when cool enough, cut in half, and spread a thin layer of
preserves between each half; close them again, and serve with cream.

NANTUCKET PUDDING.

One quart of berries or any small fruit, two tablespoonfuls of flour,
two tablespoonfuls of sugar; simmer together and turn into molds;
cover with frosting as for cake, or with whipped eggs and sugar,
browning lightly in the oven; serve with cream.

TOAST PUDDING.

Toast several thin slices of stale bread, removing the crust, butter
them well, and pour over them hot stewed fruit in alternate layers.
Serve warm with rich hot sauce.

PLAIN RICE PUDDING.

Pick over, wash and boil, a teacupful of rice; when soft drain off the
water; while warm, add to it a tablespoonful of cold butter. When
cool, mix with it a cupful of sugar, a teaspoonful of grated nutmeg
and one of ground cinnamon. Beat up four eggs very light, whites and
yolks separately; add them to the rice; then stir in a quart of sweet
milk gradually. Butter a pudding-dish, turn in the mixture and bake
one hour in a moderate oven. Serve warm, with sweet wine sauce.

If you have cold cooked rice, first soak it in the milk and proceed as
above.

RICE PUDDING. (Fine.)

Wash a teacupful of rice and boil it in two teacupfuls of water; then
add, while the rice is hot, three tablespoonfuls of butter, five
tablespoonful of sugar, five eggs well beaten, one tablespoonful of
powdered nutmeg, a little salt, one glass of wine, a, quarter of a
pound of raisins, stoned and cut in halves, a quarter of a pound of
Zante currants, a quarter of a pound of citron cut in slips, and one
quart of cream; mix well, pour into a buttered dish and bake an hour
in a moderate oven.

_Astor House, New York City._

RICE MERINGUE.

One cupful of carefully sorted rice boiled in water until it is soft;
when done, drain it so as to remove all the water; cool it, and add
one quart of new milk, the well-beaten yolks of three eggs, three
tablespoonfuls of white sugar and a little nutmeg, or flavor with
lemon or vanilla; pour into a baking dish and bake about half an hour.
Let it get cold; beat the whites of the eggs, add two tablespoonfuls
of sugar, flavor with lemon or vanilla; drop or spread it over the
pudding and slightly brown it in the oven.

RICE LEMON PUDDING.

Put on to boil one quart of milk, and when it simmers stir in four
tablespoonfuls of rice flour that has been moistened in a little milk;
let it come to a boil