Ingredients: Half a cupful of rice, one even cupful of sugar, one pint
of milk, butter the size of a butter-nut, half a lemon, five eggs.
Throw the rice into boiling salted water, and let it boil for ten
minutes. Then put it into a stew-pan with the milk, butter and sugar,
and set this to simmer very slowly for about half an hour, when the rice
should be very soft (or the pan can be placed in a vessel of boiling
water, or in a steamer). If it is placed directly on the range, much
care should be taken not to let it burn. Now work the rice, etc., with a
wooden spoon until it is a smooth paste; add the yolks of the eggs
beaten to a perfect froth, and a lump of loaf sugar (mashed) which has
absorbed all the oil out of the rind of the whole lemon (called zest);
add also the juice of half of the lemon. If the rice is now too firm,
add a little cream also. When cold, stir into this the whites of the
eggs beaten to the stiffest possible froth, and put the mixture into a
flat pudding-dish, or into little paper cases (see page 61). Sprinkle
granulated sugar over the top or tops. Bake in the oven about ten
minutes. Serve immediately, or the _soufflé_ will fall. Ground rice may
be used instead of whole rice. It should be rubbed smooth with a little
cold milk, and then added to the remainder of the milk and the butter on
the fire, and stirred until it thickens. It is then taken off the fire,
sweetened, and flavored; the beaten yolks and then the beaten whites are
stirred in quickly, and the sugar is sprinkled over the top, when all is
put into the oven.