1378. - Rice Fritters

Pare very thin the rind of a lemon, and boil it in milk, with sugar enough to sweeten it, and a cup of rice. When the rice is quite soft take out the lemon peel, beat up the rice with a glass of brandy; shape it into fritters; brush them with yolks of eggs, cover them with breadcrumbs, fry them in lard, dust them with fine sugar, and glaze with salamander.

1380. - Rice Croquettes

Take half a pound of boiled rice, mix with it two table-spoonfuls of grated cheese, and a little nutmeg and mace; then take a little butter, six table-spoonfuls of cold chicken breast, minced, six bearded oysters, a little parsley and lemon peel, and mixed together with rich milk or cream. Roll out a table-spoon heaping full of the rice, and put into it as much as it will hold of the mixture, folding the edges and inclosing it; brush the balls over with yolk of raw egg, roll them in cracker crumbs, and fry them light brown in boiling lard. Serve them hot when drained.

1881. - Casserole De Riz Aux Ceufs

Clean, wash, and stew the rice; work it well with stock and an egg beaten, as the rice should be firm and well blended; then make it into a wall, lining the inside of a mould of the requisite height: bake the casserole. Take the white portion of cold fowl, cold veal, or sweetbreads; mince them finely, add some thick white sauce and mushrooms, fill the casserole, and cover the top with poached eggs; cover them with glaze, and serve it up very hot.

1382. - Rice, Gateau Of

Boil a quart of cream, and add to it half a pound of powdered sugar, and three-quarters of a pound of rice; when the latter is quite soft dissolve in it a quarter of a pound of butter, and then put in the grated rind of a lemon; let it cool. When quite cold stir in four yolks and four whole eggs; more if the rice be very thick; butter a mould lightly, put the rice into it, place the mould in hot ashes so that it may be completely enveloped in and covered with them; in half an hour the gateau will be done enough, then turn it out and serve. If you wish you can make a souffle by whipping the whites of six eggs like other souffles; in this case it should be served in a silver dish. In putting the preparation into the mould be careful not to fill it, as the rice would swell and run over.

1383. - Mush

Stir Indian meal into boiling water, adding a little salt and putting in the meal by degrees, while stirring with a mush stick. Let it boil thick, then simmer slowly till sufficiently cooked; three or four hours' simmering will not be too long. .

1384. - Hominy

Wash the hominy clean, and boil it with sufficient- water to cover it. It should boil from four to five hours over a very slow fire. Eat it with butter and molasses, or with sugar and milk. It is considered extremely wholesome food, especially for children and delicate persons.

1385. - Croquettes Of Rice With Apei-Cot Marmalade

Prepare the rice plain for a croquette, take the handle of a wooden spoon, make a hole in the croquette, which fill with marmalade of apricots. Then close it up with some of the rice, put crumbs of bread as you do in all other croquettes, and fry in the same manner. You may put in pieces of apple or other fruit.