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| What You Need: |
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2 oz butter
2 oz cooking fat
˝ pound flour
1 tablespoon rum, cognac or cooking sherry
1 tablespoon cream or sour milk
1 tablespoon cold water
6 tablespoons sugar
Salt
FOR THE FILLING
5 oz rice
1˝ pints milk
2 eggs
2 oz sugar
A little cinnamon
1 oz chopped almonds
A pinch of salt
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| How To Cook: |
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1. Rub the butter and cooking fat into the flour and pour all the liquids into the center, with the sugar and salt, and knead into dough; leave in a cold place for about an hour.
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2. Roll out, place in a well-greased baking tin and cover with the filling, made as follows: wash the rice, put into boiling water and boil for 3 minutes, then drain and pour cold water over it; drain again.
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3. Meanwhile boil the milk, add the rice and cook slowly until it is half done.
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4. Add the egg yolks and the remaining ingredients.
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5. Add the stiffly beaten egg whites last of all and spread the mixture over the pastry.
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6. Bake in a moderate oven (350°F) for about 45 minutes.
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