with a quarter of
a pound of pounded almonds, a quarter of a pound of preserved lemon
and orange peel, half a pound of powdered white sugar, and six eggs
well beaten, mix all together, and bake in a dish lined with a fine
pastry.

* * * * *

ANOTHER WAY.

Slice six lemons and lay them in sugar all night, then mix with them
two savoy biscuits, three ounces of orange and lemon peel, three
ounces of ground almonds, one ounce of whole almonds blanched, and
bake in a dish lined with pastry. Orange tarts are prepared in the
same way, substituting oranges for the lemons.

* * * * *

ALMOND RICE.

Boil half a pound of whole rice in milk until soft, beat it through
a sieve, set it on the fire, with sugar according to taste, a few
pounded sweet almonds and a few slices of citron; when it has simmered
a short time, let it cool; place it in a mould, and when sufficiently
firm turn it out, stick it with blanched almonds, and pour over a fine
custard. This may be made without milk, and by increasing the quantity
of almonds will be found exceedingly good.

* * * * *

ALMOND PASTE.

Blanch half a pound of fine almonds, pound them to a paste, a few
drops of water are necessary to be added, from time to time, or they
become oily; then mix thoroughly with it half a pound of white sifted
sugar, put it into a preserving pan, and let them simmer very gently
until they become dry enough not to stick to a clean spoon when
touched; it must be constantly stirred.

* * * * *

RICE FRUIT TARTS.

For persons who dislike pastry, the following is an excellent way of
preparing fruit. Boil in milk some whole rice till perfectly soft,
sweeten with white sugar, and when nearly cold, line a dish with it,
have ready some currants, raspberries, cherries, or any other fruit,
which must have been previously stewed and sweetened, fill the dish
with it; beat up the whites of three eggs 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 s