6 yolks
3 whites
Grated peel of one lemon
4 ozs. flour
¹⁄₂ lb. ground rice
¹⁄₂ lb. powdered sugar
Beat the yolks and whites separately. Add the grated rind to the yolks. Beat again and add the whites. Mix well. Mix the flour, rice and sugar together. Add the eggs gradually, beating continually for about an hour. Bake in a tin lined with greased paper in a slow oven for about an hour.
Rice Cake—II
1 cup butter
2 cups sugar
2¹⁄₄ cups rice flour
6 eggs
Juice and grated rind of a lemon
Beat the butter and sugar to a cream. Add the well beaten yolks and the flour. Beat thoroughly for five minutes. Add the lemon juice and rind and the stiffly beaten whites.
Bake in shallow square tins in which the depth of the mixture when poured in is less than two inches.
Bake thirty-five to forty-five minutes in a moderate oven.
Rice Cake—III
4 ozs. butter
2 eggs
4 ozs. powdered sugar
4 ozs. ground rice
6 ozs. flour
1 tea-spoon baking powder
Beat the butter to a cream and add the sugar. Beat the eggs till creamy and light, and add them with the flour (in which the baking powder should be mixed) and ground rice. Add a little milk and a few drops of essence of lemon or vanilla. Bake in a moderate oven for three quarters of an hour.