by very quick boiling, more than half. Spread a deep layer of the marmalade in a dish, arrange the peaches symmetrically round it, and fill all the spaces between them with the marmalade ; place the half of a blanched peach-kernel in each, pour the reduced syrup equally over the surface, and form a border round the dish with Italian macaroons, or, in lieu of these, with candied citron, sliced very thin, and cut into leaves with a small paste-cutter. A little lenon-juice brings out the flavour of all preparations of peaches, and may be added with good effect to this. When the fruit is scarce, the marmalade (which ought to be very white) may be made in part, or entirely, with nonsuches. The better to preserve their form, the peaches are sometimes merely wiped, and then boiled tolerably tender in the syrup before they are pared or split. Half a pint of water, and from five to six ounces of sugar must then be allowed for them. If any of those used for the marmalade should not be quite ripe, it will be better to pass it through a sieve, when partially done, to prevent its being lumpy. Large ripe peaches, pared and halved, 4 : simmered in syrup, 5 to 8 minutes. Marmalade : peaches (or nonsuches) 2 lbs. ; sugar, \ to | lb. : | to 1 hour, or more. Strained lemon-juice, 1 tablespoonful. Citron, or macaroons, as needed✪ Su£doise of Peaches. Peaches, if boiled whole in syrup, 15 to 18 minutes. Obs. — The number of peaches can, at pleasure, be increased to six, and three or four of the halves can be piled above the others in the centre of the dish. AROCE DGCE (OR SWEET RICE, A LA PORTUGAISE.) Wash thoroughly, then drain, and wipe dry in a soft cloth, half a pound of the best Carolina rice. Pour to it three pints of new milk, and when it has gently stewed for half an hour, add eight ounces of sugar broken into small lumps, let it boil until it is dry and tender, and when it is nearly so, stir to it two ounces of blanched almonds, chopped* or pounded. Turn the rice when done into shallow dishes or soup plates, and shake it until the surface is smooth ; then sift over it rather thickly through a muslin, some freshly-powdered cinnamon, which will give it the appearance of a baked pudding. Serve it cold. It will remain good for several days. This is quite the best sweet preparation of rice that we have ever eaten, and it is a very favourite dish in Portugal, whence the receipt was derived. One or two bitter almonds, pounded with the sweet ones, might a little improve its flavour, and a few spoonsful of rich cream could occasionally be substituted for a small portion of the milk, but it should not be added until the preparation is three parts done. Pice, 8 oz. ; milk, 3 pints : 30 minutes. Sugar, 8 oz. : 1 hour or more. Pounded almonds, 2 oz, ; cinnamon, 1 teaspoonful✪ Aroce Dgce (Sweet Rice, A La Portuguaise). Obs — The rice must be frequently stirred while boiling, par* * The Portuguese use them not very finely chopped. 490 MODERN COOKERY. [chap. XXIII. ticularly after it begins to thicken ; and it will be better not to add the entire quantity of milk at first, as from a quarter to half a pint less will sometimes prove sufficient. The grain should be thoroughly tender, but dry and unbroken. COCOA-NUT ROCE. This is merely fine fresh lightly grated cocoa-nut stewed until tender in syrup, made with one pound of sugar to half a pint of water (or more to the taste) and flavoured with orange-flower water.

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by very quick boiling, more than half. Spread a deep layer of the marmalade in a dish, arrange the peaches symmetrically round it, and fill all the spaces between them with the marmalade ; place the half of a blanched peach-kernel in each, pour the reduced syrup equally over the surface, and form a border round the dish with Italian macaroons, or, in lieu of these, with candied citron, sliced very thin, and cut into leaves with a small paste-cutter. A little lenon-juice brings out the flavour of all preparations of peaches, and may be added with good effect to this. When the fruit is scarce, the marmalade (which ought to be very white) may be made in part, or entirely, with nonsuches. The better to preserve their form, the peaches are sometimes merely wiped, and then boiled tolerably tender in the syrup before they are pared or split. Half a pint of water, and from five to six ounces of sugar must then be allowed for them. If any of those used for the marmalade should not be quite ripe, it will be better to pass it through a sieve, when partially done, to prevent its being lumpy. Large ripe peaches, pared and halved, 4 : simmered in syrup, 5 to 8 minutes. Marmalade : peaches (or nonsuches) 2 lbs. ; sugar, \ to | lb. : | to 1 hour, or more. Strained lemon-juice, 1 tablespoonful. Citron, or macaroons, as needed. Peaches, if boiled whole in syrup, 15 to 18 minutes. Obs. — The number of peaches can, at pleasure, be increased to six, and three or four of the halves can be piled above the others in the centre of the dish. AROCE DGCE (OR SWEET RICE, A LA PORTUGAISE.) Wash thoroughly, then drain, and wipe dry in a soft cloth, half a pound of the best Carolina rice. Pour to it three pints of new milk, and when it has gently stewed for half an hour, add eight ounces of sugar broken into small lumps, let it boil until it is dry and tender, and when it is nearly so, stir to it two ounces of blanched almonds, chopped* or pounded. Turn the rice when done into shallow dishes or soup plates, and shake it until the surface is smooth ; then sift over it rather thickly through a muslin, some freshly-powdered cinnamon, which will give it the appearance of a baked pudding. Serve it cold. It will remain good for several days. This is quite the best sweet preparation of rice that we have ever eaten, and it is a very favourite dish in Portugal, whence the receipt was derived. One or two bitter almonds, pounded with the sweet ones, might a little improve its flavour, and a few spoonsful of rich cream could occasionally be substituted for a small portion of the milk, but it should not be added until the preparation is three parts done. Pice, 8 oz. ; milk, 3 pints : 30 minutes. Sugar, 8 oz. : 1 hour or more. Pounded almonds, 2 oz, ; cinnamon, 1 teaspoonful. Obs — The rice must be frequently stirred while boiling, par* * The Portuguese use them not very finely chopped. 490 MODERN COOKERY. [chap. XXIII. ticularly after it begins to thicken ; and it will be better not to add the entire quantity of milk at first, as from a quarter to half a pint less will sometimes prove sufficient. The grain should be thoroughly tender, but dry and unbroken. COCOA-NUT ROCE. This is merely fine fresh lightly grated cocoa-nut stewed until tender in syrup, made with one pound of sugar to half a pint of water (or more to the taste) and flavoured with orange-flower water.

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