The thorough good cook

Grate the rind of three lemons, and squeeze their juice over three sponge biscuits soaked in a glass of cream. Add to this four ounces of fresh butter, four of fine sugar, and three eggs well beaten. Season with cinnamon and nutmeg. Mix all these ingredients thoroughly, and bake in small pans lined with a light thin paste. Lay a few long thin slices of candied lemon-peel upon the top. Another ^Vay. Take a largo lemon or Seville orange, grate the rind, squeeze the juice, and sweeten to taste with pounded lump sugar ; a a quarter of a pound of clarified butter put in when the thickness of cream, five eggs — only three whites ; one tablespoonful of brandy ; mix well together ; have good puff-paste, and bake in patty-pans. 25. Cheese Fritters. Put some milk, butter, mild Brie or Gruyere cheese, into a saucepan ; add to these ingredients flour, and afterwards eggs and sugar ; make them into a paste, of which form your fritters ; fry them of a nice colour, and serve them sprinkled with sugar. A small quantity of orange-flower may be added. 26. Chestnut Pudding. Put a dozen and a half of chestnuts in a saucepan of water, boil them a quarter of an hour, then blanch and peel them, and beat them in a marble mortar, with a little rose-water and sherry, till they are a thin tine paste ; now beat up twelve eggs with half the whites, and mix them well ; grate half a nutmeg and a little salt, mix this with three pints of cream and half a pound of melted butter, sweeten to your palate and mix all together. When you cannot get cream, take three pints of milk, beat up the yolks of four eggs and stir into the milk ; set it over the fire, stirring it all the time till it is scalding hot : then mix it in in the place of the cream. Another Waij. Put twelve ounces of chestnut farina mto a stew-pan, add six ounces of pounded sugar, a teaspoonful of vanilla sugar, a pinch of salt, four ounces of butter, and a pint of milk. Stir this over the fire until it thickens, and then quicken the motion of the spoon until the paste leaves the sides of the pan ; it must next be removed from the fire, and the yolks of six eggs incorporated therewith; now mix in gently the whites, whipped firm, and use this preparation to fill a mould spread inside with butter. Place this on a baking- sheet, and bake it in an oven of moderate heat for an hour or thereabouts. As soon as it done, turn it out on its dish, pour some diluted apricot jam round it, and serve. 27. Chocolate Puffs. Beat and sift half a pound of double- refined sugar, scrape into it very fine an ounce of chocolate, and mix the two together. Beat up the white of an egg to a froth, and strew into it the sugar and chocolate. Keep beating it till it is as thick as paste, then sugar the paper, drop the putFs on about the size of a sixpence, and bake tlieni in a slow oven. 28. Cocoa Biscidts. Pound up a pound and a half of sweet almonds and the same quantity of picked cocoas ; add two whites of eggs and six pounds of sugar in powder, with a small portion of vanilla: stir well. Manipulate, and form your paste with a cutter, and bake. You may make the biscuits shine by -touching them with cold water as you put them into the oven. 29. Coffee Soufle.