Part 75

_Punch Jelly._--Take 2 calves’ feet, chop them into convenient pieces, and put them in a saucepan with rather more than 2 qt. water, set the saucepan on the fire; directly the water boils throw it away, and wash the pieces of feet carefully, then put them on again with 2 qt. cold water, and let them boil slowly for 3 hours, removing the scum carefully during the process; then strain the liquor into a basin, and when quite cold and set, take off all fat and wash the top of the jelly with hot water so as to get rid of every vestige of fat. Put the jelly in a saucepan on the fire; directly it is melted add sugar to taste, the juice and rind of a lemon, and the whites of 3 eggs whisked to a froth. Beat up the mixture till it boils. Place the thin rind of a lemon at the bottom of a jelly bag, and pour the mixture over it. The bag should have been previously rinsed in boiling water; and the first ½ pint of jelly that comes through must be returned to the bag. If the jelly does not come out quite clear, the operation of straining must be repeated; add sufficient rum to the clarified jelly to flavour it well, pour into a mould and place it on ice to set. At the time of serving dip the mould in hot water, and turn out the jelly.

_Queen Adelaide’s Pudding._--Take the crumb of a 3_d._ loaf, rubbed fine, ½ lb. beef suet, free from skin, and rubbed fine, ½ oz. each of citron, lemon, orange chopped fine, ½ nutmeg grated, ½ lb. currants well washed and picked, pounded white sugar to taste, 1 wineglassful sherry, and 6 eggs well beaten and strained. The whole to be well mixed and put into a buttered mould, and kept continually boiling for 4 hours. Serve with wine sauce.

_Queen Mab’s Pudding_ (to be eaten cold).--Throw into 1 pint new milk the thin rind of a lemon, heat it slowly by the side of the fire, and keep it at boiling point until strongly flavoured; sprinkle in a small pinch of salt and ¾ oz. finest isinglass. When dissolved, strain through muslin into a clean saucepan with 5 oz. powdered and sifted loaf sugar and ½ pint rich cream. Give the whole one boil, stir it briskly, and add by degrees the well-beaten yolks of 5 eggs. Next thicken the mixture as a custard over a slow fire, taking care not to keep it over the fire a moment longer than necessary; then pour it into a basin, adding 1 large tablespoonful orange-flower water, the same of brandy. Stir till nearly cold, when mix with it 1½ oz. citron, cut in thin strips, and 2 oz. dried cherries. Pour into a mould just rubbed with a drop or two of pure salad oil. For sauce, serve round the pudding, as a garnish, strawberry, raspberry, or any fruit syrup preferred.

_Quince Cakes._--Boil quinces till soft enough to pass a knife through, drain the fruit on a sieve, peel them, scrape, and extract the core; pass the pulp through a sieve, boil with an equal quantity of powdered sugar till the mass easily separates from the saucepan. Put into moulds, and keep for some days in a warm place.

_Railway Pudding._--Carefully stone raisins enough to line a small well-greased pie dish, with the fruit opened. Fill the dish up with breadcrumbs, and pour over a little milk with which a well-beaten egg has been mixed. Bake, and serve turned out of the dish.

_Raised Pie in China Mould._--This may either be made with veal and bacon, with chicken, rabbits, or game. A mixture of these three last, or any of them together makes a most delicious pie. Almost any game may be used in this way, but great care must be taken that it is perfectly fresh. Streaky bacon must be used in the proportion of ¼ lb. bacon to every lb. of meat. If veal, it should be cut as for cutlets, but rather smaller. If poultry or game, only the best parts should be used. Cut into pieces not too large, lay them in a flat dish, dredge them plentifully on both sides with flour, also with black pepper and salt; place a layer at the bottom of the mould-liner in which the meat is to be baked, packing them closely together; lay thin slices of bacon about 2 in. wide over this, dredge some flour and a little pepper, but no salt over the bacon, and proceed with alternate layers of meat and bacon until the liner is full, taking care that the top layer is of meat and bacon mixed; pour lukewarm water over this until you see it reaches the top of the liner; cover it with a crust of flour and water, in which you may mix a little well clarified dripping to prevent it from drying up too fast. This crust is merely to keep in the moisture while baking, and is not served with the pie. Place it in a moderately hot oven, and let it bake 4-5 hours, according to the size of the pie. When sufficiently baked, remove the crust, and set the pie in a cool place until the next day to get perfectly cold; place the liner in the china mould, and serve with chopped aspic jelly, covering the meat. Hare does not mix well with any of the above; but, should you have a cold tongue, some small pieces cut into squares, and not too thin, will be found a good addition, particularly if the pie be made of chicken or rabbit.

_Raisin Pudding._--Rub ½ lb. dripping into 1 lb. flour; mix 1 teaspoonful baking powder well with the flour; add 1 teacupful raisins, 1 oz. candied lemon peel, ¼ lb. moist sugar, and 1 teaspoonful mixed spice. Beat 2 eggs well, mix 1 gill milk with the eggs, and stir into the dry ingredients. This should make a stiff batter. Bake 1 hour in a moderate oven, in a greased Yorkshire pudding tin. It is lighter and crisper on the outside when baked in a shallow tin. It does not require any sauce.

_Raspberry and Currant Tartlets._--Line some patty-pans with short paste rolled out as above, fill them with uncooked rice to keep their shape, and bake them in a moderate oven till done. Remove the stalks from some raspberries and currants, add some syrup made with sugar and a little brandy or sherry; empty the tartlets of the rice, fill each with the fruit, and put them into the oven to get hot. They may also be served cold.

_Raspberry Custard._--Take ½ pint ripe raspberries or raspberry jam, press through a sieve to clear it of seeds, mix with the juice 1 pint milk in which 1 dessertspoonful corn-flour has been stirred, free from lumps; beat a large egg thoroughly, mix it with the other ingredients, and set the whole in a clean white saucepan to boil; stir constantly, or it will be lumpy.

_Ravioli._--Make a firm paste with flour, eggs, and a little water. Roll it out in sheets as thin as possible; cut them out in rounds about 3 in. diameter, put on each a morsel of the stuffing described below; fold them over, and turn up the edges, thus forming tiny rissoles. Let them dry for two hours, then put them carefully in boiling salted water, to boil for 20 minutes. Drain them and dress them with tomato sauce and Parmesan cheese. The stuffing: Boil some spinach, pass it through a sieve, and squeeze out effectually all moisture from it. Mix with it half its bulk of fresh curd, or the same quantity of breadcrumbs soaked in cream, season with grated nutmeg, pepper, salt, and grated Parmesan cheese.

_Rhubarb Cream._--Bake an ordinary rhubarb tart and cut off the top crust, leaving only the outer edge. Whip, till very stiff, cream slightly coloured with cochineal, and place in its stead. Garnish with triangles of the top crust, in the centre of each of which is placed a clot of white cream.

_Rhubarb Flummery._--Peel and cut up 2 lb. rhubarb, put it in a basin with a little cold water, not enough to quite cover it, place a plate over the top, and set it in the oven till soft. Soak ½ oz. gelatine in 3-4 tablespoonfuls water, and, having strained the juice from the rhubarb, put the juice into a stewpan with the melted gelatine, and stir it until quite dissolved. With a wooden spoon rub the softened rhubarb through a sieve, mix this with the gelatine, add 6 tablespoonfuls thick cream, stirring in as much powdered sugar as may make it sweet enough, probably 6-8 oz. Set this on the fire again to warm, but on no account to boil, and stirring it all the time. When hot, turn it into a mould or basin dipped in cold water, and let it stand till set. Serve in a glass dish with custard round it.

_Rhubarb Fool._--Cut up a bundle of spring rhubarb, and gently stew it till soft, with a teacupful of moist sugar; add the juice of a lemon, mash all up well, and turn into a glass dish. Beat ½ pint cream and pour it over the rhubarb, mix it together till it becomes frothy. Let it stand ½ hour before serving.

_Rhubarb Fritters._--Peel young rhubarb and cut the stalks into lengths of about 2-2½ in. Make a batter by mixing 6 large tablespoonfuls flour with 1 pint milk, as smoothly as possible; add a pinch of salt and 2 well-beaten eggs. If the rhubarb be very young and tender it may not require peeling, it would then be sufficient to wipe each piece with a damp clean cloth; dip each piece into the batter and fry in boiling lard until a nice golden brown. Serve very hot, piled high on a napkin, and well powdered over with castor sugar. Half this quantity would be enough for a small dish.

_Rhubarb Jelly._--Take some rhubarb, wipe it with a clean wet cloth, peel it, and cut it into pieces 1 in. long. To each lb. of rhubarb add ¾ lb. white sugar. Put it to boil for about 10 minutes, or until the juice is well drawn. Strain it into a preserving pan, let it boil quickly until it clings to the spoon, skim it, and put it into jam pots or moulds. The quickest way to know if it will set is to drop a little on to a plate to cool.

_Rhubarb Mould._--Take 1 qt. red rhubarb and cut it in pieces; put it in a saucepan with a lid, and let it boil till quite a pulp; melt ½ oz. gelatine in hot water; when dissolved put it with 1 lb. powdered white sugar to the rhubarb, and boil for 15 minutes; add a few drops of essence of lemon; pour the rhubarb into a mould. Next day dip the mould in hot water, turn out into a glass dish, pour round it some custard made as follows: The yolks of 2 eggs, a tumbler of milk, 4 lumps of sugar; simmer till thick; add a few drops of essence of vanilla.

_Rhubarb Pudding._--Well butter a pie dish, and line the bottom and sides with slices of thin bread and butter; moisten those at the bottom of the dish by sprinkling a little hot water over them; over these put a layer of rhubarb cut into small pieces; scatter moist sugar over the rhubarb, and grate some of the rind from a fresh lemon over the sugar; then add another layer of bread and butter, and sprinkle a teaspoonful or two of hot water over them, and repeat the rhubarb, sugar, and lemon; finish by covering the top with bread and butter, slightly moistening it as before; scatter a very little of the moist sugar all over the top of the pudding, and add little bits of butter here and there above the sugar, as well as round the edge of the dish. Bake in rather a slow oven at first, and send it to table nicely browned.

_Rhubarb, Stewed._--To 1 lb. rhubarb, cut in pieces 1-2 in. in length, allow ½ lb. loaf sugar, and the grated rind of one lemon. Have ready a large tin saucepan of boiling water, throw the rhubarb in, and stir the pieces down with a wooden or silver spoon. Put the cover on, and for 3-4 minutes it may be left, then the cover taken off; the rhubarb is not again left until it is done. It may be quietly turned in the saucepan with the spoon so as not to break the rhubarb. The moment it boils it softens, and in three minutes or less time, according to whether the rhubarb is old or young, strain it off quickly with the cover tilted on the saucepan. Let it slip from the saucepan into a pie dish; sprinkle the loaf sugar and grated lemon over it, and leave until cold.

_Rhubarb with Figs._--6 lb. rhubarb (weighed after being skinned and cut), 5 lb. moist sugar, 1 lb. figs, and ¼ lb. candied lemon peel, cut small; let the sugar and other ingredients remain on the top of rhubarb till next day; boil 1 hour.

_Rice, Boiled._--Take 1 lb. Patna rice, wash it well in several different waters; pick from it all discoloured grain, husk, &c., and put it into a very clean saucepan with a little alum or salt to raise the scum. Let it boil till tender; it need not be covered. Try by taking out a grain and pressing it between your thumb and finger; if done it will mash easily, and you will know the rice is cooked enough. Turn the rice into a fine colander, or any strainer; and let cold water run on it from the tap to separate the grains; shake off the water, and put the rice between 2 plates to warm in the oven, of which the door should be left open. Care must be taken that the rice does not get too dry. Cooked in this way, every grain will be separate, while at the same time the rice will be thoroughly done--a combination very seldom arrived at except by very careful cooks.

_Rice Croquettes._--(_a_) Boil ¼ lb. rice in milk flavoured with the thin rind of a lemon, or a piece of vanilla, and sweetened to taste. When the rice is done and has absorbed all the milk, remove the substance used for flavouring and work in 3 or 4 eggs (leaving out the whites of 2) into the rice; spread it out to get cold, and then fashion it into croquettes to be egged, breadcrumbed, and fried in the usual way.

_Rice Croquettes._--(_b_) Boil 3 oz. rice in some broth, stir it well, add some butter and 2 yolks of eggs little by little. Of this mixture take 1 tablespoonful on to a well-floured board, and press it out thin; prepare some forcemeat of game, take a spoonful for each croquette and lay it on the rice, form it into a roll so that the rice can be spread smoothly over it; when all are prepared in this way, dip them in egg and vermicelli, and fry them in butter.

_Rice, Empress._--Boil 3 tablespoonfuls rice, picked and washed clean, in 1 pint milk, with sugar to taste, and a piece of vanilla; when quite done put it into a basin to get cold. Make a custard with 1 gill milk and the yolks of 4 eggs; when cold mix it with the rice. Beat up to a froth 1 gill cream, with some sugar and a pinch of isinglass dissolved in a little water; mix this very lightly with the rice and custard; fill a mould with the mixture, and set it on ice. When moderately iced turn it out on a dish, and serve.

_Rice Fritters._--Boil 3 tablespoonfuls until it has fully swelled, then drain it quite dry, and mix with it 4 well-beaten eggs, ¼ lb. currants, and a little grated lemon peel; nutmeg and sugar to taste. Stir in as much flour as will thicken it, and fry in hot lard.

_Rice._--Kedgeree.--Put 1 breakfastcupful well-dried boiled rice into a deep dish; add to it nearly as much cooked white fish, well freed from all bones, with some finely chopped parsley, 2 anchovies, 3 chilies, with pepper and salt to taste. Break over all 2 fresh eggs boiled for not more than 3½ minutes. Mix these ingredients thoroughly together with a fork; melt rather more than a tablespoonful of butter in a stewpan, and make the mixture very hot over the fire.

_Rice Mange._--Rub smooth about 2 oz. ground rice in a little milk, then take 1 qt. milk and boil it with the peel of half a lemon, a bay leaf, and a few almonds; sweeten it with loaf sugar, and stir the rice into it over the fire, until it is thick, and then put it into a mould; when turned out cover it with a custard. If the mould has a hole in it, it may be filled with sweetmeat instead. Wet the mould before you put in the rice.

_Rice Meringue._--Put 1 teacupful rice into ½ pint milk and let it simmer till soft, then add the yolks of 3 beaten-up eggs to the rice in the stewpan, and beat up the whole with a teaspoonful of moist sugar. Turn it out into a buttered tin or pie-dish, piling it up high in the centre, and spread a thick layer of apricot jam over it. Whisk the whites of the 3 eggs to a froth with a teaspoonful of castor sugar, spread the froth over the jam, and sprinkle sugar on the top. Bake for 20 minutes; if a very hot oven, leave the door partly open. Serve at once, in the pie dish, with napkin round. The pie dish can be placed within a silver dish for serving.

_Rice, Moulded, with Mushrooms._-½ lb. rice, 3 oz. butter, 4 cloves, 1 blade mace, 1 onion, 1 lemon, 12 good-sized mushrooms, 1½ pint stock or broth, a few breadcrumbs. Wash the rice, and put into 1½ pint boiling stock or broth, adding 1 oz. butter, the onion, cloves, and mace; stir the rice occasionally to prevent its sticking to the bottom of the stewpan; let it stew slowly with the lid on. In about 1½ hour it should be tender and dry; if not quite dry, stir over the fire for a few minutes with the lid off, then it will soon dry. Take from the fire, and stir into it the yolks of 3 and the white of 1 egg, 2 oz. butter, a little salt; stir over the fire a minute to set the eggs; butter a plain mould (a border mould would be best); sprinkle the bottom and sides with fine breadcrumbs; when the rice has cooled a little, fill the mould, and bake in a well-heated oven 30-40 minutes, so as to be of a golden-brown shade; let it stand 5 minutes after it is taken from the oven, then slip a knife round the inside of the mould, and turn out on the dish in which it is to be served; scoop out the centre, and fill with the mushrooms already prepared thus: Peel the mushrooms, put into a stewpan 2 oz. butter, let it brown, put in the mushrooms, sprinkle with salt and pepper and a blade of mace pounded, a dredge of flour, and the juice of half a lemon; shake round, and stew gently ¼ hour. (E. A. Robbins.)

_Rice Pie._--Take of coarse oatmeal and of rice each one large cupful. Put it into a saucepan with enough cold water to cover it, and simmer until it is tender. Then add 2 oz. raisins or currants, 2 oz. brown sugar, 2 oz. suet, a little spice, and ½ pint skim milk. Bake in a cool oven 1 hour.

_Rice Pudding._--Pick and wash in 2 or 3 waters, 2 handfuls of rice, and put it to cook in rather less than 1 qt. milk, sweetened to taste, and with the addition of the thin rind of 1 lemon, cut in one piece, and a small stick of cinnamon. Let the rice simmer gently until it has absorbed all the milk. Turn it out into a basin, and when cold, remove the lemon rind and cinnamon. Then stir into it the yolks of 4 eggs, and 1 whole egg beaten up, add a small quantity of candied citron cut into small pieces, and mix it well in. Butter and breadcrumb a plain tin mould, put the mixture into it and bake in a quick oven for about ½ hour. To ascertain when the pudding is done, insert a bright trussing needle into it, it will come out clean when the pudding is done.

_Rice, Savoury._--Rice is not so much used in England as it deserves to be, or is too often sent to table in such a way as to make it unpalatable. The following mode of cooking it is an excellent one, and forms a good substitute for potatoes when that vegetable is scarce, especially as an accompaniment to a hash or stew, with rich gravy: Put 2 tablespoonfuls Carolina rice into a stone jar with ½ pint good stock, 1 tablespoonful Worcester sauce, ½ tomato, 1 onion chopped finely, a very little garlic (if the flavour is not liked, this may be omitted), ½ oz. butter, and the same of dripping or bacon fat; a little black pepper, 1 teaspoonful salt, and 1 chili, or cayenne pepper to taste; cover with a perforated lid to allow evaporation, and set in a slow oven for about 2 hours, until all the liquor is absorbed. On no account stir the rice, but shake occasionally if necessary; every grain will then be separate.

_Rice Shape._--Boil 2 oz. Patna rice, well picked and washed, in 1 pint milk, sweetened to taste, and flavoured with vanilla; dissolve ½ oz. gelatine in ½ pint milk, and add it to the rice with ½ pint cream. Stir the mixture lightly until cold, put it into a shape, set it on ice or in a cold place, and when firm turn it out and serve with custard or jam, or with both.

_Rice Soufflé._--Pick and wash a teacupful of rice. Put it into a saucepan with 1 pint milk sweetened to taste, and a pod of vanilla; let the milk boil till the rice is thoroughly done. When cold, remove the vanilla and work in the yolks of 6 eggs one by one; then stir in the whites of 8 eggs whipped to a stiff froth. Pour the mixture into a plain cake mould; put it into the oven at once; bake for about ½ hour, and serve in the mould with a napkin pinned round it.

_Rice Sweet Dish._--Boil some rice in milk, thick, but not too soft, add sugar and vanilla or cinnamon, and spread it out to cool on a buttered tin plate; stand the plate to keep a little warm, and cut pieces from the rice, roll it on a board spread with breadcrumbs into croquettes, sprinkle with egg and crumbs, and bake or fry in butter. The flavouring can be varied by sprinkling grated chocolate in the rice, or pounded almonds, currants, raisins, &c. In rolling out spread preserve, roll the rice round it and serve with chocolate or caramel sauce.

_Richelieu Pudding._--Remove the outer skin from the white flesh either of a pheasant or a fowl; mince it finely. Stew some truffles in white wine, and mince them also. Make a smooth paste with a little water, butter, flour, and salt to taste: leave it to get cold. Take 8 oz. meat, 4 oz. butter, 2 oz. paste, and a small quantity of the minced truffles; pound all well in a mortar, adding gradually the whites of 2 eggs, the yolks of 3, and a small quantity of sauce (made from the trimmings of the fowl); add salt, pepper, and nutmeg. When quite smooth roll out the forcemeat with flour, and shape it into balls or cutlets; drop them into nearly boiling stock, do not let them quite boil. When sufficiently cooked, drain and leave them till cold, egg and breadcrumb them; after 2 hours, egg and breadcrumb them again, and fry in boiling lard. Serve with truffle sauce, or make a sauce with the trimmings of the fowl or game, flavour it well with shallot, and add a glass of sherry or white wine.

_Richmond Maids of Honour._--To 6 oz. fresh butter add ½ lb. dry curd, and mix well together. In another basin beat up the yolks of 4 eggs with a wineglassful of brandy; to this add a very mealy cold boiled potato, well powdered, and free from lumps, 6 oz. castor sugar, 1 oz. each sweet and bitter almonds well pounded, the juice of 1 and the grated rinds of 3 lemons, and ½ grated nutmeg. Mix these well together, and add to the curds and butter. Again mix very thoroughly. Butter a number of tartlet pans, line them with the best puff paste, and place a spoonful of the mixture into each; put them without delay into the oven, and bake quickly. When done the paste should be very light and pale-coloured, and the interior a delicate golden-brown.

_Risotto._-½ lb. whole rice, 3 oz. butter, 1 shallot or small onion, some rich gravy, 2 gr. saffron, a little grated nutmeg, 3 oz. Parmesan cheese, pepper and salt to taste. Wash the rice, melt the butter in a stewpan, and fry the shallot, chopped, until of a light gold colour. Put in the rice and fry it, stirring constantly for 10 minutes, over a slow fire; then add some boiling, strong gravy and boil all up for 18 minutes; draw it back, have ready the saffron soaked in a little hot water, strain it into the rice, then add 3 oz. grated Parmesan, a few dice of fresh butter, and a pinch of grated nutmeg; stir all together for a minute over the fire, and serve at once very hot. The risotto should be of a pale gold colour, the rice kept whole, and not too dry.

_Roman Pudding._--Butter your basin and line it with well-boiled macaroni, round like a beehive; have ready veal, ham, tongue, chicken, or cold game (all cut very fine), 1 oz. Parmesan cheese, a little nutmeg, pepper, salt, lemon peel, and cayenne, 2 eggs, and a cupful of cream. Mix all together, and fill your basin; boil for ½ hour, glaze it, and serve it up with good brown gravy. It is very good cold. Less cream if you do not wish it to be very rich.