onstantly, and
boil about 10 minutes; remove the cinnamon and sweeten with sugar to
taste; rinse out a form with water, sprinkle with sugar, pour in the
contents and place the form on ice; when cold turn it out on a dish
and lay whipped cream flavored with vanilla around it; or serve with
vanilla sauce.

499. +Cold Rice Pudding (with Almonds).+-- Put 1/2 pound rice covered
with cold water over the fire, boil a few minutes and drain in a
colander; return the rice to saucepan, add 1 quart milk, 1/2
teaspoonful salt and boil till nearly tender; then add 1 cup finely
chopped almonds, 2 tablespoonfuls sugar and boil till done; rinse
out a melon-shaped form, sprinkle with coarse sugar, pour in the
rice when nearly cold and set it aside to cool; in serving turn it
out on a glass dish and serve with cold cream or fruit sauce.

500. +Rice Snowballs (with Apples).+-- Place a saucepan with 1/2 pound
rice covered with cold water over the fire, boil 5 minutes, drain in
a colander and rinse with cold water; return rice to saucepan, add 1/2
teaspoonful salt, 1 quart milk and boil till nearly done; then set
aside to cool; pare and core 6 large apples (greenings or pippins
are the best) and put into each apple a little butter, sugar and
finely chopped lemon peel; take 6 small, square pieces of white
muslin, such as is used for apple dumplings, dip into hot water and
dust them with flour; spread over each cloth a layer of boiled rice
about 1/2 inch thick, put an apple in the center of each one, fold the
cloth with the rice around it so that the apple is covered with the
rice, drop them into boiling water and boil 1/2 hour; serve with wine
or lemon sauce.

501. +Rice kalte Shale (with Wine).+-- Boil 1 cup sugar with 3 cups
water and the peel of 1 lemon for 10 minutes, when cold add 1 bottle
white wine, the juice of 2 lemons and 1/4 pound rice which has been
boiled in 2 waters till tender; place the kalte Shale on ice till
wanted.

502. +Rice Radetzky.+-- Put 1/2 pound rice covered with cold water over
the fire, boil 5 minutes, drain in a colander and rinse with cold
water; return rice to saucepan, cover with water, add 1/2 teaspoonful
salt and boil till done and thick; in the meantime melt 1/2
tablespoonful butter and add 4 tablespoonfuls sugar; stir this over
the fire till light brown; then add 3 tablespoonfuls boiling water
and the juice of 1 orange and 1 lemon; let it boil up, add the rice
and let it remain a little longer over t