RASPBERRY CREAM.—­Mash the fruit gently, and let it drain; then sprinkle a little sugar over, and that will produce more juice; put it through a hair sieve to take out the seeds; then put the juice to some cream, and sweeten it; after which, if you choose to lower it with some milk, it will not curdle; which it would if put to the milk before the cream; but it is best made of raspberry jelly, instead of jam, when the fresh fruit cannot be obtained.

RICE FRITTERS.—­One pint of cooked rice, half cup of sweet milk, two eggs, a tablespoon of flour, and a little salt.  Have the lard hot in the skillet, allow a tablespoon to each fritter, fry brown on each side, then turn same as griddle cakes.  If you find the rice spatters in the fat, add a very little more flour.  You can judge after frying one.

RICE CROQUETTES.—­Make little balls or oblong rolls of cooked rice; season with salt, and pepper if you like; dip in egg; fry in hot lard.

RICE CUSTARDS.—­Boil 3 pints of new milk with a bit of lemon-peel, cinnamon, and three bay leaves; sweeten; then mix a large spoonful of rice flour into a cup of cold milk, very smooth; mix it with the yolks of four eggs well beaten.  Take a basin of the boiling milk, and mix with the cold that has the rice in it; add the remainder of the boiling milk; stir it one way till it boils; pour immediately into a pan; stir till cool, and add a spoonful of brandy, or orange-flower water.

RICE FLUMMERY.—­Boil with a pint of new milk, a bit of lemon-peel, and cinnamon; mix with a little cold milk, as much rice flour as will make the whole of a good consistence, sweeten and add a spoonful of peach-water, or a bitter almond beaten; boil it, observing it does not burn; pour it into a shape or a pint basin, taken out the spice.  When cold, turn the flummery into a dish, and serve with cream, milk, or custard round; or put a teacupful of cream into half a pint of new milk, a glass of white wine, half a lemon squeezed, and sugar.

ROCK CREAM.—­Boil a teacupful of rice till quite soft in new milk and then sweeten it with sugar, and pile it on a dish, lay on it current jelly or preserved fruit, beat up the whites of five eggs with a little powdered sugar and flour, add to this when beaten very stiff about a tablespoon of rich cream and drop it over the rice.

STRAWBERRY AND APPLE SOUFFLE.—­Stew the apple with a little lemon-peel; sweeten them, then lay them pretty high round the inside of a dish.  Make a custard of the yolks of two eggs, a little cinnamon, sugar and milk.  Let it thicken over a slow fire, but not boil; when ready, pour it in the inside of the apple.  Beat the whites of the eggs to a strong froth, and cover the whole.  Throw over it a good deal of pounded sugar, and brown it to a fine brown.  Any fruit made of a proper consistence does for the walls, strawberries, when ripe, are delicious.