RICE MILK FOR A DESSERT.
Boil half a pint of rice in water till tender, pour off the water, and add a pint of milk with two eggs beaten well, stirred into it; boil all together two or three minutes; serve it up hot, and eat it with butter, sugar, and nutmeg. It may be sweetened and cooled in moulds, turned out in a deep dish, and surrounded with rich milk, with raspberry marmalade stirred into it, and strained to keep back the seeds—or the milk may be seasoned with wine and sugar.
TO MAKE PUFF PASTE.
Sift a quart of flour, leave out a little for rolling the paste, make up the remainder with cold water into a stiff paste, knead it well, and roll it out several times; wash the salt from a pound of butter, divide it into four parts, put one of them on the paste in little bits, fold it up, and continue to roll it till the butter is well mixed; then put another portion of butter, roll it in the same manner; do this till all the butter is mingled with the paste; touch it very lightly with the hands in making—bake it in a moderate oven, that will permit it to rise, but will not make it brown. Good paste must look white, and as light as a feather.
TO MAKE MINCEMEAT FOR PIES.
Boil either calves or hogs’ feet till perfectly tender, rub them through a colander; when cold, pass them through again, and it will come out like pearl barley;
