the milk come to a
boil again, draw it to the side and cover; after a few minutes
transfer the dumplings with a skimmer to a sieve and set aside to
cool; prepare a creme francaise au chocolat or vanille (see Cream)
in a plain form; when cold turn the cream onto a dish, lay the snow
eggs in a circle around it and serve with vanilla sauce.

RICE PUDDINGS AND DISHES MADE OF RICE FOR DESSERT.

481. +To Prepare Rice Flour.+-- Pick out all the yellow kernels of a
quantity of rice and wash it several times in warm water, rubbing it
well between the fingers; drain the water off and pour boiling water
over it; let it stand until nearly cold; then pour it into a
colander and pour cold water over it; when well drained rub the rice
between a towel, spread out on shallow tin pans or on thick brown
paper and let it dry in a lukewarm oven; when completely dry pound
it to a powder in a wedged wooden mortar; it may then be put away in
jars for use; or pound the rice while wet, then dry and rub it
through a sieve. Another way is to grind the rice in a coffee mill.

482. +Rice Beignets.+-- Wash 1/2 pound rice, put it with cold water
over the fire and boil for a few minutes; drain in a colander and
rinse with cold water; return the rice to saucepan and add 5 cups
milk, 4 tablespoonfuls sugar, 1/2 tablespoonful butter and 1/2
teaspoonful salt; boil until tender; then mix it with 3 well beaten
eggs; spread it evenly a finger thick onto buttered tin pans and set
aside; when cold cut the rice into rounds or square pieces, dip them
in beaten egg and bread crumbs and fry in boiling lard; serve with
wine or fruit sauce. Some finely chopped almonds may be boiled in
the rice.

483. +Rice Pears.+-- Parboil 1/4 pound rice in water, drain in a
colander and rinse with cold water; return it to the saucepan, add 1
pint milk, a little salt, 2 tablespoonfuls sugar, 1 tablespoonful
butter, a little grated lemon peel and boil slowly till done; remove
the rice from the fire; when cooled off add the yolks of 3 eggs and
1 tablespoonful finely chopped almonds; spread this rice onto a long
dish and when cold divide it into equal parts with a spoon the size
of an egg; form them into the shape of a pear and press a preserved
cherry or a little marmalade in the center of each; roll them first
into fine bread crumbs, then into the beaten white of egg; then roll
again in the bread crumbs and fry them a light brown in boiling
lard; put a small piece of cin