533. +Rice Brioche.+-- Prepare a brioche dough the same as in foregoing recipe with the addition of 2 tablespoonfuls sugar and the grated rind of 1 lemon; while this is rising put 1 cup rice in a saucepan with cold water over the fire, let it come to a boil, drain in a sieve and rinse with cold water; return the rice to saucepan, add 1 pint milk, ½ teaspoonful salt and boil till tender; remove it from the fire and when cold mix the rice with the beaten whites of 3 eggs, 3 tablespoonfuls sugar, 4 tablespoonfuls finely chopped almonds, 2 tablespoonfuls finely cut citron and ¼ teaspoonful cinnamon; when the dough has risen to double its height divide it into 2 equal parts and roll each part out on a floured board to ½ inch in thickness; spread over each part an equal portion of the rice, fold together, press the edges firmly, so that the rice cannot fall out, shape it in the form of a long square and lay in buttered tin pans; brush over with the yolks of the 3 eggs, sprinkle thickly with finely chopped almonds and dust with powdered sugar; set in a warm place and let it rise for ½ hour; then bake in a medium hot oven about ½ hour; if the oven should be too hot cover with paper; serve with the following sauce:--Stir 2 tablespoonfuls butter with 8 tablespoonfuls powdered sugar to a cream and add 2 eggs, a little nutmeg and 4 tablespoonfuls rum with 1 teaspoonful vanilla; stir until white; put the bowl which holds the mixture into a vessel of boiling water, stir over the fire, add gradually 1 cup boiling water, stir to a creamy sauce and serve. NOTE.--Half these quantities will be sufficient for a family of 6 persons.
534. +Poveison (with Prunes).+-- Stew some dried prunes with a stick of cinnamon and lemon peel; sweeten with sugar and set aside to cool; remove the pits and chop the prunes fine; reduce the liquor by boiling it down to ½, add the prunes and mix all together; grate the crust from 3 or 4 milk rolls, cut them into slices about { ~VULGAR FRACTION ONE EIGHTH~} of an inch in thickness, spread each slice with the prunes and lay 2 pieces together with the prunes between them; after all the slices have been prepared in this way lay them on a long plate, pour some cold milk over and let them stand for ½ hour; then dip them first in beaten egg and then in fine bread crumbs and fry in boiling lard; serve them dusted with sugar.