Savouries and sweets suitable for luncheons and dinners

A quarter of a pound of ground rice mixed with a quarter of a pint of milk. Boil a pint of milk with sugar to taste, pour while boiling into the rice, then boil the whole twenty minutes, stirring all the time ; Add a few drops of vanilla. Pour into a mould, serve vith apricot jam. Yellow Lemon Cream (without cream). For Eight Persons. — 4 lemons; 9 ozs. of sugar; 9 eggs. Rub a few lumps of sugar on four lemons before paring them ; pare very thin and put the rind into half a pint of water. Squeeze the juice on seven ounces of finely pounded sugar ; beat the yolks of six eggs well; add the peel and juice, and beat together some time. Strain through a flannel into a block tin saucepan, set over a gentle fire and stir one way until pretty thick ; it must not quite boil or it will curdle. Pour into jelly glasses and serve cold.: f Pistachio Cream. i For Six Persons. — 4 ozs. of pistachio nuts ; 1 gill of rose water ; 1 pint of cream ; sugar to taste. i t Blanch four ounces of pistachio nuts, beat them fine with a little rose water, add the paste to a pintf of cream, sweeten to taste ; let it just boil, and puti into jelly glasses. Orange Butter Pyramids. | For Eight or Ten Persons. — 6 eggs; 2 ozs. of sugar;! 3 ozs. of butter ; 2 ozs. of almonds; 1 gill of orange flower jl water; 1 gill of orange juice. | Boil the eggs hard, beat them in a mortar with the! sugar, three ounces of butter, and two ounces of1 blanched almonds beaten to a paste ; moisten with i orange juice and a little orange flower water. Rub through a colander. Pile up lightly on sweet biscuits made as follows : — [ Sugar Cakes. For Eight Persons. — 1 lb. of flour; 1 lb. of loaf sugar; 1 lb. of butter ; 1 egg ; 1 oz. of lemon peel chopped. Roll out thin and cut with a cake cutter. Bake in a hot oven. When cold, pile up the orange butter i lightly upon them and serve. [ '<] )l Nj ;v Old English Syllabub. For Twenty Persons. — 1 pint of port ; 1 pint of sherry ; 1 pint of brandy ; sugar to taste ; 1 bowl of milk ; 1 lb. of :>tted cream ; j of a nutmeg. In a large china bowl put a pint of port and a pint of sherry and half a pint of brandy, sugar to 'taste ; pour milk into the bowl. In twenty minutes cover it with clotted cream ; grate a little nutmeg over Serve. i Staffordshire Syllabub. For Two Dozen Persons. — 1 pint of cider ; 1 pint of claret ; 1 pint of brandy ; sugar lo taste ; 5 of a nutmeg ; 1 bowl of ( ilk. Put a pint of cider, a pint of claret, half a pint of brandy, sugar to taste, and a httle nutmeg, into a bowl. Milk the cow into the bowl till it be full, or pour warm milk from a large teapot from a height tto it. (An old-fashioned receipt. Syllabubs used I rrmerly to be universal at haymaking parties. The 1 lid from the bowl was ladled into glass cups and rrved to the company. ) South Devon Junket. For Eight or Ten Persons. — 1 dessertspoonful of essence of rennet ; 4 teaspoonfuls of powdered sugar ; 1 wineglass of brandy ; 1 pint of new milk ; 1 lb. of Devonshire cream ;; 1 saltspoonful of nutmeg. Put in the bottom of a glass dish a dessertspoonful of essence of rennet, the powdered sugar, and the brandy. Pour on this the warmed new milk (the warmth of milk from the cow). Mix this up. Spread ’•over the top a quarter of a poundf thick Devonshire t