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Rice Cheesecakes

Beat four ounces of butter to cream; add four ounces of powdered and sifted loaf sugar, two ounces of ground rice, a pinch of grated orange or lemon-rind, and two well-beaten eggs. Or, simmer a pint of cream with a little mace, cinnamon, lemon, or orange till it is pleasantly flavoured. Add gradually, off the fire, two ounces of ground rice, and stir the preparation again, over the fire, till it is quite smooth. Pour it into a bowl, and when it is a little cool mix with it six well-beaten eggs. Stir it over the fire till it is thick like curd, sweeten, and add to it two ounces of blanched and pounded almonds. Or, beat four ounces of butter to cream; add four ounces of pounded and sifted sugar, four ounces of ground rice, the well-beaten yolks of six eggs and the whites of three, and a glassful of brandy. A little lemon, orange, or almond flavouring may be added. Or, wash two ounces of rice, and boil it in plenty of water till tender. Drain it and beat it well, then put it into a saucepan with a quarter of a pound of butter, a quarter of a pint of cream, three table-spoonfuls of powdered sugar, three eggs well beaten, two table-spoonfuls of brandy, and a little lemon or almond flavouring. Stir the mixture over the fire till it is thick, then let it cool. To make the cheesecakes prepare any of the above mixtures, line some patty-pans with good pastry, three-parts fill them with the preparation, and bake in a well-heated oven. Time to bake, about twenty minutes. Probable cost, 1 1/2d. to 2d. each.