Rice Cake, Glazed

No. 1327. - Prepare the Rice as in No. 1324, and, when it is cooked, put it in a pan to cool. Then add four whole raw eggs, the yolks of four more raw eggs, and six ounces of stoned raisins, currants, or citron cut in small pieces. Mix the whole thoroughly, and flavor with lemon or vanilla. Butter a square pan, in the bottom of which lay a buttered paper. Sprinkle it with flour, and put the Rice in the pan to the thickness of an inch. Set the pan into a larger pan containing some water, being careful not to let any of the water touch the Rice. Then set it in the oven to bake. When baked set the Rice out to cool. Then turn it out on a board or the bottom of another pan, remove the paper, and glaze the cake with a glaze made with rum or maraschino. Then set it in a moderate oven to dry, after which cut it in any shape desired, and serve with a Lemon or Rum sauce.

Rice For Compotes Of Fruit

No. 1328. - Wash one pound of Rice in cold water, and drain it. Then put it in a saucepan with three quarts of boiled milk, stirring it until it boils. Then add the peelings of one lemon and a stick of cinnamon. Cover the saucepan and let it cook slowly. When the Rice is three-quarters cooked, sweeten it to taste, and, should it be too thick, add a little more milk. When it is done keep it warm for use. When the fruit is cooked as for Compotes, dish up the Rice, and garnish it with the fruit intended to be served with it.

Note. - For full description of Compotes, see the Book on Pastry.

Rice With Milk, For Invalids

No. 1329. - Wash half a pound of Rice in cold water, drain it dry and put it in a saucepan with six ounces of powdered sugar, two ounces of fresh butter, three soup-spoonfuls of white honey and half a teaspoonful of ground cinnamon. Then add three pints of fresh milk, cover the saucepan tight and set it in a hot oven to cook for forty-five minutes.

Note. - Care must be taken to have the saucepan high enough to prevent the milk from running over, as when the milk rises it should fall back to the Rice. This is light, agreeable, nourishing and healthful for persons having inflammation of the chest or stomach.

Rice Crusts, Or Stands For Hot Or Cold Side Dishes

No. 1330. - Crusts upon which side dishes are dressed, are generally cut from bread and are formed in various shapes, but those of Rice will be found much better and more secure, as they are very firm and will not soften like the bread, especially when the dish to be served must remain on the table for some time. Besides this, the whiteness of the Rice, when the crust is well made, presents a much more pleasing effect than the bread. This will be found to be the case, especially in cold dishes, owing to the fact that the Rice can be cut or carved into any shape after it has been moulded, but it requires experience and practice to shape them nicely.

How To Cook Rice For Crusts Or Stands

No. 1331. - Wash four pounds of Rice in plenty of cold water and drain it. Then put it in a saucepan and pour over it three times as much water as there is Rice. Add a little salt and a small piece of butter and set it on the fire to boil, stirring it well. Six minutes after this, put the cover on the pan tightly, and set in a moderate oven for one hour, when the rice will be cooked dry. (If any of the Rice on top has become browned, remove it.) Then take the Rice from the saucepan with a spoon, being careful not to remove any that adheres to the side or bottom of the pan. Put it in a mortar, pound it to a fine paste and put it on a clean table board. Then dip your hands in cold water and work the Rice well together. Then butter a mould of the desired shape, fill it with the Rice, and smooth the surface evenly. Put a buttered paper cover on top, and on this place a wooden cover that will fit inside of the mould. A heavy weight must be put on the board to press the Rice down solid. Then set it aside for ten hours to get cold, and, when ready to use it, dip the mould in hot water and turn the Rice out on a dish. Then cut the Rice into any shape desired with a small sharp knife, and keep it covered with a damp napkin until wanted.