High-class cookery made easy

and stew till tender without breaking. Soak three ounces of rice in water for one hour, drain off the water, and boil the rice in a pint of milk till very soft. Sweeten with one ounce of sugar. Dish the rice in the centre of a glass dish. Build the apples round; have the syrup reduced, and pour over the apples. STEAMED CABINET PUDDING. Butter a nice-shaped mould, and set it with dried cherries and angelica stock round the bottom and sides. Cut the crust from two slices of bread, and cut the bread in small dice pieces. Then have a quarter of a pound of stale sponge cake, and four macaronis crumbled, three ounces of currants, and three ounces of raisins, and one ounce of lemon-peel. Switch three eggs in a pint of milk and one glass of wine; pour over pudding, and steam. CROQUETS AU CONFITURE. Place three ounces of rice in a stew-pan, and cook till it is very soft, and all the milk boiled off. Switch two eggs with the rice spread out on a plate to cool; then form into round balls. Make a hole through the middle, and fill with jam; close it up, and roll the ball in egg and then in bread-crumbs, and fry in hot lard. Dish in a pyramid on a folded napkin, and sprinkle sifted sugar over it. Serve hot. LEMON PUDDING. Line an ashet with puff paste, place four ounces of butter, the yolks of four eggs, the juice of one lemon, three tea-spoonfuls of corn-flour wet with cold water, two ounces of sugar. Mix all together, and stir in a jug over hot water on the fire till it assumes the appearance of a custard. Bake the crust and pour the lemon mixture into it, switch the whites of the eggs to a stiff froth, with two ounces of sifted sugar, and place on top of pudding. Place for a minute in the oven, and serve hot. VANILLA CREAM. Soak half a sixpenny packet of gelatine in half a tea-cupful of milk, for half-an-hour; set it into