Book of Household Management — 064 - Recipes. Chapter 27. Part 6.

1342. INGREDIENTS.

--1 small teacupful of rice, 4 eggs, 1 pint of milk, 2 oz.

of fresh butter, 2 oz.

of beef marrow, 1/4 lb.

of currants, 2 tablespoonfuls of brandy, nutmeg, 1/4 lb.

of sugar, the rind of 1/2 lemon.

_Mode_.

--Put the lemon-rind and milk into a stewpan, and let it infuse till the milk is well flavoured with the lemon; in the mean time, boil the rice until tender in water, with a very small quantity of salt, and, when done, let it be thoroughly drained.

Beat the eggs, stir to them the milk, which should be strained, the butter, marrow, currants, and remaining ingredients; add the rice, and mix all well together.

Line the edges of the dish with puff-paste, put in the pudding, and bake for about 3/4 hour in a slow oven.

Slices of candied-peel may be added at pleasure, or Sultana raisins may be substituted for the currants.

_Time_.

--3/4 hour.

_Average cost_, 1s.

3d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_.

--Suitable for a winter pudding, when fresh fruits are not obtainable.

RICE, with proper management in cooking it, forms a very valuable and cheap addition to our farinaceous food, and, in years of scarcity, has been found eminently useful in lessening the consumption of flour.

When boiled, it should be so managed that the grains, though soft, should be as little broken and as dry as possible.

The water in which it is dressed should only simmer, and not boil hard.

Very little water should be used, as the grains absorb a great deal, and, consequently, swell much;

and if they take up too much at first, it is difficult to get rid of it.

Baking it in puddings is the best mode of preparing it.

II.

(_Plain and Economical; a nice Pudding for Children_.

) 1343. INGREDIENTS.

--1 teacupful of rice, 2 tablespoonfuls of moist sugar, 1 quart of milk, 1/2 oz.

of butter or 2 small tablespoonfuls of chopped suet, 1/2 teaspoonful of grated nutmeg.

_Mode_.

--Wash the rice, put it into a pie-dish with the sugar, pour in the milk, and stir these ingredients well together; then add the butter cut up into very small pieces, or, instead of this, the above proportion of finely-minced suet; grate a little nutmeg over the top, and bake the pudding, in a moderate oven, from 1-1/2 to 2 hours.

As the rice is not previously cooked, care must be taken that the pudding be very slowly baked, to give plenty of time for the rice to swell, and for it to be very thoroughly done.

_Time_.

--1-1/2 to 2 hours.

_Average cost_, 7d.

_Sufficient_ for 5 or 6 children.

_Seasonable_ at any time.

PLAIN BOILED RICE PUDDING.

1344. INGREDIENTS.

--1/2 lb.

of rice.

_Mode_.

--Wash the rice, tie it in a pudding-cloth, allowing room for the rice to swell, and put it into a saucepan of cold water; boil it gently for 2 hours, and if, after a time, the cloth seems tied too loosely, take the rice up and tighten the cloth.

Serve with sweet melted butter, or cold butter and sugar, or stewed fruit, jam, or marmalade; any of which accompaniments are suitable for plain boiled rice.

_Time_.

--2 hours after the water boils.

_Average cost_, 2d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ at any time.

BOILED RICE PUDDING.

I.

1345. INGREDIENTS.

--1/4 lb.

of rice, 1-1/2 pint of new milk, 2 oz.

of butter, 4 eggs, 1/2 saltspoonful of salt, 4 large tablespoonfuls of moist sugar, flavouring to taste.

_Mode_.

--Stew the rice very gently in the above proportion of new milk, and, when it is tender, pour it into a basin; stir in the butter, and let it stand to cool; then beat the eggs, add these to the rice with the sugar, salt, and any flavouring that may be approved, such as nutmeg, powdered cinnamon, grated lemon-peel, essence of bitter almonds, or vanilla.

When all is well stirred, put the pudding into a buttered basin, tie it down with a cloth, plunge it into boiling water, and boil for 1-1/4 hour.

_Time_.

--1-1/4 hour.

_Average cost_, 1s.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

VARIETIES OF RICE.

--Of the varieties of rice brought to our market, that from Bengal is chiefly of the species denominated _cargo_ rice, and is of a coarse reddish-brown cast, but peculiarly sweet and large-grained; it does not readily separate from the husk, but it is preferred by the natives to all the others.

_Patua_ rice is more esteemed in Europe, and is of very superior qualify; it is small-grained, rather long and wiry, and is remarkably white.

The _Carolina_ rice is considered as the best, and is likewise the dearest in London.

II.

(_With Dried or Fresh fruit; a nice dish for the Nursery_.

) 1346. INGREDIENTS.

--1/2 lb.

of rice, 1 pint of any kind of fresh fruit that may be preferred, or 1/2 lb.

of raisins or currants.

_Mode_.

--Wash the rice, tie it in a cloth, allowing room for it to swell, and put it into a saucepan of cold water; let it boil for an hour, then take it up, untie the cloth, stir in the fruit, and tie it up again tolerably tight, and put it into the water for the remainder of the time.

Boil for another hour, or rather longer, and serve with sweet sauce, if made with dried fruit, and with plain sifted sugar and a little cream or milk, if made with fresh fruit.

_Time_.

--1 hour to boil the rice without the fruit; 1 hour, or longer, afterwards.

_Average cost_, 6d.

_Sufficient_ for 6 or 7 children.

_Seasonable_ at any time.

Note.

--This pudding is very good made with apples: they should be pared cored, and cut into thin slices.

BOILED RICE FOR CURRIES, &c. 1347. INGREDIENTS.

--3/4 lb.

of rice, water, salt.

_Mode_.

--Pick, wash, and soak the rice in plenty of cold water; then have ready a saucepan of boiling water, drop the rice into it, and keep it boiling quickly, with the lid uncovered, until it is tender, but not soft.

Take it up, drain it, and put it on a dish before the fire to dry: do not handle it much with a spoon, but shake it about a little with two forks, that it may all be equally dried, and strew over a little salt.

It is now ready to serve, and may be heaped lightly on a dish by itself, or be laid round the dish as a border, with a curry or fricassee in the centre.

Some cooks smooth the rice with the back of a spoon, and then brush it over with the yolk of an egg, and set it in the oven to colour;

but the rice well boiled, white, dry, and with every grain distinct, is by far the more preferable mode of dressing it.

During the process of boiling, the rice should be attentively watched, that it be not overdone, as, if this is the case, it will have a mashed and soft appearance.

_Time_.

--15 to 25 minutes, according to the quality of the rice.

_Average cost_, 3d.

_Sufficient_ for a large dish of curry.

_Seasonable_ at any time.

RICE, in the native rough state, with the husk on, is called _paddy_, both in India and America, and it will keep better, and for a much longer time, in this state, than after the husk has been removed; besides which, prepared rice is apt to become dirty from rubbing about in the voyage on board ship, and in the warehouses.

It is sometimes brought to England in the shape of paddy, and the husk detached here.

Paddy pays less duty than shelled rice.

TO BOIL RICE FOR CURRIES, &c. (_Soyer's Recipe_.

) 1348. INGREDIENTS.

--1 lb.

of the best Carolina rice, 2 quarts of water, 1-1/2 oz.

of butter, a little salt.

_Mode_.

--Wash the rice well in two waters; make 2 quarts of water boiling, and throw the rice into it; boil it until three-parts done, then drain it on a sieve.

Butter the bottom and sides of a stewpan, put in the rice, place the lid on tightly, and set it by the side of the fire until the rice is perfectly tender, occasionally shaking the pan to prevent its sticking.

Prepared thus, every grain should be separate and white.

Either dish it separately, or place it round the curry as a border.

_Time_.

--15 to 25 minutes.

_Average cost_, 7d.

_Sufficient_ for 2 moderate-sized curries.

_Seasonable_ at any time.

BUTTERED RICE.

1349. INGREDIENTS.

--1/4 lb.

of rice, 1-1/2 pint of milk, 2 oz.

of butter, sugar to taste, grated nutmeg or pounded cinnamon.

_Mode_.

--Wash and pick the rice, drain and put it into a saucepan with the milk; let it swell gradually, and, when tender, pour off the milk;

stir in the butter, sugar, and nutmeg or cinnamon, and, when the butter is thoroughly melted, and the whole is quite hot, serve.

After the milk is poured off, be particular that the rice does not burn: to prevent this, do not cease stirring it.

_Time_.

--About 3/4 hour to swell the rice.

_Average cost_, 7d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ at any time.

RICE was held in great esteem by the ancients: they considered it as a very beneficial food for the chest; therefore it was recommended in cases of consumption, and to persons subject to spitting of blood.

SAVOURY CASSEROLE OF RICE.

Or Rice Border, for Ragouts, Fricassees, &c. (an Entree).

1350. INGREDIENTS.

--1-1/2 lb.

of rice, 3 pints of weak stock or broth, 2 slices of fat ham, 1 teaspoonful of salt.

[Illustration: CASSEROLE OF RICE.

] _Mode_.

--A casserole of rice, when made in a mould, is not such a difficult operation as when it is moulded by the hand.

It is an elegant and inexpensive entrée, as the remains of cold fish, flesh, or fowl may be served as ragoûts, fricassees, &c. , inclosed in the casserole.

It requires great nicety in its preparation, the principal thing to attend to being the boiling of the rice, as, if this is not sufficiently cooked, the casserole, when moulded, will have a rough appearance, which would entirely spoil it.

After having washed the rice in two or three waters, drain it well, and put it into a stewpan with the stock, ham, and salt; cover the pan closely, and let the rice gradually swell over a slow fire, occasionally stirring, to prevent its sticking.

When it is quite soft, strain it, pick out the pieces of ham, and, with the back of a large wooden spoon, mash the rice to a perfectly smooth paste.

Then well grease a mould (moulds are made purposely for rice borders), and turn it upside down for a minute or two, to drain away the fat, should there be too much; put some rice all round the bottom and sides of it;

place a piece of soft bread in the middle, and cover it with rice; press it in equally with the spoon, and let it cool.

Then dip the mould into hot water, turn the casserole carefully on to a dish, mark where the lid is to be formed on the top, by making an incision with the point of a knife about an inch from the edge all round, and put it into a _very hot_ oven.

Brush it over with a little clarified butter, and bake about 1/2 hour, or rather longer; then carefully remove the lid, which will be formed by the incision having been made all round, and remove the bread, in small pieces, with the point of a penknife, being careful not to injure the casserole.

Fill the centre with the ragoût or fricassee, which should be made thick; put on the cover, glaze it, place it in the oven to set the glaze, and serve as hot as possible.

The casserole should not be emptied too much, as it is liable to crack from the weight of whatever is put in; and in baking it, let the oven be very hot, or the casserole will probably break.

_Time_.

--About 3/4 hour to swell the rice.

_Sufficient_ for 2 moderate-sized casseroles.

_Seasonable_ at any time.

SWEET CASSEROLE OF RICE (an Entremets).

1351. INGREDIENTS.

--1-1/2 lb.

of rice, 3 pints of milk, sugar to taste, flavouring of bitter almonds, 3 oz.

of butter, the yolks of 3 eggs.

_Mode_.

--This is made in precisely the same manner as a savoury casserole, only substituting the milk and sugar for the stock and salt.

Put the milk into a stewpan, with sufficient essence of bitter almonds to flavour it well; then add the rice, which should be washed, picked, and drained, and let it swell gradually in the milk over a slow fire.

When it is tender, stir in the sugar, butter, and yolks of eggs; butter a mould, press in the rice, and proceed in exactly the same manner as in recipe No. 1350. When the casserole is ready, fill it with a compôte of any fruit that may be preferred, or with melted apricot-jam, and serve.

_Time_.

--From 3/4 to 1 hour to swell the rice, 1/2 to 3/4 hour to bake the casserole.

_Average cost_, exclusive of the compôte or jam, 1s.

9d.

_Sufficient_ for 2 casseroles.

_Seasonable_ at any time.

FRENCH RICE PUDDING, or GATEAU DE RIZ.

1352. INGREDIENTS.

--To every 1/4 lb.

of rice allow 1 quart of milk, the rind of 1 lemon, 1/2 teaspoonful of salt, sugar to taste, 4 oz.

of butter, 6 eggs, bread crumbs.

_Mode_.

--Put the milk into a stewpan with the lemon-rind, and let it infuse for 1/2 hour, or until the former is well flavoured; then take out the peel; have ready the rice washed, picked, and drained; put it into the milk, and let it gradually swell over a very slow fire.

Stir in the butter, salt, and sugar, and when properly sweetened, add the yolks of the eggs, and then the whites, both of which should be well beaten, and added separately to the rice.

Butter a mould, strew in some fine bread crumbs, and let them be spread equally over it; then carefully pour in the rice, and bake the pudding in a _slow_ oven for 1 hour.

Turn it out of the mould, and garnish the dish with preserved cherries, or any bright-coloured jelly or jam.

This pudding would be exceedingly nice, flavoured with essence of vanilla.

_Time_.

--3/4 to 1 hour for the rice to swell; to be baked 1 hour in a slow oven.

_Average cost_, 1s.

8d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

BAKED OR BOILED GROUND RICE PUDDING.

1353. INGREDIENTS.

--2 pints of milk, 6 tablespoonfuls of ground rice, sugar to taste, 4 eggs, flavouring of lemon-rind, nutmeg, bitter almonds or bay-leaf.

_Mode_.

--Put 1-1/2 pint of the milk into a stewpan, with any of the above flavourings, and bring it to the boiling-point, and, with the other 1/2 pint of milk, mix the ground rice to a smooth batter; strain the boiling milk to this, and stir over the fire until the mixture is tolerably thick; then pour it into a basin, leave it uncovered, and when nearly or quite cold, sweeten it to taste, and add the eggs, which should be previously well beaten, with a little salt.

Put the pudding into a well-buttered basin, tie it down with a cloth, plunge it into boiling water, and boil for 1-1/2 hour.

For a baked pudding, proceed in precisely the same manner, only using half the above proportion of ground rice, with the same quantity of all the other ingredients: an hour will bake the pudding in a moderate oven.

Stewed fruit, or preserves, or marmalade, may be served with either the boiled or baked pudding, and will be found an improvement.

_Time_.

--1-1/2 hour to boil, 1 hour to bake.

_Average cost_, 10d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

ICED RICE PUDDING.

1354. INGREDIENTS.

--6 oz.

of rice, 1 quart of milk, 1/2 lb.

of sugar, the yolks of 6 eggs, 1 small teaspoonful of essence of vanilla.

_Mode_.

--Put the rice into a stewpan, with the milk and sugar, and let these simmer over a gentle fire until the rice is sufficiently soft to break up into a smooth mass, and should the milk dry away too much, a little more may be added.

Stir the rice occasionally, to prevent its burning, then beat it to a smooth mixture; add the yolks of the eggs, which should be well whisked, and the vanilla (should this flavouring not be liked, essence of bitter almonds may be substituted for it); put this rice custard into the freezing-pot, and proceed as directed in recipe No. 1290. When wanted for table, turn the pudding out of the mould, and pour over the top, and round it, a _compôte_ of oranges, or any other fruit that may be preferred, taking care that the flavouring in the pudding harmonizes well with the fruit that is served with it.

_Time_.

--1/2 hour to freeze the mixture.

_Average cost_, 1s.

6d.

; exclusive of the _compôte_, 1s.

4d.

_Seasonable_.

--Served all the year round.

MINIATURE RICE PUDDINGS.

1355. INGREDIENTS.

--1/4 lb.

of rice, 1-1/2 pint of milk, 2 oz.

of fresh butter, 4 eggs, sugar to taste; flavouring of lemon-peel, bitter almonds, or vanilla; a few strips of candied peel.

_Mode_.

--Let the rice swell in 1 pint of the milk over a slow fire, putting with it a strip of lemon-peel; stir to it the butter and the other 1/2 pint of milk, and let the mixture cool.

Then add the well-beaten eggs, and a few drops of essence of almonds or essence of vanilla, whichever may be preferred; butter well some small cups or moulds, line them with a few pieces of candied peel sliced very thin, fill them three parts full, and bake for about 40 minutes; turn them out of the cups on to a white d'oyley, and serve with sweet sauce.

The flavouring and candied peel might be omitted, and stewed fruit or preserve served instead, with these puddings.

_Time_.

--40 minutes.

_Average cost_, 1s.

_Sufficient_ for 6 puddings.

_Seasonable_ at any time.

ARROWROOT SAUCE FOR PUDDINGS.

1356. INGREDIENTS.

--2 small teaspoonfuls of arrowroot, 4 dessert-spoonfuls of pounded sugar, the juice of 1 lemon, 1/4 teaspoonful of grated nutmeg, 1/2 pint of water.

_Mode_.

--Mix the arrowroot smoothly with the water; put this into a stewpan; add the sugar, strained lemon-juice, and grated nutmeg.

Stir these ingredients over the fire until they boil, when the sauce is ready for use.

A small quantity of wine, or any liqueur, would very much improve the flavour of this sauce: it is usually served with bread, rice, custard, or any dry pudding that is not very rich.

_Time_.

--Altogether, 15 minutes.

_Average cost_, 4d.

_Sufficient_ for 6 or 7 persons.

CHERRY SAUCE FOR SWEET PUDDINGS.

(_German Recipe_.

) 1357. INGREDIENTS.

--1 lb.

of cherries, 1 tablespoonful of flour, 1 oz.

of butter, 1/2 pint of water, 1 wineglassful of port wine, a little grated lemon-rind, 4 pounded cloves, 2 tablespoonfuls of lemon-juice, sugar to taste.

_Mode_.

--Stone the cherries, and pound the kernels in a mortar to a smooth paste; put the butter and flour into a saucepan; stir them over the fire until of a pale brown; then add the cherries, the pounded kernels, the wine, and the water.

Simmer these gently for 1/4 hour, or until the cherries are quite cooked, and rub the whole through a hair sieve; add the remaining ingredients, let the sauce boil for another 5 minutes, and serve.

This is a delicious sauce to serve with boiled batter pudding, and when thus used, should be sent to table poured over the pudding.

_Time_.

--20 minutes to 1/2 hour.

_Average cost_, 1s.

1d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ in June, July, and August.

LEMON SAUCE FOR SWEET PUDDINGS.

1358. INGREDIENTS.

--The rind and juice of 1 lemon, 1 tablespoonful of flour, 1 oz.

of butter, 1 large wineglassful of sherry, 1 wineglassful of water, sugar to taste, the yolks of 4 eggs.

_Mode_.

--Rub the rind of the lemon on to some lumps of sugar; squeeze out the juice, and strain it; put the butter and flour into a saucepan, stir them over the fire, and when of a pale brown, add the wine, water, and strained lemon-juice.

Crush the lumps of sugar that were rubbed on the lemon; stir these into the sauce, which should be very sweet.

When these ingredients are well mixed, and the sugar is melted, put in the beaten yolks of 4 eggs; keep stirring the sauce until it thickens, when serve.

Do not, on any account, allow it to boil, or it will curdle, and be entirely spoiled.

_Time_.

--Altogether, 15 minutes.

_Average cost_, 1s.

2d.

_Sufficient_ for 7 or 8 persons.

SOYER'S SAUCE FOR PLUM-PUDDING.

1359. INGREDIENTS.

--The yolks of 3 eggs, 1 tablespoonful of powdered sugar, 1 gill of milk, a very little grated lemon-rind, 2 small wineglassfuls of brandy.

_Mode_.

--Separate the yolks from the whites of 3 eggs, and put the former into a stewpan; add the sugar, milk, and grated lemon-rind, and stir over the fire until the mixture thickens; but do _not_ allow it to _boil_.

Put in the brandy; let the sauce stand by the side of the fire, to get quite hot; keep stirring it, and serve in a boat or tureen separately, or pour it over the pudding.

_Time_.

--Altogether, 10 minutes.

_Average cost_, 1s.

_Sufficient_ for 6 or 7 persons.

SWEET SAUCE FOR PUDDINGS.

1360. INGREDIENTS.

--1/2 pint of melted butter made with milk, 4 heaped teaspoonfuls of pounded sugar, flavouring; of grated lemon-rind, or nutmeg, or cinnamon.

_Mode_.

--Make 1/2 pint of melted butter by recipe No. 380, omitting the salt; stir in the sugar, add a little grated lemon-rind, nutmeg, or powdered cinnamon, and serve.

Previously to making the melted butter, the milk can be flavoured with bitter almonds, by infusing about half a dozen of them in it for about 1/2 hour; the milk should then be strained before it is added to the other ingredients.

This simple sauce may be served for children with rice, batter, or bread pudding.

_Time_.

--Altogether, 15 minutes.

_Average cost_, 4d.

_Sufficient_ for 6 or 7 persons.

VANILLA CUSTARD SAUCE, to serve with Puddings.

1361. INGREDIENTS.

--1/2 pint of milk, 2 eggs, 2 oz.

of sugar, 10 drops of essence of vanilla.

_Mode_.

--Beat the eggs, sweeten the milk; stir these ingredients well together, and flavour them with essence of vanilla, regulating the proportion of this latter ingredient by the strength of the essence, the size of the eggs, &c. Put the mixture into a small jug, place this jug in a saucepan of boiling water, and stir the sauce _one way_ until it thickens; but do not allow it to boil, or it will instantly curdle.

Serve in a boat or tureen separately, with plum, bread, or any kind of dry pudding.

Essence of bitter almonds or lemon-rind may be substituted for the vanilla, when they are more in accordance with the flavouring of the pudding with which the sauce is intended to be served.

_Time_.

--To be stirred in the jug from 8 to 10 minutes.