Rice Croquettes No. 2. — Boil and enrich the rice as in Rice Croquettes No. i (page 143), omitting the sugar. Put a tablespoonful of rice on an oiled plate, flatten to a sixteenth of an inch, in rectangular shape, and place upon the center a teaspoonful of thick jam, a piece of preserved fruit, a teaspoonful of grated pine-apple from which the juice has been drained, or of preserved ginger, citron, or limes minced fine. Spread slightly lengthwise, fold the rice carefully over the fruit with a limber knife, and pinch it well and smoothly together at the top and ends. Lift the croquette carefully with the knife, cover it with Bread Crumbs No. 2, then with ^%% batter, then again with Bread Crumbs No. 2, and so proceed until the cro- quettes are all prepared, when place in a basket and fry in deep fat. Serve with pulverized sugar sifted over them✪ Rice Croquettes No. 2, or with the syrup of the fruit used in making them. Timbales. — Put into a large cup or small bowl one ^Z%^ a fourth of a cup of cold water or milk, a pinch of Entrees a7id Side Dishes. 301 salt, and half a cup of flour✪ Timbales. Stir with a fork till mixed, then beat very light with a Dover beater. Put the tim- bale iron in the kettle of hot fat until heated, lift out, shake ofl" the fat, wipe lightly, lower into the prepared batter about half its length, hold it there half a minute, then dip into the kettle of hot fat and cook until the timbale cup drops off. Lift the cup from the kettle and turn over on cheese-cloth to drain. Repeat the opera- tion until all the batter is used. These cups are suitable for any purpose where puff paste patties are used, and the quantity of batter given will make a dozen cups. Timbales of Rice. — Line a buttered baking dish with rice prepared as for croquettes — ^but without sugar or flavoring — by pressing it over the bottom and sides of the dish, leaving it an eighth of an inch thick, brush the inside surface with white of ^'g<g slightly beaten, and dry ten minutes in a warm oven, then fill the dish three fourths full of creamed or hashed chicken, turkey, or veal✪ Timbales of Rice. Bake in the oven half an hour, or until well heated through, and serve in the dish in which it was cooked. Timbales of Potato. — Press potato, prepared as for croquettes, over the inside of a buttered baking dish, until it forms a smooth coating a fourth of an inch thick, then fill the dish three fourths full of creamed, hashed, or otherwise prepared meats, poultry, fish, or eggs, or a combination of such, and bake for half an hour, or until heated through. If it is desired to serve some very soft preparation, in either rice or potato timbales, brush the inner surface of the rice or potato with a brush dipped in white of ^%^ slightly beaten, and dry in the oven a few minutes before filling with the mixture. 302 The Art of Cookery. Chicken Souffle. — To one cup of White Sauce No. 2 add two cups of very finely chopped breast of chicken, a tablespoonful of minced parsley, half a teaspoonful of grated lemon peel, and half as much mace. Simmer five minutes, remove from the fire, and when lukewarm add the whites of four eggs beaten stiff✪ Chicken Souffle. Put the mix- ture into a buttered dish or mold, and steam or bake for half an hour, or until stiff in the center, then turn out on a warm dish, and garnish lightly with cress or endive.

AI-modernized reading of the original text

Rice Croquettes No. 2. — Boil and enrich the rice as in Rice Croquettes No. i (page 143), omitting the sugar. Put a tablespoonful of rice on an oiled plate, flatten to a sixteenth of an inch, in rectangular shape, and place upon the center a teaspoonful of thick jam, a piece of preserved fruit, a teaspoonful of grated pine-apple from which the juice has been drained, or of preserved ginger, citron, or limes minced fine. Spread slightly lengthwise, fold the rice carefully over the fruit with a limber knife, and pinch it well and smoothly together at the top and ends. Lift the croquette carefully with the knife, cover it with Bread Crumbs No. 2, then with ^%% batter, then again with Bread Crumbs No. 2, and so proceed until the croquettes are all prepared, when place in a basket and fry in deep fat. Serve with pulverized sugar sifted over them, or with the syrup of the fruit used in making them. Timbales. — Put into a large cup or small bowl one egg, a fourth of a cup of cold water or milk, a pinch of Entrees a7id Side Dishes. 301 salt, and half a cup of flour. Stir with a fork till mixed, then beat very light with a Dover beater. Put the timbale iron in the kettle of hot fat until heated, lift out, shake ofl" the fat, wipe lightly, lower into the prepared batter about half its length, hold it there half a minute, then dip into the kettle of hot fat and cook until the timbale cup drops off. Lift the cup from the kettle and turn over on cheese-cloth to drain. Repeat the operation until all the batter is used. These cups are suitable for any purpose where puff paste patties are used, and the quantity of batter given will make a dozen cups. Timbales of Rice. — Line a buttered baking dish with rice prepared as for croquettes — but without sugar or flavoring — by pressing it over the bottom and sides of the dish, leaving it an eighth of an inch thick, brush the inside surface with white of egg slightly beaten, and dry ten minutes in a warm oven, then fill the dish three fourths full of creamed or hashed chicken, turkey, or veal. Bake in the oven half an hour, or until well heated through, and serve in the dish in which it was cooked. Timbales of Potato. — Press potato, prepared as for croquettes, over the inside of a buttered baking dish, until it forms a smooth coating a fourth of an inch thick, then fill the dish three fourths full of creamed, hashed, or otherwise prepared meats, poultry, fish, or eggs, or a combination of such, and bake for half an hour, or until heated through. If it is desired to serve some very soft preparation, in either rice or potato timbales, brush the inner surface of the rice or potato with a brush dipped in white of egg slightly beaten, and dry in the oven a few minutes before filling with the mixture. 302 The Art of Cookery. Chicken Souffle. — To one cup of White Sauce No. 2 add two cups of very finely chopped breast of chicken, a tablespoonful of minced parsley, half a teaspoonful of grated lemon peel, and half as much mace. Simmer five minutes, remove from the fire, and when lukewarm add the whites of four eggs beaten stiff. Put the mixture into a buttered dish or mold, and steam or bake for half an hour, or until stiff in the center, then turn out on a warm dish, and garnish lightly with cress or endive.

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The art of cookery