Rice Paste (1)

Mix together half a pound of sifted ground rice and a quarter of a pound of fresh butter, work it into a paste with cold water, dredge flour over the paste-board and rolling-pin, roll out the paste, and put over it, in little bits, another quarter of a pound of butter; fold and roll it out three times, strewing each time a little flour over and under it, as also over the rolling-pin. Cover the tart, and glaze it before being baked. This paste must be eaten the day it is baked.

Rice Paste (2)

Boil, in a pint of water, half a pound of good rice; drain off the water, and pound the rice in a mortar, with a small bit of butter, and an egg beaten; then roll it out to cover any fruit tart