e with white sugar, strain it, and fill
your moulds with it.

231. _Rice Flour Blanc Mange._

Mix four table-spoonsful of ground rice, smoothly, with half a pint of
cold milk, then stir it into a quart of boiling milk. Put in the grated
rind of a lemon, and half the juice, a blade of mace--sweeten to the
taste with white sugar. Boil the whole seven or eight minutes, stirring
it frequently. Take it from the fire--when cool, put in the beaten
whites of three eggs, put it back on the fire, stir it constantly till
nearly boiling hot, then turn it into moulds, or deep cups, and let it
remain till cold. This is nice food for invalids.

232. _Rice Blanc Mange._

Boil a tea-cup of rice in a pint of water, with a blade of mace, and a
tea-spoonful of salt. When it swells out and becomes dry, add sufficient
milk to prevent its burning. Let it boil till quite soft, stirring it
constantly to keep it from burning--sweeten it with white sugar. Dip
your moulds in cold water, then turn in the rice, without drying the
moulds. Let the rice remain in the moulds till it becomes quite cold.
Turn it into dessert dishes, ornament it with marmalade cut in slices,
and box and serve it up with cream or preserved strawberries. It should
be made the day before it is to be eaten, in order to have it become
firm.

233. _Snow Cream._

Beat the whites of four eggs to a stiff froth--then stir in two
table-spoonsful of powdered white sugar, a table-spoonful of sweet wine,
a tea-spoonful of rosewater. Beat the whole together, then add a pint of
thick cream. This is a nice accompaniment to a dessert of sweetmeats.

234. _Orange Cream._

Beat the yelks of eight eggs, and the whites of two, to a froth, then
stir in half a pound of powdered white sugar--add half a pint of wine,
and the juice of six fresh oranges, and the juice of one lemon. Flavor
it with orange-flower water--strain it, and set it on a few coals--stir
it till it thickens, then add a piece of butter, of the size of a
nutmeg. When the butter has melted, take it from the fire, continue to
stir it till cool, then fill your glasses with it. Beat up the whites of
the eggs to a froth, and lay the froth on top of the glasses of cream.

235. _Lemon Cream._

Pare four fresh lemons very thin, so as to get none of the white part.
Soak the rinds twelve hours in half a pint of cold water, then add the
juice of the lemons, and half a pint more of cold water. Beat to a froth
the whites