to a froth mixed with a little white sugar, and
lay over the top, and place it in the oven for half
an hour.
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
