Suffle Of Rice And Apples

Boil two ounces of rice till tender; then pound it fine, add the yolks of two eggs,' sugar, nutmeg, and pounded cinnamon; edge a dish with puff paste, put the rice round the dish within the paste; in the center put apple marmalade, a little quince jam, and brandy; beat the whites of four eggs to a good froth, put it over the fruit, sift sugar upon it and bake it.

How To Fry Parsley

Take fresh gathered parsley, pick, wash, and drain it very dry with a cloth. Have ready clean boiling lard, put the parsley into it, keep stirring with a skimmer, and when a little crisp, take it out, put it on a drainer, and strew salt over.

A Sweet Omlet Of Eggs

Mix well together ten eggs, half a gill of cream, a quarter of a pound of oiled fresh butter and a little syrup of nutmeg; sweeten with loaf sugar,. put the mixture into a prepared frying pan as for a savory omlet, fry it in the same manner, and serve it up with a little sifted sugar over it.

How To Keep Cucumbers For Winter Use For Sauces

Take fresh gathered middling-sized cucumbers, put them into a jar, have ready half vinegar, half water, and some salt, a sufficient quantity to cover them; make it boiling-hot, pour it over them, add sweet oil, cover the jars down close with bladder and leather, and set them in a dry place.

How To Preserve Mushrooms For Sauces

Peel button forced mushrooms, wash them and boil till half done in a sufficient quantity of salt and water to cover them; then dram them and dry in the sua, boil the liquor with different spices, put the mushrooms into a jar, pour the boiling pickle over them, add Sweet oil, and tic them over with bladder, etc.

Pullet Roasted With Batter

Bone and force the pullet with good stuffing or forcemeat, paper it and put it to roast; when half done take off the paper, and baste the fowl with a little light batter; let it dry. baste it again, so repeating till it is done and nicely crusted over; then serve it up with benshamelle or poivrade sauce beneath.

Lemon And Orange Loaves

Cut the fruit into halves, squeeze them and preserve the liquor, boil the peels till the hitter is extracted; then lay them in syrup for two days, boil the syrup after that period again to a good consistency, add the peels, put them into glasses for use; when they are wanted take what quantity is sufficient for a dish, and fill them with some pudding mixture, either marrow, bread, plumb, etc. or with a custard, and bake them with attention.

Mushroom Ketchup

Take a parcel of mushrooms either natural or forced, the latter will prove the best, and cut off part of the stalk towards the root. Wash the mushrooms clean, drain them, then bruise them a little in a marble mortar, put them into an earthen vessel with a middling quantity of salt, let them remain for four days, and then strain them through a tamis cloth, When the sediment is settled pour the liquor into a stewpan, and to every pint of juice add half a gill of red port, a little whole allspice, cloves, mace, and pepper. Boil them together twenty minutes, then skim and strain the ketchup, and when cold put it into small bottles and cork them close.