With a saucepan over the sea

COMPOTE OF RICE AND APPLES. (Northern France.) Boil j4 pint rice with i quart of water 20 minutes, drain it, add 2 ounces sugar, 2 ounces butter, and rind of a lemon. Stir, cool, and strain it, pressing out all the water. Arrange in layers on a dish with 5 large apples, pared, sliced, and cooked in syrup, between. Put a layer of rice on top, dust with sugar, and bake i hour. Arrange with a custard poured over, flavored with wine, called " sabayon." It can be served cold or hot. OMELETTE CELESTINB. (French.) (Named after Pope Celestine, founder of a strict order of monks.) Boil }4 pint of milk and 2 tablespoonfuls of rice flour, 4 ounces of powdered With a Saucepan over the Sea sugar, and a spoonful of vanilla. Stir to prevent burning or clotting for lo minutes, add the yolks of 3 eggs and ^ ounce of butter. Stir, take off the fire, and keep hot. Make an omelette of 6 eggs and before folding, fill with this cream. Dust with sugar, brown with a salamander, and serve it with plum or peach marmalade. SMALL OMELETTE CELESTINE. Mix by beating 6 eggs with 2 ounces of pounded macaroons, i tablespoonful of sugar, and a pinch of salt. Make of this 4 small omelettes, and fill one with orange marmalade, one with green gages, one with currant jelly, and one with apricot jam. Dust with sugar, glaze them brown, and serve hot. FANCY FRENCH OMELETTE. Beat yolks of 4 eggs with the rind of a lemon, rubbed on 2 ounces of loaf sugar, which must be crushed and added, the whites beaten very stiff, }i pound flour, and }4 cup of whipped cream. Mix all well, pour into a buttered pan, and bake in a hot oven 5 minutes. Fold it on a plate with a filling of cider apple-sauce, boiled thick, glaze it with sugar and serve. OMELETTE WITH CORDIAL. (Paris.) Beat 5 eggs and i ounce sugar, add a tablespoonful of Kirsch, melt 2 ounces butter in a With a Saucepan over the Sea *- 1 - — 1 — — — I pan, pour in the eggs, cook until set. Roll it on a dish, fill with 2 tablespoonfuls of apricot jam, mixed with a glass of Kirsch, Dust with sugar, glaze brown, and serve at once. RUM OMELETTE. (Paris.) Beat 2 eggs with 2 ounces of sugar and a glass of rum. Pour this into a buttered pan with 2 ounces melted butter, cook until set, roll it on a dish, pour a glass of rum over it, light it, send to the table on fire. BAKED SWEET OMELETTE SOUFFLE. (Germany.) Scald and pound 2 ounces of pistachio nuts, add the yolks of 3 eggs, i ounce of powdered sugar, the grated rind of i lemon. Beat all well, add the 4 beaten whites, and put in a dish. Sprinkle thickly with sugar and bake till high and brown. Serve at once. GAUFRES. Gaufres are made everywhere on holidays, sold hot on the streets in France. They are a very delicate sort of wafer, rich but crisp. Mix 1 pound of pastry flour with 6 eggs, add 1 pound fresh butter, melted till soft, 1 spoonful of yeast, and 1 pint of cream or rich milk. Beat all well and long. Set aside in a cold place 2 hours, pour into gaufre irons and serve hot, with 13 193 With a Saucepan over the Sea sugar. Gaufre irons can be bought at the French hardware stores. ENGLISH WAFERS FOR TEA OR DESSERT. Mix ^ pound of sifted flour, i ounce of butter, and I pinch of salt with suflicient milk to make a firm batter. Roll it very thin, as thin as paper, — cut into rounds, and bake in hot oven till crisp but not burned. They are better eaten fresh, but will keep in a tin box some days. DANISH WAFFLES. Beat 1 pound butter until creamy with 1/2 pound sugar, add yolks of 6 eggs, 1 pound of flour, 1 quart of warm milk, and the whites, beaten stiff. Bake in a waflie iron and dust each with sugar, when serving, with jam or preserves. This can be made in half the recipe, as this amount makes 24. NORMANDY CUTLETS. (A convent recipe.)