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New England cookbook, 1855-1934
Page 79
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Ground rice Griddle Cake Boil one quart of milk - rub smooth a cup of ground rice in a little cold milk, and stir in the boiling milk. Add a little salt, and stir in flour enough to make the right thickness for baking. When cool, add a Cup of yeast and 4 eggs. Let it rise - light.- Apple Float One pint of stewed apples, strained and the white of one egg. Beat them together until the mixture is as light as whipped cream, and fill your jelly glasses. A handsome desert. - Velvet Cream One half ounce of gelatine, one & a half cup of wine, juice and rind of one lemon, three quarters of a pound of loaf sugar, simmer all together until thoroughly dissolved, then strain - When cool add a pint & a half of cream, - stir it until quite cold - put it in a mould & set it in a cool place, and it will become as stiff as Blanc Mange
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Ground rice Griddle Cake Boil one quart of milk - rub smooth a cup of ground rice in a little cold milk, and stir in the boiling milk. Add a little salt, and stir in flour enough to make the right thickness for baking. When cool, add a Cup of yeast and 4 eggs. Let it rise - light.- Apple Float One pint of stewed apples, strained and the white of one egg. Beat them together until the mixture is as light as whipped cream, and fill your jelly glasses. A handsome desert. - Velvet Cream One half ounce of gelatine, one & a half cup of wine, juice and rind of one lemon, three quarters of a pound of loaf sugar, simmer all together until thoroughly dissolved, then strain - When cool add a pint & a half of cream, - stir it until quite cold - put it in a mould & set it in a cool place, and it will become as stiff as Blanc Mange
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