Rice Imperial

From Mrs. C. F. Aked

Wash 3 ounces of Carolina rice, put into a dish with 1 1/2 ounces of sugar and 1 1/2 pints of milk. Let it soak for an hour, then bake in a slow oven for 2 or 3 hours, taking care it does not acquire a brownish tinge. Remove the skin and stir into it 1/2 ounce of gelatine, previously dissolved in 1/4 pint of milk; add 1 teaspoonful of vanilla, and 2 ounces mixed preserved fruits cut into dice. When quite cool but not set stir gently in 1/2 pint of whipped cream. Pour into an oiled mould.

Strawberry Cream

From Mrs. C. F. Aked

Stalk some strawberries, enough to produce 1/2 pint, sprinkle over them 3 ounces of powdered sugar; let them stand until the sugar is dissolved, then rub through a sieve; dissolve 1/2 ounce of gelatine in a little warm water and the juice of half a lemon. Whip 1/2 pint of cream, mix it with the pulped fruit, and strain the gelatine onto this. Have ready a wetted mould, or better still, one lined with jelly, garnished with a few halved strawberries, pour in the mixture and leave on ice till set.

Velvet Cream

From Mrs. J. Nash

Whites of 5 eggs, 2 lemons (rind and juice), 1 cupful gelatine, 2 cupfuls sugar, 2 cupfuls cream. Take 2 custard boilers. Melt the gelatine in a little cold water; grate the rind of the lemons and add the grated rind and the juice to the gelatine, also the sugar, in the first custard boiler. When this is all nicely melted by-placing the custard boiler in its own dish of boiling water over the fire, take the second boiler (which should contain the cream which has been heated) ; strain the contents of the first into it, adding the beaten whites. Pour into a mould and set it away to cool; turn into a dish for the table. Serve with cream sauce.