481. To Prepare Rice Flour. Pick out all the yellow kernels of a quantity of rice and wash it several times in warm water, rubbing it well between the fingers; drain the water off and pour boiling water over it; let it stand until nearly cold; then pour it into a colander and pour cold water over it; when well drained rub the rice between a towel, spread out on shallow tin pans or on thick brown paper and let it dry in a lukewarm oven; when completely dry pound it to a powder in a wedged wooden mortar; it may then be put away in jars for use; or pound the rice while wet, then dry and rub it through a sieve. Another way is to grind the rice in a coffee mill.

482. Rice Beignets. Wash 1/2 pound rice, put it with cold water over the fire and boil for a few minutes; drain in a colander and rinse with cold water; return the rice to saucepan and add 5 cups milk, 4 tablespoonfuls sugar, 1/2 tablespoonful butter and 1/2 teaspoonful salt; boil until tender; then mix it with 3 well beaten eggs; spread it evenly a finger thick onto buttered tin pans and set aside; when cold cut the rice into rounds or square pieces, dip them in beaten egg and bread crumbs and fry in boiling lard; serve with wine or fruit sauce. Some finely chopped almonds may be boiled in the rice.

483. Rice Pears. Parboil 1/4 pound rice in water, drain in a colander and rinse with cold water; return it to the saucepan, add 1 pint milk, a little salt, 2 tablespoonfuls sugar, 1 tablespoonful butter, a little grated lemon peel and boil slowly till done; remove the rice from the fire; when cooled off add the yolks of 3 eggs and 1 tablespoonful finely chopped almonds; spread this rice onto a long dish and when cold divide it into equal parts with a spoon the size of an egg; form them into the shape of a pear and press a preserved cherry or a little marmalade in the center of each; roll them first into fine bread crumbs, then into the beaten white of egg; then roll again in the bread crumbs and fry them a light brown in boiling lard; put a small piece of cinnamon in the end of each piece, to form the stern, and serve hot with wine sauce.

484. Rice Beignets (with Chocolate). Prepare 1/2 pound rice the same as in foregoing recipe without the butter and add while hot 1/4 pound grated chocolate; spread the mixture evenly a finger thick onto buttered tins and when cold cut it into small rounds with a wineglass; dip them into beaten egg and bread crumbs and fry in boiling lard; dust them with sugar and serve without sauce.

485. Rice Boiled with Raisins. Place a saucepan with 1 cup rice over the fire, cover with cold water and boil for a few minutes; drain in a colander and rinse with cold water; return the rice to saucepan again, add 1 quart milk, 1/2 teaspoonful salt, 1 tablespoonful sugar and boil 20 minutes; then add 1/4 pound well cleansed seedless raisins and boil till done; serve dusted with sugar; or boil the rice in water instead of milk, add very little sugar, the raisins and a little salt and serve with meat.

486. Rice Coteletten. Boil 3/4 pound rice in water 5 minutes, drain in a colander and rinse with cold water; return it to the fire and boil in milk with a little salt till tender and thick; when cold mix it with 2 eggs and 2 ounces melted butter; form the rice into cotelettens, brush over with egg, sprinkle with fine bread crumbs and fry in 1/2 butter and 1/2 lard a light brown; dust them with sugar and serve with stewed fruit. If the côtelettes are to be sweet add some sugar, finely chopped almonds, the grated rind of 1 lemon, a little rum or rose water and fry the same way as above recipe; served with wine, lemon, cream, chocolate or fruit sauce.

487. Rice a la Creole. Parboil 1/2 pound rice in water and drain and rinse with cold water; boil it in 1-1/2 quarts sweet cream or milk and a little salt; when done sweeten with 2 tablespoonfuls sugar and flavor with 1 teaspoonful vanilla extract; in the meantime put 2 tablespoonfuls sugar in a pan and let it roast to a caramel, stirring constantly; dissolve it with a little water; add this to the rice, put on a round flat dish, sprinkle with sugar and hold a red hot shovel over for a few minutes to glaze it.

488. Lemon Rice. Place a saucepan with 1/2 cup rice over the fire, boil 5 minutes and drain and rinse with cold water; return the rice to saucepan, add 1 pint milk, 1/2 teaspoonful salt and boil until tender; when done add 2 tablespoonfuls sugar; put it into a blanc-mange mould and let it stand till cold; peel a lemon very thin, cut the peel into shreds about 1/2 inch in length and as fine as possible, put them into a saucepan, cover with water and boil 1/2 hour, changing the water 3 times; lest they should be bitter pour about 1 teacupful fresh water upon them; squeeze and strain the juice of the lemon, add it with 1 cup sugar to the water and shreds and let it stew gently for 1/2 hour; then set aside to cool; having turned out the jellied rice into a glass dish, pour the syrup gradually over it, taking care that the little shreds of the peel are equally distributed over the whole.

489. Rice a la francaise. Put 1/2 pound well washed rice over the fire with cold water, boil 3 minutes, drain in a colander and rinse with cold water; return the rice to saucepan, add 5 cups milk, 1/2 teaspoonful salt, 1/2 tablespoonful butter and boil till nearly done; then add 8 finely pounded bitter macaroons, 2 tablespoonfuls finely cut candied orange peel, 1/2 cup preserved cherries freed from the pits and cut fine and a little orange water; put the rice when done on a round flat dish, sprinkle with sugar, hold a red hot shovel over to glaze and serve with wine sauce.

490. Rice Cherry. Prepare 1 quart cherry sauce as follows: Boil 1 pound sour cherries in 1 quart water, crack some of the stones so as to obtain the flavor from the pits and add a piece of cinnamon, the peel of 1 lemon, 1/2 pint wine and a few pounded bitter almonds; sugar to taste; when done stir it through a fine sieve, return the sauce to saucepan and add 1/2 pound rice which has been previously well washed and boiled in water with a little salt for 5 minutes; then drain and rinse with cold water; boil the rice in the cherry sauce till tender; remove from the fire, mix it with the yolks of 6 eggs and when cold add the whites beaten to a stiff froth; rinse out a mould with cold water, sprinkle the inside with granulated sugar, fill in the rice and set it on ice for 2 hours; then serve with or without sweet cream or vanilla sauce.

491. Poor Man’s Rice Pudding. Place a saucepan with 3 tablespoonfuls rice and cold water over the fire, boil 5 minutes, drain the rice in a sieve and rinse with cold water; put the rice in a pudding dish with 1 quart milk, 1/2 teaspoonful salt, 3 tablespoonfuls sugar and 1 teaspoonful essence of lemon; bake in a slow oven till the rice is real soft and serve when cold.

492. Rice Custard Pudding. Place in a saucepan 3-1/2 tablespoonfuls rice, cover with cold water, boil 5 minutes, drain in a colander and rinse with cold water; return it to saucepan, add 1 pint milk, 1/2 teaspoonful salt and boil till tender; when cold mix it with 3 well beaten eggs, 3 tablespoonfuls sugar, 1 pint milk and a teaspoonful of lemon essence; put this into a pudding dish, lay 1 tablespoonful butter in small bits on top of it, grate nutmeg over and bake till the custard is set; 1/2 cup seedless raisins may be added to the pudding if liked; serve without sauce.

493. Rice Pudding (Minutatim). Place a saucepan with 1/4 pound rice covered with cold water over the fire, let it boil a few minutes, pour into a colander and rinse with cold water; return rice to saucepan, add 1 pint milk, 1/2 teaspoonful salt, 1/2 tablespoonful butter and boil slowly till tender; transfer the rice to a dish and when cold mix it with 2 tablespoonfuls sugar, 1/2 cup milk, the finely chopped peel of 1 lemon, the yolks of 3 eggs and lastly the whites beaten to a stiff froth; butter some small cups or moulds, line them with a few pieces of citron cut into small, thin slices, fill the cups 3 parts full with the rice mixture and bake in the oven; when done turn them onto a long dish, with a little jelly onto each one, and serve with lemon or fruit sauce.

494. Rice Snowballs. Put 1 cup rice covered with cold water over the fire, boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan, add 1 quart milk, a little butter, 2 tablespoonfuls sugar, 1/2 teaspoonful salt and boil slowly till tender; add a flavoring of essence of almonds; when the rice is done put into teacups and let it remain till cold; then turn the rice out in a glass dish, pour over a cold custard and on the top of each ball place a small piece of bright colored preserves or jelly. Note. The custard may be served separate in a saucer with the balls, but the flavoring of it should correspond with the rice. Vanilla or lemon essence may be used instead of almond.

495. Cold Rice Flour Pudding. Let 1-1/2 pints milk come to a boil, add 4 tablespoonfuls rice flour, mix with 1/2 pint cold milk and stir for 10 minutes over the fire; beat up the yolks of 5 eggs and add them with 2 tablespoonfuls orange water to the rice mixture; add lastly the whites beaten to a stiff froth; rinse out a mould with water; sprinkle with coarse sugar, pour in the pudding and put the form either on ice or in cold water; when cold turn it onto a dish and serve with fruit sauce.

496. Rice Souflee. Place a saucepan with 1 cup milk and 1/2 tablespoonful butter over the fire; when it boils mix 1 cup rice flour with milk, add it to the boiling milk and stir constantly; continue stirring until it forms into a smooth paste and loosens itself from the bottom of saucepan; transfer the rice mixture to a dish to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 5 eggs, 5 tablespoonfuls sugar and the rice paste; add lastly the grated rind of 1 lemon and the 5 whites beaten to a stiff froth; pour the whole into a buttered souflee or pudding dish and bake 1/2 hour in a moderate oven; all souflees should be served immediately on being taken out of the oven, or they will sink and be nothing more than an ordinary pudding; when done take it out, sprinkle powdered sugar over and send the souflee to table in the dish in which it was baked, either with a napkin pinned around or inclosed in a more ornamental dish; serve with wine, cream, raspberry or cherry sauce.

497. Rice Flour Pudding (colored). Place a saucepan with 2 cups milk, 4 tablespoonfuls sugar, the grated rind of 1 lemon and 1/4 teaspoonful salt over the fire; as soon as it boils mix 4 tablespoonfuls rice flour with 1 cup milk, stir into the boiling milk and stir constantly about 10 minutes; set the saucepan into a vessel of hot water, to keep warm; place another saucepan over the fire with 3 cups fruit juice, 1/2 currant and 1/2 raspberry; when it boils mix 4 tablespoonfuls rice flour with 1 cup claret, add it with 1-1/2 cups sugar to the boiling juice and boil, stirring constantly, till contents form a smooth paste; then take a handsome form, brush the inside with almonds or fine olive oil, sprinkle with coarse sugar and fill the rice mixture in alternate layers with a wet spoon into the form first the white, then the red, and so on until form is filled; smooth each layer evenly with the wet spoon; in serving turn it out carefully and lay a border of whipped cream around it. This makes a very handsome dish. Half the above quantities will be sufficient for a family of 8 persons.

498. Rose Rice Pudding. Place a saucepan with 1 cup water and 2 cups currant or raspberry juice over the fire, add a piece of cinnamon and when it boils mix 4 tablespoonfuls rice flour with 1 cup water; add it to the boiling water, stirring constantly, and boil about 10 minutes; remove the cinnamon and sweeten with sugar to taste; rinse out a form with water, sprinkle with sugar, pour in the contents and place the form on ice; when cold turn it out on a dish and lay whipped cream flavored with vanilla around it; or serve with vanilla sauce.

499. Cold Rice Pudding (with Almonds). Put 1/2 pound rice covered with cold water over the fire, boil a few minutes and drain in a colander; return the rice to saucepan, add 1 quart milk, 1/2 teaspoonful salt and boil till nearly tender; then add 1 cup finely chopped almonds, 2 tablespoonfuls sugar and boil till done; rinse out a melon-shaped form, sprinkle with coarse sugar, pour in the rice when nearly cold and set it aside to cool; in serving turn it out on a glass dish and serve with cold cream or fruit sauce.

500. Rice Snowballs (with Apples). Place a saucepan with 1/2 pound rice covered with cold water over the fire, boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan, add 1/2 teaspoonful salt, 1 quart milk and boil till nearly done; then set aside to cool; pare and core 6 large apples (greenings or pippins are the best) and put into each apple a little butter, sugar and finely chopped lemon peel; take 6 small, square pieces of white muslin, such as is used for apple dumplings, dip into hot water and dust them with flour; spread over each cloth a layer of boiled rice about 1/2 inch thick, put an apple in the center of each one, fold the cloth with the rice around it so that the apple is covered with the rice, drop them into boiling water and boil 1/2 hour; serve with wine or lemon sauce.

501. Rice kalte Shale (with Wine). Boil 1 cup sugar with 3 cups water and the peel of 1 lemon for 10 minutes, when cold add 1 bottle white wine, the juice of 2 lemons and 1/4 pound rice which has been boiled in 2 waters till tender; place the kalte Shale on ice till wanted.

502. Rice Radetzky. Put 1/2 pound rice covered with cold water over the fire, boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan, cover with water, add 1/2 teaspoonful salt and boil till done and thick; in the meantime melt 1/2 tablespoonful butter and add 4 tablespoonfuls sugar; stir this over the fire till light brown; then add 3 tablespoonfuls boiling water and the juice of 1 orange and 1 lemon; let it boil up, add the rice and let it remain a little longer over the fire; remove from the fire, mix it with 3 tablespoonfuls rum and put it on a glass dish in layers with fruit marmalade between it; let the last layer be rice; cover with the whites of 3 eggs beaten to a froth, sweeten with sugar and flavor with vanilla; sprinkle over some finely chopped almonds, set it for a few minutes in oven, to take color, and serve when cold.

503. Rice (with Strawberries). Parboil 1/2 pound rice, drain in a colander and rinse with cold water; return the rice to saucepan, cover it with water, add the juice of 2 lemons, the peel of 1 and boil till done, but in such a manner that the kernels remain whole; let it drain on a sieve; then put it in a dish and pour over 1 pint boiling sugar syrup; when cold arrange the rice on a glass dish in the form of a pyramid with layers of sugared strawberries between and decorate the whole with large strawberries.

504. Rice (with Apples). Parboil 1/2 pound rice in water, drain in a colander and rinse with cold water; then place it over the fire with 1 quart milk, add 1/2 teaspoonful salt, a piece of cinnamon and boil till tender; transfer the rice to a dish and set it aside to cool; in the meantime pare and cut fine 6 large apples (either greenings, pippins or Baldwin’s); put them on a soup plate, sprinkle with sugar, a little cinnamon, the grated rind of 1 lemon and a pinch of cloves; cover them with another plate and let them stand until the rice is cold; next butter a deep pudding dish and put the apples in the bottom of it; then stir 2 tablespoonfuls butter with 2 tablespoonfuls sugar to a cream and add alternately the rice (by spoonfuls) and the yolks of 5 eggs, a little cinnamon and the finely chopped peel of 1 lemon; add lastly the whites beaten to a stiff froth; spread the rice evenly over the apples, put small pieces of butter over and then sprinkle over some sugar and finely chopped almonds; bake 1 hour in a medium hot oven; serve with or without wine sauce.

505. Rice (with Marmalade). Boil 1/2 pound rice the same as in foregoing recipe and press it through a sieve; when cold stir 1/4 pound butter with 1/2 cup sugar to a cream and add by degrees the yolks of 6 eggs, the rice and lastly the whites beaten to a stiff froth; fill this mixture into a well buttered pudding dish with layers of fruit marmalade between the rice (let the last layer be rice) and bake in a medium hot oven 3/4 hour; send to table sprinkled with sugar and serve with or without sauce.

506. Rice (dressed with Sugar and Cinnamon). Place a saucepan with 1 cup rice covered with cold water over the fire and boil 5 minutes; pour the rice into a sieve to drain and rinse with fresh water; return it to saucepan, add 1/2 teaspoonful salt, 1 quart milk and boil slowly till done; if the rice should be too thick add more milk; when done fill the rice into a deep dish, lay small pieces of butter all over the top and sprinkle thickly with sugar into which a little cinnamon has been mixed; serve as a dessert.

507. Fine Rice Pudding (with Oranges). Wash 1/2 pound rice in several waters, put in a saucepan covered with water and boil 10 minutes; drain in a colander and rinse with water; boil 1/2 pint white wine with 1/2 pound sugar, the grated rind and juice of 1 lemon and 1/2 pint water for 5 minutes, add the rice and boil till tender; when done transfer the rice to a dish to cool; place a saucepan in a vessel of hot water with 1/2 teaspoonful cornstarch, 1/2 pint white wine, 3 eggs, 4 tablespoonfuls sugar, the juice of 1 lemon and 1/2 ounce gelatine soaked in cold water; stir this over the fire with an egg beater until just about to boil; remove instantly from the fire and stir for a few minutes longer; then set it aside to cool; rinse a nicely shaped mould with cold water, sprinkle with coarse sugar and set it into cracked ice; put in first a layer of rice, then a layer of oranges which have been peeled, cut into slices and freed of their pits, sprinkle with sugar, pour some of the wine sauce over it and continue alternately with the layers until the form is filled; let it stand in ice over night; in serving turn the rice onto a dish and garnish with sugared oranges.

508. Fried Rice. Place 1/2 pound washed rice in a saucepan with cold water over the fire and boil 5 minutes; drain in a colander, return rice to saucepan, add 1 quart milk, 1/2 teaspoonful salt and boil slowly till tender; when done remove from the fire, mix with the yolks of 2 eggs and spread it on a flat dish; when cold cut it into strips 1 inch wide and 2 inches long, brush them over with the beaten whites of eggs, sprinkle with fine bread crumbs or cracker dust and fry in 1/2 butter and 1/2 lard to a fine golden color; serve on a hot dish dusted with sugar.

509. Rice Pudding (baked). Soak 1/2 pound rice for 1 hour in water, drain and boil it in water 15 minutes; pour the rice onto a sieve and after draining it well return to saucepan; add 1 quart milk, 3/4 teaspoonful salt and boil till tender; add 3 ounces butter, 1/4 pound sugar and the grated rind of 1 lemon; when cold mix it with the yolks of 6 eggs, 1/2 cup finely chopped almonds and 3 tablespoonfuls finely cut citron; add lastly the whites beaten to a stiff froth; fill the whole into a well buttered pudding dish and bake 1 hour in a medium hot oven; serve with fruit sauce.

510. Boiled Rice Pudding. Place a saucepan with 1/2 pound rice covered with cold water over the fire and let it boil 5 minutes; then pour it into a colander and rinse with cold water; return the rice to saucepan, add 1 quart milk, a piece of cinnamon, the peel of 1 lemon, 1 teaspoonful salt and boil slowly till tender (but the kernels must be whole); when cold stir 1/4 pound butter with 1 cup sugar to a cream and add 1 cup finely chopped almonds, 1 cup stoneless raisins, 1 tablespoonful finely cut preserved orange peel and the yolks of 8 eggs; add the rice and lastly the 8 whites beaten to a stiff froth; fill the mixture into a well buttered pudding form and boil 2 hours; serve with wine cream sauce made as follows: Place a saucepan over the fire with 1 pint white wine, the yolks of 3 eggs, 1 teaspoonful cornstarch, the peel of 1 lemon and 4 tablespoonfuls sugar; stir this with an egg beater until just about to boil; then remove it instantly from the fire, beat the whites to a stiff froth and mix it with the sauce; or send cherry sauce to table with it (see Sauce). This pudding is sufficient for 12 persons. If a smaller one is desired use half the quantities.

511. Rice Flour Pudding. Take 1 pint milk, 2 small cups rice flour, 3 tablespoonfuls butter, the grated rind of 1 lemon, 8 eggs, whites and yolks beaten separately, 4 tablespoonfuls sugar, 2 tablespoonfuls finely cut citron and 1/2 teaspoonful salt; put the milk with 1/2 of the butter over the fire; mix the rice flour with a little cold water or milk, add the salt and when the milk boils stir the flour into it; stir until the contents have formed into a smooth paste and loosens itself from the bottom of saucepan; remove it from the fire and set aside to cool; stir the remaining butter to a cream and add alternately the sugar, the yolks and the rice dough (by a spoonful at a time); add the lemon, the citron and lastly the whites of eggs beaten to a stiff froth; blend all well together; have ready a pudding form well buttered and sprinkled with bread crumbs, fill it with the mixture and boil 2 hours; serve with wine or cream sauce the same as in foregoing recipe; sufficient for a family of 10 persons.

512. Rice Flour Pudding (baked). Place a saucepan with 1 pint milk and 1 tablespoonful butter over the fire and when it boils stir into the boiling milk sufficient rice flour to make a smooth dough that loosens itself from the bottom of saucepan; then remove it from the fire and set aside to cool; stir 1 tablespoonful butter to a cream and add by degrees the yolks of 5 eggs, 5 tablespoonfuls sugar, the grated rind of 1 lemon, the dough of rice flour and lastly the stiff froth of the 5 eggs; bake 1/2 hour; serve with wine cream sauce.

513. Rice Pudding (baked). Place a saucepan with 1/2 pound rice covered with cold water over the fire, let it boil a few minutes, pour the rice into a colander and rinse with cold water; return it to saucepan, add 1 quart milk, 1/2 teaspoonful salt, 1 tablespoonful butter, a piece of cinnamon, the peel of 1 lemon and boil slowly till tender; when done remove the rice from fire and let it cool a little; stir the yolks of 4 eggs with 3 tablespoonfuls sugar to a cream; mix it with the rice, remove the lemon and cinnamon and add lastly the whites beaten to a stiff froth; fill the mixture into a form which has been well buttered and sprinkled with bread crumbs and bake 1 hour in a medium hot oven; when done turn the pudding onto a round plate and serve with fruit sauce.

514. Rice Pudding (with Peaches). Cut 12 large peaches in halves and peel and boil them in 1/2 pound sugar syrup; crack the stones, take out the pits, remove the brown skins and boil the pits with the peaches; when done transfer the fruit to a dish and set aside to cool; put 1/2 pound rice with cold water over the fire and let it boil up; drain in a sieve and rinse with cold water; return rice to saucepan with 1 pint sweet cream and boil till tender, but in such a way as to leave the kernels remain whole; when cold mix the rice with 5 tablespoonfuls sugar, 1 teaspoonful vanilla extract, 1/4 pint maraschino and 1-1/4 ounces gelatine; put the dish in cracked ice and stir 1 pint whipped cream through it; fill into a form, cover tightly, pack it in cracked ice with rock salt sprinkled between it so that the whole form is completely covered with ice; let it remain thus for 2 hours; in serving dip the form in hot water, turn the pudding onto a round dish, lay the peaches all over it and the pits on top of peaches; pour the syrup around it and serve. Rice with apples, pears, apricots or any kind of fruit may be made in the same manner.

515. Rice Pudding a la Palerino. Put 1/2 pound rice with cold water over the fire, boil 3 minutes, pour it into a sieve and rinse with cold water; return the rice to saucepan, add 1 bottle white wine, the juice of 4 oranges and 1/4 pound sugar and boil slowly till tender; add 1-1/2 ounces gelatine which has been soaked in cold water and stir both till it begins to thicken; in the meantime cut some preserved pineapples into small dice; boil 6 ounces seedless raisins in sugar syrup till tender; put them with 1/2 pint preserved cherries on a sieve to drain; thin 1/4 pound apricot marmalade with a little water, add it with the pineapples, raisins and cherries to the rice and lastly stir 1 quart whipped cream through it; fill the mixture into a pudding form, pack it in ice and rock salt and let freeze for 4 hours; in serving dip the form in hot water, turn its contents onto a round dish, lay preserved apricots around it and put on top some whipped cream, so as to make this fine dish as tempting as possible.

516. Rice a la Malte. Boil 1 pound rice 5 minutes, drain in a sieve and rinse with cold water; return rice to saucepan, cover with water and boil till tender, but in such a way that the kernels remain whole; pour the rice in a sieve and let the water drain off; rub off the skin of 6 oranges with loaf sugar and pound the sugar fine; then peel the oranges, divide them into quarters, remove the pits and lay the fruit on a dish; sprinkle 6 tablespoonfuls sugar over and set them aside in a cool place; press the juice from 6 oranges; put the rice with 1-1/2 pints white wine in saucepan, add 1/2 pound sugar and boil till thick; add the orange juice and the juice of 1 lemon, let it boil a few minutes longer, remove from the fire and stir the orange sugar into it; rinse out a form with white wine, pour in the rice mixture and when cold put it on ice for 3 hours; in serving turn it out on a round dish and garnish with the orange quarters; boil the juice of 3 oranges with 1/2 cup sugar and 1/2 cup water to a syrup; when cold pour some over the rice and serve the rest in a saucière with the pudding.

517. Rice Pudding a la Wellington. Boil 1/2 pound rice for 15 minutes in water, drain it in a sieve and rinse with cold water; return rice to saucepan, add 1/2 bottle Rhine wine, the peel of 1 lemon, the juice of 3 lemons and sweeten with sugar; when done pour it into a border form and set it in a cool place; in serving turn it onto a round dish, decorate with preserved or stewed cherries and pour a little white syrup over the rice; have ready a plombiere of frozen raspberry ice in a high pointed form and put it in the center of the rice.

518. Rice Pudding (with Pineapple). Take a sponge cake (one that was baked in a round form), hollow it out about 1-1/2 inches, pour some Madeira wine over and sprinkle with finely chopped almonds; set it in a cool oven to dry a little; then place it on a round dish with a fine napkin and cut it down to 1/3 its height into 12 pieces; boil 3/4 pound rice 5 minutes in water, drain and rinse with cold water; return rice to saucepan and boil it in water till nearly done; pour it onto a sieve and drain off the water; then return it again to saucepan with some pineapple syrup and boil till done; mix a few tablespoonfuls finely cut pineapple with it, fill the rice (half warm) into the sponge cake and decorate with slices of pineapple and preserved red cherries; serve with apricot sauce. Preserved pineapple may be used for this.

519. Rice Pudding (with Apples). Put 1/2 pound rice in a saucepan with cold water, let it boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan, add 1 pint milk, 1/2 tablespoonful butter, 1/2 teaspoonful salt and boil till tender; pour into a dish to cool; stir 2 tablespoonfuls butter to a cream with 4 tablespoonfuls sugar and add by degrees the yolks of 6 eggs and the rice; add 2 tablespoonfuls rum and a finely minced lemon peel; beat the whites to a stiff froth and add them to the mixture; pare and cut into quarters 8 large tart apples; put peels and cores in a saucepan, cover with water, place over the fire and boil till tender; strain through a jelly bag; put the liquor in a saucepan and boil 5 minutes; add 1 cup sugar, the rind and juice of 1 lemon and when it boils put in the apples; boil nearly done; remove them with a skimmer and put into a dish to cool; butter a pudding dish and sprinkle with bread crumbs; put in 1/2 the rice mixture, lay over this the apples and over them the remaining 1/2 of rice; lay a few pieces of butter on top, sprinkle with a little sugar and cinnamon and bake 1 hour in a medium hot oven; serve with the syrup. Half the above quantities will be sufficient for a family of 6.

520. Rice Pudding (with Cherries). Put 1/2 pound rice in a saucepan, cover with cold water, boil 3 minutes, drain in a colander and rinse with cold water; return rice to saucepan, add 5 cups milk, 1/2 teaspoonful salt and boil slowly till tender (the kernels must remain whole); transfer it to a dish and when cold stir 1/4 pound butter to a cream, add alternately 4 tablespoonfuls sugar, the yolks of 6 eggs, the rice and lastly the whites beaten to a stiff froth; butter a deep pudding dish and sprinkle with bread crumbs; put in a layer of rice mixture, then a layer of cherries which have been previously freed from the pits, stewed with sugar and drained on a sieve; or take preserved cherries, drain off the liquor and put them between the layers of rice till the dish is filled; let the last layer be rice; bake 1 hour in a medium hot oven; when done decorate the top with preserved or stewed cherries and send a cherry sauce to table with it. Rice pudding with apricots or peaches may be made the same way.

521. Rice Pudding (with Almonds). Prepare the rice the same as in foregoing recipe; when cold stir 1/4 pound butter to a cream, add 1/4 pound sugar, the grated rind of 1 lemon, 1 cup finely chopped or ground almonds, the yolks of 6 eggs, the rice and lastly the whites beaten to a stiff froth; fill the mixture into a well buttered form and bake 1 hour; when done dust it with powdered sugar and serve with fruit or wine sauce.

522. Lemon Rice Pudding. Let 1/2 cup rice come to a boil, drain in a colander and rinse with cold water; return the rice to saucepan, add 1 cup milk, 1/4 teaspoonful salt and boil till tender; when done pour it into a dish and set aside to cool; stir 1 tablespoonful butter to a cream, add the yolks of 4 eggs, 2 tablespoonfuls sugar, then the rice and the grated rind of 1 lemon; whip the juice of 1 lemon with the whites of 4 eggs to a froth, stir into the rice mixture, put it in a well buttered pudding dish and bake 3/4 hour; serve with wine sauce.

523. Rice Scallop. Place a saucepan with 1/2 pound rice and cold water over the fire, boil 5 minutes and drain in a colander; return rice to saucepan, add 1 quart milk, 1/2 teaspoonful salt, a small piece of butter and boil till rice is soft and thick; pare, core and slice fine 10 large apples, put them in a saucepan with 1 tablespoonful butter, 2 tablespoonfuls finely cut citron, 1/2 cup well cleansed currants, 1/2 cup sugar and stew slowly until apples are soft; add 1/2 cup currant jelly or fruit marmalade and set aside to cool; butter a pudding dish, put in a layer of rice and over it a layer of apples; continue in this way alternately with rice and apples till all are used; let the last layer be rice; put little pieces of butter all over the top of rice and bake 3/4 hour; serve either hot or cold.

524. Cream of Rice Flour. Mix in a saucepan 4 tablespoonfuls rice flour with 1 quart milk and add 4 tablespoonfuls sugar, 1 ounce finely cut orange peel, the yolks of 6 eggs and the grated rind of 1 lemon; stir this over the fire until it begins to boil; remove it from the fire, add the whites beaten to a stiff froth and serve it when cold in a glass dish; sprinkle it with sugar, hold a red hot shovel over to brown the sugar and serve without sauce.

525. Rice kalte Schale (with Cream). Put 1/4 pound rice with cold water over the fire, boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan and add 1 quart milk, 1/2 teaspoonful salt, a piece of cinnamon and a little vanilla and lemon peel; when done remove peel and cinnamon and add the yolks of 4 eggs and 1 quart boiling hot cream; sweeten to taste and serve when cold. Note. Milk may be substituted for cream.

526. Rice Jelly. Mix 1/4 pound rice flour with 1 quart milk and add 1/4 pound sugar, 1/2 ounce gelatine which has been soaked for a few minutes in cold water, 6 pounded bitter almonds and a little lemon peel; stir this over the fire constantly and boil 15 minutes; remove lemon peel, fill the mixture into a form which has been well rinsed out with cold water and sprinkled with sugar and set the form on ice to cool; in serving turn the jelly out onto a dish and send fruit syrup to table with it.

527. Apples with Rice Border. Place a saucepan with 1/2 pound rice covered with cold water over the fire, boil a few minutes, drain the rice in a colander and rinse with cold water; then return it to saucepan, cover with 1 pint milk and boil till tender and thick; then stir through it carefully 1 tablespoonful butter, 3 tablespoonfuls sugar, the grated rind of 1/2 lemon and the yolks of 2 eggs; next butter a mould (special moulds are made for rice border), fill it with rice and set in a warm place for 10 minutes; pare 12 small tart apples, remove the cores without breaking the fruit and boil them in sugar syrup with 1 tablespoonful apricot marmalade or fruit jelly; turn the rice border onto a dish and lay little pieces of currant jelly on top of it; pile the apples high up in the center; reduce the syrup by boiling a little longer and pour it over the apples. Pears, peaches, apricots and cherries the same way. Preserved fruit may also be used.

528. Rice Cream. Boil 6 ounces parboiled rice in 3 cups sweet cream and a little salt till tender; when done mix it with 1/2 ounce gelatine which has been soaked in cold water; when this is well mixed with the rice remove it from the fire, add the well beaten yolks of 6 eggs, 3 or 4 tablespoonfuls sugar and when cold add 1 glass maraschino and the 6 whites beaten to a stiff froth; fill this into a form and place it on ice to get firm; in serving turn the cream onto a glass dish and garnish with macaroons.

529. Rice Cream (with Chocolate). Place 6 ounces well washed rice with cold water over the fire, boil for a few minutes, drain in a colander and rinse with cold water; return rice to saucepan, add 3 cups sweet cream, 1/4 teaspoonful salt and boil till tender; then mix with 1 ounce gelatine which has been soaked for 5 minutes in cold water; also add 6 tablespoonfuls sugar, 1 teaspoonful vanilla extract, 1/4 pound finely grated chocolate and when cold add 1 pint whipped cream; fill the mixture into a form, bury the form in finely cracked ice with a little rock salt sprinkled between and let it remain 4 hours; in serving dip the form into hot water and turn the cream onto a glass dish. Note. The chocolate may be left out of the cream and a chocolate sauce served with it.

530. Rice Cream (with Fruit). Put 6 ounces well washed rice with cold water over the fire, let it boil a few minutes and drain and rinse it with cold water; return the rice to saucepan, add 3 cups sweet cream, a little salt and boil till done; when cold mix it with 3 tablespoonfuls sugar, the grated rind of 1 lemon and 1/2 ounce gelatine soaked in cold water; when nearly cold add 1 pint whipped cream and put the mixture into a form with layers of preserved fruit, such as cherries, peaches, plums, etc., between it; set the form into a pail with layers of cracked ice and rock salt sprinkled between; the form should be entirely covered with ice; set in a cold place for 4 hours; in serving turn the cream out of the form onto a glass dish and garnish with fruit jelly.

531. Rice Croquettes (served with Sauce as Dessert). Parboil 1/2 pound rice for a few minutes in water and drain in a colander; return the rice to saucepan with 1 pint milk, 3 tablespoonfuls sugar, 1/2 tablespoonful butter, 1/2 teaspoonful salt and boil till tender; when done remove it from the fire and mix with the yolks of 3 or 4 eggs, the grated rind of 1 lemon and set it aside to cool; form the mixture into balls the size of a walnut, dip them into beaten white of eggs, roll them in zwieback crumbs and fry in boiling lard; serve with wine sauce.

532. Brioche Dough. Put 1 pound flour into a dish, add 1/2 teaspoonful salt, make a hollow in the center, pour 1 cup warm milk in which 1 yeast cake has been dissolved into the center, mix it with some of the flour and set in a warm place for 1 hour; then stir 1/4 pound butter to a cream and add by degrees 2 eggs; mix this with the flour and yeast to a soft dough, cover and let it rise to double its height in a warm place; then work it through once more, roll it out with a rolling pin about 1/8 of an inch in thickness, cut it into rounds with a tumbler and put in the center either force meat, fruit jelly or rice; bend them over so that the edges meet; wet them with beaten egg and press the edges firmly together; set in a warm place to rise; then brush over with beaten egg, dust with bread crumbs and fry in hot lard.

533. Rice Brioche. Prepare a brioche dough the same as in foregoing recipe with the addition of 2 tablespoonfuls sugar and the grated rind of 1 lemon; while this is rising put 1 cup rice in a saucepan with cold water over the fire, let it come to a boil, drain in a sieve and rinse with cold water; return the rice to saucepan, add 1 pint milk, 1/2 teaspoonful salt and boil till tender; remove it from the fire and when cold mix the rice with the beaten whites of 3 eggs, 3 tablespoonfuls sugar, 4 tablespoonfuls finely chopped almonds, 2 tablespoonfuls finely cut citron and 1/4 teaspoonful cinnamon; when the dough has risen to double its height divide it into 2 equal parts and roll each part out on a floured board to 1/2 inch in thickness; spread over each part an equal portion of the rice, fold together, press the edges firmly, so that the rice cannot fall out, shape it in the form of a long square and lay in buttered tin pans; brush over with the yolks of the 3 eggs, sprinkle thickly with finely chopped almonds and dust with powdered sugar; set in a warm place and let it rise for 1/2 hour; then bake in a medium hot oven about 1/2 hour; if the oven should be too hot cover with paper; serve with the following sauce: Stir 2 tablespoonfuls butter with 8 tablespoonfuls powdered sugar to a cream and add 2 eggs, a little nutmeg and 4 tablespoonfuls rum with 1 teaspoonful vanilla; stir until white; put the bowl which holds the mixture into a vessel of boiling water, stir over the fire, add gradually 1 cup boiling water, stir to a creamy sauce and serve. Note. Half these quantities will be sufficient for a family of 6 persons.

534. Poveison (with Prunes). Stew some dried prunes with a stick of cinnamon and lemon peel; sweeten with sugar and set aside to cool; remove the pits and chop the prunes fine; reduce the liquor by boiling it down to 1/2, add the prunes and mix all together; grate the crust from 3 or 4 milk rolls, cut them into slices about 1/8 of an inch in thickness, spread each slice with the prunes and lay 2 pieces together with the prunes between them; after all the slices have been prepared in this way lay them on a long plate, pour some cold milk over and let them stand for 1/2 hour; then dip them first in beaten egg and then in fine bread crumbs and fry in boiling lard; serve them dusted with sugar.

535. Croquettes of Nudels. Prepare some finely cut nudels with 1 egg and the necessary flour and boil them in milk with a piece of butter, 2 tablespoonfuls sugar and a pinch of salt; when done transfer them to a dish and mix with the yolks of 3 eggs, the grated rind of 1/2 lemon and 3 bitter macaroons broken into small pieces; set this mixture on ice and when cold form it into round balls the size of an egg; dip them in the white of egg, then in boiling lard and fry in boiling lard to a fine brown; serve with wine or fruit sauce.

536. Apple Croquettes. Prepare a fine apple sauce, press it through a sieve and add some finely chopped almonds and a little vanilla; bake some thin pancakes of eggs, milk and flour, spread some of the apple sauce over each one, roll them up, turn the ends over and fasten them with egg; dip them first into beaten egg, then into fine zwieback crumbs and fry in boiling lard to a nice golden color; dust them with powdered sugar and serve with a sauce made of apple jelly thinned with vanilla liquor or maraschino.

537. Nudels (with Jelly). Boil 2 cups home-made nudels in salt water 15 minutes; then drain in a colander, put the nudels in a saucepan with 1 tablespoonful butter and toss them over the fire till they are well mixed with the butter; then put them in a glass dish alternately with currant or apple jelly in layers between, cover the top with jelly and serve. A cupful of freshly grated cocoanut laid over the top of this dish and dotted with small bits of jelly is a decided improvement.

538. Apple Scallop. 1 pound bread crumbs, 3/4 cup sugar, 10 large greening or pippin apples and 3/4 cup butter; pare, quarter and cut the apples into fine slices; put 1/4 of the butter into a pudding dish and let it melt; then put in a layer of bread crumbs and over them a thick layer of apples; sprinkle over some sugar and lay little bits of butter over; continue this way alternately with bread crumbs, butter, apples and sugar till all is used; let the last layer be bread with bits of butter on top; cover the dish and bake 3/4 hour; shortly before the scallop is done uncover the dish and let it brown a little; serve either hot or cold without sauce.

539. Nudel Scallop. Prepare a nudel dough of 1 egg, 1/2 teaspoonful butter, 1 tablespoonful water, a pinch of salt and sufficient flour to make a stiff dough; divide the dough into 4 parts, roll each part out on a paste board as thinly as possible and let them lay for 15 minutes; then cut each part into long strips 1-1/2 inches in width; lay 4 strips on top of one another and cut them fine, about as thick as a straw; shake the nudels apart and spread them on a board to dry for 1 hour; then put them into boiling salted water, boil 10 minutes and drain in a colander; pare, core and cut into fine slices 10 large greening apples; put the apples in a saucepan with 1 tablespoonful butter and 1/2 cup sugar, cover and stew gently till they begin to soften; remove them from fire, add 1/2 cup apple or currant jelly and set aside to cool; butter a pudding dish and put in a layer of nudels; lay little bits of butter over and put over the nudels a layer of apples; then nudels again; continue in this way till all is used; let the last layer be nudels; mix 3 eggs with 1 cup milk, a little sugar and 1 teaspoonful vanilla; pour it over the nudels and bake 3/4 hour; serve either hot or cold. Note. Stewed prunes, peaches or cherries may be used instead of apples. This may be served without sauce.