SEMOLINA SOUFFLE

Boil up two pints of milk and fifteen lumps of sugar with a bit of
vanilla. Add three soup-spoonfuls of semolina, and let it boil for
fifteen minutes, while you stir it. Take it from the fire, and add to it
the yolks of two eggs and their whites that you have beaten stiffly. Put
it in the oven for a quarter of an hour, and serve it hot.

[_Mdlle. Lust, of Brussels_.]



SNOWY MOUNTAINS

Butter six circular rusks, and put on them a layer of jam. Beat the
whites of three eggs and place them on the rusks in the shape of a
pyramide. Put them in the oven and color a little. They must be served
hot.

[_Mdlle. Lust, of Brussels_.]



RICHELIEU RICE

Put three soup-spoonfuls of Carolina rice to swell in a little water,
with a pat of butter. When the rice has absorbed all the water, add a
pint of milk, sugar to sweeten, a few raisins, some chopped orange-peel,
and some crystallized cherries, or any other preserved fruit. Put all on