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Classic
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page 155
Rice Paste for relishing things.
Clean, and put some rice, with an onion and a little water and milk, or milk
only, into a sauce-pan, and simmer till it swell. Put seasoned chops into a
dish, and cover it with the rice; by the addition of an egg, the rice will
adhere better.
Rabbits fricasseed, and covered thus, are very good.
Potatoe Paste.
Pound boiled potatoes very fine, and add, while warm, a sufficiency of butter to
make the mash hold together, or run may mix with it an egg; then before it gets
cold, flour the board pretty well to prevent it from sticking, and roll it to
the thickness wanted.
If it is become quite cold before it be put on the dish, it will be apt to
crack.
Raised Crust for Custards or Fruit.
Put four ounces of butter into a sauce-pan with water, and when it boils, pour
it into as much flour as you choose; knead and beat it till smooth; cover it, as
at the top of page 136. Raise it; and if for custard, put a paper within to keep
out the sides till half done, then fill with a cold mixture of milk, egg, sugar,
and a little peach-water, lemon-peel, or nutmeg. By cold is meant that the egg
is not to be warmed, but the milk should be warmed by itself--not to spoil the
crust.
The above butter will make a great deal of raised crust, which must not be rich,
or it will be difficult to prevent the sides from falling.
Excellent short Crusts.
Make two ounces of white sugar, pounded and sifted, quite dry; then mix it with
a pound of Hour well dried; rub into it three ounces of butter, so fine as not
to be seen-into some cream put the yolks of two eggs, beaten, and mix the above
into a smooth paste; roll it thin, and bake it in a moderate oven.
Another.-Mix with a pound of fine flour dried, an ounce of sugar pounded and
sifted; then crumble three
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