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Rice Cheese Cakes

Boil four ounces of rice in one-half gallon of water, dry it well, put it into another saucepan and add eight ounces of butter, one breakfast cupful of cream, one tablespoonful of orange-flower water, a small quantity of finely-chopped lemon peel and one-half pound of powdered sugar. Form the whole into a paste by adding half a dozen well-beaten eggs and stir over the fire until the mixture is thick; then move the pan from the fire and allow the mixture to cool. Have in readiness some patty-pans lined with puff-paste, place the rice mixture in them to about three-fourths their height, put them into a slack oven and bake for from fifteen to twenty minutes. When done remove, turn them out of the pans, and serve either hot or cold.