Comprising Rice Cake with Almonds. Timbale of Rice. Nouilles Cake, a' la Allemande. Vermicelli Cake.

Macaroni Cake. Semolina Cake. Potato Cake.

1365. Rice Cake, With Almonds

Wash twelve ounces of rice, put it into a stewpan with four ounces of butter, eight ounces of sugar, half an ounce of bitter, and four ounces of sweet almonds (pounded), one quart of milk, and a very little salt; set the whole to boil very gently by the side of a slow stove-fire, and by the time the milk has become absorbed by the rice, the latter will be sufficiently done, - or, if not, a little more milk should be added previously to setting it to boil a little longer. When the rice is done, mix in the yolks of six eggs, and the whites of three whipped. Next, shred four ounces of sweet almonds, and strew them equally over the inside of a plain mould, previously rather thickly spread with butter; then pour in the prepared rice, and bake the cake for about one hour and a half; when done, turn it out on to its dish, pour some diluted apricot-jam round the base, and serve.

Note. - Rice cakes may also be flavored with vanilla, orange-flower, lemon and cinnamon, coffee, or any kind of liqueur; dried cherries, currants, sultana-raisins, candied-orange, lemon or citron or pistachio-kernels may be added.

1866. Timbale Of Rice

The only difference between this and a rice cake consists in the mould being lined either with short or puff-paste : nouilles-paste, however is sometimes used for the purpose: it should be rolled in the form of very small pipes, and the mould closely lined with them. The prepared rice should then be poured into the mould, and baked for about an hour and a half. When done, turn the timbale out of the mould on its dish, glaze it over with sugar, and with the salamander, then pour some kind of diluted preserve (warm), round the base.

1367. Nouilles Cakes, A L'Allemande

Prepare about six yolks of nouilles (No. 1256), put them into a stewpan with one quart of milk of almonds,* eight ounces of sugar, four ounces of butter, two sticks of vanilla and a very little salt; cover with the lid, and set them to simmer very gently by the side of a slow stove-fire ; by the time that the nouilles have absorbed all the milk they will be sufficiently done, and must then be withdrawn from the fire and emptied into a basin. Add the yolks of six eggs, and the whipped whites of three, mix the whole lightly together, and pour it into a mould previously spread with butter, and strewn with shreded almonds. The cake must then be baked in the usual manner, and when done, turned out of the mould on its dish, and served with some Victoria cherry sauce (No. 64).

Note. - This kind of cake may also be made with maccaroni, vermicelli, or semolina, and it may be flavored in the same manner as rice cakes or timbales.

1368. Vermicelli Cake

Parboil twelve ounces of vermicelli, drain it on a sieve, and then put it into a stewpan with a pint of cream, four ounces of butter, eight ounces of sugar, the zest or essence of the rind of two oranges extracted by rubbing on a piece of sugar, and a little salt; cover with the lid, and set the stewpan to simmer very gently on a slow fire until the vermicelli has entirely absorbed the cream. Then, add the yolks of six eggs and the whipped whites of three, mix the whole lightly together, and put this preparation into a mould previously spread with butter, and strewn with bread-crumbs; bake the cake in the oven for about an hour and a half, and when done, turn it out on its dish; pour some damson sauce round the base, and serve.

1369. Maccaroni Cake

Is Prepared In The Same Way As A Vermicelli Cake

1370. Semolina Cake

This is also made in the same manner as a vermicelli cake, except that it does not require to be parboiled.

Sago and tapioca are treated in a similar way.

1371. Potato Cake

ake eighteen large York potatoes, and when done, rub their pulp through a wire sieve; put this into a large basin, add four ounces of butter, eight ounces of sifted sugar, a spoonful of pounded vanilla, a gill of cream, the yolks of six eggs, and the whipped whites of two, and a little salt; work the whole well together, and then place it in a mould previously spread with butter, and strewn with bread-crumbs; bake the cake for about an hour, and when done, dish it up with a fruit sauce poured round the base, made in the following manner: -

* Milk of almonds is prepared in the following manner: - First, remove the skins from eightounces of Jordan almonds, and one ounce of bitter almonds, then pound them thoroughly in a mortar, adding occasionally a few drops of water; when they are well pulverized, place them in a basin, add a quart of spring-water, mix well together, and allow this to stand for about an hour; the milk may then drawn oil' by straining it through a napkin.

Pick one pound of either currants, raspberries, cherries, damsons, strawberries, or apricots; place them in a stewpan with eight ounces of sifted sugar and half a gill of water; boil the whole down to the consistency of a thick puree, and then rub it through a sieve or tammy.