Cream of rice. Melt in sauce pan two ounces of butter, add one-quarter pound of rice flour, and when hot, one and one-half pints of chicken broth. Boil for ten minutes and strain. Season with salt and Cayenne pepper, and add one-half pint of hot cream and a small piece of butter before serving.
Salted Pecans. Roast one-half pound of shelled pecans to a light brown color, wet with a solution of water and a little gum Arabic, or the white of an egg, while they are still hot, and then dust over with one spoonful of fine table salt and stir until dry.
Salted English walnuts. Follow directions for pecans.
Fillet of flounder, Café Riche. Put the fillets in a buttered pan, cover with white wine, and boil. When done place on platter, pour Génoise sauce with the addition of a spoonful of beef extract, over the fish.
Spring lamb tenderloin, Thomas. Broil the tenderloin and dish up on buttered toast, and cover with sauce Colbert. Garnish on one side with small boiled potatoes covered with cream sauce, and flageolet beans on the other.
Flageolet beans. These are French beans and can be obtained in cans. Put on the fire in salt water, bring to the boiling point, and drain. Add sweet butter, salt and pepper, mix well and serve immediately.
Egg dressing, for salads. Chop two hard-boiled eggs, and put in salad bowl with one-half teaspoonful of French mustard, one pinch of salt, some fresh-ground pepper, a little chopped parsley, a little chervil, two spoonsful of vinegar and four of olive oil. Mix well.
Strawberry parfait. With one quart of strawberry ice cream mix one pint of sweet whipped cream. Put in moulds or glasses and serve with whipped cream on top.
Parfaits. Pistachio, vanilla, chocolate, peach and café, all prepared the same as strawberry.
Neapolitan parfait. Put in mould or glass, three kinds of parfaits, as strawberry, vanilla and pistachio. Allow to become very hard in ice box, and serve whipped cream on top.