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hours before it is wanted, that it may be light by fermentation.

Put some butter into a frying-pan. Dip each slice of apple into the batter, and fry them brown. Then drain them, grate white sugar over them, and send them to table.

Peach Fritters may be made in the same way, but the peaches must be cut into quarters.

Boil a quart of milk with cinnamon and sugar to your taste. When done, stir in a table-spoonful of rose-water. Cut some slices of bread into a circular shape. Soak them in the milk till they have absorbed it. Then drain them. Have ready some yolks of eggs well beaten. Dip the slices of bread into it, and fry them in butter. Serve them up strewed with powdered sugar.

Take half a pound of rice and wash it well. Put it into a pint of cream or milk, and boil it soft. Let it get cold. Then stir into it alternately a quarter of a pound of sugar, two ounces of butter, eight eggs well beaten (having left out the whites of four), and a wine-glass of rose-water, or else the grated peel of a lemon. Mix all well. Butter a mould or a deep pan with straight sides, and spread grated bread crumbs all over its inside Put in the mixture, and bake it three quarters of an hour.

Ground rice is best for this cake.

If any of the cake is left, you may next day cut it in slices and fry them in butter.

Or, instead of baking the mixture in a large