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Classic
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page 45
Rice Florendine.
Soak half pint of rice and swell it in water: then boil it in three pints of
milk, put half pound of butter in it while it is warm, one pound of currants,
fifteen eggs well beaten, half an ounce of cinnamon, one nutmeg and one gill of
rose-water, sugar and salt to your taste; lay a thin puff paste at the bottom of
your dish and a thick one round the rim, put in the ingrediences, cut small
pieces of paste and lay in chequers on the top, grate a little sugar over it and
bake it half an hour.
Puff Pastes for Tarts.
No. 1. Rub one pound of butter into one pound of flour, whip 2 whites and add
with cold water and one yolk; make into paste, roll in, in six or seven times
one pound of butter, flowering it each roll. This is good for any small thing.
No. 2. Rub six pound of butter into founteen pound of flour, eight eggs, add
cold water, make a stiff paste.
No. 3. To any quantity of flour, rub in three fourths of its weight of butter,
(12 eggs to a peck) rub in one third or half, and roll in the rest.
No. 4. Into two quarts of flour (salted) wet stiff with cold water roll in, in
nine or ten times, one and an half pound of butter.
No. 5. One pound flour, three fourths of a pound of butter, beat well.
No. 6. To one pound of flour rub in one fourth of a pound of butter wet with
three eggs and rolled in a half pound of butter.
A Paste for Sweet Meats.
No. 7. Rub one third of a pound of butter, and one pound of lard into two pound
of flour, wet with four whites well beaten; weater to make a paste,
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Classic
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