Rice Cakes.
BEAT the yolks of fifteen eggs for near half an hour
with a whisk; then put to them ten ounces of loaf-sugar
sifted fine, and mix them well together. Then put in
half a pound of ground rice, a little orange-water or
brandy, and the rinds of two lemons grated. Then put
in the whites of seven eggs well beaten, and stir the whole
together for a quarter of an hour. Put them in a hoop,
and set it in a quick oven for half an hour, and it will be
properly done.