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Waffles, Rice

Boil half a pint of rice till soft; put it into a bowl, and add very gradually three-quarters of a pound of flour, half a tea-spoonful of salt, a pint and a quarter of milk, and the well-beaten yolks of two eggs. Beat the mixture thoroughly. Whisk the whites of the eggs to a stiff froth, add them to the batter, and beat it again. Take a small quantity of this mixture, and pour it backwards and forwards from one cup to another from a good height for a few minutes; then bake immediately.

WALES?, PRINCE OF, SAUCE FOR SALADS AND BROILED FISH. Take a small handful of burnet, chervil, chives, and tarragon-leaves, throw them into boiling water, and boil them for a few minutes; then put them into the corner of a napkin, and press the moisture thoroughly from them. Put the pulp into a mortar with two anchovies filleted, two hard-boiled yolks of eggs, a dessert-spoonful of capers, a dessert-spoonful of unmixed mustard, and the yolk of a raw egg. Pound these ingredients to a smooth paste, then add (first by drops, and afterwards by teaspoonfuls) a quarter of a pint of Lucca oil, beating the sauce well between every addition. Add last of all and very gradually about two table-spoonfuls of tarragon vinegar; rub the sauce through a hair sieve to make it smooth, and it will be ready. Time, about three-quarters of an hour to prepare the sauce. Probable cost, 1s. Sufficient for five or six persons.