ICE CREAM CROQUETTES

Mold vanilla ice cream with the ordinary pyramid ice cream spoon, roll them
quickly in grated macaroons, and serve on a paper mat.


ICED RICE PUDDING WITH A COMPOTE OF ORANGES


FOR THE PUDDING

1/2 cupful of rice
1 quart of cream
1 pint of milk
2 teaspoonfuls of vanilla extract or 1/2 vanilla bean
1/2 pound of sugar
Yolks of six eggs

Rub the rice in a dry towel, and put it over the fire in a pint of cold
water. Bring to a boil and boil twenty minutes; drain, add the milk and
cook it in a double boiler a half hour. While this is boiling, whip the
cream to a stiff froth, and stand it in a cold place until wanted. Press
the rice through a fine sieve and return it to the double boiler. Beat the
yolks of the eggs and the sugar until light, stir them into the hot rice,
and stir and cook about two minutes, until the mixture begins to thicken.
Take from the fire, add the vanilla, and stand aside until very cold. When
cold, freeze, turning the dasher rapidly toward the last. Remove the dasher
and stir in the whipped cream. Scrape down the sides of the can, and smooth
the pudding. Put on the lid, fasten the hole in the top with a cork, put
over the top a piece of waxed paper, and pack with salt and ice. Stand