SWEET AND SAVOURY

Wairarapa Times-Age, 10 April 1939, Page 8

SWEET AND SAVOURY

Rice Snowballs. Take 3oz rice, 1 pint milk, lloz sugar, loz chopped almonds or desiccated coconut, I pint custard (whatever nut flavour is used-. Cook the rice in a double saucepan with the milk and when soft add the almonds (or coconut) and sugar. Mix well and cook for another ten minutes. Fill little cups with this mixture. When set turn out on to a glass dish, cover with custard sauce flavoured with whichever nuts were used, and decorate each little mould with a glace cherry or a teaspoonful of red-currant . jelly or strawberry jam. Tipsy Rice. Take 1 pint apple, or any fruit pulp, 4oz rice, 4oz castor sugar, 4oz gelatine, 1 pint red wine, loz butter. Sweeten the fruit pulp to taste, keeping it rather tart, dissolve the gelatine in a little water, and mix with the pulp. Cook the rice in water until soft. Make a thick syrup with the castor sugar and half a cupful of wa--ter. Strain the rice and mix well with the syrup. Mix in the wine. Rinse a mould with cold water and put in first a layer of the fruit pulp, then a layer of the rice and so on until the mould is full. Turn out when set and serve with vanilla sauce or whipped cream. Rice Souffle. Take 14 pints milk, 2 eggs, 2 tablespoonfuls ground rice, 4 tablespoonfuls strawberry jam, “oz gelatine, 4 gill water, a few drops of cochineal. Mix the ground rice to a smooth paste with a small quantity of the milk. Heat the remainder in a saucepan and stir on to the ground rice. Return to the saucepan and bring to the boil, keeping it well stirred. Simmer for about five minutes, then draw to the side and cool slightly. Separate the yolks from the whites of eggs. Beat up egg-yolks and add to the rice. Stir over a very low gas for a few minutes.