and remove from the fire; add one quarter of a
pound of butter, and, when cool, the grated peel with the juice of two
lemons, and the yolks and beaten whites of four eggs; sweeten to
taste; one wine-glassful of wine, put in the last thing, is also an
improvement.

RICE PUDDING WITHOUT EGGS.

Two quarts of milk, two-thirds of a cupful of rice, a cupful of sugar,
a piece of butter as large as a walnut, a teaspoonful of cinnamon, a
little nutmeg and a pinch of salt. Put into a deep pudding-dish, well
buttered, set into a moderate oven; stir it once or twice until it
begins to cook, let it remain in the oven about two hours (until it is
the consistency of cream). Eat cold.

FRUIT RICE PUDDING.

One large teacupful of rice, a little water to cook it partially; dry,
line an earthen basin with part of it; fill nearly full with pared,
cored and quartered apples, or any fruit you choose; cover with the
balance of your rice; tie a cloth tightly over the top and steam one
hour. To be eaten with sweet sauce. Do not butter your dish.

BOILED RICE PUDDING. No. 1.

One cupful of cold boiled rice, one cupful of sugar, four eggs, a
pinch of soda and a pinch of salt. Put it all in a bowl and beat it up
until it is very light and white. Beat four ounces of butter to a
cream, put it into the pudding and ten drops of essence of lemon. Beat
altogether for five minutes. Butter a mold, pour the pudding into it
and boil for two hours. Serve with sweet fruit sauce.

BOILED RICE PUDDING. No. 2.

Wash two teacupfuls of rice and soak it in water for half an hour;
then turn off the water and mix the rice with half a pound of raisins
stoned and cut in halves; add a little salt, tie the whole in a cloth,
leaving room for the rice to swell to twice its natural size, and boil
two hours in plenty of water; serve with wine sauce.

RICE SNOW-BALLS.

Wash two teacupfuls of rice and boil it in one teacupful of water and
one of milk, with a little salt; if the rice is not tender when the
milk and water are absorbed, add a little more milk and water; when
the rice is tender, flavor with vanilla, form it into balls, or mold
it into a compact form with little cups; place these rice balls around
the inside of a deep dish, fill the dish with a rich soft custard and
serve either hot or cold. The custard and balls should be flavored
with the same.

PRUNE PUDDING.

Heat a little more than a pint of sweet milk to the boiling point,
then st