Boil a scant half cupful of rice in milk and water as directed for boiling rice, page [222], so each grain will be separate; but it must be quite soft, so boil it half an hour. This will make a cupful of rice when boiled. Whip half a pint of cream to a stiff froth; mix into it four tablespoonfuls of powdered sugar and one tablespoonful of noyau or any flavoring desired; mix the rice lightly with the whipped cream. Turn it into a mold, and as quickly as possible pack it; leave it in the ice and salt for three hours.
This gives about a quart of cream.
PARFAITS OF CHESTNUTS, CANDIES, FRUITS, FRESH FRUITS, OR BERRIES
Make a vanilla parfait as directed, page [503]. When the mixture is ready to go in the mold add a cupful of boiled chestnuts, or marrons glacé, or of mixed candied fruits cut into dice. Roll them in powdered sugar so each piece will be dry and separate and not sink to the bottom. Stir them in quickly and pack the mold as quickly as possible after the fruit is mixed in. When fresh fruits or berries are used crush the fruit; strain off the juice; add enough powdered sugar to the pulp to make it of the same consistency as the whipped cream. Pack in ice and salt for three hours.
BISCUITS GLACÉ
Make a syrup of one cupful of sugar and a quarter cupful of water. Beat the yolks of four eggs; add to them three quarters of a cupful of syrup and a half cupful of cream or milk. Place the mixture on the fire and cook, stirring constantly until it makes a thick coating on the spoon. Turn it into a bowl; place it on the ice, and beat it until it is cold and quite stiff and light; then fold in lightly a pint of cream whipped to a stiff froth. If any liquid has drained from the cream do not let it go in. For flavoring infuse a vanilla bean with the syrup, or add a teaspoonful of vanilla extract, or of maraschino, or any flavoring desired, to the custard when it is taken from the fire. Put the mixture into paper boxes; sprinkle over the top some chopped browned almonds or some macaroons rolled to crumbs, and pack. Tin boxes containing a framework of shelves are made for holding individual ices while freezing, but a tin lard-pail can be used if necessary, placing a sheet of paper between each layer of boxes. Securely seal with butter the lid of the pail and pack in ice and salt for four or five hours.
MOUSSES
Whip a pint of cream very stiff; turn it onto a sieve to drain for a few minutes so it will be entirely dry. Return it to the bowl and whip into it lightly four tablespoonfuls of powdered sugar and a tablespoonful of curaçao, of noyau, of kirsch, or of very black coffee, or a teaspoonful of any flavoring extract, or an ounce of chocolate, melted, and diluted with a little milk or cream, and flavor with a few drops of vanilla. When a liqueur is used for flavoring less sugar is needed than with coffee, chocolate, or essences. Turn the cream into a mold and pack it in ice and salt for four hours. Garnish the dish with small iced cakes.