Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

top, it would be necessary to place something under the mould, the cake rises better and is lighter. This cake, like every _soufflé_, must be served promptly and before it falls. _With Fruit._--This dish is excellent, sightly, easily made, and can be varied infinitely. The rice is prepared as for _croquettes_, and is used when ready to be spread over a dish to cool. The fruit, if it be _apples_, _pears_, _plums_, etc., is stewed. One or several kinds may be used for the same dish. It is served warm or cold, according to taste. Place a layer of stewed fruit on a dish and then a layer of rice over it; another layer of the same or of another stewed fruit, and over it a layer of rice. Place as many layers as you fancy, imitating a pyramid, and you have a fine dish. _Rice-water._--This being often prescribed by doctors against diarrhroea, we will give the receipt for it. See that the rice is clean, but do not wash it. Put one pint of rice in a pan with a quart of cold water, and boil gently till the rice is quite soft or a little overdone; if the water boils away, fill up with cold water so as to have the rice always covered by it. When done, mash it through a colander, put back on the fire, add water to make it thin or thick, according to prescription; as soon as warm, sweeten to taste with sugar or honey, and take cold or warm, also according to prescription. _Nouilles._--Put four tablespoonfuls of flour on the paste-board; make a hole in the middle, and break two eggs in it, add a pinch of salt, and knead well; then roll down to a thickness of one-twelfth of an inch; dust it slightly with flour; cut it in strips about an inch wide; then cut these strips across, so as to make fillets one inch long and one-eighth of an inch broad. Spread the strips on a sieve for half an hour, to dry them a little. Put cold water