525. Rice Croquettes. Wash four ounces of rice in cold water, which put in a saucepan on the fire, with a pint of water, and boil ten minutes, then put in cold water for a moment. Put your rice back again on the fire, with a pint of milk, a little grated orange and lemon peel, and two ounces of sugar. DESSERTS AND CAKES 175 Boil gently forty minutes. Let it become perfectly cold, then form it into croquettes, beat up two eggs✪ Rice Croquettes, in which dip your croquettes. Roll them in bread- crumbs, fry them in very hot lard, and, when your croquettes are a bright yellow, drain them, sprinkle them with sugar, and serve. You may also serve them with an apricot sauce made in the following manner: Put four ounces of sugar and two wine- glasses of water in a saucepan on the fire ; when the sugar is melted, add half a pound of apricots, boil for a moment, press through a sieve, heat again on the fire, and serve. You may flavor with vanilla, maraschino, kirch, or any liqueur you wish. 526. French Pancakes. Put in a bowl six ounces of flour, with three eggs, and a pinch of salt. Stir well together with a wooden spoon until your paste is smooth, adding a gill of milk. Put a small piece of butter✪ French Pancakes in a frying-pan, and, when melted, put into it about two tablespoonfuls of your paste ; when colored on one side, turn it on the other, and continue in the same manner until your paste is all used. Put them on a dish, fill them with currant jelly, or jam, roll them up, and powder them with sugar. Heat a poker or slender piece of iron red hot, lay it lightly for a second on each pancake, mak- ing several stripes across the pancake, and serve hot. 527. Cabinet Pudding. Soak in milk half a pound of baba (Art. 545), brioche (Art. 594), or sponge cake (Art. 567). Remove the stems and the seeds of two ounces of raisins, chop half an ounce of citron, blanch and chop two ounces of almonds, and 176 FRENCH DISHES. add six ounces of sugar. Mix all together and place in a buttered mold. Stir ten eggs into half a pint of milk✪ Cabinet Pudding, which pour into your mold. Put into a sauce- pan on the fire some water, about two inches deep, place in it your mold, which cover, and send to the oven for about an hour, or until firm enough to turn out of the mold. Serve with the following sauce : Put in a saucepan on the fire half a pint of milk, the yolks of six eggs, four ounces of sugar, and a tea- spoonful of extract of vanilla. Stir it well until it be- gins to thicken. Pour it over your pudding, and serve. 528. Bread Pudding. Soak a pound of bread- crumbs in cold milk, divide it in small pieces, so as not to form a solid lump, and add three ounces of currants, and the same of raisins, from which you have removed the seeds, the grated peel of an orange, an ounce of citron cut in very small pieces, six ounces of powdered sugar, eight well-beaten eggs✪ Bread Pudding, and half a pint of milk. Mix all well together. Pour into a buttered mold, which place in a saucepan, which you have filled with water the height of your mold. Boil about two hours, or until thoroughly done, of which you may judge by slipping the point of a knife in your pudding, and, if it comes out dry, the pudding is sufficiently cooked.

AI-modernized reading of the original text

525. Rice Croquettes. Wash four ounces of rice in cold water, which put in a saucepan on the fire, with a pint of water, and boil ten minutes, then put in cold water for a moment. Put your rice back again on the fire, with a pint of milk, a little grated orange and lemon peel, and two ounces of sugar. Boil gently forty minutes. Let it become perfectly cold, then form it into croquettes, beat up two eggs, in which dip your croquettes. Roll them in breadcrumbs, fry them in very hot lard, and, when your croquettes are a bright yellow, drain them, sprinkle them with sugar, and serve. You may also serve them with an apricot sauce made in the following manner: Put four ounces of sugar and two wineglasses of water in a saucepan on the fire ; when the sugar is melted, add half a pound of apricots, boil for a moment, press through a sieve, heat again on the fire, and serve. You may flavor with vanilla, maraschino, kirch, or any liqueur you wish. 526. French Pancakes. Put in a bowl six ounces of flour, with three eggs, and a pinch of salt. Stir well together with a wooden spoon until your paste is smooth, adding a gill of milk. Put a small piece of butter in a frying-pan, and, when melted, put into it about two tablespoonfuls of your paste ; when colored on one side, turn it on the other, and continue in the same manner until your paste is all used. Put them on a dish, fill them with currant jelly, or jam, roll them up, and powder them with sugar. Heat a poker or slender piece of iron red hot, lay it lightly for a second on each pancake, making several stripes across the pancake, and serve hot. 527. Cabinet Pudding. Soak in milk half a pound of baba (Art. 545), brioche (Art. 594), or sponge cake (Art. 567). Remove the stems and the seeds of two ounces of raisins, chop half an ounce of citron, blanch and chop two ounces of almonds, and add six ounces of sugar. Mix all together and place in a buttered mold. Stir ten eggs into half a pint of milk, which pour into your mold. Put into a saucepan on the fire some water, about two inches deep, place in it your mold, which cover, and send to the oven for about an hour, or until firm enough to turn out of the mold. Serve with the following sauce : Put in a saucepan on the fire half a pint of milk, the yolks of six eggs, four ounces of sugar, and a teaspoonful of extract of vanilla. Stir it well until it begins to thicken. Pour it over your pudding, and serve. 528. Bread Pudding. Soak a pound of breadcrumbs in cold milk, divide it in small pieces, so as not to form a solid lump, and add three ounces of currants, and the same of raisins, from which you have removed the seeds, the grated peel of an orange, an ounce of citron cut in very small pieces, six ounces of powdered sugar, eight well-beaten eggs, and half a pint of milk. Mix all well together. Pour into a buttered mold, which place in a saucepan, which you have filled with water the height of your mold. Boil about two hours, or until thoroughly done, of which you may judge by slipping the point of a knife in your pudding, and, if it comes out dry, the pudding is sufficiently cooked.

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French dishes for American tables