In Fritters

When a rice-cake is cold, it may be cut in pieces, dipped in batter for fritters, fried (see Frying), dusted with sugar, and served hot.

Souffle

Prepare rice as directed for croquettes, and when ready to be spread on a dish, add a few drops of es-sence to flavor; have five whites of eggs beaten to a stiff froth, and mix them gently with it; butter a mould well, fill it two-thirds full with the mixture, dust with sugar and set in a warm but not quick oven, and serve as soon as brown and raised. It takes from fifteen to twenty minutes. If the oven is warmer under the cake than on the top, it would be necessary to place something under the mould, the cake rises better and is lighter. This cake, like every souffle, must be served promptly and before it falls.

With Fruit

This dish is excellent, sightly, easily made, and can be varied infinitely. The rice is prepared as for croquettes, and is used when ready to be spread over a dish to cool. The fruit, if it be apples, pears, plums, etc., is stewed. One or several kinds may be used for the same dish. It is served warm or cold, according to taste. Place a layer of stewed fruit on a dish and then a layer of rice over it; another layer of the same or of another stewed fruit, and over it a layer of rice. Place as many layers as you fancy, imitating a pyramid, and you have a fine dish.

Rice-Water

This being often prescribed by doctors against diarrhoea, we will give the receipt for it. See that the rice is clean, but do not wash it. Put one pint of rice in a pan with a quart of cold water, and boil gently till the rice is quite soft or a little overdone; if the water boils away, fill up with cold water so as to have the rice always covered by it. When done, mash it through a colander, put back on the fire, add water to make it thin or thick, according to prescription; as soon as warm, sweeten to taste with sugar or honey, and take cold or warm, also according to prescription.

Nouilles

Put four tablespoonfuls of flour on the paste-board; make a hole in the middle, and break two eggs in it, add a pinch of salt, and knead well; then roll down to a thickness of one-twelfth of an inch ; dust it slightly with flour; cut it in strips about an inch wide; then cut these strips across, so as to make fillets one inch long and one-eighth of an inch broad. Spread the strips on a sieve for half an hour, to dry them a little. Put cold water and a pinch of salt in a saucepan, and set it on the fire; at the first boiling throw the nouilles in, boil two minutes, stirring occasionally; drain, throw them in cold water and it is ready for use. It may be kept in cold water half a day. Nouilles are used to make soup, and are prepared in the same and every way like macaroni.