_Rice flummery_, which is a very nice side dish, is made by mixing a quarter of a pound of ground rice with a little cold milk, and then adding a pint of hot milk which has been boiled with a stick of cinnamon and a bit of lemon-peel; add sugar to the taste, and, if required, a few drops of essence of almonds. Boil it up, stirring it carefully, and then pour it into a mould. _Dutch flummery_ is made by boiling two ounces of isinglass in three half-pints of water very gently for half an hour. Strain the liquor, and add a few lumps of sugar which have been rubbed on the rind of two lemons, and the juice of three lemons strained; then beat the yolks of seven eggs, and add them gradually. Put the whole over the fire, and stir it carefully, all one way, till it boils, and then pour it into a mould, or put it first into a basin to settle before putting it into the mould. The whites of the eggs beaten up to a froth will look very pretty over preserves; or they may be coloured with some kind of preserve, to form a dish. The following is a receipt to make _Rice cream_, which was sent to me by a friend, and is said to be most excellent. Take a quarter of a pound of ground rice, one quart of cream, the peel of a lemon, and a small piece of butter. Put all into a stewpan, and place it over the fire, stirring it carefully till it boils, when it should be of about the same thickness as bread sauce. After boiling two minutes, add a spoonful of prepared isinglass, and turn it out, as you would any other cream. Send it to table with a little raspberry or currant syrup. _Blancmange_ may be made quickly by boiling, or rather simmering, two ounces of isinglass in three pints of milk till it is dissolved, which will be in about half an hour. Then strain it into a pint and a half of cream; sweeten it, and add a little peach-water, to give the flavour of almonds. Let it boil up once, and then stand a few minutes to settle before it is put into the moulds. Use tin moulds, and set them in cold pump-water changing the water when it becomes warm, and the blancmange will very soon be quite firm. I will now give you a few miscellaneous receipts, and then I think you will have had enough; for I know, as far as my own experience goes, I have always felt perplexed, when I have taken up a cookery book, by the great number of receipts which I found in it, and all of which appeared to me so excellent that I knew not which to choose. I have, naturally enough, supposed you to have the same feeling; and thus, in what I have written, I have endeavoured as much as possible to save you the trouble of selection, by giving you only such dishes as I either know to be good myself, or which have been given to me by friends I can fully rely upon. But I am forgetting your receipts; they are as follow:--