Thoroughly wash and pick over one-half pound of the best rice, put it into a saucepan with plenty of water and place it over the fire. When the water boils drain it off the rice and pour in its place a quart of milk, add four ounces of crushed loaf sugar and the thinly-pared rind of one lemon and stew the rice slowly over a moderate fire until almost dry. Peel the rind off six oranges and put it into a saucepan with some thick syrup made with loaf sugar and a small quantity of water, cover and steep for twenty minutes over a slow fire. Trim off all the white pith of the oranges and remove their seeds by coring them like apples. When the rice has cooled, mix with it the beaten yolks of three eggs, put a layer of the rice on a flat dish, pile the remainder up to form a wall, place the oranges in the center and strain the syrup over. Whisk the whites of three eggs to a stiff snow with two tablespoonfuls of powdered sugar and spread it over the oranges, dust a small quantity of sugar over the whole and bake for twenty minutes in a moderate oven. Serve on the same dish.

Orange Puffs

Grate the rind of three oranges and strain their juice, put the rinds into a mortar with one pound of sugar and about three ounces of butter and pound them into a smooth paste, then mix in the strained juice. Roll the paste out on a marble slab and cut into rounds with a tin cutter. Lay them a short distance from each other on baking sheets over which has been spread a sheet of white paper and bake in a rather slow oven. When done pile the puffs on a dish over which has been spread a folded napkin or an ornamental dish-paper, dust them over, with sugar, and serve.