Apricots A La Conde Apricots A La Conde

Put a half-pound of Carolina rice in a saucepan with enough cold water to cover it, let it come to the boil, then strain and wash in cold water and put it back into the.saucepan, adding a little finely-cut lemon peel or half a stick of vanilla pod split, one and a half pints of new milk, two ounces of castor sugar, and one ounce of fresh butter; when it comes to the boil cover over with a piece of buttered paper cut to fit the pan; let it simmer gently without being stirred till it has nearly absorbed all the milk, then add another quarter of a pint of milk, when the rice is quite cooked and all the grains are separate have a Breton or wide round border mould well buttered and press the rice well down into the shape; have a saute pan with about one pint of boiling water in it and stand the border in it, then place it in the oven for about fifteen minutes. When the rice is dry at the top turn it out on to the dish it is to be served on, have a hot compote of apricots ready, and place them neatly on the top of the rice; garnish between the halves of the apricots with shreds of uncrystallised cherries and narrow strips of uncrystallised angelica that is cut in lengths of two and a half to three inches, place the angelica round the edge of the rice and serve Apricot sauce (vol. i.) round the base of the dish and use for a hot sweet.

Pears a la Victoria Poires a la Victoria

Pears A La Victoria Poires A La Victoria

Peel and core about two pounds of stewing pears - if small, use them whole; if large, cut in halves or quarters - put them in a stewpan with a quart of cold water, the peel of a lemon, one pound of loaf sugar, and a little of Marshall's Liquid Carmine; bring quickly to the boil, skim and simmer for about an hour, or longer if not tender; take up the pears and boil the syrup till reduced to the consistency of cream. Butter a plain border mould and line it with buttered paper and place in it three penny sponge cakes, each cut in three pieces; fill up the mould with a mixture made of two and a half eggs, a quarter-pint of milk or cream, the finely-chopped peel of a lemon, one and a half ounces of castor sugar, and a few drops of carmine, to make it a reddish colour; stand the mould in a baking-tin which has a little water in it, put a buttered paper over the top, and cook in the oven till firm; turn it out on to a hot dish on which it has to be served, arrange the pears on this border, and strain the syrup all over the pears and round the dish. Use for a dinner or luncheon sweet.

Baked Gooseberry Pudding - Pouding De Groseilles Au Four

Pick and wash some fresh gooseberries, and put them in a covered bain-marie pan; place this in the oven, and cook the gooseberries to a pulp; rub through a fine hair sieve, and to each pint add one and a half ounces of warm, fresh butter, five ounces of castor sugar, a quarter of a pound of vanilla biscuit crumbs, or sponge-cake crumbs, or dried bread-crumbs, and two whole large eggs or three small eggs that have been well beaten up with a whisk, and stir these together till cool. Butter a pie-dish, sprinkle it over with some dried crumbs and castor sugar, then pour in the prepared mixture, and bake in a moderate oven till it is set, which will take about three-quarters of an hour; when cooked, take up, place the pie-dish on a napkin or dish-paper, dust over the top of the pudding with icing sugar, and serve hot or cold. Whipped cream may be served in a separate dish, if liked. Rhubarb can be used in the same way.