* * * * *
RICE BLANC MANGE.
Boil a tea-cup full of rice in a very small of water, till it is near
bursting--then add half a pint of milk, boil it to a mush, stirring all
the time; season it with sugar, wine, and nutmeg; dip the mould in
water, and fill it; when cold, turn it in a dish, and surround it with
boiled custard seasoned, or syllabub--garnish it with marmalade.
* * * * *
FLOATING ISLAND.
Have the bowl nearly full of syllabub, made with milk, white wine, and
sugar; beat the whites of six new laid eggs to a strong froth--then mix
with it raspberry or strawberry marmalade enough to flavour and colour
it; lay the froth lightly on the syllabub, first putting in some slices
of cake; raise it in little mounds, and garnish with something light.
* * * * *
SYLLABUB.
Season the milk with sugar and white wine, but not enough to curdle it;
fill the glasses nearly full, and crown them with whipt cream seasoned.
* * * * *
COLD CREAMS.
LEMON CREAM.
Pare the rind very thin from four fresh lemons, squeeze the juice, and
strain it--put them both into a quart of water, sweeten it to your
taste, add the whites of six eggs, beat to a froth; set it over the
fire, and keep stirring until it thickens, but do not let it boil--then
pour it in a bowl; when cold, strain it through a sieve, put it on the
fire, and add the yelks of the eggs--stir it till quite thick, and serve
it in glasses.
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