a round dish, lay the peaches all over it and the pits
on top of peaches; pour the syrup around it and serve. Rice with
apples, pears, apricots or any kind of fruit may be made in the same
manner.

515. +Rice Pudding a la Palerino.+-- Put 1/2 pound rice with cold water
over the fire, boil 3 minutes, pour it into a sieve and rinse with
cold water; return the rice to saucepan, add 1 bottle white wine,
the juice of 4 oranges and 1/4 pound sugar and boil slowly till
tender; add 1-1/2 ounces gelatine which has been soaked in cold water
and stir both till it begins to thicken; in the meantime cut some
preserved pineapples into small dice; boil 6 ounces seedless raisins
in sugar syrup till tender; put them with 1/2 pint preserved cherries
on a sieve to drain; thin 1/4 pound apricot marmalade with a little
water, add it with the pineapples, raisins and cherries to the rice
and lastly stir 1 quart whipped cream through it; fill the mixture
into a pudding form, pack it in ice and rock salt and let freeze for
4 hours; in serving dip the form in hot water, turn its contents
onto a round dish, lay preserved apricots around it and put on top
some whipped cream, so as to make this fine dish as tempting as
possible.

516. +Rice a la Malte.+-- Boil 1 pound rice 5 minutes, drain in a
sieve and rinse with cold water; return rice to saucepan, cover with
water and boil till tender, but in such a way that the kernels
remain whole; pour the rice in a sieve and let the water drain off;
rub off the skin of 6 oranges with loaf sugar and pound the sugar
fine; then peel the oranges, divide them into quarters, remove the
pits and lay the fruit on a dish; sprinkle 6 tablespoonfuls sugar
over and set them aside in a cool place; press the juice from 6
oranges; put the rice with 1-1/2 pints white wine in saucepan, add 1/2
pound sugar and boil till thick; add the orange juice and the juice
of 1 lemon, let it boil a few minutes longer, remove from the fire
and stir the orange sugar into it; rinse out a form with white wine,
pour in the rice mixture and when cold put it on ice for 3 hours; in
serving turn it out on a round dish and garnish with the orange
quarters; boil the juice of 3 oranges with 1/2 cup sugar and 1/2 cup
water to a syrup; when cold pour some over the rice and serve the
rest in a sauciere with the pudding.

517. +Rice Pudding a la Wellington.+-- Boil 1/2 pound rice for 15
minutes in water, drain it in a sieve and rinse with cold wat