Boil half a pound of rice in some milk or water till the milk or water is soaked up by the rice, sweeten the mixture with some moist sugar; when the rice is tender, and thoroughly moist, without being watery, add sufficient beaten-up eggs to set the rice when baked - two will generally be sufficient, but the amount of egg varies generally with the quality of rice - butter a tin, and put the mixture in about an inch deep, and bake in the oven till slightly browned on the top. Take out the cake and cut it into strips.

These cakes can be flavoured by adding to the milk or water essence of vanilla, essence of lemon, essence of almond, nutmeg, etc., or by rubbing lump sugar on lemon-peel.

A large square cake one inch thick can be very prettily ornamented as follows: - Lay on it before you cut it up strips of marmalade and red jam alternately, keeping the strips about two inches wide; then with a long, sharp knife cut the cake into strips two inches wide across the rows of jam. By reversing the position of each alternate strip the cake assumes the appearance of a chessboard, having perfect squares of red and yellow. Apricot jam looks better than marmalade.