t it stand till cold; peel a lemon very
thin, cut the peel into shreds about 1/2 inch in length and as fine as
possible, put them into a saucepan, cover with water and boil 1/2
hour, changing the water 3 times; lest they should be bitter pour
about 1 teacupful fresh water upon them; squeeze and strain the
juice of the lemon, add it with 1 cup sugar to the water and shreds
and let it stew gently for 1/2 hour; then set aside to cool; having
turned out the jellied rice into a glass dish, pour the syrup
gradually over it, taking care that the little shreds of the peel
are equally distributed over the whole.

489. +Rice a la francaise.+-- Put 1/2 pound well washed rice over the
fire with cold water, boil 3 minutes, drain in a colander and rinse
with cold water; return the rice to saucepan, add 5 cups milk, 1/2
teaspoonful salt, 1/2 tablespoonful butter and boil till nearly done;
then add 8 finely pounded bitter macaroons, 2 tablespoonfuls finely
cut candied orange peel, 1/2 cup preserved cherries freed from the
pits and cut fine and a little orange water; put the rice when done
on a round flat dish, sprinkle with sugar, hold a red hot shovel
over to glaze and serve with wine sauce.

490. +Rice Cherry.+-- Prepare 1 quart cherry sauce as follows:--Boil
1 pound sour cherries in 1 quart water, crack some of the stones so
as to obtain the flavor from the pits and add a piece of cinnamon,
the peel of 1 lemon, 1/2 pint wine and a few pounded bitter almonds;
sugar to taste; when done stir it through a fine sieve, return the
sauce to saucepan and add 1/2 pound rice which has been previously
well washed and boiled in water with a little salt for 5 minutes;
then drain and rinse with cold water; boil the rice in the cherry
sauce till tender; remove from the fire, mix it with the yolks of 6
eggs and when cold add the whites beaten to a stiff froth; rinse out
a mould with cold water, sprinkle the inside with granulated sugar,
fill in the rice and set it on ice for 2 hours; then serve with or
without sweet cream or vanilla sauce.

491. +Poor Man's Rice Pudding.+-- Place a saucepan with 3
tablespoonfuls rice and cold water over the fire, boil 5 minutes,
drain the rice in a sieve and rinse with cold water; put the rice in
a pudding dish with 1 quart milk, 1/2 teaspoonful salt, 3
tablespoonfuls sugar and 1 teaspoonful essence of lemon; bake in a
slow oven till the rice is real soft and serve when cold.

492. +Rice Custard Pudding.+-- Pla