Cassell's dictionary of cookery

time to the sugar and eggs, and beat the mixture between every addition. At least half an hour should be occupied with putting in the flour and beating the cake. Add the whites of the eggs beaten to snow, the peel of a lemon finely shred, and a dessert-spoonful of lemon-juice. Beat the cake a quarter of an hour longer, and bake in a well-heated oven. Probable cost, Is. 8d. No. 5.— Beat the yolks of twelve eggs and the whites of eight. Add a few drops of almond flavouring, and beat in three-quarters of a pound of powdered sugar and one pound of ground rice. Beat the mixture till it is smooth and light, put it into a buttered tin, and bake in a quick oven. Probable cost. Is. 8d. Time, according to size. When a skewer can be pushed to the bottom of the cake in the centre and be brought out clean and dry, the cake is done enough. Rice Cakes, Small.— No. 1.— Beat four ounces of fresh butter to cream. Add four ounces of pounded and sifted sugar, four ounces of ground rice, and one or two drops of any flavouring that may be liked. Add, gradually, first the yolks and afterwards the whites of four well-whisked eggs. Beat the mixture to a paste, and bake in a small buttered tin in a well-heated oven. Probable cost. Is. No. 2. — Beat four ounces of butter to cream. Add eight ounces of finely-pounded sugar, eight ounces of ground rice, and the yolks and -whites of four well-beaten eggs. Drop the mixture in cakes on a buttered baking-tin, sift sugar over them, and bake in a well-heated oven. Probable cost, Is. 3d. No. 3. — Rub three ounces of butter into half a pound of rice-flour. Moisten the mixture with a little cold water. When it is quite smooth roll it out till it is very thin, stamp it into small cakes, and bake in a quick oven. No. 4. — The remains of cold boiled rice may be beaten up with milk and eggs, and a little flour to make a batter, then fried in hot fat till they are lightly browned, and served for breakfast. Rice, Canadian. — Canadian rice is the seed of the zizania aquatica. It grows on the margins of shallow streams and running waters, and produce an abundance of wholesome farinaceous grain. It is called in Canada, lake rice, tuscarora or mahnomoncc, and is found in shallow waters from Florida to the Canadian lakes. It is regularly harvested by the Indians, this work being chiefly performed by their squaws ; but it is not gathered in any quantity by the white population, although it is esteemed a great delicacy. It has been tried in this country, and it is likely it would succeed if it should become an object of demand: as it is aquatic, it can be cheaply cultivated. Rice, Casserole of. — Pick the rice weU, wash it thoroughly first in lukewarm and next in cold water. Drain it, and throw it into a stewpan of a proper size, that it may swell with ease; moisten with some "pot-top" (fat). The broth must be previously drained through a silk sieve, that the rice may be kept veiy clean. INIix it with a large quantity of grease • — some pieces of fat ham — in order to make the rice more mellow, and a little salt. As the