op, and serve them hot or cold.

POMMES AU RIZ.--Peel a number of apples of a good sort, take out
the cores, and let them simmer in a syrup of clarified sugar, with
a little lemon peel. Wash and pick some rice, and cook it in milk,
moistening it therewith little by little, so that the grains may
remain whole. Sweeten it to taste; add a little salt and a taste of
lemon-peel. Spread the rice upon a dish, mixing some apple preserve
with it, and place the apples upon it, and fill up the vacancies
between the apples with some of the rice. Place the dish in the oven
until the surface gets brown, and garnish with spoonfuls of bright
colored preserve or jelly.

RASPBERRY CREAM.--Mash the fruit gently, and let it drain; then
sprinkle a little sugar over, and that will produce more juice; put it
through a hair sieve to take out the seeds; then put the juice to some
cream, and sweeten it; after which, if you choose to lower it with
some milk, it will not curdle; which it would if put to the milk
before the cream; but it is best made of raspberry jelly, instead of
jam, when the fresh fruit cannot be obtained.

RICE FRITTERS.--One pint of cooked rice, half cup of sweet milk, two
eggs, a tablespoon of flour, and a little salt. Have the lard hot in
the skillet, allow a tablespoon to each fritter, fry brown on each
side, then turn same as griddle cakes. If you find the rice spatters
in the fat, add a very little more flour. You can judge after frying
one.

RICE CROQUETTES.--Make little balls or oblong rolls of cooked rice;
season with salt, and pepper if you like; dip in egg; fry in hot lard.

RICE CUSTARDS.--Boil 3 pints of new milk with a bit of lemon-peel,
cinnamon, and three bay leaves; sweeten; then mix a large spoonful of
rice flour into a cup of cold milk, very smooth; mix it with the yolks
of four eggs well beaten. Take a basin of the boiling milk, and
mix with the cold that has the rice in it; add the remainder of the
boiling milk; stir it one way till it boils; pour immediately into a
pan; stir till cool, and add a spoonful of brandy, or orange-flower
water.

RICE FLUMMERY.--Boil with a pint of new milk, a bit of lemon-peel, and
cinnamon; mix with a little cold milk, as much rice flour as will
make the whole of a good consistence, sweeten and add a spoonful of
peach-water, or a bitter almond beaten; boil it, observing it does not
burn; pour it into a shape or a pint basin, taken out the spice. When
cold, turn the flum