salt. Flavor some milk (enough to cover the rice) with vanilla, and pour
it on the rice. Let it cook in the oven for an hour and a quarter. Take
it from the fire, and stir in the yolks only of two eggs, or of one only,
if wished. Sweeten the whole with sugar, and color it with a little
saffron. Turn it out, and let it get very cold.

[_Paquerette_.]



SEMOLINA FRITTERS

Quarter pound semolina, one and a half pints of milk, three eggs. Put on
the milk, and, as soon as it is boiling, drop the semolina in, in a
shower. Let it boil for a few minutes, stirring continually. Then add the
yolks of three eggs, and then the whites, which you have already beaten
stiff. Pour all on a dish, and cool. Have some boiling lard (it is
boiling when it ceases to bubble), and throw into it spoonsful of the
mixture. When they are fried golden, take them out, drain them a moment,
and sprinkle on some white sugar.

[_Mme. Segers_.]



SPECULOOS

(A Brussels recipe)

Pound down half pound flour, four ounces brown sugar, three and a half