The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-11-12

some milk until you have u thick paste:
add sonlc salt and IL little caUpped
parsley; blend together with Il beaten
egg. Roll these into balls in hot fat.
Place them around the edge of the
platter on which the chicken has been
arranged. and alternate each bali with
n slice of ciisp bacon.
\ nice accompaniment for roGsted or
broiled chicken is rice prepared as
follows: Boil the grains in milk AMI
water until tender, then turn into
biscuit pan which has been wet in cnld
water; smooth the rice mixture ov'r
the top, and put 10 one side to bccoaie
cold. When cold cut il into squares
and roll them in egg ana then in
crumbs and fry them in butter nice
brown on one side and turn and brown
on the other side Arrange the pieces
upon platter and put tcaspuonful of
currant jelly upon each.
Rice buildings have been known for
ages, hut some ot the following may
he little different from the old rule:
To make mcrineu2 rice pudding: Boil
one cu.' Of rice in one quart Of milk
until it is tender. remove from the fire,
and stir in the yoiks of three eggs that
have been previously beaten; add sugar
To suit the taste. IL pinch of salt. the
grated rind uf one lemon and u little
Of tEc juice: turn this into buttered
pudding dish: make IL meringue of the
whites of the eggs by heating them stiff
and acd to them four tableSpoonfulS
oI sugar and the remaining juice Of the
lemon. Put the meringue roughly over
the rice mixture and brown ii lightly
in the oven. This puddin" may be
served warm or cold. Stirring the yolks
Of the eggs into the hot rice cooks
them sufficiently.
An excellent dessert is rice Omelet.
Mix one tablespoonful of butter with
one Of flour ana cook them over the
fire until smooth; then stir in two
thirds Of cup of milk and set one side
until cold before adding half Il cup of
boiled rice and the beasan yolks of four
eggs. The last thing stir in lightly
the beaten whites of the eggs and turn
the mixture into II buttered dish. Stand
the dish in pan Of hot water and
bake fifteen minutes. This omelet must
he served as soon as it Is taken from
the oven. Serve with n sauce made by
beating the whites of three eggs stiff.
add to them one cup of powdered
sugar, and Just before sending to the
table stir in the juice two oranges and
half a lemon.
\ dainty and delicious dessert is
called Jelly Of snow" which is made
of rice. ana when properly prepared re-
sembleS mound of snow and thus it
receives its name. Wash thoroughly
four tablespoonfuls of rice and place in
double boiler with two quarts of boil
ing water; cook slowly. without stir
ring. until the rice is tender; drain off
what water remains, and each grain
should be found separated and whole:
set one side to cool. Soak one quarter
Of a box of gelatine in water enough to
cover II for an hour, then pour over it a
half pint of boiling water and add one
cup of powdered sugar Stand the dish
containing the gelatine mixture in Il
pan OF boiling water and stir until the
gelatine and sugar are entirely dis
solved. Then turn the mixture into the
cooked rice and thoroughly mix. Whip
one pint Of cream until it is light and
dry, stir the whipped cream as lightly
as possible with the cold rice and gela-
tine. Flavor with maraschino or sherry
and pour the mixture into IA mould that
has been Wet in cold water. Stand the
mould in the ice box until its contents
become thoroughly cold and set. When
ready to serve turn the moulded rice out
on Il fiat pretty dish and pour preserved
StraWberrieS on maraSchinO cherries
around it,
For II fruit timbalr Of rice. wash six
ounces OF rice and nut in Il saucepan
with u. tablespoonful of butter. Il salt
spoonful of salt and one quart OF milk ::
add two ounces OF blanrhed almonds
that have been pounded and cook SLOW
ly. without stirring. until the rice is
tender and the milk absorbed. Take
from the fire and add To- the cooked rice
one dozen seeded raiSins. two rolled
lnacaroUns. twelve canded cherries cut
in halves, little candied orange peel
cut into ShredS, Il spoonful of sherry.
and the yoke of three eggs. Line Il
plain mould or deep basin with rich pie
crust, then stir intO the rice mixture
the beaten whites Of two eggs. and
turn the whole into the lined mould and
bake in moderate oven about half an
hour. Turn the timbale out on Il dish
and serve with rich cream or "a boiled
custard favored with wine. This makes
rich and nice dessert for company
luncheon.