. American cookery . COFFEE ROLLS lightly three ounces of pastry flour,sifted twice. Bake in a loaf cake pan ina moderate oven for forty very fine flavor of this cake de-pends on correct manipulation. Rich Rice Pudding Thoroughly wash half a cup of rice, soakover night in slightly salted water; drain,add one cup of milk, and cook, closelycovered, in a moderate oven. Add toone pint of cream the yolks of foureggs, well beaten with half a cup of sugar,and stir into the cooked rice. Let bake,still covered, until custard is set, thenmake a meringue of the whites of theeggs, pile it on t
. American cookery . COFFEE ROLLS lightly three ounces of pastry flour,sifted twice. Bake in a loaf cake pan ina moderate oven for forty very fine flavor of this cake de-pends on correct manipulation. Rich Rice Pudding Thoroughly wash half a cup of rice, soakover night in slightly salted water; drain,add one cup of milk, and cook, closelycovered, in a moderate oven. Add toone pint of cream the yolks of foureggs, well beaten with half a cup of sugar,and stir into the cooked rice. Let bake,still covered, until custard is set, thenmake a meringue of the whites of theeggs, pile it on top, and brown slightly. Almond Sponge Cake Blanch and pound in a mortar oneounce of sweet and one ounce ofbitter almonds. This should be done bypounding the nuts one or two at a time,adding a few drops of water or a small. ALMOND SPONGE CAKE 280 AMERICAN COOKERY
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