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Rice Cake, with Fruits

Prepare the rice cake of the foregoing receipt; also any kind of rich, thick, stewed down fruit, or compote of lemons or oranges.

Spread the bottoms of two bright pudding pans with butter and press on a coating of bread crumbs; all that will stick. Cover this with the rice cake mixture by spoonfuls, not displacing the crumbs Spread a thin layer of the compote over that, then rice cake, then compote again, and finish with rice on top. Moisten and smooth over with a little cream. Sift on a little fine bread crumbs from a colander. Bake half an hour. The layers should be no thicker than those of ordinary jelly cake. Turn the cake out when done. Serve neat squares or diamonds with the brown bottom side up and the compote syrup, or any sauce around.

We would never trouble about timbales in a book of puddings if the word was not a stumbling block in the way. There are timbales of rice and sweet timbales of macaroni, etc., which in effect are ornamental puddings. The word often appears in bills-of-fare when it means only rice cakes like the preceding kinds. Timbale means kettle drum, and is in allusion to the shape of a pudding in an ornamental pastry case. Suppose you take some yellow nouilles paste and by means of a mould form a shape like the castle in chess, and fill that with rice cake and bake it. That is the simplest form. Petites Timbales de Riz.