Soups, savouries, sweets, with a chapter on breads

*// is the fair acceptance^ sir, creates The entertainment perfect ^ not the cotes ^ Ben Jonson. and boil for twenty minutes. Pour the rice into a mould ; put in a cool place to set. Turn out, and serve with whipped cream and stewed fruit, or fruit-syrup. Tapioca Blancmange. Three-quarters of a pint of new milk, a quarter of a pint of cream, two ounces of tapioca, half an ounce of gelatine, four sweet and four bitter blanched almonds pounded with three lumps of sugar. Soak the tapioca in a little water from one to two hours until it is soft, and soak the gelatine ten to fifteen minutes. Boil the milk and cream with the pounded almonds for ten minutes, then pour it over the prepared tapioca. Stir this round a few times, and * Those palates who^ not used to hunger* s savour^ Must have inventions to delight the taste^ Would now be glad of breads and beg for it* * Pericles.' 145 L *Str .... Everybody loves to have good things furnished to them ttithout any trouble. put it back into the pan ; add the gelatine, and let all simmer until both tapioca and gelatine are almost dissolved. Remove from the fire, and after stirring a few times to cool, pour the blancmange into a wet mould, and put in a cool place to set. Turn out on a glass dish, and garnish w^th any kind of plum jam and cream or milk. Nichols' Blancmange. Two tablespoonfuls * Food of Health,'* one pint new milk, a piece of butter the size of a small walnut, the grated rind of * Dr. Nichors 'Food of Health' can be bought at most grocers', at the stores, and at store price from Sydney Young, 29, Mark Lane, E.G. * I told Mrs, Thrale once that . . . she should have a profusion of the best sweetmeats^ and she would sure to have company enough come to her,' — Dr. Johnson. ^ Here is creamy Deepening to richness from a snoivy gleam? Keats. half a lemon rubbed on two lumps of sugar, one ^^g. Mix the ' Food of Health ' with a quarter - pint milk into a smooth batter. Simmer the rest of the milk with the lemon, sugar, and butter until flavoured with the lemon ; bring it to a boil, and pour it over the mixed ' Food of Health,' stirring with a wooden spoon to keep it smooth. Whip in the ^gg, and, when this is well mixed, return all to the saucepan ; boil for four or five minutes, stirring all the time to prevent burning. Pour into a wet mould, and put in a cool place for not less than six or eight hours, when it can be turned out. Serve with cream, milk, stewed fruit, or jam. *A boiled joint as you could make broth of for the kitchen^ and a plain puddings with a spoonful o^ sugar ^ and no spice, *udbefar more becoming? — G. Eliot, L 2 * What should we talk of dainties then^ Of better meat thanks fit for men ? These are but vain : Ginger Cream. The well-beaten yolks of four eggs, a quarter of a pound of preserved ginger thinly sliced, a pint of milk or cream, half an ounce Nelson's gelatine soaked in cold water for five or six hours and then dissolved in a quarter of a pint of warm milk, sugar to taste, two tablespoonfuls of the gingersyrup. Put the eggs and ginger into a stewpan with the milk, syrup, and sugar ; stir over a slow fire till the preparation begins to thicken, but do not let it boil. When nearly cold, add the dissolved gelatine ; whisk gently till the cream begins to set, and stand for four hours, or longer if convenient. * Thafs only good Which God hath blest^ and sent for food^ IzAAK Walton. * He dined and supfd upon the best. And frequent breakfasts ate* Yalden. Queen's Rice. Three ounces Carolina rice well washed, one quart new milk, one gill cream, three lumps of sugar pounded, half an ounce of gelatine, two teaspoonfuls orange - flower water.