when it is cold, take four yolks of eggs, a little rose water, sack, nutmeg, aud sugar, to taste; mix them well and bake them.

29. RICE CUSTARDS.

Put a blade of mace, and a quartered nutmeg into a quart of cream; boil and strain it, and add to it some boiled rice and a little brandy. Sweaten it to taste, stir it till it thickens, and serve it up in cups, or in a dish; it may be used either hot or cold.

30. ALMOND CUSTARDS.

Blanch a quarter of a pound of almonds, beat them very fine, and then put them into a pint of cream, with two spoonsful of rose-water; sweeten it, and put in the yolks of four eggs; stir them well together till it becomes thick, and then pour it into cups.

31. LEMON CUSTARDS.

Take half a pound of double refined sugar, the juice of two lemons, the rind of one pared very thin, the inner rind of one boiled tender and rubbed through a sieve, and a pint of white wine; boil them for some time, then take out the peel and a little of the liquor; strain them into the dish, stir them well together and set them to cool.

32. ALMOND TARTS.

Blanch and beat fine some almonds, with a little white wine and some sugar, (a pound of sugar to a pound of almonds,) grated bread, nutmeg, cream, and the juice of spinach, to colour the almonds. Bake it in a gentle oven, and when done, thicken with candied orange peel or citron.

33. GREEN ALMOND TARTS.

Pull the almonds from the tree before they shell, scrape off the down, and put them into a pan with cold spring water; then put them into a skillet with more spring water; set it on a slow fire, and let it remain till it simmers. Change the water twice, and let them remain in the last til! tender, then take them out and dry them well in a cloth. Make a syrup with double refined sugar, put them into it and let them simmer: do the same the next day, put them into a stone jar, and cover them very close, for if the least air comes to them they will turn black; the yellower they are before they are taken out of the water, the greener they will be after they are done. Put them into the crust, cover them with syrup, lay on the lid, and bake them in a moderate oven,

34. ORANGE OR LEMON PIE.

Rub six oranges or lemons with salt, and put them into

F

water, with a handful of salt, for two days. Put every day fresh water without salt, for a fortnight. Boil them tender, cut them into half quarters, cornerways, quite thin: boil six pippins, pared, cored, and quartered, in a pint of water till they break, then put the liquor to the oranges or lemons, with half the pulp of the pippins well broken, and a pound of sugar; boil them a quarter of an hour, then put them into a pot and squeeze in two spoonsful of the juice of either orange or lemon, according to the kind of tart; put puff paste, very thiu, into shallow patty-pans. Take a brush, and rub them over with melted butter, sift double refined sugar over them, which will form a pretty iceing, and bake them,

35. ORANGE TARTS.

Grate a little of the outside of a Seville orange, squeeze the juice into a dish, put the peel into water, and change it often for four days, then put into a saucepan of boiling water on the fire; change the water twice to take out the bitterness, and when tender, wipe and beat them fine in a mortar ; boil their weight in double refined sugar into a syrup, and skim it, then put in the pulp and boil all together till clear; when cold put it into the tarts, and squeeze in the juice, and bake them in a quick oven. Conserve of orange makes good tarts.

36. ORANGE PUFFS.

Pare off the rinds from Seville oranges, then rub them with salt, let them lie twenty-four hours in water, boil them in four changes of water, make the first salt, drain and beat them to a pulp; bruise in the pieces of all that are pared, make it very sweet with loaf sugar, and boil it till thick; let it stand till cold, and then put it into the paste.

37. ENGLISH MACAROONS.

One pound of sweet almonds, 1 pound and a quarter of sugar, 6 whites of eggs, and the raspings of two lemons. Pound the almonds very fine with 6 whites of eggs, feel the almonds, and if they are free from lumps, they will do; then add the powdered sugar, and mix it well with the lemon raspings. Dress them in wafer paper of the required shape ; bake them in a moderate heat, then let them stand till cold, cut the wafer paper round them, but leave it on the bottoms. 38. FANCY BISCUITS.

Take 1 pound of almonds, 1 pound of sugar, and sonte orange flower water. Pound the almonds very fine, and sprinkle them with orange flower water; when they are perfectly smooth to the touch, put them in a small pan, with flour sifted through a silk sieve; put the pan on a slow fire, and dry the paste till it does not stick to the fingers; move it well from the bottom to prevent its burning; then take

it off, and roll it into small round fillets, to make knots, rings, &c., and cut into various shapes; make an iceing of different colours, dip one side of them in it, and set them on wire gratings to drain. They may be varied by strewing over them coloured pistachios, or coloured almonds, according to fancy.

39. SPONGE BISCUITS.

Beat the yolks of 12 eggs for half an hour; then put in a pound and a half of beaten sifted sugar, and whisk it till it rises in bubbles; beat the whites to strong froth, and whisk them well with the sugar and yolks, work in 14 ounces of flour, with the rinds of 2 lemons grated. Bake them in tin moulds buttered, in a quick oven, for an hour; before they are baked, sift a little fine sugar over them.

Put a pint of cream into a saucepan over the fire, and when it is warm, add to it 5 quarts of new milk. Then put in some rennet, stir it, and when it is turned, put the curd into a linen cloth or bag. Let the whey drain from it, but do not squeeze it too much. Put it into a mortar, and pound it as fine as butter. Add a pound of sweet almonds blanched, a pound of macaroons, or Naples biscuit. Then add nine well beaten yolks of eggs, a grated nutmeg, a little rose or orange water, and a pound of fine sugar. Mix all well together.

41. ALMOND CHEESECAKES.

Put 4 ounces of blanched sweet almonds into cold water, and beat them in a marble mortar or a wooden bowl, with some rose water. Put to it 4 ounces of sugar, and the yolks of 4 eggs beat fine. Work it till it becomes white and frothy, and then make a rich puff paste as follows: Take a pound of flour, and a of a pound of butter; rub a little of the butter into the flour, mix it stiff with a little cold water, and then roll out the paste. Strew on a little flour and lay over it in thin bits, 1-3d of the butter, throw a little more flour over the bottom, and do the like three different times. Put the paste into the tins, grate sugar over them, and bake them gently.

42. BREAD CHEESECAKES.

Slice a penny loaf as thin as possible, pour on it a pint of boiling cream, and let it stand two hours. Beat together 8 eggs. a pound of butter, and a grated nutmeg: mix them into the cream and bread with a pound of currants well washed and dried, and a spoonful of white wine or brandy. Bake them in patty pans, on a raised crust.

43. RICE CHEESECAKES.

Boil 4 ounces of rice till it is tender, and then put it into a sieve to drain; mix with it four eggs well beaten up, a pound of butter, a pint of cream, 6 ounces of sugar, a nutmeg grated, a glass of brandy, or ratafia water. Beat them all well together, then put them into raised crusts, and bake them in a moderate oven.

44. APPLE CAKES.

Take half a quartern of dough, roll it out thin; spread equally over it 5 ounces each of coffee and sugar, a little nutmeg or allspice, and 2 ounces of butter; then fold and roll it again two or three times, to mix well the ingredients. Afterwards roll it out thin, and spread over it 4 rather large apples, pared, cored, and chopped small; fold it up, and roll until mixed. Let it stand to rise after. Half a pound of butter may be added.

45. BLANCMANGE.

Put into 1 quart of water an ounce of isinglass, and let it boil till it is reduced to a pint; then put in the whites of 4 eggs with 2 spoonsful of rice water, and sweeten it to taste. Run it through a jelly bag, and then put to it 2 ounces of sweet, and 1 ounce of bitter almonds. Scald them in the jelly, and then run them through a hair sieve. Put it into a china bowl, and the next day turn it out. Garnishi with flowers or green leaves, and stick all over the top blanched almonds cut lengthways.

46. CLEAR BLANCMANGE.

Skim off the fat, and strain a quart of strong calf's foot jelly, add to the same the whites of 4 eggs well beaten, set it over the fire and stir it till it boils. Then pour it into a jelly bag, and run it through several times till it is clear. Beat an ounce each of sweet and bitter almonds to a paste with a spoonful of rose water strained through a cloth. Then mix it with the jelly, and add to it 3 spoonsful of very good cream. Set it again over the fire and stir it till it almost boils. Pour it into a bowl; then stir it often till almost cold and then 'fill the moulds,

Confectionary.

Every housekeeper is expected to know more or less of the arts of confectionary, although the business of a confectioner is now very common and little is saved by domestic manufacture. Besides stoves and copper pans of various sizes, it requires a variety of moulds for casting articles in fancy forms, and much patience and practice to ensure success.

As the goodness of confectionary depends on the delicacy of the flavours, much refinement of taste is required; flavours though good being, if too strong, or not balanced by others, as nauseous and cloying as drugs themselves, the art consisting in a due mixture of agreeable flavours so that no one should unduly preponderate.

47. TO PREPARE SUGAR FOR CANDYING.

The first process is clarifying, which is done thus. Break the white of an egg into a preserving pan; put to it 4 quarts of water, and beat it with a whisk to a froth. Then put in 12 pounds of sugar, mix all together, and set it over the fire. When it boils put in a little cold water, and proceed as often as necessary, till the scum rises thick on the top. Then remove it from the fire, and when it is settled, take off the scum, and pass it through a straining bag If the sugar should not appear very fine, boil it again before straining it.

48. TO CANDY SUGAR.

After having completed the above first process, put what quantity is wanted over the fire and boil it till it is smooth enough. This is known by dipping the skimmer into the sugar, and touching it between the forefinger and thumb; and immediately on opening them a small thread will be observed drawn between, which will crystallize and break, and remain in a drop on the thumb, which will be a sign of its gaining some degree of smoothness. Boil it again, and it will draw into a larger string; it is now called bloom sugar, and must be boiled longer than in the former process. To try its forwardness, dip again the skimmer shaking off the sugar into the pan; then blow with the mouth strongly through the holes, and if certain bladders go through, it has acquired the second degree; to prove if the liquid has arrived at the state called feathered sugar, re-dip the skimmer and shake it over the pan, and give it a sudden flirt behind, and the sugar will fly off like feathers.

It now arrives at the state called crackled sugar, to obtain which the mass must be boiled longer than in the preceding degree; then dip a stick in it, and put it directly into a pan of cold water, draw off the sugar which hangs to the stick in the water, and if it turns bard and snaps, it has acquired the proper degree of crystallization, if otherwise, boil it again until it acquires that brittleness.

The last stage of refining this article is called carmel sugar, to obtain which it must be boiled longer than in any of the