A Ratifie Pudding

Put a pint of milk and a pint of cream into a stewpan, with the peel of two lemons, a little cinnamon, and sugar; set it on the fire, and let it boil for half an hour; then strain it into a bason, and put the crumb of two French rolls into it; then butter a savoy mould-cake, and stick dry cherries according to fancy ; then put in half a pound of ratifies in the mould; break ten eggs in the bason, beat them up well, then put the eggs to the boiled milk, cream, and rolls; stir it well, so as to blend the rolls, eggs, and milk, together; then put it in the mould that has the ratifies in: finish the same as the ginger souffle: pour wine sauce over it.

Rice Souffle

Line a mould (to answer the size of the dish) with tart paste; put a piece of bread in it to keep it from falling, and put it in the oven to bake; when done, take it out, and put it to cool: then put about a quarter of a pound of Carolina rice on to blanch in cold water; when it comes to a boil, take it off, and wash it in two or three waters ; then put the rice into about three pints of new milk; put it on to boil; keep stirring it with a spoon, otherwise it will stick to the bottom ; while the rice is boiling, put a little cinnamon and lemon-peel into about half a pint of milk, and let it boil some time, so as to get the flavour of the cinnamon and lemon-peel; when you think it is boiled enough, strain it into the rice; when the rice is done, put a quarter of a pound of butter, and as much sifted lump sugar as will sweeten it, and a glass of brandy ; then whisk up the whites of four eggs, and put them to the rice; mix the whites of eggs well together, put it into the paste, and then in the oven to bake; first sift a little sugar over it: about fifteen minutes will bake it.

Darioles, (So Called From The Name Of The Moulds)

Make a bit of half puff-paste, sheet the moulds, but first butter them, and dust them with flour; half bake the paste; then fill them with custard, made as follows : - put a pint of milk, a pint of cream, a little cinnamon, and the peel of a lemon, into a stewpan ; set it on to boil for a quarter of an hour, and then let it cool; beat up the yolks of eight eggs in a bason, sweeten it with sifted lump sugar, pour the cream, etc. in, a little at a time; then mix it well, and strain it through a hair-sieve: set it again on the fire, and, when it begins to thicken, fill the darioles, and put them in the oven for ten minutes; when done, turn them out, and dish them ; sift a little fine sugar over them, and glaze them with a salamander.

Clear Jelly, Ornamented Or Plain

Put the jelly-stock into a stewpan; put about a handful of isinglass with it, a little cinnamon, a few cloves, and a few coriander seeds; put the jelly-stock on the stove to melt ; when melted, take it off; for two quarts of jelly-stock, peel (very thin) six lemons and six Seville oranges; rub sugar to six more lemons and six more Seville oranges: then squeeze them all into a bason that has the peel in, and the sugar that has been rubbed to the lemon and oranges; put a bottle of Lisbon wine, and about half a pint of brandy ; put all this to the jellystock, then break eighteen eggs (leaving out twelve yolks), whites, shells, and the six yolks, beat up together, and put them to the jelly-stock ; put sugar sufficient to sweeten it; put it on the fire, have a whisk, and keep whisking it until it boils ; then put it to the side of the stove to boil for about five minutes; take it from the fire, put the cover on, and put lighted charcoal on the cover, and let it stay for half an hour; then put it into the jelly-bag, prepared in a stand for that purpose ; return it into the jelly-bag until it is clear, which is known by trying it in a glass; cover it up quite close to keep it warm, as by that means it will run the better: as for ornamenting, that must depend on fancy.