302. Rice Milk

Two quarts of milk, Two gills of rice, Sugar to the taste.

Pick and wash the rice, put it in the milk, and set it over a slow fire to boil.

When the rice is very soft, add sugar to the taste, pour it into a bowl, and stand it away to cool.

Grate nutmeg on the top.

303. Rice Flummery

One quart of milk, One ounce of butter, Sugar to the taste,

Rice flour enough to thicken the milk.

As soon as the milk begins to boil, stir in as much rice flour as will make it as thick as a stiff batter.

Add the butter and sugar, turn it out in cups, and stand it away to get cold.

Serve it with cream and nutmeg if preferred.

It would be better to place the vessel in which the milk is to be boiled in a pan of hot water, which will prevent the milk from burning, should the fire be hot.

304. Apple Floating Island

Stew in a sauce-pan, with very little water, eight or nine fine apples; when they are soft, pass them through a sieve, and season them with nutmeg and pulverized sugar to the taste. Whisk to a froth the whites of four or five eggs, mix them gradually with the apples; stir in one table spoonful of rose-water. Sweeten some cream or rich milk, and place the above mixture upon it in heaps.

This is a very nice dish.

305. Floating Island

One quart of milk, Sugar to the taste, The whites of three eggs.

Sweeten the milk to your taste, and to it add wine, if you prefer it. Then whisk the whites of the eggs to a dry froth, and to every egg add one tea spoonful of currant, quince, or any kind of jelly you choose, add also one tea spoonful of white sugar to each white.

Pile the froth upon the milk, and serve it soon, as the whites will fall.

306. Whips

The whites of three eggs, Sugar to the taste, One pint of milk or cream.

Mix the whites of the egg (without beating them) into the milk. Sweeten it to your taste, then whisk it to a froth, which must be taken off and put in glasses as it rises. The milk may be flavored with lemon or vanilla.

307. Syllabub

Half a pound of sugar,

Three pints of lukewarm milk or cream, One tea cupful of wine.

Dissolve the sugar in the wine, then pour in the milk, in a small stream, from a vessel, holding it Up very high so as to cause the milk to froth. In the country it is best to milk into the bowl, the last of the milk which is taken from the cow is richer.

309. Hasty Pudding, Or Farmer's Rice

Beat one egg very light, and add to it as much flour as it will moisten. Rub it through your hands until the flour is in fine dry lumps like bread crumbs.

Put on a quart of milk to boil, and when boiling, stir in as much of this flour as will make it very thick. Serve it with butter and sugar, and rich cream if you have it.