Directions for Cookery, in its Various Branches

to table cold. Eat it with tarts or sweetmeats. RICE CUSTARD. Boil some rice in milk till it is quite dry; then put it into small tea-cups, (pressing it down hard,) and when it is cold and has taken the shape of the cups, turn it out into a deep dish, and pour a boiled custard round it. Lay on the top of each lump of rice a piece of preserved quince or peach, or a piece of fruit jelly. In boiling the rice, you may mix with, it raisins or currants; if so, omit the sweetmeats on the top. Another way of boiling custard is to put the mixture into a pitches, set it in a vessel of boiling water, place it on hot coals or in a stove, and let it boil slowly, stirring it all the time. SNOWBALL CUSTARD. Make a boiled custard as in the preceding receipts; and when it is done and quite cold, put it into a deep glass dish. Beat to a stiff froth the four whites of eggs that have been omitted in the custard, adding eight or ten drops of oil of lemon. Drop the froth in balls on the top of the dish of custard, heaping and forming them with a spoon into a regular size and shape. Do not let them touch each other. You may lay a fresh, rose leaf on the top of every one. APPLE CUSTARD. Pare, core, and quarter a dozen large juicy pippins. Strew among them the yellow peel of a large lemon pared very thin; and stew them till tender, in a very small portion of water. When done, mash them smooth with the back of a spoon; (you must have a pint and a half of the stewed apple;) mix a quarter of a pound of sugar with them, and set them away till cold. Beat six eggs very light, and stir them gradually into a quart of rich milk, alternately with the stewed apple. Put the mixture into cups, or into a deep dish, and bake it about twenty minutes. Send