d six whites of eggs, and the peel of a lemon shred so
fine that it is quite mashed. Mix the whole well in a tin stewpan with a
whisk, over a very slow fire. Put it immediately into the oven in the
same, and bake it forty minutes.--Another. Beat twelve yolks and six
whites of eggs, with the peels of two lemons grated. Mix one pound of
rice flour, eight ounces of fine flour, and a pound of sugar pounded and
sifted. Beat it well with the eggs by degrees, for an hour, with a
wooden spoon. Butter a pan well, and put it in at the oven mouth. A
gentle oven will bake it in an hour and a half.

RICE CAUDLE. When the water boils, pour into it some grated rice, with a
little cold water. When of a proper consistence, add sugar, lemon peel,
cinnamon, and a spoonful of brandy, and boil all smooth.--Another way.
Soak in water some fine rice for an hour, strain it, and put two
spoonfuls of the rice into a pint and a quarter of milk. Simmer till it
will pulp through a sieve, then put the pulp and milk into the saucepan,
with a bruised clove, and a bit of lump sugar. Simmer all together ten
minutes; if too thick, add a spoonful or two of milk, and serve with
thin toast.

RICE CHEESECAKES. Boil four ounces of ground rice in milk, with a blade
of cinnamon: put it into a pot, and let it stand till the next day. Mash
it fine with half a pound of butter; add to it four eggs, half a pint of
cream, a grated nutmeg, a glass of brandy, and a little sugar. Or the
butter may be stirred and melted in the rice while it is hot, and left
in the pot till the next day.

RICE CUSTARD. Boil three pints of new milk with a little cinnamon, lemon
peel, and sugar. Mix the yolks of two eggs well beaten, with a large
spoonful of rice flour, smothered in a cup of cold milk. Take a basin of
the boiling milk, mix it with the cold that has the rice in it, and add
it to the remainder of the boiling milk, stirring it one way till it
begins to thicken. Pour it into a pan, stir it till it is cool, and add
a spoonful of brandy or orange water. This is a good imitation of cream
custard, and considerably cheaper.

RICE EDGING. After soaking and picking some fine Carolina rice, boil it
in salt and water, until sufficiently tender, but not to mash. Drain,
and put it round the inner edge of the dish, to the height of two
inches. Smooth it with the back of a spoon, wash it over with the yolk
of an egg, and put it into the oven for three or four minutes. This
forms