Evening Republican, Volume 17, Number 81, Rensselaer, Jasper County, 4 April 1913 — Rice in French Style. [ARTICLE]

Rice in French Style.

Wash well a quarter pound of rice and blanch in boiling water for ten minutes and boll it In a saucepan with an ounce of butter, three tablespoonfuls of sugar, a pint of milk, two bitter almond macaroons, a half ounce of orange peel cut into shreds, a half teaspoonful of orange flour water, 15 or 20 candled cherries cqt in halves, the same number of large muscatel raisins, stoned, and a quarter ounce of candled angelica, thinly sliced. When the rice is done pour the mixture into a mold. When cold turn out on a platter. Serve, it with a sauce flavored with a gill of sherry or rum.