Rice cake

“ At the end of this time, put it into a farina-kettle, set in an outer vessel of hot water, and simmer until dry. Add the milk and cook until it is all absorbed. Stir in the butter and take from the fire. Beat the eggs very light with the sugar, and when the [289] rice has cooled, stir these in with the flour and seasoning. Flour your hands well and make this into flat cakes. Place in the middle of each two or three raisins which have been “plumped” in boiling water. Roll the cake into a ball enclosing the raisins, flour well and fry in plenty of hot lard. ”

“ Desiccated cocoanut makes a nice change if Cocoanut Cake is desired, or, if you do not mind the trouble of grating it, the fresh cocoanut is of course superior. After the cake is baked brush the top over with a little white of egg and scatter some of the cocoanut upon it.
Twelve delicious little Rice Cakes may be made by taking one egg and its weight in sugar and butter, half its weight in ground rice and half in wheaten flour. ”

“ Mix one pint of white flour and one-fifth pint of rice flour with one pint of rich warm milk, or with one-half milk and one-half warm water, and a teaspoonful of salt. Beat four whole eggs, add to the mixture and beat with an egg beater for a few minutes, until perfectly smooth. Bake on a small, shallow, iron griddle, using about four tablespoonfuls of the mixture for each cake. The fat used for frying must be boiling hot. Pile on a plate standing over hot steam until all are done. Cut in sections and sprinkle with sugar, if desired. ”

“ When mixing add the rice after the flour, and also a few drops of flavouring or the grated rind of half a lemon. Bake in small tins in a quick oven for ten minutes. If two or more eggs are used and the other ingredients increased in proportion an excellent cake can be made.
Almond Buns are also nice. For these take half a pound of flour, six ounces of butter, six ounces of castor sugar, four ounces of almonds blanched and chopped, and a teaspoonful of baking-powder. ”

“ Soufflé.—Prepare rice as directed for croquettes, and when ready to be spread on a dish, add a few drops of essence to flavor; have five whites of eggs beaten to a stiff froth, and mix them gently with it; butter a mould well, fill it two-thirds full with the mixture, dust with sugar and set in a warm but not quick oven, and serve as soon as brown and raised. It takes from fifteen to twenty minutes. If the oven is warmer under the cake than on the top, it would be necessary to place something under the mould, the cake rises better and is lighter. ”

“ Boil some rice with milk, sugar, a little butter, and a nutmeg; when perfectly done, mash it with a spoon, and put into a round mould to cool; then turn it out, and arrange the apples neatly upon it; eat it with wine sauce.
SPONGE CAKE IN THE FORM OF A HAM.
Make a sponge cake, and bake in an oval tin pan; when cold, shape it with a sharp knife in the form of a ham; hollow it out on the under part; and fill with whipped cream. Pin a paper ruffle on the hock; and cover all over with broken calf’s foot jelly. ”

“ Drain the rice thoroughly and put it back into the saucepan for a few minutes to dry by the side of the stove; then season it with salt, freshly-ground black pepper, a dust of curry powder, and a tablespoonful of grated Parmesan cheese, and spread it out on a flat dish. When cold, take about a heaped dessertspoonful of the rice at a time and form it into four or five little round cakes, capable of taking a poached egg; brush the rice cakes over with egg, then cover them with fine, dried breadcrumbs, and fry them in a bath of boiling fat until they are a deep gold in colour. ”

“ Mode.—Procure a cake that is three or four days old,—either sponge, Savoy, or rice answering for the purpose of a tipsy cake. Cut the bottom of the cake level, to make it stand firm in the dish; make a small hole in the centre, and pour in and over the cake sufficient sweet wine or sherry, mixed with the above proportion of brandy, to soak it nicely. When the cake is well soaked, blanch and cut the almonds into strips, stick them all over the cake, and pour round it a good custard, made by recipe No. 1423, allowing 8 eggs instead of 5 to the pint of milk. ”

“ Crushed rice mixed with fresh plantains is steeped for half a day, and allowed to dry. It is next boiled, or “mashed,” with a due proportion of the “medicine” or powdered cake in a paungyaung, or wooden tub, placed within a copper caldron, from which it is, after cooling and fermenting for a week in a leaf-covered basket, transferred to a closely covered earthen jar. After twenty days the sheroo is fit to drink, but is better if left for six months. This forms the stock, to which water is added, and the beverage is offered in a bamboo, closed with a fresh plantain leaf. ”

“ Rice Cakes.-1⁄2 cup butter, 2 cups sugar, 4 eggs, 11⁄2 cups rice flour, 11⁄2 cups flour, 1 teaspoon Royal Baking Powder, 1⁄2 cup cream, 1 teaspoon extract lemon. Beat the eggs and sugar together 10 minutes; add the butter, melted; sift together flour, rice flour, and the powder, which add to the eggs, etc., with the cream and the extract; mix into a thin batter, and bake in patty-pans, well greased, in a hot oven, 10 minutes.
Delicious Little Cakes can be made by making a rich jumble-paste—rolling out in any desired shape ”

“ Pare and core some apples, put one in the middle of each layer of rice, draw up the ends of the cloth carefully, so that the apple is smothered in the grain, tie tightly, and boil. (b) Boil the rice till quite soft, sweetening it to taste, then put it into small round cups. When quite cold turn out, and sift white sugar over them. These are very nice eaten with custard.
Snow Cake.—1 lb. potato flour, 1⁄4 lb. white sugar, 1⁄2 lb. butter, worked to a cream, the whites of 6 eggs well whisked. Mix all together for 20 minutes, season with 1⁄2 teaspoonful essence of lemon. ”

“ Yet the method of drinking tea at this stage was primitive in the extreme. The leaves were steamed, crushed in a mortar, made into a cake, and boiled together with rice, ginger, salt, orange peel, spices, milk, and sometimes with onions! ”

“ Rice cakes, seed cakes, or plumb cakes, are best baked in wooden garths; for when they are baked in pots or tins, the outsides of the cakes are burned, and they are so confined that the heat cannot penetrate into the middle, which hinders its rising. ”

“ Pour this on to some very fine crumbs of brown loaf; beat all together; add 1⁄4 pint cream.
Cake, Iced.— (a) Mix thoroughly 1⁄2 lb. flour, 1⁄2 lb. ground rice, 1⁄2 lb. currants, 1⁄4 lb. sugar, 5 oz. mace and cloves, some mixed peel, a few bitter almonds pounded, some sweet almonds split, 1 teaspoonful carbonate of soda, melt 1⁄2 lb. fresh butter in 3⁄4 pint warm milk, add the yolks and whites of 4 eggs beaten separately; pour this by degrees on to the dry ingredients, add a glass of brandy, beat it well; put into a buttered mould, and bake. ”

“ When cream or sour milk is to be put in, half of it should be added when half the flour is mixed in; then the remainder of the flour, and then the saleratus dissolved in the other half of the cream or milk. Lastly, add the spice, wine, lemon-juice, or fruit.
In summer do not stir cake with the hand; the warmth of it makes it less light. A wooden spoon, kept on purpose, is the best thing. In winter, soften, but do not melt the butter, before using it. Cake not raised with yeast, should be baked as soon as it is made, except such as is hard enough to be rolled. ”

“ Mix well, then stir in three-fourths pound of pounded almonds or walnuts, one teaspoon of cinnamon, one-fourth teaspoon of cloves, one pound of flour, one teaspoon of baking-powder, and a few drops of bitter almond essence. Put in four layer pans and bake in slow oven. Put together with apricot, strawberry, or raspberry jam and pineapple marmalade, each layer having a different preserve. Ice top and sides. If only two layers are desired for home use, half the quantity of ingredients can be used. This is a very fine cake. It is better the second day. ”

“ Butter and sugar should be stirred till it looks like thick cream, and till it stands up in the pan.
It should be kept cool. If too warm, it will make the cakes heavy.
Large cakes should be baked in tin or earthen pans with straight sides, that are as nearly perpendicular as possible. They cut into handsomer slices, and if they are to be iced, it will be found very inconvenient to put on the icing, if the cake slopes in towards the bottom.
Before you ice a cake dredge it all over with flour, and then wipe the flour off. This will enable you to spread on the icing more evenly. ”

“ Stir as stiff as you can stir it with a large spoon, cover, set in a warm place to rise until morning, when roll out some of the dough into cakes about one inch thick, put in pie tins to rise, and when light, make half a dozen deep impressions on top of each cake with the forefinger, spread with melted butter and strew light-brown sugar thickly over top, or mix together 1 cup sugar, butter size of an egg, 2 tablespoons flour, 2 tablespoons boiling water, beat well and spread the mixture on cakes just before placing in oven. ”

“ Cream the butter, stir in the sugar gradually, add the eggs unbeaten, and continue beating. Add the molasses, milk, and flour with which the soda and spices have been sifted, and then fold the fruits, which have been prepared, into this mixture. Another way of adding the fruit is to pour a layer of the cake mixture into the cake pan, sprinkle this generously with the fruit, then another layer of dough and another layer of fruit, and finally a layer of dough with just a little fruit sprinkled on top. ”

“ Rub together, till white, a tea-cup of butter, two of sugar—then stir in a couple of beaten eggs, a little flour, grate in a nutmeg—dissolve a tea-spoonful of saleratus in a tea-cup of milk or water, strain it on to the cake, then add flour till stiff enough to roll out easily. If you cannot roll out the cake without its sticking to the board and rolling-pin, (which should be previously floured,) work in more flour, stamp and cut it into cakes—bake them in a moderately warm oven. ”

“ When you beat the almonds in the mortar with orange-water, put in by degrees about four spoonfuls of citron water or ratafia of apricots, or, for want of these, brandy and sack mixed together, two spoonfuls of each. The cake must be baked in a tin pan; flour the pan before you put the cake into it. To try if it is done enough, thrust a straw through it, and if the cake sticks to the straw it is not baked enough; let it remain till the straw comes out clean.
Another.
Take twelve eggs, leaving out half the whites; beat the yolks by themselves till they look white ”

“ Spread out to cool. Chop the boiled giblets of your chicken fine with a slice or so of your cold beef, wet with a little gravy, but not too soft. Make the cold rice into square, flat cakes. Lay in the centre of each a teaspoonful of the mince. Close the cakes so as to have this in the middle; mould into oval balls; dip in beaten egg; then, roll in cracker-crumbs and grated cheese, and fry in good dripping, or lard. Drain well, and heap upon a hot dish. [410]
Potato Omelette. 6 eggs. 1⁄2 cup of milk. 1 small cup mashed potato, seasoned with pepper and salt. Butter for frying. ”

“ When all is well mixed cover it, and set it to rise in a round straight-sided tin pan. Place it near the fire, and when quite light and cracked all over the surface, flour your pasteboard well, place the loaf upon it, and having prepared in a pint bowl a stiff mixture of ground cinnamon, fresh butter, and brown sugar, beaten together so as to stand alone, make numerous deep cuts or incisions all over the surface on the sides and top of the cake ”