the fire, and when the mixture is cooked the rice ought to be creamy. Add
the yolk of an egg, stir it well, and pour all into a mold. Put it to
cool. Turn it out, and serve it with the following sauce, which must be
poured on the shape.

A pint of milk, sugar, and vanilla; let it boil. Stir a soup-spoonful of
cornflour in water till it is smooth, mix it with the boiling milk, let
it boil while stirring it for a few minutes, take it from the fire, add
the yolk of an egg, and pour it on the rice shape. Serve when cold.

[_Mdlle. Lust, of Brussels_.]



EXCELLENT PASTE FOR PASTRY

Equal quantities of butter and flour, well mixed in a little beer; add
also a pinch of salt. Make this paste the day before you require it; it
is good for little patties and tarts.

[_Mdlle. Le Kent_.]



CHOCOLATE CREAM

(No. 2)

Melt four penny tablets of chocolate in hot milk until it is liquid and
without lumps. Boil up a pint of milk with a stick of vanilla, a big lump