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(Mehlspeise (flour Foods)) - (The International Jewish Cook Book)

Boil one cup of rice in water until done, then let it cool. In the
meanwhile rub one-fourth cup of chicken-fat to a cream, add a scant cup
of powdered sugar, a little cinnamon, the grated peel of one lemon, the
yolks of three eggs, adding one at a time; one-half cup of raisins
seeded, one-half pound of stewed prunes pitted, then add the cold rice.
One-half cup of pounded almonds mixed with a few bitter ones improves
this pudding. Serve with a pudding sauce, either wine or brandy. This
pudding may be eaten hot or cold and may be either baked or boiled. If
baked, one hour is required; if boiled, two hours; the water must be
kept boiling steadily. Left-over rice may be used, butter instead of the
fat, and the rice may be boiled in milk.

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