w
minutes; drain the rice in a colander and rinse with cold water;
return the rice to saucepan; cover with sweet cream or milk, add 1
tablespoonful butter and boil till tender; remove it from the fire
and mix the rice with the yolks of 4 eggs, 3 tablespoonfuls sugar, 1
teaspoonful vanilla extract and lastly the 4 whites beaten to a
stiff froth; fill the rice into the small forms and bake in a medium
hot oven 20 minutes; when done take them out of the forms, arrange
on a long dish with a napkin, dust over with powdered sugar and
serve either hot or cold.

716. +Tartelettes of Cherries.+-- Roll out 1 pound short paste 1/4 inch
in thickness and cut out with a tumbler or round cake cutter 20
rounds about 2 inches in diameter; roll out the remaining paste and
cut it into long strips 1/2 inch wide and 1/8 inch thick; lay these
strips around the top edge of each round and ornament them with the
pastry wheel by pressing small dents in it with the wheel; lay
around each a strip of white paper, fasten the two ends with the
white of egg (to keep it in its place) and set them in shallow tins;
remove the pits from 2 pounds cherries, mix the fruit with sugar and
fill them into the tartelettes; then bake in a hot oven; in the
meantime crack the pits of cherries, put them over the fire with a
little water and boil 5 minutes; then strain; mix in a bowl 1 cup
sour cream with 2 rolled zwiebacks, the yolks of 2 eggs, 2
tablespoonfuls sugar and 2 tablespoonfuls of the strained water from
the pits; when the tartelettes are nearly done fill 1 spoonful of
the above mixture into each one and return them to oven again until
the cream is firm; take them from oven, remove the paper and serve
when cold dusted with sugar.

717. +Tartelettes+ of peaches, plums or apricots are made the same
as cherries, but without the cream.

718. +Tartelettes d'apricots.+-- Line 1/2 dozen small patty pans with
puff paste or fine pie crust and fill them half full with apricot
marmalade; cut 9 apricots in halves, peel them and remove the pits;
boil the apricots for 2 minutes in sugar syrup, lay a half apricot
into each tartelette and bake in hot oven; in the meantime boil the
syrup until thick; crack the pits, take out the kernels, scald them
in boiling water, remove the brown skins and divide them into
halves; when the tartelettes are done take them out of the form, lay
onto each one 2 halves of the kernels and pour a little of the cold
syrup into each one; serv