Steam one quarter of a pound of ground rice and one pint of cream a
quarter of an hour, then flavor it with vanilla; add one ounce of
butter, the yolks of four eggs, let it cool, and beat it for half an
hour; beat up the whites of the eggs to a froth, which mix in gently.
Steam it a quarter of an hour. Serve it with half a pint of boiled
custard, having one ounce of soaked and mashed chocolate stirred well
into it, poured into the bottom of the dish.
ORANGE SNOW-BALLS (_Mrs. Acton_).
Boil some rice for ten minutes, drain, and let it cool. Pare some
oranges, taking off all the thick white skin; spread the rice in as many
portions as there are oranges, on some pudding or dumpling cloths. Tie
the fruit (surrounded by the rice) separately in these, and boil the
balls for an hour; turn them carefully on a dish, sprinkle over plenty
of sifted sugar. Serve with any kind of sauce or sweetened cream.