The table

1222* Rice Cake. — Boil two ounces of rice for twenty-five minutes. When well done, drain, and add to it a short paste, made of half a pound of flour, six ounces of butter, two egg-whites, and half a saltspoonful of salt. Pound the paste and rice well together in a mortar, and have a baking-pan covered with a sheet of buttered paper; lay the paste on top, spreading it out about six inches square. Put it in the oven for twenty minutes. Remove it, detach it from the paper, lay it on a dessert-dish, with a folded napkin, and serve hot. Vermicelli cake is prepared the same way, only the vermicelli should not cook longer than twelve minutes. 1223. Mille-feuilles Cake. — Take a pound of short paste or feuilletage (No. 1076), and divide it into five equal parts. Roll out each piece twelve inches long by four wide, then lay them in a baking-pan, sprinkle a little powdered sugar over, and place them in the oven for ten minutes. Remove, and form the cake by laying these one on top of the other, with layers of preserves between, each layer being of different colored preserves. Put the fifth piece on top of the last layer for a cover. Then cut the cake into six equal pieces ; decorate either with different colored preserves, or with whipped cream (No. 1254), and serve on a dessert-dish with a folded napkin. 1224. Almond Cake* — Make a plain paste in a vessel with four ounces of butter, three egg yolks, half a pound of well-sifted flour, four ounces of powdered sugar, a quarter of a pound of finely pounded almonds (No. 1207), a saltspoonful of salt, and about six drops of orange-flower water. Mix and stir well for five minutes. It will then be of a proper consistency, spread it round about eight, inches in diameter on a buttered paper in a pan, and with a light hair-brush moisten the surface slightly with beaten egg. Bake twenty minutes. Remove, detach from the paper, set away to cool, and serve. 1225. Cake de Pitlliviers. — Put in a vessel four ounces of pounded almonds (No. 1207), half a pound of powdered sugar, two ounces of chopped, candied lemon-peel, and a quarter of a pound of good, fresh butter. Mix in gradually four eggs, well beaten, and finish as for the almond cake (No. 1224), serving it the same. 1226. Madeleine. — Rub the rind of two small lemons on a lump of sugar ; crush it very fine with a roller, mixing three ounces of powdered sugar with it. Put two ounces of this into a saucepan with two ounces of sifted flour, one egg yolk, and two whole eggs, two teaspoonfuls of good brandy, and half a saltspoonful of salt. Stir all together with a wooden spatula, and after two minutes, when the paste is well mixed, stir it again for one minute only. Put two ounces of good butter into a separate saucepan ; as soon as the scum rises, stir it carefully for one minute, and let it cool slightly. Then spread it well over the sides of a three-pint madeleine-mold. Put the saucepan containing the preparation on a very slow fire ; stir slightly to prevent it adhering to the bottom of the saucepan, and as soon as it becomes liquid take it off, and fill the mold. Lay it in a moderately heated oven for forty-five minutes ; remove, and let cool. Unmold it on a dessert-dish over a folded napkin, and serve.