New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

tender, pour off the milk, and add a bit of butter, a little sugar, and pounded cinnamon. Shake it, that it do not burn, and serve. _Rice boiled to eat with Curry or roast Meats._ Prepare as above; then put it into a large quantity of water, boil it quick, throw in a little salt, and observe the very moment when it is swelled large, but not too much softened; then drain off the water, and pour the rice on the shallow end of a sieve: set it before a fire, and let it stay until it separates and dries. Serve it without sauce of any kind. _Omlet._ Make a batter of eggs and milk, and a very little flour; put to it chopped parsley, onions, or chives (the latter is best); or a very small quantity of shalot, a little pepper, salt, and a scrape or two of nutmeg. Make some very nice dripping: boil in a small fryingpan, and pour the above batter into it. When one side is of a fine yellow brown, turn and do the other. Some scraped lean ham, put in at first, is a very pleasant addition. Three eggs will make a pretty sized omlet; but many cooks will use eight or ten. If the taste be approved, a _little_ tarragon gives a fine flavour. A good deal of parsley should be used. _Ramakins._ Scrape a quarter of a pound of Cheshire, and ditto of Gloucester cheese, ditto of good fresh butter; then beat all in a mortar with the yelks of four eggs, and the inside of a small French roll boiled in cream till soft. Mix the paste then with the whites of the eggs previously beaten, and put into small paper pans made rather long than square, and bake in a Dutch oven till of a fine brown. They should be eaten quite hot. _Bacon Fraise._ Cut streaked bacon in thin slices an inch long; make a batter of milk, well beaten eggs, and flour; put a little lard or dripping into the pan, and when hot pour the batter