Mix well together six ounces of rice-flour, arrowroot, or _tous les mois_, with half a pint of milk flavoured with essence of almond and lemon peel, or orange-flour water, let it thicken over the fire, stirring to keep it smooth, sweeten with white sugar, add the beaten yolks of five eggs, proceed as in the last receipt, adding the whisked whites at the moment of placing the souflé into the oven; if there happen to be no souflé dish, a cake-tin may make a tolerable substitute, a paper fringed should then line the tin and a napkin should be twisted round it when brought to table. * * * * * A SWEET OMELET. Beat up three or four eggs, pour them into an omelet pan, and sprinkle a little white sugar over them while frying, hold a salamander or hot shovel over the uppermost side of the omelet, as it must only be fried on one side. As soon as it is set, slide it on to a hot dish, double it, and sprinkle sugar over it and serve quickly. * * * * * OMLETTE SOUFLEE. Fry the eggs as directed for sweet omelet, using about five yolks and two whites, all of which require being finely beaten and strained. Soften a little preserve by holding it over the fire, or mixing a little warm water with it, spread it slightly over the omelette, have the remainder of the whites whisked to a froth with white sugar, and lay it on the preserve; slide the omelette on to a hot dish, double it, and serve directly. * * * * * FANCY CREAMS. Put into a basin a pint of cream, to which add four ounces of powdered white sugar, and the rind of a lemon rubbed on a lump of sugar, and a glass of sherry wine; whisk them well and mix with it half an ounce of dissolved isinglass, beat it all thoroughly together, and fill the mould, which should be set in ice till wanted. A table spoonful of marasquino added to the above, will make _Italian cream_. A table spoonful of fresh or preserved pine-apple will make _pine-apple cream_; this will require the addition of a little lemon syrup. A table spoonful of ratafia, will make it _ratifia cream_. The juice of strawberries or raspberries make fine fruit creams; _mille fruit cream_ is made by mixing with the cream any kind of small preserved fruit. * * * * * RICE SOUFLES.