116 KATE AITKEN’'S CANADIAN COOK BOOK

BUTTERSCOTCH RICE

1 tablespoon gelatine 2 cups hot milk Y% cup cold water 11% cups cooked rice 4 cup brown sugar 2 egg whites

Soak the gelatine in the cold water for 5 minutes. Carmelize the brown sugar in a saucepan over moderate heat. Slowly add the hot milk; stir until the sugar is dissolved. Remove from the heat; add the gelatine; stir till dissolved. Add the rice; chill until it begins to set. Beat the egg whites; fold into the rice mixture. Turn into a lightly oiled mould; let chill till set. Unmould on a clear glass plate; serve with Fruit Sauce. Serves 6.

FLUFFY RICE

Use 1 cup of rice for 6 servings. Wash the rice until there is no loose starch left. Have ready two quarts of rapidly boiling water with 3 teaspoons of salt added; drop the rice into it, bit by bit, without letting the water come off the boil. Let it cook until it’s tender, between 12 and 25 minutes. Don’t stir it, just lift it from time to time with a fork. The rice is tender when a grain pressed between the fingers is soft. When the rice is tender turn it into a colander and drain it. Cover the colander closely with a clean cloth; place it over a pan of hot water on the back of the stove. The separate grains of cooked rice will swell and keep separate.

Note To Brives: A tablespoon of lemon juice added to the boiling water keeps the rice snowy white.

CARAMEL CREAM

Temperature: 350°F. Time: 12 minutes 114 cups brown sugar V6 cup cold milk 2 tablespoons butter 2 eggs, separated 16 cup hot coffee V4 teaspoon vanilla 2 cups hot milk 3 tablespoons white sugar 414 tablespoons corn starch 2 tablespoons nuts, chopped

\4 teaspoon salt

Measure the brown sugar and butter into a heavy saucepan or iron frying pan; caramelize over low heat till brown and bubbly but not burned. Slowly add the hot coffee; simmer until smooth and thick. Scald the milk in the top of the double boiler. Mix the corn starch, salt and cold milk to a paste; stir into the hot milk; cook and stir till smooth and thick. Add the caramel; stir till blended. Cover and continue cooking for 10 minutes. Beat the