Blanch one pound of sweet and one-half ounce of bitter almonds, place them in a mortar with a small quantity of water and pound them to a pulp; then add two quarts of water and strain them through a cloth into a saucepan. Add twelve ounces of well-washed rice blanched in boiling water for a few minutes, also one-half pound of crushed loaf-sugar and a very little salt. Bring the liquor to the boil and stir gently and frequently until the rice is so well cooked that it will easily break when pressed between the fingers. Pound it all well again in a mortar, pass it through a fine sieve and stir in the yolks of half a dozen eggs to bind it and form a paste which should be quite firm. Put it into a well-buttered mould and bake it in a moderate oven until done.

Italian Rice Balls

Take some cooked rice, not too moist, and nicely flavored and sweetened, roll it flat, cut it into pieces of convenient shape, and roll them up like a sausage putting a little preserve in the center of each. Brush them over with egg, cover them with sifted breadcrumbs, and fry them.

Boiled Rice

Wash thoroughly about twelve ounces of rice, using several waters, tie it up in a cloth, allowing plenty of room for it to swell. Put it into a saucepan of cold water and boil for about two hours. Turn it out onto a dish, and serve with some jam or sweet sauce.

Rice Cheese Cakes

Boil four ounces of rice in one-half gallon of water, dry it well, put it into another saucepan and add eight ounces of butter, one breakfast cupful of cream, one tablespoonful of orange-flower water, a small quantity of finely-chopped lemon peel and one-half pound of powdered sugar. Form the whole into a paste by adding half a dozen well-beaten eggs and stir over the fire until the mixture is thick; then move the pan from the fire and allow the mixture to cool. Have in readiness some pattypans lined with puff-paste, place the rice mixture in them to about three-fourths their height, put them into a slack oven and bake for from fifteen to twenty minutes. When done remove, turn them out of the pans, and serve either hot or cold.

Rice Conde

Boil together one pint each of milk and water; when boiling drop in one teacupful of well-washed rice and boil for twenty-five minutes, stirring it all the time. When cooked stir in one saltspoonful of salt, four ounces of sugar and a few drops of orange-flower water. Mix all well together for one minute, break in three whole eggs and stir again for two minutes. Arrange the rice neatly on a hot dish, keeping it high in the center, and decorate it with stewed peaches, two ounces of dried currants and one ounce of dried angelica cut in small, lozenge-shaped pieces.

Creamed Rice

Boil one teacupful of washed rice in one and one-half pints of milk until quite soft and thick; when it is about half-cooked put in some thinly-pared lemon peel chopped very small, a small quantity of grated nutmeg or a laurel leaf, and sugar to taste. When the rice is quite done, pick out the laurel leaf, pour the rice into a mould, and let it stand until the following day. Turn it out, serve with a jam round it, or a thick custard poured over it.

Rice, French Style

Wash well and blanch in boiling water for ten minutes one-fourth pound of rice. Boil it in a saucepan with one ounce of butter, adding three tablespoonfuls of sugar, one pint of milk, two bitter almond macaroons, one-half teaspoonful of orange-flower water, one-half ounce of orange-peel cut into shreds, about a dozen candied cherries cut into halves, and a dozen large, stoned, Muscatel raisins, also one-fourth ounce of thinly-sliced candied angelica. Pour into the mould, and when cold turn it out, and serve it with a sauce thickened with one gill of sherry, kirsch or rum.

Rice Puffs

Put two breakfast cupfuls of cold, cooked rice into a basin, stir in one teaspoonful of bicarbonate of soda and three tablespoonfuls of flour, one tablespoonful of warmed butter, the well-beaten yolks of five eggs and enough milk to form the whole into a stiff paste. Then add the whites of the five eggs beaten to a froth; take the preparation up in a spoon, drop the lumps into a fryingpan of boiling fat, brown, remove them, and drain off all the fat, put them on a napkin spread over a dish, and serve without delay.