Page:Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.djvu/113

 RICE CAKES, FOR BREAKFAST.

Put a pound of rice in soak over night. Early in the morning boil it very soft, drain it from the water, mix with it a quarter of a pound of butter, and set it away to cool. When it is cold, stir it into a quart of milk, and add a very little salt. Beat six eggs, and sift half a pint of flour. Stir the egg and flour alternately into the rice and milk. Having beaten the whole very well, bake it on the griddle in cakes about the size of a small dessert-plate. Butter them, and send them to table hot.

GROUND RICE PUDDING.

Take a pound of ground rice and boil it in a quart of milk, with a grated nutmeg or a tea-spoonful of powdered cinnamon. When it has boiled, put it into a pan and stir in a quarter of a pound of butter, and a quarter of a pound of powdered sugar. Set it away to get cold. Then beat eight eggs, omitting the whites of four. Have ready a pound of dried currants well cleaned, and sprinkled with flour; stir them into the mixture alternately with the beaten egg. Add half a glass of rose-water, or half a glass of mixed wine and brandy. Butter a deep dish, put in the mixture, and bake it of a pale brown.

TOMATA KETCHUP.

Slice the tomatas. Put them in layers into a deep earthen pan, and sprinkle every layer with salt. Let them stand in this state for twelve hours. Then put them over the fire in a preserving kettle, and simmer them till they are quite soft. Pour them