LEMON PUFFS.—­Beat and sift 1 pound of refined sugar; put into a bowl with the juice of two lemons, and mix them together; beat the white of an egg to a high froth; put it into the bowl; put in 3 eggs with two rinds of lemon grated; mix it well up, and throw sugar on the buttered papers; drop on the puffs in small drops, and bake them in a moderately heated oven.

LEMON TARTS.—­Pare the rinds of four lemons, and boil tender in two waters, and beat fine.  Add to it 4 ounces of blanched almonds, cut thin, 4 ozs. of lump sugar, the juice of the lemons, and a little grated peel.  Simmer to a syrup.  When cold, turn into a shallow tin tart dish, lined with a rich thin puff paste, and lay bars of the same over, and bake carefully.

MACAROONS.—­Blanch 4 ozs. of almonds, and pound with 4 spoonfuls of orange-flower water; whisk the whites of four eggs to a froth, then mix it, and 1 lb. of sugar, sifted with the almonds to a paste; and laying a sheet of wafer-paper on a tin, put it on in different little cakes, the shape of macaroons.

OATMEAL CUSTARD.—­Take two teaspoons of the finest Scotch oatmeal, beat it up into a sufficiency of cold water in a basin to allow it to run freely.  Add to it the yoke of a fresh egg, well worked up; have a pint of scalding new milk on the fire, and pour the oatmeal mixture into it, stirring it round with a spoon so as to incorporate the whole.  Add sugar to your taste, and throw in a glass of sherry to the mixture, with a little grated nutmeg.  Pour it into a basin, and take it warm in bed.  It will be found very grateful and soothing in cases of colds or chills.  Some, persons scald a little cinnamon in the milk they use for the occasion.

ORANGE CRUMPETS.—­Cream, 1 pint; new milk, 1 pint; warm it, and put in it a little rennet or citric acid; when broken, stir it gently; lay it on a cloth to drain all night, and then take the rinds of three oranges, boiled, as for preserving, in three different waters; pound them very fine, and mix them with the curd, and eight eggs in a mortar, a little nutmeg, the juice of a lemon or orange, and sugar to your taste; bake them in buttered tin pans.  When baked put a little wine and sugar over them.

ORANGE CUSTARDS.—­Boil the rind of half a Seville orange very tender; beat it very fine in a mortar; add a spoonful of the best brandy, the juice of a Seville orange, 4 ozs. loaf sugar, and the yolks of four eggs; beat all together ten minutes; then pour in gradually a pint of boiling cream; keep beating them until they are cold; put them into custard cups, and set them in an earthen dish of hot water; let them stand until they are set, take out, and stick preserved oranges on the top, and serve them hot or cold.

POMMES AU RIZ.—­Peel a number of apples of a good sort, take out the cores, and let them simmer in a syrup of clarified sugar, with a little lemon peel.  Wash and pick some rice, and cook it in milk, moistening it therewith little by little, so that the grains may remain whole.  Sweeten it to taste; add a little salt and a taste of lemon-peel.  Spread the rice upon a dish, mixing some apple preserve with it, and place the apples upon it, and fill up the vacancies between the apples with some of the rice.  Place the dish in the oven until the surface gets brown, and garnish with spoonfuls of bright colored preserve or jelly.