Ingredients

1/4 lb. ground rice, 2 oz. butter, 2 oz. pounded white sugar, 1 egg.

Method

Beat the butter to a cream, stir in the rice and sugar and moisten with the egg, which should be well beaten. Boll out the paste, cut with a small round pastry-cutter, and bake in a very slow oven from eighteen to twenty minutes.

Rice Cake

Ingredients

1/2 lb. ground rice, 1/2 lb. sugar, 20 drops of essence of lemon, 4 eggs, 1/4 lb. of butter.

Method

Beat the eggs well, whites and yolks separately, add them to the other ingredients, and beat for half-an-hour. Bake in a tin lined with buttered paper.

Rice Buns

Ingredients

4 eggs, 3 oz. butter, 1/2 lb. pounded loaf sugar, 1/4 lb. ground rice, 1/4 lb. flour, 1 small teaspoonful of powdered ammonia.

Method

Cream the butter, add the sugar, flour, rice, and ammonia, and, lastly, the whisked eggs. Bake at once in small tins, in a moderate oven. This quantity makes two dozen buns. They should be only a little darker than sponge cakes when baked.