ell from the bottom, on the fire, till it thickens.

1290. Baked Custard.

Boil in a pint of milk a few coriander seeds, a little cinnamon and
lemon peel; sweeten with four ounces of loaf sugar, mix with it a pint
of cold milk; beat eight eggs for ten minutes; add the other
ingredients; pour it from one pan into another six or eight times,
strain through a sieve; let it stand; skim the froth from the top,
pour it into earthen cups, and bake immediately in a hot oven till
they are of a good colour; ten minutes will be sufficient.

1291. French Batter.

Two ounces of butter cut into bits, pour on it less than a quarter of
a pint of water boiling; when dissolved, add three-quarters of a pint
of water cold, so that it shall not be quite milk warm; mix by degrees
smoothly with twelve ounces of fine dry flour and a small pinch of
salt, if the batter be for fruit fritters, but with more if for meat
or vegetables. Before used, stir into it the whites of two eggs beaten
to solid froth; previously to this, add a little water if too thick.
This is excellent for frying vegetables, and for fruit fritters.

1292. A Black Man's Recipe to Dress Rice.

Wash him well, much wash in cold water, the rice flour make him stick.
Water boil all ready very fast. Throw him in, rice can't burn, water
shake him too much. Boil quarter of an hour or little more; rub one
rice in thumb and finger, if all rub away him quite done. Put rice in
cullender, hot water run away; pour cup of cold water on him, put back
rice in saucepan, keep him covered near the fire, then rice all ready.
Eat him up!

1293. Yellow Rice.

Take one pound of rice, wash it clean, and put it into a saucepan
which will hold three quarts; add to it half a pound of currants
picked and washed, one quarter of an ounce of the best turmeric
powder, previously dissolved in a cupful of water, and a stick of
cinnamon; pour over them two quarts of cold water, place the saucepan
uncovered on a moderate fire, and allow it to boil till the rice is
dry, then stir in a quarter of a pound of sugar, and two ounces of
butter: cover up, and place the pan near the fire for a few minutes,
then mix it well and dish up. This is a favourite dish with the
Japanese, and will be found excellent as a vegetable with roast meat,
poultry, &c. It also forms a capital pudding, which may be improved by
the addition of raisins, and a