he fire; remove from the
fire, mix it with 3 tablespoonfuls rum and put it on a glass dish in
layers with fruit marmalade between it; let the last layer be rice;
cover with the whites of 3 eggs beaten to a froth, sweeten with
sugar and flavor with vanilla; sprinkle over some finely chopped
almonds, set it for a few minutes in oven, to take color, and serve
when cold.

503. +Rice (with Strawberries).+-- Parboil 1/2 pound rice, drain in a
colander and rinse with cold water; return the rice to saucepan,
cover it with water, add the juice of 2 lemons, the peel of 1 and
boil till done, but in such a manner that the kernels remain whole;
let it drain on a sieve; then put it in a dish and pour over 1 pint
boiling sugar syrup; when cold arrange the rice on a glass dish in
the form of a pyramid with layers of sugared strawberries between
and decorate the whole with large strawberries.

504. +Rice (with Apples).+-- Parboil 1/2 pound rice in water, drain in
a colander and rinse with cold water; then place it over the fire
with 1 quart milk, add 1/2 teaspoonful salt, a piece of cinnamon and
boil till tender; transfer the rice to a dish and set it aside to
cool; in the meantime pare and cut fine 6 large apples (either
greenings, pippins or Baldwin's); put them on a soup plate, sprinkle
with sugar, a little cinnamon, the grated rind of 1 lemon and a
pinch of cloves; cover them with another plate and let them stand
until the rice is cold; next butter a deep pudding dish and put the
apples in the bottom of it; then stir 2 tablespoonfuls butter with 2
tablespoonfuls sugar to a cream and add alternately the rice (by
spoonfuls) and the yolks of 5 eggs, a little cinnamon and the finely
chopped peel of 1 lemon; add lastly the whites beaten to a stiff
froth; spread the rice evenly over the apples, put small pieces of
butter over and then sprinkle over some sugar and finely chopped
almonds; bake 1 hour in a medium hot oven; serve with or without
wine sauce.

505. +Rice (with Marmalade).+-- Boil 1/2 pound rice the same as in
foregoing recipe and press it through a sieve; when cold stir 1/4
pound butter with 1/2 cup sugar to a cream and add by degrees the
yolks of 6 eggs, the rice and lastly the whites beaten to a stiff
froth; fill this mixture into a well buttered pudding dish with
layers of fruit marmalade between the rice (let the last layer be
rice) and bake in a medium hot oven 3/4 hour; send to table sprinkled
with sugar and serve wi