Frozen Rice Souffle a la Walde / Souffle de Riz gelee a la Walde

Step 1. pan with scalding hot water and whisk it. Pour the water ofl F.

Step 2. Repeat this three times until the rice becomes very white. Put

Step 3. to that one and a half cups of water with a tiny pinch of salt. Let cook on a very slow fire for thirty to forty minutes. Add to it

Step 4. one cup of boiling hot milk and the sugar. Let simmer for an- 136 M RS. E RI CS SO N H AM MO ND’S C OO K B OO K

Step 5. other fifteen minutes until the rice becomes dry and very thick. Wash three tablespoons of Sultana raisins. Add them to the

Step 6. hot rice and let stand on the fire until the raisins become soft,

Step 7. time about five to ten minutes. Put this saucepan of rice in a

Step 8. bowl of chopped ice. Stir it slowly so as not to break the raisins,

Step 9. flavor it with vanilla. When it gets cold, add to it two cups of whipped cream and the whites of two eggs beaten to meringue.

Step 10. Sweeten with two spoons of sugar. Fill a mellon mould that has

Step 11. been first dipped in cold water. Put butter or lard around the cover so that no salt or water will get into the souffle. Pack in

Step 12. ice and salt and let freeze from three to four hours. When ready

Step 13. to serve, remove the lard or butter. Dip the mould in warm

Step 14. water, turn out on a cold platter. Serve with fruit sauce. Gar¬ nish with spoons of whipped cream.

Step 15. Mountain House with Strawberry Ice Cream a la Ericsson Hammond

Step 16. “Mountain House ” Creme glacee aux Fraises a 1’Ericsson Hammond

Step 17. Make a meringue [see Meringue Border a la Ericsson Hammond].

Step 18. Clip four pieces of paper, size wanted for the house, two sides and

Step 19. two ends; cut the top of the ends in a pyramid shape; form the

Step 20. roof, then make two pieces of paper to cover the roof, the length