ing.

RICE FLOUR PUDDING.

Take a quart of milk, leaving out enough to mix with three ounces of
rice flour, put the rest in a saucepan over the fire. When it boils add
one ounce and a half of sugar, one-half ounce of sweet and a few bitter
almonds, blanched and pounded, or chopped very fine, one ounce of
butter, and a small piece of vanilla bean if convenient, if not flavor
at the last with vanilla extract. Mix the three ounces of rice flour
with milk, reserved from the quart, and stir into the pudding. Beat one
egg yolk with half a cup of cream and stir in just before removing from
the fire. Turn into a mould that has been dipped in cold water and serve
very cold with fruit sauce.

RICE SOUFFLE COLD.

Put into a double boiler a quarter of a pound of well washed rice, a
pint and a third of milk, a small tablespoonful of butter, and cook
until the rice is so stiff that it no longer adheres to the sides of the
pan. Soak a heaping tablespoonful of gelatine in two tablespoonfuls of
water fifteen minutes. Put a pint of thin cream or rich milk in a
saucepan over the fire with two ounces of blanched and pounded almonds;
while it is coming to a boil beat two egg yolks and two tablespoonfuls
of granulated sugar together until light, then add the gelatine to the
milk on the stove. When it has dissolved pour a little of the cream into
the eggs and sugar, mix well, then turn it back into the saucepan, and
stir all rapidly together until it begins to thicken, remove at once
from the fire, add to the rice and beat until smooth. Rinse a mould with
cold water, turn the souffle into it and set on ice until it is wanted.
Turn it out on a glass dish and serve with or without a fruit sauce.

RICE PUDDING.--No. 1.

Take a quarter of a pound of rice, wash well in cold and then scald in
boiling water, drain and put on in a quart of sweet milk in a double
boiler, cook one hour and a half. A little before it is done stir in an
ounce and a half of butter, one ounce of sugar, a little grated lemon
peel, a few sweet and bitter almonds blanched and chopped very fine or
pounded in a mortar. Don't stir too much, but keep the rice grains
whole. When done dip a mould in cold water and turn the rice into it.
Set it on the ice and serve very cold with a fruit sauce.

RICE PUDDING.--No. 2.

Put a scant half cup of rice to soak in water for an hour, then boil in
salted boiling water for twenty minutes. While it is cooking put three
cups o