Cassell's dictionary of cookery

with the rice, and bake the soufflee at once after they are added. In order to ascertain whether the soufflee is sufficiently baked, run a straw into the centre of it. If it is set throughout, it is done enough. It should be baked in a quick oven. Sift sugar over the top, tie a hot napkin round the tin, and serve immediately. The success of a soufflee depends on the ingredients being well beaten, frothed, and mixed on their being put into the dish ; on their being baked immediately afterwards; on the sufficient temperature of the oven; and on the rapid transfer of the soufilee from the oven to the dining-room. Time to bake, eight to ten minutes. Probable cost, Is. lOd. Sufficient for six ur seven persons. Rice Soufflee made with Ground Rice. — Mix three table-spoonfuls of ground rice to a smooth paste, add gradually as much more as will make the quantity up to one pint, and a pinch of butter about the size of a walnut. Stir the mixture over the fire for about a quarter of an hour, or until it thickens, then pour it out, and when it is a little cool add some sugar and any flavouring that may be liked. The less sugar used the lighter will be the soufflee. Add, one by one, the well-beaten yolks of six eggs, and just before the soufflee is put into the oven, stir in the whites of the eggs beaten to a firm froth. Proceed according to the directions given in the preceding recipe. Bake the soufflee in a brisk oven, and serve as quickly as possible after it is taken out. Time to bake, half an hour. Probable cost, if made with milk, Is. 3d. Sufficient for five or six persons. Rice Soup.— Take half a quarter of a pound of Carolina rice, picked clean, and washed in two or three different waters till no smell or dirt remain. Blanch it in boiling water, and drain it. Then take some rich broth, season it well, throw the rice in and let it boil, but not so as to be too much done, for then it breaks and does not look weU. Rice Soup (a Danish recipe). — Take half a pound of rice, pick and scald it, then put it into five pints of boUing water. When it begins to thicken, add the peel of a lemon and a quarter of a pound of raisins. When the soup has boiled enough, beat up the yolks of four eggs in a gill of wine, the juice of two lemons, and white or brown sugar to taste, which stir lightly in. Enough for seven persons. Rice Soup, Cream of (■«« Cream of Eice Soup). Rice Soup, Italian. — Wash four ounces of rice, drain it, and put it into a saucepan with two ounces of fresh butter, a cupful of stock, and a seasoning of salt and white pepper. Let it simmer gently until it is tender. Cut two large turnips into small pieces, and fry these in butter till they are lightly browned. Drain the fat from them, and stew them in about a pint of stock. Add the boiled rice, and serve. Send two table-spoonfuls of grated Parmesan to table with the soup. Time, one hour and a half. Probable cost, exchisive of the stock, 9d. Sufficient for two or three pei'sons. RIO (754) RIG Rice Soup, Made witli Fresh Meat.