Riz Meringuee

Take six ounces of rice, put it in a quart of milk, and set it over a slow fire to simmer till the rice swells and gets thick; add half a pint of good thick cream, and let it simmer till it gets thick again; then take it off the fire, have six ratafia biscuits dried and crumbled small, a quarter of a pound of sugar, and the grated peel of a lemon ready to put into it. Mix all well together, and let it stand by the fire till the first course is served. Whip the whites of three eggs to a fine froth, stir it quickly into the rice, put it into the dish it will be served in, and set it over a stove. Sprinkle sugar over when nearly done, brown with a salamander, and serve.

Sweet Omelette

Break six eggs, separate the whites, mix the yolks with a quarter of a pound of sugar, two spoonfuls of flour, the peel of a lemon grated, and a very little mace. Whisk the whites to a stiff froth, then mix all together and fry it. When done at the bottom, turn it into a a dish, sift fine powdered sugar over it, and glaze it with a hot salamander.

Pate A Frire

Sift half a pound of flour, put it into a dish with two spoonfuls of oil, a little salt, and three yolks of eggs; moisten it with small beer in such quantities that the paste is not stringy; work it till it is of the consistency of thick cream; whip one or two whites of eggs and mix them lightly with the paste. Make it two or three hours before it is wanted; remember that the lightness of the paste depends upon the whites of eggs being well whipped. The paste may be made with butter instead of oil, and with hot water instead of beer, adding a glass of white wine. The fat taken from the stock-pot makes the best fritters, after that the kidney fat of beef minced.

Fine oil is also good, but hog's lard softens them and prevents their being so crisp.

Creme Partissiere

Break two eggs into a stew-pan, with a little salt and as much sifted flour as they will take up; mix in a pint of new milk, put it on the fire, stir constantly that it may not stick till you do not smell the flour; then add a lump of butter the size of a walnut, put it into a dish, and rub a little butter over it that it may not harden on the outside.

Crême Frangipane

Take the above crême, add to it a little sugar, a spoonful or two of orange-flower water, and some crumbled macaroons. Mix all well together till it is quite smooth; then add eggs to it, mixing them in one by one till it is of the consistence of thick soup. To be used for tourte. de frangipane, cream tartlets, fritters, etc.

Genoises Glace A L' Italienne

Put into a sweetmeat-pan five ounces of sugar and five eggs; mix as for a biscuit; add a quarter of a pound of sweet almonds beaten, and the same quantity of flour; butter a baking-sheet, roll the paste the thickness of a crown-piece, lay it on the sheet, and bake of a fine colour in a quick oven. When done you may cut it into any form you please. Clarify a pound of sugar, put the pan into cold water, and gather the sugar; mix gradually the whites of five eggs well whisked with it; glaze the tops of the genoises with this, and set them to dry for a quarter of an hour in the stove.