th or without sauce.

506. +Rice (dressed with Sugar and Cinnamon).+-- Place a saucepan
with 1 cup rice covered with cold water over the fire and boil 5
minutes; pour the rice into a sieve to drain and rinse with fresh
water; return it to saucepan, add 1/2 teaspoonful salt, 1 quart milk
and boil slowly till done; if the rice should be too thick add more
milk; when done fill the rice into a deep dish, lay small pieces of
butter all over the top and sprinkle thickly with sugar into which a
little cinnamon has been mixed; serve as a dessert.

507. +Fine Rice Pudding (with Oranges).+-- Wash 1/2 pound rice in
several waters, put in a saucepan covered with water and boil 10
minutes; drain in a colander and rinse with water; boil 1/2 pint white
wine with 1/2 pound sugar, the grated rind and juice of 1 lemon and 1/2
pint water for 5 minutes, add the rice and boil till tender; when
done transfer the rice to a dish to cool; place a saucepan in a
vessel of hot water with 1/2 teaspoonful cornstarch, 1/2 pint white
wine, 3 eggs, 4 tablespoonfuls sugar, the juice of 1 lemon and 1/2
ounce gelatine soaked in cold water; stir this over the fire with an
egg beater until just about to boil; remove instantly from the fire
and stir for a few minutes longer; then set it aside to cool; rinse
a nicely shaped mould with cold water, sprinkle with coarse sugar
and set it into cracked ice; put in first a layer of rice, then a
layer of oranges which have been peeled, cut into slices and freed
of their pits, sprinkle with sugar, pour some of the wine sauce over
it and continue alternately with the layers until the form is
filled; let it stand in ice over night; in serving turn the rice
onto a dish and garnish with sugared oranges.

508. +Fried Rice.+-- Place 1/2 pound washed rice in a saucepan with
cold water over the fire and boil 5 minutes; drain in a colander,
return rice to saucepan, add 1 quart milk, 1/2 teaspoonful salt and
boil slowly till tender; when done remove from the fire, mix with
the yolks of 2 eggs and spread it on a flat dish; when cold cut it
into strips 1 inch wide and 2 inches long, brush them over with the
beaten whites of eggs, sprinkle with fine bread crumbs or cracker
dust and fry in 1/2 butter and 1/2 lard to a fine golden color; serve on
a hot dish dusted with sugar.

509. +Rice Pudding (baked).+-- Soak 1/2 pound rice for 1 hour in water,
drain and boil it in water 15 minutes; pour the rice onto a sieve
and after drain