ALMOND PUDDING.
To one quart of cream, add half a pound of almonds, blanched and pounded in a mortar, with rose water; sweeten to your taste; beat to a stiff froth the whites of six eggs, with three table-spoonsful of rice flour: bake in a paste.
A BOILED RICE PUDDING.
Take four ounces of rice; wash it and put it in a bag, with some raisins; let the rice have plenty room to boil in the bag; turn it while boiling. It will take an hour and a half. To be eaten with wine sauce.
RICE FLOUR FRITTERS.
Rice flour fritters are made the same as wheat flour fritters: six eggs, a quart of milk and flour enough to make a batter.
RICE MILK.
Take any quantity of rice you wish; wash it well; put it down to boil; when half done, pour off the water: then add milk; season with vanilla and sugar.
COLD CUSTARD.
Take three quarts of new milk; have a piece of rennet about an inch square, which put into two table-spoonsful of water; let it soak over night; in the morning, pour this in the milk; keep it in a warm place till it turns; then set it on the ice to become cold: eat with cream and sugar.