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Classic
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page 185
To keep Capers.
Add fresh vinegar that has been scalded, and become cold--and tie them close, to
keep out the air, which makes them soft.
PART VIII. SWEET DISHES, PRESERVES, SWEETMEATS, SWEET DISHES.
Buttered Rice.
WASH and pick some rice, drain, and put it with some new milk, enough just to
swell it, over the fire; when tender, pour off the milk, and add a bit of
butter, a little sugar, and pounded cinnamon. Shake it, that it do not burn, and
serve.
Souffile of Rice and Apple.
Blanch Carolina rice, strain it, and set it to boil in milk, with lemon-peel and
a bit of cinnamon. Let it boil till the rice is dry; then cool it, and raise a
rim three inches high round the dish; having egged the dish where it is put, to
make it stick. Then egg the rice all over. Fill the dish half way up with a
marmalade of apples; have ready the whites of four eggs beaten to a fine froth,
and put them over the marmalade; then sift fine sugar over it, and set it in the
oven, which should be warm enough to give it a beautiful colour.
Snow-balls.
Swell rice in milk, strain it off, and having pared and cored apples, put the
rice round them, tying each up in a cloth. Put a bit of lemon-peel, a clove, or
cinnamon in each, and boil them well.
Lent Potatoes.
Beat three or four ounces of almonds, and three or four bitter, when blanched,
putting a little orange-flower water to prevent oiling; add eight ounces of
butter, four
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