few blanched almonds.

[THE FALL OF THE LEAF IS A WHISPER TO THE LIVING.]

1294. Boiled Rice for Curry.

Put the rice on in _cold_ water, and let it come to a boil for a
minute or so: strain it quite dry, and lay it on the hob in a stewpan
without a cover to let the steam evaporate, then shake it into the
dish while very hot. A squeeze of lemon juice after it boils will make
it separate better.

1295. Lemon Rice.

Boil sufficient rice in milk, with white sugar to taste, till it is
soft; put it into a pint basin or an earthenware blanc-mange mould,
and leave it till cold. Peel a lemon very thick, cut the peel into
shreds about half or three-quarters of an inch in length, put them
into a little water, boil them up, and throw the water away, lest it
should be bitter, then pour about a teacupful of fresh water upon
them; squeeze and strain the juice of the lemon, add it with white
sugar to the water and shreds, and let it stew gently at the fire for
two hours. (When cold it will be a syrup.) Having turned out the
jellied rice into a cutglass dish, or one of common delf, pour the
syrup gradually over the rice, taking care the little shreds of the
peel are equally distributed over the whole.

1296. Remains of Cold Sweet Dishes.

1297. Ripe Pudding.

Over the cold rice pudding pour a custard, and add a few lumps of
jelly or preserved fruit. Remember to remove the baked coating of the
pudding before the custard is poured over it.

1298. Apple Tart.

Cut into triangular pieces the remains of a cold apple tart: arrange
the pieces around the sides of a glass or china bowl, and leave space
in the centre for a custard to be poured in.

1299. Plum Pudding.

Cut into thin round slices cold plum pudding, and fry them in butter.
Fry also Spanish fritters, and place them high in the centre of the
dish, and the fried pudding all round the heaped-up frittera. Powder
all with lump sugar, and serve them with wine sauce in a tureen.

1300. Fritters.

Make them of any of the batters directed for pancakes, by dropping a
small quantity into the pan; or make the plainer sort, and dip pared
apples, sliced and cored, into the batter, and fry them in plenty of
hot lard. Currants, or sliced lemon as thin as paper, make an
agreeable change. Fritters for company should be served on a folded
napkin in the dish. Any sort of sweetmeat,