Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1901-05-14

part water until tender. When cooked
sufficiently, flavor with vanilla and form
into balls. Place these balls in deep
dish and pour over them rich, soft Gus
tard. To be served hot or cold.
RICE PUDDING.
Put half cupful of rice in one and
one-half cupfuls of cold water; let it
swell on the stove, then put in one pint
of milk, and let it come to a jelly, but
not cook down too much. Beat the
yolks of three eggs with five tablespoon
fuls of sugar; stir this into the rice while
boiling. Put in pudding dish and
bake. Beat the whites of three eggs
with three tablespoonfuls of sugar;
spread on top of pudding, and set in
oven to brown lightly.
RICE AND APPLE PUDDING.
Boil an ounce of ground rice in half a
pint of new milk, and mix it with the
pulp of eight large apples, four ounces
of sugar Qoaf, and a few drops of es-
sence of lemon. Whisk the whites of
three eggs, and mix with the other in
gradients; pour into well-buttered
mould, and let it steam in a saucepan of
boiling water for one hour, then turn it
out carefully. 1t may be eaten hot or
cold; if the former, pour custard or
sweet sauce around it; if the latter,
serve with sifted sugar over, and garnish
with preserved fruits.
RICE CREDIBLE CAKES.
Take pint of soft boiled rice, tea
cupful of fresh milk, three well-beaten
eggs, tablespoonful of butter, and as
much wheat flour as will make batter.
Bake on griddle.
RICE CRoQUErrEs, NO. /.
One teacupful of rice, boiled in a pint
of milk and pint of water; when boil
ed and hot, add piece of butter the
size of an egg, two teaspOonfuls OF sugar,
two eggs. juice and grated peel of one
lemon; stir this up well; have ready the
yolks of two eggs beaten on plate
cracker crumbs on another; make the
rice in rolls and dip in the eggs and
crumbs; fry them in butter. Serve hot
RICE CRoQUETTEs, NO. 2.
Make little balls or oblong rolls OF
cooked rice; season with salt and pep.
per if you like; dip in egg, fry in hot
lard.
RICE JACKS.
Onea.cupful of soft boiled rice put
throu VI a sieve, add pint of milk and
three eggs; stir in flour sufficient for a
batter; fry on a well heated griddle, like
griddle cakes, butter each one while hot,
and sprinkle over sugar and little nut,
meg, and serve while hot.
GROUND RICE CAKE.
For this take four eggs. eight ounces
of ground rice, eight ounces of sugar,
eight ounces of butter, four of flour, the
juice of half a lemon, the rind of a
lemon grated, and half a teaspoOnful OF
carbonate of soda; mix the sugar with
the ground rice, and flour and lemon
| peel; beat the butter to a cream; add II
and the eggs well beaten. Next put in
the lemon juice, last the soda mixed
with tablespoonful of milk; beat all
together fop quarter of an hour, and
bake in "a tin or mold lined with butter.
ed paper. 1t will require about an hour
to bake. The oven must be very hot.
| RICE soUFFLE.
Boil half cupful of rice in one quart
of boiling sailed water fifteen or twenty
minutes and drain it; put the rice in the
double boiler; boil with one pint OF
milk; cook for ten minutes; add the
yolks of four or six eggs with four OIL
six tablespoonfuls of powdered sugar
and one tablespoonful of butter; cook five
minutes, then set away to cool; add hall
a teaspoonful of lemon or vanilla; hal
an hour before serving beat the white!
of the eggs stiff, and cut them slightly
into the cool mixture; bake in well
buttered pudding dish half an hour
serve at once with lemon sauce.
| LEMON SAUCE.
Half cupful of granulated sugar
one egg, one tablespoonful of flour, ont
lemon, three-fourths of pint of boiling
water. Mix the flour and sugar, add TIT
egg, beaten light, and pour on gradual!
the boiling water. Stir over the fir'
until thick, then add the juice of ;
lemon.
| RICE CAKES.
Two coffee cupfuls of sour milk o.
buttermilk, one teaspoonful of soda dis
solved in little hot water, and beat il
flour enough to pour; add two well
beaten eggs, one cupful of boiled ric,
and one teaspoonful of salt. These re
quire little longer time for frying thar
the plain ones do, but are very nice.
RICE MUFFINs.
One pint of milk, one quart of flour
one pint of boiled rice, three eggs, tw'
tablespoonfuls of sugar, one teaspOOnfu
cream of tartar thoroughly mixed witt
the flour, two even teaspoonfuls of sod
dissolved in the milk. Beat the eggs
sugar and salt together, and add to TIN
milk. Stir in the flour gradually. Whel
a smooth light paste, add the rice. Bea
thoroughly. Bake thirty-five minutes
in buttered pans.
CREAM RICE PUDDING.
One cupful of milk, one tablespoonful
of rice, one tablespoonful of sugar, ;
sprinkling of nutmeg, the same of salt
wash rice thoroughly, slightly butter
pudding dish, put i'll it the rice, sugar
milk and nutmeg; bake in moderate
oven two hours, stirring every hal
hour.
RICE AND APPLE sOUFFLE.
Boil two tablespoonful of rice in hal
a pint of milk until soft; sweeten, ant
add the beaten yolks of two eggs. Par
and core some apples and stew then
until they are soft, but not broken
Make wall of rice around the edge o
your dish, put the apples in the centre
fill up between the apples with rice, ant
put bit of bright jelly in each place
Cover the whole with the whites of eggs
well-beaten and made stiff with powder
ed sugar. Brown lightly in the ovel
and serve with cream. This is yer.
nice.
BAKED RICE.
Two cupfuls of rice, cleaned, pincl
of salt, one quart of sweet milk. Bak,
slowly for an hour and a half. Serv,
with cream and sugar.
RICE CREAM.
One-half cupful of rice in three cup
fuls of milk. Steam until soft, then ado
one pint of milk, one-half teacupful o
sweet cream and the yolks of three egg
beaten with four teaspoOnfuls of sugar
Set to boil, stirring constantly; then pu
in an earthen dish. Make frosting o,