nd sprinkled with bread crumbs, fill
it with the mixture and boil 2 hours; serve with wine or cream sauce
the same as in foregoing recipe; sufficient for a family of 10
persons.

512. +Rice Flour Pudding (baked).+-- Place a saucepan with 1 pint
milk and 1 tablespoonful butter over the fire and when it boils stir
into the boiling milk sufficient rice flour to make a smooth dough
that loosens itself from the bottom of saucepan; then remove it from
the fire and set aside to cool; stir 1 tablespoonful butter to a
cream and add by degrees the yolks of 5 eggs, 5 tablespoonfuls
sugar, the grated rind of 1 lemon, the dough of rice flour and
lastly the stiff froth of the 5 eggs; bake 1/2 hour; serve with wine
cream sauce.

513. +Rice Pudding (baked).+-- Place a saucepan with 1/2 pound rice
covered with cold water over the fire, let it boil a few minutes,
pour the rice into a colander and rinse with cold water; return it
to saucepan, add 1 quart milk, 1/2 teaspoonful salt, 1 tablespoonful
butter, a piece of cinnamon, the peel of 1 lemon and boil slowly
till tender; when done remove the rice from fire and let it cool a
little; stir the yolks of 4 eggs with 3 tablespoonfuls sugar to a
cream; mix it with the rice, remove the lemon and cinnamon and add
lastly the whites beaten to a stiff froth; fill the mixture into a
form which has been well buttered and sprinkled with bread crumbs
and bake 1 hour in a medium hot oven; when done turn the pudding
onto a round plate and serve with fruit sauce.

514. +Rice Pudding (with Peaches).+-- Cut 12 large peaches in halves
and peel and boil them in 1/2 pound sugar syrup; crack the stones,
take out the pits, remove the brown skins and boil the pits with the
peaches; when done transfer the fruit to a dish and set aside to
cool; put 1/2 pound rice with cold water over the fire and let it boil
up; drain in a sieve and rinse with cold water; return rice to
saucepan with 1 pint sweet cream and boil till tender, but in such a
way as to leave the kernels remain whole; when cold mix the rice
with 5 tablespoonfuls sugar, 1 teaspoonful vanilla extract, 1/4 pint
maraschino and 1-1/4 ounces gelatine; put the dish in cracked ice and
stir 1 pint whipped cream through it; fill into a form, cover
tightly, pack it in cracked ice with rock salt sprinkled between it
so that the whole form is completely covered with ice; let it remain
thus for 2 hours; in serving dip the form in hot water, turn the
pudding onto