beaten eggs, and sweeten to taste, drop a small quantity into the pan and fry like pancakes.
A NICE RICE PUDDING FOR CHILDREN.
Boil till tender half a pound of well picked
rice in one quart of fresh milk, sweeten with
white sugar, and flavour with whole cinnamon,
lemon peel, and a bay leaf; when the rice is
tender, place it in a deep dish, pour over a very
little butter warmed in a little milk, and bake
until brown; a slow oven is requisite unless the
rice is extremely soft before it is put in the
oven.
A RICH BREAD AND BUTTER PUDDING.
Lay in a deep dish alternate layers of bread and butter cut from a French roll, and the following mixture: the yolks of four eggs beaten, four ounces of moist sugar, a few soaked ratafias, a table-spoonful of brandy and a few currants; fill up the dish with these layers, and pour over a little milk, the last layer should be of bread and butter, the whites of the eggs beaten to a froth may, if an elegant appearance is wished for,
