Take a basin of the boiling milk, and
mix with the cold that has the rice in it; add the remainder of the
boiling milk; stir it one way till it boils; pour immediately into a
pan; stir till cool, and add a spoonful of brandy, or orange-flower
water.
RICE FLUMMERY.--Boil with a pint of new milk, a bit of lemon-peel, and
cinnamon; mix with a little cold milk, as much rice flour as will
make the whole of a good consistence, sweeten and add a spoonful of
peach-water, or a bitter almond beaten; boil it, observing it does not
burn; pour it into a shape or a pint basin, taken out the spice. When
cold, turn the flummery into a dish, and serve with cream, milk, or
custard round; or put a teacupful of cream into half a pint of new
milk, a glass of white wine, half a lemon squeezed, and sugar.
ROCK CREAM.--Boil a teacupful of rice till quite soft in new milk and
then sweeten it with sugar, and pile it on a dish, lay on it current
jelly or preserved fruit, beat up the whites of five eggs with a
little powdered sugar and flour, add to this when beaten very stiff
about a tablespoon of rich cream and drop it over the rice.
STRAWBERRY AND APPLE SOUFFLE.--Stew the apple with a little
lemon-peel; sweeten them, then lay them pretty high round the inside
of a dish. Make a custard of the yolks of two eggs, a little cinnamon,
sugar and milk. Let it thicken over a slow fire, but not boil; when
ready, pour it in the inside of the apple. Beat the whites of the eggs
to a strong froth, and cover the whole.
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