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Mary Carnegie and Susan Gillespie cookbook, 1804-1905

Page 91

Rice Shape [Petrie?] -- 91
[Break?] a  Spoonful of flour of rice with rich Cream, then have ready Mutchkin of boiled Milk with a little Lemon Grate and Sugar to taste - pour the hot milk on the rice and cream then put it in the pan again have ready at same time a quarter Ounce of Isinglass, keep stirring it till it comes to boil. after have taken it off put in about a table spoonful of Orange flower water, wet the Shape with Cold water then pour in the rice

Cheese pudding --
2 Ounces of Skimmed Milk 2 Ounces of fresh Cheese about the size of a [walnut?] of Butter a table spoonful of Cream Cut the Cheese into thin bits and put the whole into a pan set it on a slow fire keep stirring till it boils and becomes quite smooth take it off the fire and break one Egg yolk and white - into it [illegible] it quickly and put it into a dish then brown it before the fire in a [tin?] Oven -

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Rice Shape [Petrie?] -- 91 [Break?] a Spoonful of flour of rice with rich Cream, then have ready Mutchkin of boiled Milk with a little Lemon Grate and Sugar to taste - pour the hot milk on the rice and cream then put it in the pan again have ready at same time a quarter Ounce of Isinglass, keep stirring it till it comes to boil. after have taken it off put in about a table spoonful of Orange flower water, wet the Shape with Cold water then pour in the rice Cheese pudding -- 2 Ounces of Skimmed Milk 2 Ounces of fresh Cheese about the size of a [walnut?] of Butter a table spoonful of Cream Cut the Cheese into thin bits and put the whole into a pan set it on a slow fire keep stirring till it boils and becomes quite smooth take it off the fire and break one Egg yolk and white - into it [illegible] it quickly and put it into a dish then brown it before the fire in a [tin?] Oven -