, 1864-03-05
Dumestir 8aiprs.

Of rice -four in cold milk. When the milk,
which is upon the fire, comes to boil,
pour the rice Aour into it, and let it boil
Eve or ten minutes; when cold, add the
yolks of eight eggs, ard the grated rind of
one lemon, with sugar to yerr liking; then
pour it into some paste, and bake Il until
almost dome. Have ready the whites Of
your eggs-well beaten-mixed with a
quarter Of pound of sifted sugar and the
juice of the lemon. Take the pie out of
your oven, and spread the egg over the
top of it-heaping it up; then put the pic
to bake into the oven, and brown it.
WAFER PANcAKEs.-Beat four eggs well
with two spoonfIls Of 6ne -four, two of
cream. one ounce Of loaf sugar-beat and
sih-and half nutmeg, grated. Butter
your pan well, pour in your butter. and
make il as thin as wafer; fry 1t only on
one side. Put the pancakes on dish, sift
sugar between each one, and send them hot
to table. r........-. ....
ALMOND PUDDINe.-Blanch and pound
couple dozen Of sweet, and the same of
bitter almonds; have ready piece Of but
ter the size Of large egg-one quart and
one pint Of milk-half paper Of rice
aour, aud sugar to your taste. Boil the
milk, while boiliag add the Ingredients and
stir as for custard; pour it into pudding
dish. Beat the whites Of two eggs with
six or eight tablcspoonfIls Of white sugar,
as for icing-pour it over the surface Of
the pudding, then put the dish into the oven
long enough to brown the top. Let it get
cold, aud serve it with cream.
FLuMMERY.- one ounce Of bitter,
and one ounce of sweet almonds into
dish, pour some boiling water over them
strip off the skins, and throw the kernels
into cold water; then take them out, beat
them in marble mortar with little rose
water, then put it into pint of calf's foot
stock, set il over the fire, and sweeten Il to
your taste with loaf sugar. As soon as it
boils strain it through piece Of muslin or
gauze, and when little cold put it into q
pint of thick cream, and keep stirring It
frequently till IL grows thick and cold.
Have ready some moulds-wet them in
cold water, and pour in the aummery.
Let them stand five or six hours at least
before you turn them out.
- g p -. -.
of cream. Take one pint Of it, whip it.
and lay it on o seive; take the other pint
and boil it, adding the yolks Of four eggs,
well beat-make It into custard, season
it to your taste; then put into it half an
ounce of isinglass, and set il on some ice.
When it begins to thicken, stir in the whip
cream, q spoonful at O time, and beat it un
I'll il becomes the consistency Of sponge
cake; then pour il in your Inoulds, and
put in on ice. - a r..r
co,,c,s-..n I,..od;oo,. ooo o,.r,
of new Mill half a IN, Of cream orar,sr
Of ound Of powdered white sugar,
large glassful Of wine, and a nutmeg, grated.
Mix the milk, cream, and sugar together
stir the wine into II, and pour the mixture
into cups; set themrin a warm place near
the Ere until they become a curd. Then
set them In q very cold place, and CRATE
nutmeg over them. nf
R,nn,s.Nrsr prnn,xa Para and core
sIx Or e;oht nice ,srt annie. and mt them
in pudding dish. Take quart Of milk,
six eggs, and sufficient -four TO make thin
batter-Pour Il over the apples until the
dish is nearly full. Bake It unit; the aP'
pies are clear, or you think Il is done.
Eat Il with wine sauce-or, cold sauce
made Of butter, sugar and nutmeg beat
well together. ..
Bourn BRr.n Pupp,Na.-Tako n loaf