The European cookbook for American homes (from Italy, Spain, Portugal and France)

1 pint rice % cup butter % cup granulated sugar 2 eggs 2 or 3 strips of lemon rind Fresh bread crumbs 4 egg yolks Powdered sugar 54 cup maraschino Wipe peaches, cut in two, blanch in boiling syrup, remove skins and drain on sieve. Wash rice and put in saucepan with salt and milk. Bring to a boil and add butter, sugar, and lemon peel. Cover, and cook over boiling water 30 minutes. Remove peel and stir in egg yolks. Make a dozen small peach-shaped croquettes of part of the mixture; dip in beaten eggs; roll in crumbs and fry in hot fat. Drain, and roll in powdered sugar. Place remainder of rice on a serving plate, pile peaches in domeshape over it; add maraschino to peach syrup, reduce to a thick syrup and pour over peaches. Surround with croquettes and serve hot. GOOSEBERRY PRESERVE, OR BAR LE DUC (Confitures de Groseilles de Bar) Remove stems from any desired amount of gooseberries, and with a sharp-pointed goose quill remove the seeds from each berry, being careful not to tear the skin. When prepared, weigh fruit and for each pound take il/2 pounds sugar. Mix 1 cup water with each pound of sugar and cook in a copper or porcelain-lined kettle until syrup will form a firm ball in cold water. Remove any scum that arises and put in gooseberries. Let them boil up once or twice and pour into small glasses. In France special pots are manufactured for these preserves. White currants are prepared in the same manner. NOUGATS A LA CHANTILLY % pound filberts % cup granulated sugar Sweetened whipped cream Scald nuts, remove skins, and split in quarters. Leave on baking sheet in oven with door open to dry. Place sugar in a heavy saucepan over slow fire and stir until it melts and begins to form bubbles; throw in hot nuts at once and mix carefully. Small molds are oiled and pardy filled with this nougat; a small hard wood stick about l/2 inch wide being used to press the nougat up the sides of the mold. The nougat must be kept warm while being molded (but not on the stove). When served, turn out of molds, and fill with whipped cream sweetened and flavored to taste. FRENCH FANCY BREAD {Brioche) 1 yeast cake dissolved in 3 cups sifted flour l/2 cup lukewarm milk 1 cup butter Yz teaspoon salt 2 tablespoons granulated sugar 4 eggs Mix dissolved yeast with l/2 cup of flour and salt to a light batter. Cover with a cloth and set in a warm place to rise. Cream butter in mixing bowl, add sugar gradually. Beat in eggs, 1 at a time, and beat 2 minutes after each addition. When yeast is light and spongy add to batter, mix in flour, and knead at least 5 minutes to a smooth dough. Cover with a cloth and let rise in a warm place 3 hours. When doubled in bulk turn out onto floured board, knead it well, then return to bowl, cover, and set in a cool place. At the end of a half hour turn out dough on floured board again. Lay aside % of it, and shape remainder into a round loaf. Butter a deep round cake pan, put buttered paper in bottom and lay in loaf. Roll reserved piece into a pear-shape, make an incision in center of loaf and insert the small end. This forms the distinctive and decorative shape of the brioche. Brush top with beaten egg yolk. Place cake pan on a baking sheet and put into a moderately hot oven (375° F.).