emon grated; mix it well up, and throw sugar on the
buttered papers; drop on the puffs in small drops, and bake them in a
moderately heated oven.

LEMON TARTS.--Pare the rinds of four lemons, and boil tender in two
waters, and beat fine. Add to it 4 ounces of blanched almonds, cut
thin, 4 ozs. of lump sugar, the juice of the lemons, and a little
grated peel. Simmer to a syrup. When cold, turn into a shallow tin
tart dish, lined with a rich thin puff paste, and lay bars of the same
over, and bake carefully.

MACAROONS.--Blanch 4 ozs. of almonds, and pound with 4 spoonfuls of
orange-flower water; whisk the whites of four eggs to a froth, then
mix it, and 1 lb. of sugar, sifted with the almonds to a paste; and
laying a sheet of wafer-paper on a tin, put it on in different little
cakes, the shape of macaroons.

OATMEAL CUSTARD.--Take two teaspoons of the finest Scotch oatmeal,
beat it up into a sufficiency of cold water in a basin to allow it to
run freely. Add to it the yoke of a fresh egg, well worked up; have
a pint of scalding new milk on the fire, and pour the oatmeal mixture
into it, stirring it round with a spoon so as to incorporate the
whole. Add sugar to your taste, and throw in a glass of sherry to the
mixture, with a little grated nutmeg. Pour it into a basin, and take
it warm in bed. It will be found very grateful and soothing in cases
of colds or chills. Some, persons scald a little cinnamon in the milk
they use for the occasion.

ORANGE CRUMPETS.--Cream, 1 pint; new milk, 1 pint; warm it, and put in
it a little rennet or citric acid; when broken, stir it gently; lay
it on a cloth to drain all night, and then take the rinds of three
oranges, boiled, as for preserving, in three different waters; pound
them very fine, and mix them with the curd, and eight eggs in a
mortar, a little nutmeg, the juice of a lemon or orange, and sugar to
your taste; bake them in buttered tin pans. When baked put a little
wine and sugar over them.

ORANGE CUSTARDS.--Boil the rind of half a Seville orange very tender;
beat it very fine in a mortar; add a spoonful of the best brandy, the
juice of a Seville orange, 4 ozs. loaf sugar, and the yolks of four
eggs; beat all together ten minutes; then pour in gradually a pint of
boiling cream; keep beating them until they are cold; put them into
custard cups, and set them in an earthen dish of hot water; let them
stand until they are set, take out, and stick preserved oranges on the
t