mery into a dish, and serve with cream, milk, or
custard round; or put a teacupful of cream into half a pint of new
milk, a glass of white wine, half a lemon squeezed, and sugar.

ROCK CREAM.--Boil a teacupful of rice till quite soft in new milk and
then sweeten it with sugar, and pile it on a dish, lay on it current
jelly or preserved fruit, beat up the whites of five eggs with a
little powdered sugar and flour, add to this when beaten very stiff
about a tablespoon of rich cream and drop it over the rice.

STRAWBERRY AND APPLE SOUFFLE.--Stew the apple with a little
lemon-peel; sweeten them, then lay them pretty high round the inside
of a dish. Make a custard of the yolks of two eggs, a little cinnamon,
sugar and milk. Let it thicken over a slow fire, but not boil; when
ready, pour it in the inside of the apple. Beat the whites of the eggs
to a strong froth, and cover the whole. Throw over it a good deal
of pounded sugar, and brown it to a fine brown. Any fruit made of a
proper consistence does for the walls, strawberries, when ripe, are
delicious.

STRAWBERRY SHORT-CAKE.--First prepare the berries by picking; after
they have been well washed--the best way to wash them is to hold the
boxes under the faucet and let a gentle stream of water run over and
through them, then drain, and pick them into an earthen bowl; now
take the potato-masher and bruise them and cover with a thick layer of
white sugar; now set them aside till the cake is made. Take a quart of
sifted flour; half a cup of sweet butter; one egg, well beaten; three
teaspoonfuls of baking-powder, and milk enough to make a rather stiff
dough; knead well, and roll with a rolling-pin till about one inch
thick; bake till a nice brown, and when done, remove it to the
table; turn it out of the pan; with a light, sharp knife, cut it down
lengthwise and crossways; now run the knife through it, and lay it
open for a few moments, just to let the steam escape (the steam ruins
the color of the berries); then set the bottom crust on the platter;
cover thickly with the berries, an inch and a half deep; lay the top
crust on the fruit; dust thickly with powdered sugar, and if any berry
juice is left in the bowl, pour it round the cake, not over it, and
you will have a delicious short-cake.

SNOW CREAM.--To a quart of cream add the whites of three eggs, cut
to a stiff froth, add four spoonfuls of sweet wine, sugar to taste,
flavor with essence of lemon. Whip all to a froth,