Cassell's dictionary of cookery

whisk up the whites to a strong froth; then mix in the yolks, pounded sugar, and lemon raspings. Whisk this over a slow fire for about half an hour ; when it is quite light and thick take it off the fire, and whisk it till it is quite cold, then stir in the flour and rice. Bake the cake in paper cases in a moderate oven ; put four or five sheets of paper under them, and ice before baking. Rice Cakes, Plain.— No. 1.— Rub half a pound of butter into one pound of flour. Add one pound of ground rice, a small pinch of salt, three heaped tea-spoonfuls of baking-powder, half a pound of sugar, one pound of picked and dried currants, and two ounces of candied peel. When the dry ingredients are thoroughly mixed stir in four well-beaten eggs and a tea-cupful of milk. Bake the cake immediately in a well-heated oven. Probable cost, 28. 8d. Time, according to size. When a skewer can be pushed to the bottom in the centre of the cake, and be brought out clean and bright, the cake is done enough. No. 2. — Beat four ounces of butter to a cream. Add half a pound of sugar, three beaten eggs stirred in gradually, a quarter of a pound of picked and dried currants, a quarter of a pound of candied peel, half a pound of ground rice, a quarter of a pound of flour. When these ingredients are thoroughly mixed, bake immediately. Probable cost, Is. 5d. No. 3. — Rub six ounces of butter into three-quarters of a pound of rice-flour. Add five ounces of sugar, two table-spoonfuls of currants, a teaspoonful of candied-peel chopped very small, half a small tea-spoonful of soda dissolved in half a tea-cupful of lukewarm milk, and three eggs well whisked. Beat these ingredients thoroughly for a few minutes, and bake the cake immediately, in a well-heated oven. Probable cost. Is. 2d. Rice Cakes, Rich. — No. i.— Beat half a pound of fresh butter to a cream. Break ten eggs into a separate bowl, and whisk them thoroughly. Mix with them half a pound of powdered sugar flavoured with the rind of two lemons, half a pound of rice-flour, and the creamed butter. Turn the mixture into a buttered tin, and bake in a well-heated oven. Probable cost, 2s. 6d. No. 2. — Beat first separately, and afterwards together, the yolks and whites of twelve eggs. Add twelve ounces of ground rice, four oimces of flour, one pound of powdered sugar, and any flavouring that may be preferred. Beat the mixture thoroughly, and bake as before. Probable cost, 2s. No. 3. — Beat four ounces of fresh butter to a cream. Add four ounces of powdered sugar, the yolks of four well-beaten eggs, and gradually, four ounces of ground rice and the grated rind of half a lemon. Whisk the whites of two eggs to a firm froth. Add them to the other ingredients, beat the mixture rapidly for twenty minutes, and bake in a quick oven. If liked, the butter may be omitted, and the cake will then be particularly suitable for an invalid. These ingredients will make a smaU cake. Probable cost. Is. Id. No. 4. — Beat the yolks of eight eggs thoroughly, and mix with them one pound and a quarter of powdered sugar. Mix nine ounces of ground rice with nine ounces of dried flour, add this in small quantities at a EIO (742) RIC