Rice Flummery

Mix two tablespoonfuls of rice flour with a little cold milk, and add to it a pint of boiled milk, sweetened and flavored with, cinnamon and lemon peel. Boil this, stirring it constantly, and when sufficiently thick, pour it into a mould. "When cold, turn it out and serve it with thick cream, or thin custard around it.

Minced Meat

Five pounds of beef or tongue, two pounds of suet, seven pounds of sugar, seven pounds of apples, three pounds of raisins, three pounds of currants, three nutmegs, two ounces of cinnamon, a dessert spoonful of ground allspice, one small teaspoonful of ground mace, the juice of two lemons, and the grated rind of one. Moisten it with equal portions of wine, and cider. Brandy to the taste. Boil the meat in water, which has been salted in the proportion of one teaspoonful of salt, to every quart of water. When it is tender, stand it away, to get perfectly cold, before it is chopped. Wash, pick, and dry your currants, prepare the spices, and seed the raisins. Pare and core the apples, chop them fine, chop the meat very fine, add the fruit, sugar, and spice, lemon juice, and grated lemon rind, (also the brandy and wine.) Mix the whole thoroughly; it will be fit for use on the following day. If you wish to keep your minced meat for several weeks, chop the meat, and add the currants, raisins, sugar, and spice, but leave out the apples, lemon, wine, and cider; mix the other ingredients, and merely moisten it with brandy; pack the mixture tightly in a stone jar, and cover it close. When you wish to make it into pies, take out some of the meat, chop your apples, and mix with it in the proportion given above. Moisten with cider, and add wine and brandy to your taste.

A Nice Luncheon Or Supper Cake From Cold Veal

Take as much cold roasted lean veal as will fill a small cake mould, and mince it fine, together with a slice of ham, a piece of the crumb of bread soaked in cold milk, two eggs well beaten, a small bit of butter, the same of onion; season with pepper and salt, and mix all well together; butter the mould; fill it, and bake in an oven for about an hour; turn it out when cold, and cut into slices. Garnish with pickled eggs and parsley.

Bread Jelly

Cut the crumb of a roll into thin slices, and toast them equally of a pale brown; boil them gently in water enough to rather more than cover them, till a jelly is produced, which may be known by putting a little in a spoon to cool; strain it upon a piece of lemon peel, and sweeten to taste; a little wine may be added. This is a light and pleasant repast for invalids.

Beverage From Cherries

To one pint of cherry juice, put one pound of sugar. Boil it ten minutes, and skim it. When cool, bottle it, and cork it tight.

A Nice Pie Of Cold Veal, Or Chicken, And Ham

Lay the crust into a shallow pie-dish, and fill it with the meat, prepared as follows: Shred cold veal or fowl, and half the quantity of ham, mostly lean; put to it a little cream; season with pepper, a little nutmeg, and a bit of garlic; cover with crust, and turn it out of the dish when baked.