With a saucepan over the sea

Stir I quart of wheat mush over the fire with 2 quarts of milk, until thick and smooth, add % pound of mixed raisins and currants, then, when tender, still stirring, the yolks of 6 eggs beaten, sugar, cinnamon, and nutmeg. Serve cold, in bowls or cups. DEVONSHIRE WHITE-POT. Beat 4 eggs, add i pint of cream, and sugar and nutmeg to taste, also a handful of raisins which have been soaked in hot water to soften. Pour into a dish which has in the bottom a layer of sliced stale bread, buttered. Bake in a slow oven, and serve cold. DEVONSHIRE JUNKET. Mix j4 a teaspoonful of powdered cinnamon with 2 tablespoonfuls of powdered sugar. Add a glass of brandy, and stir well ; then add one quart With a Saucepan over the Sea of fresh milk and rennet to curdle. Stir until it begins to set, and serve with clotted cream. LONDON SYLLABUB. Dissolve 3 ounces of sugar in j4 pint of sherry, add some nutmeg and 2 quarts of milk direct from the cow ; serve with white of egg, beaten, on top of each glass. ENGLISH TRIPLE (as made at Windsor). Cut a pound of loaf cake into very thin slices, and arrange in a dish, with a custard, between each layer, of j4 pound of crushed macaroons, i glass of sherry, yolks of 4 eggs, 2 gills of milk, a teaspoonfiil of cornstarch, 2 ounces of sugar, and the zest and juice of a lemon. Cook this until thick, strain for use. After putting it in the layers of cake and over the top, spread a layer of apricot jam or plum marmalade over all, and finally spoonfuls of whipped cream, flavored with vanilla. Serve very cold. It can be garnished with citron and fruits. ROLY-POLY. (England.) Make a good stiff batter, using eggs and milk, etc., roll it out thin, spread a layer of jam or marmalade evenly, fold it up, dust with flour, and tie in a cloth. Boil it i}4 hours, drain, untie, and serve, in slices, with wine or cream sauce. With a Saucepan over the Sea CLARET JELLY. (England.) Melt I ounce gelatine in ^ pint of boiling water, add I quart of claret, ^ pound sugar, rind and juice of a lemon, and stir until it boils, strain and add a pinch of powdered cinnamon. Pour into a mould, set on ice, and turn out. Serve with cream. CLARET AND STRAWBERRIES. (France.) Dissolve J^ pound sugar in a pint of claret, or more, if needed, to sweeten, pick sufficient strawberries, cover with this and set on ice for an hour before use. Eat with crackers and cream cheese. ROD GRUID. (Norway and Sweden.) Mash and strain 3 boxes of currants, add water to make 2 quarts of juice, i pound sugar, i stick of cinnamon, rind of i lemon. Boil it, skim it, add % pound sago ; when melted and clear, pour into moulds. Set on ice, eat with cream. LECHE CREAM. (A convent recipe.) Beat yolks of 3 eggs, and add the beaten white of I, add carefully i j^ pints of milk, blended with 4 tablespoonfuls of cornstarch, as much sugar, and a spoonful of grated lemon peel. Boil all, but stir to prevent burning, until smooth. Pour into a With a Saucepan over the Sea shallow dish, lined with sliced sponge cake or lady fingers, through a sieve. Dust, when cold, a pattern of cinnamon or nutmeg on top, and serve with cream. BAVARIAN VANILLA CREAM. This is peculiar to the Tyrol and Black Forest. Warm but do not boil ^ pint of milk, mix the yolks of 3 eggs and 3 ounces of sugar, add to the milk, stir well, then having dissolved ^ ounce gelatine in the warm milk, stir until thick, but do not boil it. Add a spoonful of vanilla, strain it, and add ^ pint of whipped cream. Pour into a mould, and serve with strawberry sauce, made by cooking a cup of fresh berries, or canned ones, with sugar to sweeten, the juice of j4 ^ lemon, and sufficient hot water to make a thick syrup when strained. Cool it, and serve both very cold. STRAWBERRY BAVARIAN CREAM. This can be made also of peaches or pineapple, or any fruit in due proportions.