Carbutt rice & ground rice : the best ways of cooking rice together with 21 tested recipes for appetizing dishes / Carbutt & Co. (1928) Ltd.

  • Carbutt & Co. (1928 Ltd)
Date:
[between 1950 and 1959?]
Catalogue details

Licence: Public Domain Mark

Credit: Carbutt rice & ground rice : the best ways of cooking rice together with 21 tested recipes for appetizing dishes / Carbutt & Co. (1928) Ltd. Source: Wellcome Collection.

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    cheese cakes Nice for a picnic or packed lunch. Short or flaky pastry: 3 oz. each butter, castor sugar, and ground rice : 1 oz. currants : grated lemon rind to flavour: 1 large egg, well beaten. Roll out pastry thinly and line into tartlet tins. Cream butter, add sugar, currants, lemon rind, egg and lastly the ground rice. If consistency is a little stiff, add a spoonful of milk. Put a teaspoonful of this into each tartlet tin and bake in a moderately hot oven 10— 15 minutes. Dust with icing sugar before serving. cherry cake Without the icing a good ‘‘cut and come again’? cake. Sultanas or a_ teaspoonful caraway seeds may be substituted for the cherries. 4+ lb. butter or margarine: grated rind of 4lemon : 4+]b. castor sugar : 14 oz. rice flour : 3 eggs: 3 oz. glacé cherries: + lb. self- raising flour. Glace Icing :—1 Ib. icing sugar: about # gill thin syrup made with 14 oz. sugar: approximately 4 pint water. Angelica and glacé cherries for decoration. Cream butter thoroughly with the lemon rind, beat in the sugar, then work in the eggs one at a time with the ground rice. Cut the cherries in half and mix with the flour. Fold into the mixture. Turn into a prepared 7-in. cake tin and bake in a moderate oven 40-45 minutes. Turn out and, when cold, ice with white glacé icing. For this, first prepare the syrup by boiling the sugar and water together for 3-4 minutes. Allow to get cold then work enough into the icing sugar to make a thick cream. Flavour with vanilla, then warm gently and pour over the cake. Decorate with cherries and diamonds of angelica.
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