Part 50

_Ingredients._—To every 5 lbs. of rhubarb pulp allow 1 gallon of cold spring water; to every gallon of liquor allow 3 lbs. of loaf sugar, ½ oz. of isinglass, the rind of 1 lemon. _Mode._—Gather the rhubarb about the middle of May; wipe it with a wet cloth, and, with a mallet, bruise it in a large wooden tub or other convenient means. When reduced to a pulp, weigh it, and to every 5 lbs. add 1 gallon of cold spring water; let these remain for 3 days, stirring 3 or 4 times a day; and on the fourth day, press the pulp through a hair sieve; put the liquor into a tub, and to every gallon put 3 lbs. of loaf sugar; stir in the sugar until it is quite dissolved, and add the lemon-rind; let the liquor remain, and, in 4, 5, or 6 days, the fermentation will begin to subside, and a crust or head will be formed, which should be skimmed off, or the liquor drawn from it, when the crust begins to crack or separate. Put the wine into a cask, and if, after that, it ferments, rack it off into another cask, and in a fortnight stop it down. If the wine should have lost any of its original sweetness, add a little more loaf sugar, taking care that the cask is full. Bottle it off in February or March, and in the summer it should be fit to drink. It will improve greatly by keeping; and, should a very brilliant colour be desired, add a little currant-juice. _Seasonable._ Make this about the middle of May.

RICE BISCUITS, or Cakes.

_Ingredients._—To every ½ lb. of rice-flour, allow ¼ lb. of pounded lump sugar, ¼ lb. of butter, 2 eggs. _Mode._—Beat the butter to a cream, stir in the rice-flour and pounded sugar, and moisten the whole with the eggs, which should be previously well beaten. Roll out the paste, shape it with a round paste-cutter into small cakes, and bake them from 12 to 18 minutes in a very slow oven. _Time._—12 to 18 minutes. _Average cost_, 9_d._ _Sufficient_ to make about 18 cakes. _Seasonable_ at any time.

RICE BLANCMANGE.

_Ingredients._—¼ lb. of ground rice, 3 oz. of loaf sugar, 1 oz. of fresh butter, 1 quart of milk, flavouring of lemon-peel, essence of almonds or vanilla, or laurel-leaves. _Mode._—Mix the rice to a smooth batter with about ½ pint of the milk, and the remainder put into a saucepan, with the sugar, butter, and whichever of the above flavourings may be preferred; bring the milk to the boiling-point, quickly stir in the rice, and let it boil for about 10 minutes, or until it comes easily away from the saucepan, keeping it well stirred the whole time. Grease a mould with pure salad-oil; pour in the rice, and let it get perfectly set, when it should turn out quite easily; garnish it with jam, or pour round a compôte of any kind of fruit, just before it is sent to table. This blancmange is better for being made the day before it is wanted, as it then has time to become firm. If laurel-leaves are used for flavouring, steep 3 of them in the milk, and take them out before the rice is added: about 8 drops of essence of almonds, or from 12 to 16 drops of essence of vanilla, would be required to flavour the above proportion of milk. _Time._—From 10 to 15 minutes to boil the rice. _Average cost_, 9_d._ _Sufficient_ to fill a quart mould. _Seasonable_ at any time.

RICE BREAD.

_Ingredients._—To every lb. of rice allow 4 lbs. of wheat flour, nearly 3 tablespoonfuls of yeast, ¼ oz. of salt. _Mode._—Boil the rice in water until it is quite tender; pour off the water, and put the rice, before it is cold, to the flour. Mix these well together with the yeast, salt, and sufficient warm water to make the whole into a smooth dough; let it rise by the side of the fire, then form it into loaves, and bake them from 1½ to 2 hours, according to their size. If the rice is boiled in milk instead of water, it makes very delicious bread or cakes. When boiled in this manner, it may be mixed with the flour without straining the liquid from it. _Time._—1½ to 2 hours.

RICE, Buttered.

_Ingredients._—¼ lb. of rice, 1½ pint of milk, 2 oz. of butter, sugar to taste, grated nutmeg or pounded cinnamon. _Mode._—Wash and pick the rice, drain, and put it into a saucepan with the milk; let it swell gradually, and, when tender, pour off the milk; stir in the butter, sugar, and nutmeg or cinnamon, and, when the butter is thoroughly melted, and the whole is quite hot, serve. After the milk is poured off, be particular that the rice does not burn: to prevent this, do not cease stirring it. _Time._—About ¾ hour to swell the rice. _Average cost_, 7_d._ _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

RICE CAKE.

_Ingredients._—½ lb. of ground rice, ½ lb. of flour, ½ lb. of loaf sugar, 9 eggs, 20 drops of essence of lemon, or the rind of one lemon, ¼ lb. of butter. _Mode._—Separate the whites from the yolks of the eggs; whisk them both well, and add to the latter the butter beaten to a cream. Stir in the flour, rice, and lemon (if the rind is used it must be very finely minced), and beat the mixture well; then add the whites of the eggs, beat the cake again for some time, put it into a buttered mould or tin, and bake it for nearly 1½ hour. It may be flavoured with essence of almonds, when this is preferred. _Time._—Nearly 1½ hour. _Average cost_, 1_s._ 6_d._ _Seasonable_ at any time.

RICE, SAVOURY CASSEROLE OF; or Rice Border, for Ragoûts, Fricassées, &c. (An Entrée.)

_Ingredients._—1½ lb. of rice, 3 pints of weak stock or broth, 2 slices of fat ham, 1 teaspoonful of salt. _Mode._—A casserole of rice, when made in a mould, is not such a difficult operation as when it is moulded by the hand. It is an elegant and inexpensive entrée, as the remains of cold fish, flesh, or fowl, may be served as ragoûts, fricassées, &c., inclosed in the casserole. It requires great nicety in its preparation, the principal thing to attend to being the boiling of the rice, as, if this is not sufficiently cooked, the casserole, when moulded, will have a rough appearance, which would entirely spoil it. After having washed the rice in two or three waters, drain it well, and put it into a stewpan with the stock, ham, and salt; cover the pan closely, and let the rice gradually swell over a slow fire, occasionally stirring, to prevent its sticking. When it is quite soft, strain it, pick out the pieces of ham, and, with the back of a large wooden spoon, mash the rice to a perfectly smooth paste. Then well grease a mould (moulds are made purposely for rice borders), and turn it upside down for a minute or two, to drain away the fat, should there be too much; put some rice all round the bottom and sides of it; place a piece of soft bread in the middle, and cover it with rice; press it in equally with the spoon, and let it cool. Then dip the mould into hot water, turn the casserole carefully on to a dish, mark where the lid is to be formed on the top, by making an incision with the point of a knife about an inch from the edge all round, and put it into a _very hot_ oven. Brush it over with a little clarified butter, and bake about ½ hour, or rather longer; then carefully remove the lid, which will be formed by the incision having been made all round, and remove the bread, in small pieces, with the point of a penknife, being careful not to injure the casserole. Fill the centre with the ragoût or fricassée, which should be made thick; put on the cover, glaze it, place it in the oven to set the glaze, and serve as hot as possible. The casserole should not be emptied too much, as it is liable to crack from the weight of whatever is put in; and, in baking it, let the oven be very hot, or the casserole will probably break. _Time._—About ¾ hour to swell the rice. _Sufficient_ for 2 moderate-sized casseroles. _Seasonable_ at any time.

RICE, SWEET CASSEROLE OF (an Entremets).

_Ingredients._—1½ lb. of rice, 3 pints of milk, sugar to taste, flavouring of bitter almonds, 3 oz. of butter, the yolks of 3 eggs. _Mode._—This is made in precisely the same manner as a savoury casserole, only substituting the milk and sugar for the stock and salt. Put the milk into a stewpan, with sufficient essence of bitter almonds to flavour it well; then add the rice, which should be washed, picked, and drained, and let it swell gradually in the milk over a slow fire. When it is tender, stir in the sugar, butter, and yolks of eggs; butter a mould, press in the rice, and proceed in exactly the same manner as in preceding recipe. When the casserole is ready, fill it with a compôte of any fruit that may be preferred, or with melted apricot-jam, and serve. _Time._—From ¾ to 1 hour to swell the rice, ½ to ¾ hour to bake the casserole. _Average cost_, exclusive of the compôte or jam, 1_s._ 9_d._ _Sufficient_ for 2 casseroles. _Seasonable_ at any time.

RICE CROQUETTES.

_Ingredients._—½ lb. of rice, 1 quart of milk, 6 oz. of pounded sugar, flavouring of vanilla, lemon-peel, or bitter almonds, egg and bread-crumbs, hot lard. _Mode._—Put the rice, milk, and sugar into a saucepan, and let the former gradually swell over a gentle fire until all the milk is dried up; and just before the rice is done, stir in a few drops of essence of any of the above flavourings. Let the rice get cold; then form it into small round balls, dip them into yolk of egg, sprinkle them with bread-crumbs, and fry them in boiling lard for about 10 minutes, turning them about, that they may get equally browned. Drain the greasy moisture from them, by placing them on a cloth in front of the fire for a minute or two; pile them on a white d’oyley, and send them quickly to table. A small piece of jam is sometimes introduced into the middle of each croquette, which adds very much to the flavour of this favourite dish. _Time._—From ¾ to 1 hour to swell the rice; about 10 minutes to fry the croquettes. _Average cost_, 10_d._ _Sufficient_ to make 7 or 8 croquettes. _Seasonable_ at any time.

RICE FRITTERS.

_Ingredients._—6 oz. of rice, 1 quart of milk, 3 oz. of sugar, 1 oz. of fresh butter, 6 oz. of orange marmalade, 4 eggs. _Mode._—Swell the rice in the milk, with the sugar and butter, over a slow fire until it is perfectly tender, which will be in about ¾ hour. When the rice is done, strain away the milk, should there be any left, and mix with it the marmalade and well-beaten eggs; stir the whole over the fire until the eggs are set; then spread the mixture on a dish to the thickness of about ½ inch, or rather thicker. When it is perfectly cold, cut it into long strips, dip them in a batter the same as for apple fritters, and fry them a nice brown. Dish them on a white d’oyley, strew sifted sugar over, and serve quickly. _Time._—About ¾ hour to swell the rice; from 7 to 10 minutes to fry the fritters. _Average cost_, 1_s._ 6_d._ _Sufficient_ to make 7 or 8 fritters. _Seasonable_ at any time.

RICE-MILK.

_Ingredients._—3 tablespoonfuls of rice, 1 quart of milk, sugar to taste; when liked, a little grated nutmeg. _Mode._—Well wash the rice, put it into a saucepan with the milk, and simmer gently until the rice is tender, stirring it from time to time to prevent the milk from burning; sweeten it, add a little grated nutmeg, and serve. This dish is also very suitable and wholesome for children; it may be flavoured with a little lemon-peel, and a little finely-minced suet may be boiled with it, which renders it more strengthening and more wholesome. Tapioca, semolina, vermicelli, and macaroni, may all be dressed in the same manner. _Time._—From ¾ to 1 hour. _Seasonable_ at any time.

RICE PUDDING, Baked.

_Ingredients._—1 small teacupful of rice, 4 eggs, 1 pint of milk, 2 oz. of fresh butter, 2 oz. of beef marrow, ¼ lb. of currants, 2 tablespoonfuls of brandy, nutmeg, ¼ lb. of sugar, the rind of ½ lemon. _Mode._—Put the lemon-rind and milk into a stewpan, and let it infuse till the milk is well flavoured with the lemon; in the mean time, boil the rice until tender in water, with a very small quantity of salt, and, when done, let it be thoroughly drained. Beat the eggs, stir to them the milk, which should be strained, the butter, marrow, currants, and remaining ingredients; add the rice, and mix all well together. Line the edges of the dish with puff-paste, put in the pudding, and bake for about ¾ hour in a slow oven. Slices of candied-peel may be added at pleasure, or Sultana raisins may be substituted for the currants. _Time._—¾ hour. _Average cost_, 1_s._ 3_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ for a winter pudding, when fresh fruits are not obtainable.

RICE PUDDING, Baked (Plain and Economical; a nice Pudding for Children).

_Ingredients._—1 teacupful of rice, 2 tablespoonfuls of moist sugar, 1 quart of milk, ½ oz. of butter or two small tablespoonfuls of chopped suet, ½ teaspoonful of grated nutmeg. _Mode._—Wash the rice, put it into a pie-dish with the sugar, pour in the milk, and stir these ingredients well together; then add the butter cut up into very small pieces, or, instead of this, the above proportion of finely-minced suet; grate a little nutmeg over the top, and bake the pudding, in a _moderate_ oven, from 1½ to 2 hours. As the rice is not previously cooked, care must be taken that the pudding be very slowly baked, to give plenty of time for the rice to swell, and for it to be very thoroughly done. _Time._—1½ to 2 hours. _Average cost_, 7_d._ _Sufficient_ for 5 or 6 children. _Seasonable_ at any time.

RICE PUDDING, Plain Boiled.

_Ingredients._—½ lb. of rice. _Mode._—Wash the rice, tie it in a pudding-cloth, allowing room for the rice to swell, and put it into a saucepan of cold water; boil it gently for two hours, and if, after a time, the cloth seems tied too loosely, take the rice up and tighten the cloth. Serve with sweet melted butter, or cold butter and sugar, or stewed fruit, jam, or marmalade, any of which accompaniments are suitable for plain boiled rice. _Time._—2 hours after the water boils. _Average cost_, 2_d._ _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

RICE PUDDING, Boiled.

_Ingredients._—¼ lb. of rice, 1½ pint of new milk, 2 oz. of butter, 4 eggs, ½ saltspoonful of salt, 4 large tablespoonfuls of moist sugar, flavouring to taste. _Mode._—Stew the rice very gently in the above proportion of new milk, and, when it is tender, pour it into a basin; stir in the butter, and let it stand to cool; then beat the eggs, add these to the rice with the sugar, salt, and any flavouring that may be approved, such as nutmeg, powdered cinnamon, grated lemon-peel, essence of bitter-almonds, or vanilla. When all is well stirred, put the pudding into a buttered basin, tie it down with a cloth, plunge it into boiling water, and boil for 1¼ hour. _Time._—1¼ hour. _Average cost_, 1_s._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

RICE PUDDING, Boiled (with Dried or Fresh Fruit; a nice Dish for the Nursery).

_Ingredients._—½ lb. of rice, 1 pint of any kind of fresh fruit that may be preferred, or ½ lb of raisins or currants. _Mode._—Wash the rice, tie it in a cloth, allowing room for it to swell, and put it into a saucepan of cold water; let it boil for an hour, then take it up, untie the cloth, stir in the fruit, and tie it up again tolerably tight, and put it into the water for the remainder of the time. Boil for another hour, or rather longer, and serve with sweet sauce if made with dried fruit, and with plain sifted sugar if made with fresh fruit. _Time._—1 hour to boil the rice without the fruit; 1 hour, or longer, afterwards. _Average cost_, 6_d._ _Sufficient_ for 6 or 7 children. _Seasonable_ at any time.

_Note._—This pudding is very good made with apples; they should be pared, cored, and cut into thin slices.

RICE PUDDING, French, or Gâteau de Riz.

_Ingredients._—To every ¼ lb. of rice allow 1 quart of milk, the rind of 1 lemon, ½ teaspoonful of salt, sugar to taste, 4 oz. of butter, 6 eggs, bread-crumbs. _Mode._—Put the milk into a stewpan with the lemon-rind, and let it infuse for ½ hour, or until the former is well flavoured; then take out the peel, have ready the rice washed, picked, and drained; put it into the milk, and let it gradually swell over a very slow fire. Stir in the butter, salt, and sugar, and, when properly sweetened, add the yolks of the eggs, and then the whites, both of which should be well beaten, and added separately to the rice. Butter a mould, strew in some fine bread-crumbs, and let them be spread equally over it; then carefully pour in the rice, and bake the pudding in a _slow_ oven for 1 hour. Turn it out of the mould, and garnish the dish with preserved cherries, or any bright-coloured jelly or jam. This pudding would be exceedingly nice flavoured with essence of vanilla. _Time._—¾ to 1 hour for the rice to swell; to be baked 1 hour in a slow oven. _Average cost_, 1_s._ 8_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

RICE PUDDING, Baked or Boiled Ground.

_Ingredients._—2 pints of milk, 6 tablespoonfuls of ground rice, sugar to taste, 4 eggs, flavouring of lemon-rind, nutmeg, bitter-almonds or bay-leaf. _Mode._—Put 1½ pint of the milk into a stewpan with any of the above flavourings, and bring it to the boiling point, and, with the other ½ pint of milk, mix the ground rice to a smooth batter; strain the boiling milk to this, and stir over the fire until the mixture is tolerably thick; then pour it into a basin, leave it uncovered, and when nearly or quite cold sweeten it to taste, and add the eggs, which should be previously well beaten, with a little salt. Put the pudding into a well-buttered basin, tie it down with a cloth, plunge it into boiling water, and boil for 1½ hour. For a baked pudding, proceed in precisely the same manner, only using half the above proportion of ground rice, with the same quantity of all the other ingredients: an hour will bake the pudding in a moderate oven. Stewed fruit, or preserves, or marmalade, may be served with either the boiled or baked pudding, and will be found an improvement. _Time._—1½ hour to boil, 1 hour to bake. _Average cost_, 10_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

RICE PUDDING, Iced.

_Ingredients._—6 oz. of rice, 1 quart of milk, ½ lb. of sugar, the yolks of 6 eggs, 1 small teaspoonful of essence of vanilla. _Mode._—Put the rice into a stewpan, with the milk and sugar, and let these simmer over a gentle fire until the rice is sufficiently soft to break up into a smooth mass, and should the milk dry away too much, a little more may be added. Stir the rice occasionally, to prevent its burning, then beat it to a smooth mixture; add the yolks of the eggs, which should be well whisked, and the vanilla (should this flavouring not be liked, essence of bitter almonds may be substituted for it); put this rice custard into the freezing-pot, and proceed as directed in the recipe for Iced Pudding. When wanted for table, turn the pudding out of the mould, and pour over the top and round it a compôte of oranges, or any other fruit that may be preferred, taking care that the flavouring in the pudding harmonizes well with the fruit that is served with it. _Time._—½ hour to freeze the mixture. _Average cost_, 1_s._ 6_d._; exclusive of the compôte, 1_s._ 4_d._ _Seasonable._—Served all the year round.

RICE PUDDINGS, Miniature.

_Ingredients._—¼ lb. of rice, 1½ pint of milk, 2 oz. of fresh butter, 4 eggs, sugar to taste, flavouring of lemon-peel, bitter almonds, or vanilla; a few strips of candied peel. _Mode._—Let the rice swell in 1 pint of the milk over a slow fire, putting with it a strip of lemon-peel; stir to it the butter and the other ½ pint of milk, and let the mixture cool. Then add the well-beaten eggs, and a few drops of essence of almonds or essence of vanilla, whichever may be preferred; butter well some small cups or moulds, line them with a few pieces of candied peel sliced very thin, fill them three parts full, and bake for about 40 minutes; turn them out of the cups on to a white d’oyley, and serve with sweet sauce. The flavouring and candied peel might be omitted, and stewed fruit or preserve served instead, with these puddings. _Time._—40 minutes. _Average cost_, 1_s._ _Sufficient_ for 6 puddings. _Seasonable_ at any time.

RICE SNOWBALLS (A Pretty Dish for Juvenile Suppers).

_Ingredients._—6 oz. of rice, 1 quart of milk, flavouring of essence of almonds, sugar to taste, 1 pint of custard. _Mode._—Boil the rice in the milk, with sugar and a flavouring of essence of almonds, until the former is tender, adding, if necessary, a little more milk, should it dry away too much. When the rice is quite soft, put it into teacups, or _small_ round jars, and let it remain until cold; then turn the rice out on a deep glass dish, pour over a custard, and on the top of each ball place a small piece of bright-coloured preserve or jelly. Lemon-peel or vanilla may be boiled with the rice instead of the essence of almonds, when either of these is preferred; but the flavouring of the custard must correspond with that of the rice. _Time._—About ¾ hour to swell the rice in the milk. _Average cost_, with the custard, 1_s._ 6_d._ _Sufficient_ for 5 or 6 children. _Seasonable_ at any time.

RICE SOUFFLÉ.

_Ingredients._—3 tablespoonfuls of ground rice, 1 pint of milk, 5 eggs, pounded sugar to taste, flavouring of lemon-rind, vanilla, coffee, chocolate, or anything that may be preferred, a piece of butter the size of a walnut. _Mode._—Mix the ground rice with 6 tablespoonfuls of the milk quite smoothly, and put it into a saucepan with the remainder of the milk and butter, and keep stirring it over the fire for about ¼ hour, or until the mixture thickens. Separate the yolks from the whites of the eggs, beat the former in a basin, and stir to them the rice and sufficient pounded sugar to sweeten the soufflé; but add this latter ingredient as sparingly as possible, as the less sugar there is used the lighter will be the soufflé. Mow whisk the whites of the eggs to a stiff froth or snow; mix them with the other preparation, and pour the whole into a soufflé-dish, and put it instantly into the oven; bake it about ½ hour in a moderate oven, take it out, hold a salamander or hot shovel over the top, sprinkle sifted sugar over it, and send the soufflé to table in the dish it was baked in, either with a napkin pinned round, or inclosed in a more ornamental dish. The excellence of this fashionable dish entirely depends on the proper whisking of the whites of the eggs, the manner of baking, and the expedition with which it is sent to table. Soufflés should be served _instantly_ from the oven, or they will sink, and be nothing more than an ordinary pudding. _Time._—About ½ hour. _Average cost_, 1_s._ _Sufficient_ for 3 or 4 persons. _Seasonable_ at any time.

RICE SOUP.

_Ingredients._—4 oz. of Patna rice, salt, cayenne, and mace, 2 quarts of white stock. _Mode._—Throw the rice into boiling water, and let it boil until tender; then pour it into a sieve, and allow it to drain well. Now add it to the stock boiling, and allow it to simmer a few minutes; season to taste. Serve quickly. _Time._—1½ hour. _Average cost_, 1_s._ 3_d._ per quart. _Sufficient_ for 8 persons. _Seasonable_ all the year.

RICE SOUP.

_Ingredients._—6 oz. of rice, the yolks of 4 eggs, ½ a pint of cream, rather more than two quarts of stock. _Mode._—Boil the rice in the stock, and rub half of it through a tammy; put the stock in the stewpan, add all the rice, and simmer gently for 5 minutes. Beat the yolks of the eggs, mix them with the cream (previously boiled), and strain through a hair sieve; take the soup off the fire, add the eggs and cream, stirring frequently. Heat it gradually, stirring all the time; but do not let it boil, or the eggs will curdle. _Time._—2 hours. _Average cost_, 1_s._ 4_d._ per quart. _Sufficient_ for 8 persons. _Seasonable_ all the year.

RICE for Curries, &c., Boiled.