namon in the end of each piece, to
form the stern, and serve hot with wine sauce.

484. +Rice Beignets (with Chocolate).+-- Prepare 1/2 pound rice the
same as in foregoing recipe without the butter and add while hot 1/4
pound grated chocolate; spread the mixture evenly a finger thick
onto buttered tins and when cold cut it into small rounds with a
wineglass; dip them into beaten egg and bread crumbs and fry in
boiling lard; dust them with sugar and serve without sauce.

485. +Rice Boiled with Raisins.+-- Place a saucepan with 1 cup rice
over the fire, cover with cold water and boil for a few minutes;
drain in a colander and rinse with cold water; return the rice to
saucepan again, add 1 quart milk, 1/2 teaspoonful salt, 1
tablespoonful sugar and boil 20 minutes; then add 1/4 pound well
cleansed seedless raisins and boil till done; serve dusted with
sugar; or boil the rice in water instead of milk, add very little
sugar, the raisins and a little salt and serve with meat.

486. +Rice Coteletten.+-- Boil 3/4 pound rice in water 5 minutes, drain
in a colander and rinse with cold water; return it to the fire and
boil in milk with a little salt till tender and thick; when cold mix
it with 2 eggs and 2 ounces melted butter; form the rice into
cotelettens, brush over with egg, sprinkle with fine bread crumbs
and fry in 1/2 butter and 1/2 lard a light brown; dust them with sugar
and serve with stewed fruit. If the cotelettes are to be sweet add
some sugar, finely chopped almonds, the grated rind of 1 lemon,
a little rum or rose water and fry the same way as above recipe;
served with wine, lemon, cream, chocolate or fruit sauce.

487. +Rice a la Creole.+-- Parboil 1/2 pound rice in water and drain
and rinse with cold water; boil it in 1-1/2 quarts sweet cream or milk
and a little salt; when done sweeten with 2 tablespoonfuls sugar and
flavor with 1 teaspoonful vanilla extract; in the meantime put 2
tablespoonfuls sugar in a pan and let it roast to a caramel,
stirring constantly; dissolve it with a little water; add this to
the rice, put on a round flat dish, sprinkle with sugar and hold a
red hot shovel over for a few minutes to glaze it.

488. +Lemon Rice.+-- Place a saucepan with 1/2 cup rice over the fire,
boil 5 minutes and drain and rinse with cold water; return the rice
to saucepan, add 1 pint milk, 1/2 teaspoonful salt and boil until
tender; when done add 2 tablespoonfuls sugar; put it into a
blanc-mange mould and le