FOUR QUARTERS
Weigh four very fresh eggs and put them in an earthenware dish. Add successively, sieved flour, fine sugar, and fresh butter, each one of these items being of the same weight of the eggs—hence the name: Four Quarters. With a wooden spoon, work these four ingredients, then let them rest for five minutes. Turn it all into a buttered mold and let it cook for five quarters of an hour in a gentle oven or in a double saucepan. Turn it out, and eat it either cold or hot and with fruit.
[Georges Kerckaert.]
SAFFRON RICE
Wash the rice in cold water, heat it in a little water and add a dust of salt. Flavor some milk (enough to cover the rice) with vanilla, and pour it on the rice. Let it cook in the oven for an hour and a quarter. Take it from the fire, and stir in the yolks only of two eggs, or of one only, if wished. Sweeten the whole with sugar, and color it with a little saffron. Turn it out, and let it get very cold.
[Paquerette.]