The art of cooking

Put the flour into a large bowl. In the centre of this make a little well, into which drop the yolks of the eggs. . Sprinkle over these the salt, and pouring in upon this little by little the milk, mix the flour into the centre from the sides until all the milk is added, and the flour thoroughly mixed with the other ingredients, the yolks of eggs thus helping to prevent the flour lumping through the small percentage of oil which they contain. Whip the whites of eggs now to a stiff froth, and stir this lightly into the batter, and when this is done melt one-fourth of the butter in a frying-pan, pour .into this one-quarter of the batter from the bowl, and when this browns upon one side, turn it over with a pancake shovel or broad bladed knife, taking care not to break the cake in the process. When the second side is browned also, remove the cake to a plate, sprinkle it with a little of the sugar, squeeze over this a few drops of the lemon juice, roll the pancake quickly into a round roll, sprinkle over the top a little more of the sugar and a little more of the lemonjuice, and place it upon a platter to keep hot while the others are being fried. Divide the remaining batter into three equal parts, and in the manner above described pour into the fryingpan, fry and turn each portion until the three other pan- l6z PUDDINGS, cakes are sugared, sprinkled with the lemon juice, rolled and placed beside the first, when they may be arranged in the fashion of a cob-house, or as the fancy may direct upon the hot platter, and should be served at once. Note. — This batter may also be fried in smaller sized cakes, and served, well buttered and very hot, as a breakfast dish. Bice Pudding. — One and one-half pints of milk, one-half a pound of rice, two ounces of sugar, one-half teaspoonful of salt, one egg, one ounce of butter. Grease a deep pudding dish thoroughly inside with the butter and pour into this the milk into which stir the dry rice. * Cover the dish with a plate, to confine the steam and prevent premature browning on the top should the oven be very hot, and placing all in a moderate oven let the pudding bake slowly for an hour and a half by which time the kernels of rice will have soaked, and swelling absorbed nearly all of the milk, leaving the grains beautifully whole and the pudding devoid of the glutinous paste which by stirring processes is developed from the starch-flour of the broken rice. Ten minutes before removing the pudding from the oven beat the egg until very light, add to it the sugar and salt, and taking the plate off, off the pudding dish stir this mixture into the pudding, and allow to bake for the remaining ten minutes uncovered that it may brown on the surface. Serve with hard sauce directions for making which may be found on page i68. Note. — This pudding may be further enriched by the addition of a quarter of a pound of raisins or if desired more plain than as above, the egg may be omitted and the sugar alone stirred in when the pud* ding is uncovered to permit its browning. CAPER SAUCE, J63 SWEET AND SAVORY SAUCES. SAVORY SAUCES. Oyster Sauce. — One pint of oysters, one-half pint of milk, two ounces of butter, one oun.ce of flour, one-half teaspoonful of salt, one-half teaspoonful of pepper, one saltspoonful of grated nutmeg. Drain the liquor from the oysters. Melt the butter in a saucepan, stir into it the flour and add to this by degrees the liquor from the oysters. When this mixture boils, throw into it the oysters and boil all together until the leaves of the fish begin to shrivel. Throw in the pepper, salt and nutmeg, and having boiled the milk in a separate saucepan, stir it in also ; then the saucepan must at once be removed from the fire otherwise the milk will curdle and the sauce be ruined.