Rice Cake

Two handfuls rice, a little less than a quart of milk, sugar to taste, rind of lemon cut in 1 piece, a small stick of cinnamon, 4 eggs, a small quantity of candied citron.

Pick and wash in 2 or 3 waters the rice and put it to cook in the milk, sweeten to taste, add the lemon rind and cinnamon. Let the rice simmer gently until it is tender and has absorbed all the milk. Turn it into a basin to cool, and remove the lemon rind and cinnamon. Then stir into it the yolks of 4 and the white of 1 egg. Add a little candied citron cut in small pieces. Butter and bread-crumb a plain cake-mould, put the mixture into it and bake in a quick oven 1/2 hour.

Rice Cakes

Eight oz. rice flour, 4 oz. white sugar, 4 oz. butter, 3 eggs.

Work the butter to a creamy substance, add the sugar and flour, and mix in the well-whisked eggs. Roll upon pastry-board and shape into cakes with a cake-cutter. Bake in a slow oven.