GAUFRES FROM BRUSSELS
Mix in an earthern bowl half a pint of flour, five yolks of eggs, a coffee-spoonful of castor sugar, half pint of milk (fresh), adding a pinch of salt and of vanilla; then two ounces butter melted over hot water. Then beat up the whites of four eggs very stiffly, and add them. Butter a baking-tin or sheet (since English households have not got a gaufre-iron, which is double and closes up), and pour in your mixture, spreading it over the sheet. When the gaufre is nicely yellowed, take it out and powder it with sugar. But to render this recipe absolutely successful, the correct implement is necessary.
RICE À LA CONDE
Simmer the rice in milk till it is tender, sweeten it, and add, for a medium-sized mold, the yolks of two eggs. Let it thicken a little, and stir in pieces of pineapple. Pour it into a mold, and let it cool. Turn it out when it has well set, and decorate with crystallized fruits. Pour round it a thin apricot syrup.
[Mme. Spinette.]