puree sieve. Stir in the well-beaten whites of the two eggs, and
when cool, line the mould, which has already been lined with
paste, with rice. Set in a cool place. Peel and quarter and
remove the cores of two nice apples, place in a saucepan with
two gills of water and four tablespoons of powdered sugar.
Boil until the apples are tender and stir in six or seven pre*
served apricots, six spoons of mannalade, and a little Sherry✪ Rice Timbale.
When this mixture is cold, place in the centre of the mould.
Spread more rice on top and cover ali with puff paste cut to fit
the top. Place in an ice-box for half an hour, then place the
mould in the oven and bake for thirty minutes, or until the
paste is a nice brown. Chili it thoroughly, tum it on a dish,
and serre with whipped cream.
Iced Rice Puddìng à la Gerito
Wash and parboil a quarter of a pound of rice. Drain it,
and put it in a saucepan with one pint of milk, half a pint of
cream, six ounces of granulated sugar, a little salt and vanilla
to taste. Boil over a slow fire until the grains are almost dis-
solved, stirring it lightly at times while it is cooking. When
done, add the yolks of three eggs and stir thoroughly to mix in
the eggs and to break up and smooth the rice. Pack the mix-
ture in a fancy mould with a hollow centre and freeze. Pre-
pare oranges in the follo wing way: Remove the rind and white
pith, cut the fruit in half, remove the core and seeds, leaving
only the transparent pulp. Place them in a saucepan with half
a pint of syrup made as follows: Cook half a pound of granu-
lated sugar and a scant half pint of water till you have a smooth
syrup. In this boil the oranges three minutes, then drain them
on a sieve. Boil the syrup down to half its quantity, stir in two
wine-glasses of curagoa, and three tablespoons of apricot jam✪ Iced Rice Pudding à la Gerito.
Mix thoroughly and pour over the oranges. Invert the mould
on a piate, fili with the oranges and syrup, and serve.
S24 MHS. SESLY'8 cook book
Bnow Bffffs
Have at band f our eggs, three gills of milk, sugar to taste,
and flayoring of lemon rind or yanilla. Put the milk in a sauce-
pan with enough sugar to sweeten it and add the rind of half
a lemon✪ Snow Buffs. Let this steep slowly at the side of the range f or half
an hour. Then remove the peel. Separate the yolks f rom the
whites of the eggs and whisk the whites to a perfectly stiff
froth, or until there is no liquid remaining. Bring the milk to
a boiling point, drop the snow, — a tablespoon at a time, — and
keep turning them until sufficiently cooked. Then place them
in a glass dish. Beat up the yolks of the eggs, add them to the
milk. Mix thoroughly and then strain through a wet cloth
Put into a bowl, and set the bowl in a saucepan of boiling water.
Stir it one way until the mixture thickens. Do not allow it
to boil, else it will curdle. Pour this custard over the eggs.
They should rise to the surf ace. Set in a cool place until serred.
Bnow Pudding
Soak two teaspoons of gelatine in a little cold water, add one
pint of hot water in which one cup of sugar has been dissolved,
and the juice of two lemons. Beat the whites of two eggs, add
and beat the whole mixture half an hour, or until it sets.
Bavarin a la Orème ✪ Bavarin à la Crème
Page 178 · 4 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
puree sieve. Stir in the well-beaten whites of the two eggs, and when cool, line the mould, which has already been lined with paste, with rice. Set in a cool place. Peel and quarter and remove the cores of two nice apples, place in a saucepan with two gills of water and four tablespoons of powdered sugar. Boil until the apples are tender and stir in six or seven preserved apricots, six spoons of mannalade, and a little Sherry. When this mixture is cold, place in the centre of the mould. Spread more rice on top and cover all with puff paste cut to fit the top. Place in an ice-box for half an hour, then place the mould in the oven and bake for thirty minutes, or until the paste is a nice brown. Chill it thoroughly, turn it on a dish, and serve with whipped cream.
Iced Rice Pudding à la Gerito
Wash and parboil a quarter of a pound of rice. Drain it, and put it in a saucepan with one pint of milk, half a pint of cream, six ounces of granulated sugar, a little salt and vanilla to taste. Boil over a slow fire until the grains are almost dissolved, stirring it lightly at times while it is cooking. When done, add the yolks of three eggs and stir thoroughly to mix in the eggs and to break up and smooth the rice. Pack the mixture in a fancy mould with a hollow centre and freeze. Prepare oranges in the following way: Remove the rind and white pith, cut the fruit in half, remove the core and seeds, leaving only the transparent pulp. Place them in a saucepan with half a pint of syrup made as follows: Cook half a pound of granulated sugar and a scant half pint of water till you have a smooth syrup. In this boil the oranges three minutes, then drain them on a sieve. Boil the syrup down to half its quantity, stir in two wine-glasses of curagoa, and three tablespoons of apricot jam. Mix thoroughly and pour over the oranges. Invert the mould on a plate, fill with the oranges and syrup, and serve.
524 MRS. SEELY'S COOK BOOK
Snow Eggs
Have at hand four eggs, three gills of milk, sugar to taste, and flavoring of lemon rind or vanilla. Put the milk in a saucepan with enough sugar to sweeten it and add the rind of half a lemon. Let this steep slowly at the side of the range for half an hour. Then remove the peel. Separate the yolks from the whites of the eggs and whisk the whites to a perfectly stiff froth, or until there is no liquid remaining. Bring the milk to a boiling point, drop the snow, — a tablespoon at a time, — and keep turning them until sufficiently cooked. Then place them in a glass dish. Beat up the yolks of the eggs, add them to the milk. Mix thoroughly and then strain through a wet cloth Put into a bowl, and set the bowl in a saucepan of boiling water. Stir it one way until the mixture thickens. Do not allow it to boil, else it will curdle. Pour this custard over the eggs. They should rise to the surf ace. Set in a cool place until served.
Snow Pudding
Soak two teaspoons of gelatine in a little cold water, add one pint of hot water in which one cup of sugar has been dissolved, and the juice of two lemons. Beat the whites of two eggs, add and beat the whole mixture half an hour, or until it sets.
Bavarin a la Orème
Records on this page
Rice TimbaleIced Rice Pudding à la GeritoSnow BuffsBavarin à la Crème