ounces butter, a pinch of nutmeg, and the same of mace and cinnamon in
powder. Add, as well, a pinch of bicarbonate of soda. Make the paste into
a ball, and cover it with a fine linen or muslin cloth, and leave it till
the following day. If you have no molds to press it in, cut it into
diamonds or different shapes, and cook them in the oven on buttered
trays. I believe waffle irons can be bought in London.



GAUFRES FROM BRUSSELS

Mix in an earthern bowl half a pint of flour, five yolks of eggs, a
coffee-spoonful of castor sugar, half pint of milk (fresh), adding a
pinch of salt and of vanilla; then two ounces butter melted over hot
water. Then beat up the whites of four eggs very stiffly, and add them.
Butter a baking-tin or sheet (since English households have not got a
gaufre-iron, which is double and closes up), and pour in your mixture,
spreading it over the sheet. When the gaufre is nicely yellowed, take it
out and powder it with sugar. But to render this recipe absolutely
successful, the correct implement is necessary.



RICE A LA CONDE

Simmer the rice in milk till it is tender, sweeten it, and add, for a
medium-sized mold, the yolks of two eggs. Let it thicken a little, and
stir in pieces of pineapple. Pour it into a mold, and let it cool. Turn
it out when it has well set, and decorate with crystallized fruits. Pour
round it a thin apricot syrup.