RICE ICE - CREAM Boil two tablespoonfuls of rice in one quart
of milk, with four tablespoonfuls of sugar and a small bit of vanilla bean,
or stick cinnamon, for two hours. When cold, stir in two ounces of
blanched and chopped almonds; add one and one -half pints of whipped cream, the
well-beaten whites of two eggs, and more sugar, if necessary. Partly freeze, and serve
in punch-glasses, with a tablespoonful of Kremette poured over it.

GRAPE MOUSSE Stir one cupful of grape juice (use dark grapes) into a
pint of thick cream ; add one tablespoonful of lemon juice, and sugar enough to
sweeten ; whip until thick, and pour into a mold ; pack in ice and salt, and freeze three
hours. Garnish with a fine sprinkling of pistachio nuts.

CREOLE PRALINES Put two cupfuls of granulated sugar into a porcelain
kettle and add enough water to dissolve it (only a few spoonfuls). Let it boil until it
forms a syrup and then add the grated meat of one small cocoanut. Stir until it begins
to boil or until it forms a thread when dropped from the spoon. Then beat it until it
thickens and shape it into round flat cakes, about two inches across, on paramne paper.
Reserve a small coffee-cupful of the mixture which color pink, and drop a small button
of it in the middle of each praline.