Rice Cake

Ingredients

• 1 cup butter
• 2 cups sugar
• ½ cup water
• ½ cup granulated sugar
• 4 dozen French candied cherries
• 1½ pints cream
• ½ package gelatine
• ½ cup milk
• ½ cup boiling milk
• ⅔ cup sugar
• 1 teaspoon vanilla extract

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Preheat the oven to 350°F (175°C).

2. Form the mixture into balls about the size of an American walnut.

3. Drop the balls into a lightly buttered pan and bake for 15-20 minutes.

4. In a small saucepan, combine ½ cup water and ½ cup granulated sugar, and boil for 25 minutes.

5. Once the balls are baked, dip them in the syrup using a skewer and place them on a border of paste, about 2 inches apart.

6. Do not stir the syrup to avoid graininess; keep it hot but not boiling.

7. Dip 4 dozen French candied cherries in the syrup and place them between the balls, reserving 15 cherries for garnish.

8. Whip 1½ pints of cream until frothy.

9. Soak ½ package of gelatine in ½ cup milk for 2 hours, then pour ½ cup boiling milk over it.

10. Place the whipped cream bowl in ice water, sprinkle with ⅔ cup sugar and nearly 1 teaspoon vanilla extract.

11. Strain the gelatine mixture into the cream and stir gently until it begins to thicken.

12. When it can just pour, fill three plates with the mixture and refrigerate for 30 minutes.

13. Garnish with the reserved cherries and serve.