The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

a handful of whole rice in a small quantity of milk, with a large piece of lemon peel. Let it drain; then mix with it a dozen apples, boiled to a pulp as dry as possible. Add a glass of white wine, the yolks of five eggs, two ounces of orange and citron cut thin, and sweeten it with sugar. Line a mould or bason with a very good paste, beat the five whites of the eggs to a very strong froth, and mix it with the other ingredients. Fill the mould, and bake it of a fine brown colour. Serve it bottom upwards with the following sauce: two glasses of wine, a spoonful of sugar, the yolks of two eggs, and a piece of sugar the size of a walnut. Simmer without boiling, and pour to and from the saucepan till the sauce is of a proper thickness, and then put it in the dish. GERMAN PUDDINGS. Melt three ounces of butter in a pint of cream, and let it stand till nearly cold. Then mix two ounces of fine flour, and two ounces of sugar, four yolks and two whites of eggs, and a little rose or orange flower water. Bake in little buttered cups half an hour. They should be served the moment they are done, and only when going to be eaten, or they will not be light. Turn the puffs out of the cups, and serve with white wine and sugar. GERMAN PUFFS. Mix together two ounces of blanched almonds well beaten, a spoonful of rose water, one white and two yolks of eggs, a spoonful of flour, half a pint of cream, two ounces of butter, and sugar to taste. Butter some cups, half fill them, and put them in the oven. Serve with white wine sauce, butter, and sugar. This is esteemed a good middle dish for dinner or supper. GIBLETS. Let the giblets be picked clean and washed, the feet skinned, the bill cut off, the head split in two, the pinion bones broken, the liver and gizzard cut in four, and