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Rice Pudding Au Nectar

Boil four ounces rice in boiling water for five minutes, thoroughly drain on a sieve, then place it in saucepan with a pint milk, half teaspoon vanilla essence, the rind of a mandarin and three ounces sugar. Lightly mix and let slowly boil for forty minutes, remove the rind, then add half gill honey, two gills cream and four egg yolks. Sharply mix with the spatula for three minutes, transfer the rice to a baking dish, sprinkle two tablespoons shredded cocoanut over the rice, set it in the oven for twenty minutes, remove and serve in the same dish, either hot or cold.

SVEZHSA SHTCHEE (SOUP) Place a three-pound piece short rib of beef in a saucepan with five quarts water and a level teaspoon salt, cover the pan, and boil for thirty minutes, skimming the fat off once in a while. Cut half of a very small head of cabbage, cored and trimmed, in small pieces, plunge into boiling water for five minutes, then drain on a sieve and add to the soup, with two medium, sliced carrots and two medium, sliced onions. Cover the pan and let simmer for three hours. Take up the beef and keep it on a plate, skim the fat from the surface of the soup. Knead on a plate an ounce butter with one and a half ounces flour and gradually add to the soup, continually mixing meanwhile. Then pour in one gill cream and two tablespoons vinegar. Mix well with a wooden spoon, boil for two minutes, pour into a soup tureen and serve. N. B. Remove bones and trim off fat from the boiled beef, then envelop in a clean, coarse towel and lightly tie both sides, press between two boards place a four-pound weight on top and keep in a cool place until to-morrow's lunch.