either on ice or in cold water; when cold turn it onto a dish
and serve with fruit sauce.

496. +Rice Souflee.+-- Place a saucepan with 1 cup milk and 1/2
tablespoonful butter over the fire; when it boils mix 1 cup rice
flour with milk, add it to the boiling milk and stir constantly;
continue stirring until it forms into a smooth paste and loosens
itself from the bottom of saucepan; transfer the rice mixture to a
dish to cool; stir 1 tablespoonful butter to a cream and add
alternately the yolks of 5 eggs, 5 tablespoonfuls sugar and the rice
paste; add lastly the grated rind of 1 lemon and the 5 whites beaten
to a stiff froth; pour the whole into a buttered souflee or pudding
dish and bake 1/2 hour in a moderate oven; all souflees should be
served immediately on being taken out of the oven, or they will sink
and be nothing more than an ordinary pudding; when done take it out,
sprinkle powdered sugar over and send the souflee to table in the
dish in which it was baked, either with a napkin pinned around or
inclosed in a more ornamental dish; serve with wine, cream,
raspberry or cherry sauce.

497. +Rice Flour Pudding (colored).+-- Place a saucepan with 2 cups
milk, 4 tablespoonfuls sugar, the grated rind of 1 lemon and 1/4
teaspoonful salt over the fire; as soon as it boils mix 4
tablespoonfuls rice flour with 1 cup milk, stir into the boiling
milk and stir constantly about 10 minutes; set the saucepan into a
vessel of hot water, to keep warm; place another saucepan over the
fire with 3 cups fruit juice, 1/2 currant and 1/2 raspberry; when it
boils mix 4 tablespoonfuls rice flour with 1 cup claret, add it with
1-1/2 cups sugar to the boiling juice and boil, stirring constantly,
till contents form a smooth paste; then take a handsome form, brush
the inside with almonds or fine olive oil, sprinkle with coarse
sugar and fill the rice mixture in alternate layers with a wet spoon
into the form--first the white, then the red, and so on until form
is filled; smooth each layer evenly with the wet spoon; in serving
turn it out carefully and lay a border of whipped cream around it.
This makes a very handsome dish. Half the above quantities will be
sufficient for a family of 8 persons.

498. +Rose Rice Pudding.+-- Place a saucepan with 1 cup water and 2
cups currant or raspberry juice over the fire, add a piece of
cinnamon and when it boils mix 4 tablespoonfuls rice flour with 1
cup water; add it to the boiling water, stirring c