Iced Compote Of Rice And Quinces

Put into a double boiler one and one-half pints of milk and a little grated lemon rind. Add, when this boils, one-half cupful of washed rice and a saltspoonful of salt; cook until the rice is tender and the milk nearly boiled away, then stir in the stiffly whipped white of one egg, half a cupful of sugar, and one-half ounce of gelatine that has been dissolved in a little hot water. Allow the mixture to cool, but before it stiffens fold in half a pint of sweetened whipped cream and a few drops of lemon juice; pour immediately into a ring mold and place in the ice-box to become firm. Serve unmolded with the center filled with preserved quinces that have been drained and sliced.

Frozen Rice Pudding

Boil in slightly salted milk until tender a cupful of washed rice and stir while hot into a pint and a half of rich boiled custard, flavored with vanilla; allow the rice custard to become cold, and then fold in half a pint of sweetened whipped cream, beaten solid. Turn into a chilled freezer, freezing to the consistency of soft snow, when a large cupful of chopped preserved ginger and two tablespoonfuls of the syrup should be added. Freeze until firm and smooth, and serve in wide-brimmed sherbet glasses garnished with stars of whipped cream.

Rice Croquettes

Wash one cupful of rice through several cold waters and put in a double-boiler with one quart of milk. Cover, and cook until all the milk has been absorbed - about one hour. Add a teaspoonful of salt, one of onion juice, a saltspoonful of pepper, and the yolks of four eggs. Mix well and turn out to cool. When cold, form into cylinders; dip these in an egg beaten with a tablespoonful of warm water; roll in bread-crumbs and fry in deep hot fat.

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