CHEESE REMEQUINS.

Boil half a pint of milk, add four ounces butter and some sea-
soning ; when the butter is melted, add four ounces flour and
stir over the fire until the paste leaves the sicles of the stewpan
quite free ; let it get nearly cold, then stir in five eggs and five
ounces grated Parmesan cheese and a pinch of sugar ; fill the
paper cases with the mixture, and bake twenty minutes ; dish
them on a napkin, and serve immediately they come out of the
oven.

ICE PUDDING A LA CINTRA.

Boil six ounces well-washed rice in a quart of milk until quite
tender, add a gill of cream, six ounces powdered white sugar,
half a glass of noyeau, six eggs well whisked together over a
slow fire until boiling ; stand the stewpan immediately in cold
water, keep stirring until nearly cold. This custard must now
be placed in a freezer used for making ices, and well worked
with a spatula until thoroughly frozen ; fill a mould with the
ice and bed it in rough ice and salt, and place away until
wanted. While the above process is going on, pare and quarter
eight good oranges, place them in a sugar-b.oiler with one pint
of water and one and a-half pounds sugar ; allow the oranges to
boil up in this gently for two minutes, then drain them on a
sieve. Boil the syrup down to one-half of its original
quantity, then add half a pound of apricot jam and a glass of
noyeau, mix well together, and boil one minute ; then pour it
over the oranges, and let get quite cold. When about to send
the pudding to table, dip the mould in lukewarm water ; wipe
with a clean cloth, turn the pudding out in a dish, and place the
orange of compote round it, and serve.

PUNCH JELLY.

Di&eove two ounces gelatine in one pint and a-half of water,
add the Hiice of two lemons and four ounces sugar, stand on the
stove an A let thoroughly melt ; then add two whites of eggs
whisked up in a gill of water, bring to the boil, and let stand
two minutes ; then pass through a jelly-bag, pouring back two
or three times, until quite bright ; add to it, when clear, half a
glass of rum, the same of brandy and sherry, pour in the mould
and let set. When wanted, dip the mould in warm water for
twenty seconds, wipe with a cloth, and turn out in a silver or
glass dish ; garnish with some natural flowers.

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