Pick over and wash the rice, and boil it fifteen minutes in water, with salt at the rate of a heaping tea-spoonful to a quart. Rice is much improved by having the salt put in while cooking. Pour out the water in fifteen minutes after it begins to boil. Then pour in rich milk and boil till of a pudding thickness. Then pour it into cups to harden, when it is to be turned out inverted upon a platter in small mounds. Make an opening on the top of each, and put in a pile of jelly or fruit. Lastly, pour over all a custard made of three eggs, a pint of milk, and a tea-spoonful of salt boiled in a tin pail set in boiling water. This looks very prettily. Sweet cream with a little salt can be used instead of custard. This can be modified by having the whole put in a bowl and hardened, and then inverted and several openings made for the fruit.
Boil the rice in salt and water, a tea-spoonful to a quart of water. When cooked to a pudding consistency, cool it, and then cut it in slices. Then put a thin layer of rice at the bottom of a pudding-dish, cover it with a thin layer of jelly or stewed fruit half an inch thick. Continue to add alternate layers of rice and jelly or fruit, smooth it at top, grate on sugar, and then cut the edges to show stripes of fruit and rice. Help it in saucers, and have cream or a thin custard to pour on it. Make the custard with two eggs, half a pint of milk, and half a tea-spoonful of salt. Boil it in a pail set in boiling water.
Cut cold boiled rice in slices, and then lay in a buttered pudding-dish alternate layers of rice and grated or stewed apples. Add sugar and spice to each layer of apples. Cover with the rice, smooth with a spoon dipped in cold water or milk, and bake three-quarters of an hour if the apples are raw. To be served with a sweet sauce.
Three spoonfuls of flour.
One pint of milk.
A tea-spoonful of salt.
Beat the yelks well and mix them smoothly with the flour, then add the milk. Lastly, whip the whites to a stiff froth; work them in, and bake immediately.
To be eaten with a liquid sauce.
Take fair apples; pare, core, and quarter them. Take four table-spoonfuls of powdered sugar to a pie.
Put into a preserving-pan, with the sugar; water enough to make a thin sirup; throw in a few blades of mace; boil the apple in the sirup until tender, a little at a time, so as not to break the pieces. Take them out with care, and lay them in soup-dishes.
When you have preserved apple enough for your number of pies, add to the remainder of the sirup cinnamon and rose-water, or any other spice, enough to flavor it well, and divide it among the pies. Make a good paste, and line the rim of the dishes, and then cover them, leaving the pies without an under crust. Bake them a light brown.