the rice, forty minutes.
Apples and Rice Snowballs. —
Wash Yz lb. of rice in two or three waters and pick out all imperfect grains. Throw it into a saucepan of fast-boiling water, and boil quickly for ten minutes ; drain, and cool it. Pare five or six large baking apples, and carefully scoop the core without dividing them. Put into the hollow of each a little grated lemon-rind or cinnamon and sugar. Divide the rice into as many portions as there are apples, and spread each portion in a circular form on a separate cloth. Lay the fruit in the centre, and tie the cloth to cover the apple with the rice. Put the puddings into boiling water, and keep them boiling quickly until done enough. Turn the snowballs upon a hot dish, strew powdered sugar thickly over them, and send melted butter to table with them. If liked, oranges, skinned and cleared from the thick, white skin, may be substituted for the apples. Time to boil, an hour and a half.
Apple Snow. — Reduce half a dozen apples to a pulp, press them through a sieve, sweeten and flavor them. Take the whites of six eggs, whisk them for some minutes, and strew into them two table-spoonfuls of sifted sugar. Beat the pulp to a froth, then mix the two together, and whisk them until thjey look like stiff snow. Pile high in rough pieces on a glass dish, stick a sprig of green in the middle, and garnish with small pieces of bright - colored jelly. Time to beat the snow, threequarters of an hour.
Apples, Stewed. — Pare half a dozen large-sized, tart apples ; scoop out the cores ; boil the apples in sugar and water until they are soft enough to be pierced with a broom-splint.
Apricots with Blanc-mange FRUITS
Apricots au Riz
Have them keep their shape. Mix cold boiled rice, the yolks of two eggs, sugar and spice to taste, fill the centres of the stewed apples with the rice, etc; beat the whites of the two eggs to a stiff froth, adding two table-spoonfuls of powdered sugar. Put a spoonful of this on the top of each apple and send to the table.
Apricots with Bavarian Blancmange. — Put I oz. of gelatine dissolved with a pint of cream or new milk. Squeeze the juice of a lemon over a teacupful of apricot jam, and mix with it very gradually four tablespoonfuls of milk. Stir all together for a few minutes ; strain through coarse muslin, and, when nearly cold, put it into a mould which has been previously soaked in water. Let it stand twelve hours in a cool place. Time to boil the mixture, five minutes.
Records on this page
Apples and Rice SnowballsApple SnowWhipped Egg Whites with SugarStewed ApplesApricots with Rice