unces of isinglass in a little
water, strain it through a tammis, and when nearly cold put it to the
cream. Pour it into a jelly mould, and when set, turn it out into a
dish, and serve it up plain.

RHUBARB SHERBET. Boil six or eight sticks of clean rhubarb in a quart of
water, ten minutes. Strain the liquor through a tammis into a jug, with
the peel of a lemon cut very thin, and two table-spoonfuls of clarified
sugar. Let it stand five or six hours, and it will be fit to drink.

RHUBARB SOUP. There are various ways of dressing garden rhubarb, which
serves as an excellent substitute for spring fruit. Peel and well wash
four dozen sticks of rhubarb, blanch it in water three or four minutes,
drain it on a sieve, and put it into a stewpan with two sliced onions, a
carrot, an ounce of lean ham, and a good bit of butter. Let it stew
gently over a slow fire till tender, then put in two quarts of rich
soup, to which add two or three ounces of bread crumbs, and boil it
about fifteen minutes. Skim off all the fat, season with salt and
cayenne, pass it through a tammis, and serve it up with fried bread.

RHUBARB TART. Cut the stalks in lengths of four or five inches, and take
off the thin skin. Lay them in a dish, pour on a thin syrup of sugar and
water, cover them with another dish, and let it simmer very slowly for
an hour on a hot hearth; or put the rhubarb into a block-tin saucepan,
and simmer it over the fire. When cold, make it into a tart; the baking
of the crust will be sufficient, if the rhubarb be quite tender.

RIBS OF BEEF. The following is an excellent way of dressing this rich
and valuable joint. Hang up three ribs three or four days, take out the
bones from the whole length, sprinkle it with salt, roll the meat tight,
and roast it. If done with spices, and baked as hunter's beef, it is
excellent, and nothing can look nicer.

RICE BROTH. Put a quarter of a pound of whole rice into a gallon of
water. Let it simmer till it is quite soft, then put in a knuckle of
veal, or the scrag end of a leg of mutton, with two or three pounds of
gravy beef. Stew this very gently for two hours, then put in turnips,
carrots, celery, leeks, or any other vegetables. Continue to stew
slowly, and when the whole is sufficiently done, season it with salt,
and serve it up.

RICE CAKE. Mix ten ounces of ground rice, three ounces of flour, and
eight ounces of pounded sugar. Sift the composition by degrees into
eight yolks an