* * * * *

BREAD FRUIT TARTS.

Line a dish with thin slices of bread, then lay the fruit with brown sugar in alternate layers, with slices of bread; when the dish is filled, pour over half a tea-cup full of water, and let the top be formed of thin pieces of bread thickly strewed over with brown sugar, bake until thoroughly done.

* * * * *

RICE CUSTARD.

This is a very innocent and nutritive custard.  Take two ounces of whole rice and boil it in three pints of milk until it thickens, then add half a pound of pounded sweet almonds, and sweeten to taste; a stick of cinnamon and a piece of lemon peel should be boiled in it, and then taken out.

* * * * *

CREME BRUN.

Boil a large cup of cream, flavor with essence of almonds and cinnamon, and then mix with it the yolk of three eggs, carefully beaten and strained, stirring one way to keep it smooth; place it on a dish in small heaps, strew over powdered sugar and beaten almonds, and brown with a salamander.

* * * * *

PANCAKES.

Mix a light batter of eggs with flour and milk or water, fry in boiling butter or clarified suet; they may be fried without butter or fat, by putting more eggs and a little cream, the pan must be very dry and clean; those fried without butter are very delicate and fashionable, they should be fried of the very lightest colour; they are good also made of rice, which must be boiled in milk till quite tender; then beat up with eggs, and flavoured according to taste, and fried like other pancakes.

* * * * *

PANCAKES FOR CHILDREN.

Take a pint of finely grated bread crumbs, simmer in a little milk and water, flavour with cinnamon or lemon peel grated, add a couple of beaten eggs, and sweeten to taste, drop a small quantity into the pan and fry like pancakes.

* * * * *

A NICE RICE PUDDING FOR CHILDREN.

Boil till tender half a pound of well picked rice in one quart of fresh milk, sweeten with white sugar, and flavour with whole cinnamon, lemon peel, and a bay leaf; when the rice is tender, place it in a deep dish, pour over a very little butter warmed in a little milk, and bake until brown; a slow oven is requisite unless the rice is extremely soft before it is put in the oven.

* * * * *

A RICH BREAD AND BUTTER PUDDING.

Lay in a deep dish alternate layers of bread and butter cut from a French roll, and the following mixture:  the yolks of four eggs beaten, four ounces of moist sugar, a few soaked ratafias, a table-spoonful of brandy and a few currants; fill up the dish with these layers, and pour over a little milk, the last layer should be of bread and butter, the whites of the eggs beaten to a froth may, if an elegant appearance is wished for, be laid over the top when the pudding is nearly baked.