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 to a froth mixed with a little white sugar, and lay over the top, and place it in the oven for half an hour.

BREAD FRUIT TARTS Line a dish with thin slices of bread, then lay the fruit with brown sugar in alternate layers, with slices of bread: when the dish is filled, pour over half a tea-cup full of water, and let the top be formed of thin pieces of bread thickly strewed over with brown sugar, bake until thoroughly done.

RICE CUSTARD. This is a very innocent and nutritive custard Take two ounces of whole rice and boil it in three pints of milk until it thickens, then add half a pound of pounded sweet almonds, and sweeten to taste; a stick of cinnamon and a piece of lemon peel should be boiled in it, and then taken out.

CREME BRUN. Boil a large cup of cream, flavor with essence of almonds and cinnamon, and then mix with