RICE PUDDINGS AND DISHES MADE OF RICE FOR DESSERT.

481. To Prepare Rice Flour.— Pick out all the yellow kernels of a quantity of rice and wash it several times in warm water, rubbing it well between the fingers; drain the water off and pour boiling water over it; let it stand until nearly cold; then pour it into a colander and pour cold water over it; when well drained rub the rice between a towel, spread out on shallow tin pans or on thick brown paper and let it dry in a lukewarm oven; when completely dry pound it to a powder in a wedged wooden mortar; it may then be put away in jars for use; or pound the rice while wet, then dry and rub it through a sieve. Another way is to grind the rice in a coffee mill.

482. Rice Beignets.— Wash 1/2 pound rice, put it with cold water over the fire and boil for a few minutes; drain in a colander and rinse with cold water; return the rice to saucepan and add 5 cups milk, 4 tablespoonfuls sugar, 1/2 tablespoonful butter and 1/2 teaspoonful salt; boil until tender; then mix it with 3 well beaten eggs; spread it evenly a finger thick onto buttered tin pans and set aside; when cold cut the rice into rounds or square pieces, dip them in beaten egg and bread crumbs and fry in boiling lard; serve with wine or fruit sauce. Some finely chopped almonds may be boiled in the rice.

483. Rice Pears.— Parboil 1/4 pound rice in water, drain in a colander and rinse with cold water; return it to the saucepan, add 1 pint milk, a little salt, 2 tablespoonfuls sugar, 1 tablespoonful butter, a little grated lemon peel and boil slowly till done; remove the rice from the fire; when cooled off add the yolks of 3 eggs and 1 tablespoonful finely chopped almonds; spread this rice onto a long dish and when cold divide it into equal parts with a spoon the size of an egg; form them into the shape of a pear and press a preserved cherry or a little marmalade in the center of each; roll them first into fine bread crumbs, then into the beaten white of egg; then roll again in the bread crumbs and fry them a light brown in boiling lard; put a small piece of cinnamon in the end of each piece, to form the stern, and serve hot with wine sauce.

484. Rice Beignets (with Chocolate).— Prepare 1/2 pound rice the same as in foregoing recipe without the butter and add while hot 1/4 pound grated chocolate; spread the mixture evenly a finger thick onto buttered tins and when cold cut it into small rounds with a wineglass; dip them into beaten egg and bread crumbs and fry in boiling lard; dust them with sugar and serve without sauce.

485. Rice Boiled with Raisins.— Place a saucepan with 1 cup rice over the fire, cover with cold water and boil for a few minutes; drain in a colander and rinse with cold water; return the rice to saucepan again, add 1 quart milk, 1/2 teaspoonful salt, 1 tablespoonful sugar and boil 20 minutes; then add 1/4 pound well cleansed seedless raisins and boil till done; serve dusted with sugar; or boil the rice in water instead of milk, add very little sugar, the raisins and a little salt and serve with meat.

486. Rice Coteletten.— Boil 3/4 pound rice in water 5 minutes, drain in a colander and rinse with cold water; return it to the fire and boil in milk with a little salt till tender and thick; when cold mix it with 2 eggs and 2 ounces melted butter; form the rice into cotelettens, brush over with egg, sprinkle with fine bread crumbs and fry in 1/2 butter and 1/2 lard a light brown; dust them with sugar and serve with stewed fruit. If the cotelettes are to be sweet add some sugar, finely chopped almonds, the grated rind of 1 lemon, a little rum or rose water and fry the same way as above recipe; served with wine, lemon, cream, chocolate or fruit sauce.

487. Rice a la Creole.— Parboil 1/2 pound rice in water and drain and rinse with cold water; boil it in 1-1/2 quarts sweet cream or milk and a little salt; when done sweeten with 2 tablespoonfuls sugar and flavor with 1 teaspoonful vanilla extract; in the meantime put 2 tablespoonfuls sugar in a pan and let it roast to a caramel, stirring constantly; dissolve it with a little water; add this to the rice, put on a round flat dish, sprinkle with sugar and hold a red hot shovel over for a few minutes to glaze it.

488. Lemon Rice.— Place a saucepan with 1/2 cup rice over the fire, boil 5 minutes and drain and rinse with cold water; return the rice to saucepan, add 1 pint milk, 1/2 teaspoonful salt and boil until tender; when done add 2 tablespoonfuls sugar; put it into a blanc-mange mould and let it stand till cold; peel a lemon very thin, cut the peel into shreds about 1/2 inch in length and as fine as possible, put them into a saucepan, cover with water and boil 1/2 hour, changing the water 3 times; lest they should be bitter pour about 1 teacupful fresh water upon them; squeeze and strain the juice of the lemon, add it with 1 cup sugar to the water and shreds and let it stew gently for 1/2 hour; then set aside to cool; having turned out the jellied rice into a glass dish, pour the syrup gradually over it, taking care that the little shreds of the peel are equally distributed over the whole.

489. Rice a la francaise.— Put 1/2 pound well washed rice over the fire with cold water, boil 3 minutes, drain in a colander and rinse with cold water; return the rice to saucepan, add 5 cups milk, 1/2 teaspoonful salt, 1/2 tablespoonful butter and boil till nearly done; then add 8 finely pounded bitter macaroons, 2 tablespoonfuls finely cut candied orange peel, 1/2 cup preserved cherries freed from the pits and cut fine and a little orange water; put the rice when done on a round flat dish, sprinkle with sugar, hold a red hot shovel over to glaze and serve with wine sauce.

490. Rice Cherry.— Prepare 1 quart cherry sauce as follows:—Boil 1 pound sour cherries in 1 quart water, crack some of the stones so as to obtain the flavor from the pits and add a piece of cinnamon, the peel of 1 lemon, 1/2 pint wine and a few pounded bitter almonds; sugar to taste; when done stir it through a fine sieve, return the sauce to saucepan and add 1/2 pound rice which has been previously well washed and boiled in water with a little salt for 5 minutes; then drain and rinse with cold water; boil the rice in the cherry sauce till tender; remove from the fire, mix it with the yolks of 6 eggs and when cold add the whites beaten to a stiff froth; rinse out a mould with cold water, sprinkle the inside with granulated sugar, fill in the rice and set it on ice for 2 hours; then serve with or without sweet cream or vanilla sauce.

491. Poor Man's Rice Pudding.— Place a saucepan with 3 tablespoonfuls rice and cold water over the fire, boil 5 minutes, drain the rice in a sieve and rinse with cold water; put the rice in a pudding dish with 1 quart milk, 1/2 teaspoonful salt, 3 tablespoonfuls sugar and 1 teaspoonful essence of lemon; bake in a slow oven till the rice is real soft and serve when cold.

492. Rice Custard Pudding.— Place in a saucepan 3-1/2 tablespoonfuls rice, cover with cold water, boil 5 minutes, drain in a colander and rinse with cold water; return it to saucepan, add 1 pint milk, 1/2 teaspoonful salt and boil till tender; when cold mix it with 3 well beaten eggs, 3 tablespoonfuls sugar, 1 pint milk and a teaspoonful of lemon essence; put this into a pudding dish, lay 1 tablespoonful butter in small bits on top of it, grate nutmeg over and bake till the custard is set; 1/2 cup seedless raisins may be added to the pudding if liked; serve without sauce.

493. Rice Pudding (Minutatim).— Place a saucepan with 1/4 pound rice covered with cold water over the fire, let it boil a few minutes, pour into a colander and rinse with cold water; return rice to saucepan, add 1 pint milk, 1/2 teaspoonful salt, 1/2 tablespoonful butter and boil slowly till tender; transfer the rice to a dish and when cold mix it with 2 tablespoonfuls sugar, 1/2 cup milk, the finely chopped peel of 1 lemon, the yolks of 3 eggs and lastly the whites beaten to a stiff froth; butter some small cups or moulds, line them with a few pieces of citron cut into small, thin slices, fill the cups 3 parts full with the rice mixture and bake in the oven; when done turn them onto a long dish, with a little jelly onto each one, and serve with lemon or fruit sauce.

494. Rice Snowballs.— Put 1 cup rice covered with cold water over the fire, boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan, add 1 quart milk, a little butter, 2 tablespoonfuls sugar, 1/2 teaspoonful salt and boil slowly till tender; add a flavoring of essence of almonds; when the rice is done put into teacups and let it remain till cold; then turn the rice out in a glass dish, pour over a cold custard and on the top of each ball place a small piece of bright colored preserves or jelly. NOTE.—The custard may be served separate in a saucer with the balls, but the flavoring of it should correspond with the rice. Vanilla or lemon essence may be used instead of almond.

495. Cold Rice Flour Pudding.— Let 1-1/2 pints milk come to a boil, add 4 tablespoonfuls rice flour, mix with 1/2 pint cold milk and stir for 10 minutes over the fire; beat up the yolks of 5 eggs and add them with 2 tablespoonfuls orange water to the rice mixture; add lastly the whites beaten to a stiff froth; rinse out a mould with water; sprinkle with coarse sugar, pour in the pudding and put the form either on ice or in cold water; when cold turn it onto a dish and serve with fruit sauce.

496. Rice Souflee.— Place a saucepan with 1 cup milk and 1/2 tablespoonful butter over the fire; when it boils mix 1 cup rice flour with milk, add it to the boiling milk and stir constantly; continue stirring until it forms into a smooth paste and loosens itself from the bottom of saucepan; transfer the rice mixture to a dish to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 5 eggs, 5 tablespoonfuls sugar and the rice paste; add lastly the grated rind of 1 lemon and the 5 whites beaten to a stiff froth; pour the whole into a buttered souflee or pudding dish and bake 1/2 hour in a moderate oven; all souflees should be served immediately on being taken out of the oven, or they will sink and be nothing more than an ordinary pudding; when done take it out, sprinkle powdered sugar over and send the souflee to table in the dish in which it was baked, either with a napkin pinned around or inclosed in a more ornamental dish; serve with wine, cream, raspberry or cherry sauce.

497. Rice Flour Pudding (colored).— Place a saucepan with 2 cups milk, 4 tablespoonfuls sugar, the grated rind of 1 lemon and 1/4 teaspoonful salt over the fire; as soon as it boils mix 4 tablespoonfuls rice flour with 1 cup milk, stir into the boiling milk and stir constantly about 10 minutes; set the saucepan into a vessel of hot water, to keep warm; place another saucepan over the fire with 3 cups fruit juice, 1/2 currant and 1/2 raspberry; when it boils mix 4 tablespoonfuls rice flour with 1 cup claret, add it with 1-1/2 cups sugar to the boiling juice and boil, stirring constantly, till contents form a smooth paste; then take a handsome form, brush the inside with almonds or fine olive oil, sprinkle with coarse sugar and fill the rice mixture in alternate layers with a wet spoon into the form—first the white, then the red, and so on until form is filled; smooth each layer evenly with the wet spoon; in serving turn it out carefully and lay a border of whipped cream around it. This makes a very handsome dish. Half the above quantities will be sufficient for a family of 8 persons.

498. Rose Rice Pudding.— Place a saucepan with 1 cup water and 2 cups currant or raspberry juice over the fire, add a piece of cinnamon and when it boils mix 4 tablespoonfuls rice flour with 1 cup water; add it to the boiling water, stirring constantly, and boil about 10 minutes; remove the cinnamon and sweeten with sugar to taste; rinse out a form with water, sprinkle with sugar, pour in the contents and place the form on ice; when cold turn it out on a dish and lay whipped cream flavored with vanilla around it; or serve with vanilla sauce.

499. Cold Rice Pudding (with Almonds).— Put 1/2 pound rice covered with cold water over the fire, boil a few minutes and drain in a colander; return the rice to saucepan, add 1 quart milk, 1/2 teaspoonful salt and boil till nearly tender; then add 1 cup finely chopped almonds, 2 tablespoonfuls sugar and boil till done; rinse out a melon-shaped form, sprinkle with coarse sugar, pour in the rice when nearly cold and set it aside to cool; in serving turn it out on a glass dish and serve with cold cream or fruit sauce.

500. Rice Snowballs (with Apples).— Place a saucepan with 1/2 pound rice covered with cold water over the fire, boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan, add 1/2 teaspoonful salt, 1 quart milk and boil till nearly done; then set aside to cool; pare and core 6 large apples (greenings or pippins are the best) and put into each apple a little butter, sugar and finely chopped lemon peel; take 6 small, square pieces of white muslin, such as is used for apple dumplings, dip into hot water and dust them with flour; spread over each cloth a layer of boiled rice about 1/2 inch thick, put an apple in the center of each one, fold the cloth with the rice around it so that the apple is covered with the rice, drop them into boiling water and boil 1/2 hour; serve with wine or lemon sauce.

501. Rice kalte Shale (with Wine).— Boil 1 cup sugar with 3 cups water and the peel of 1 lemon for 10 minutes, when cold add 1 bottle white wine, the juice of 2 lemons and 1/4 pound rice which has been boiled in 2 waters till tender; place the kalte Shale on ice till wanted.

502. Rice Radetzky.— Put 1/2 pound rice covered with cold water over the fire, boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan, cover with water, add 1/2 teaspoonful salt and boil till done and thick; in the meantime melt 1/2 tablespoonful butter and add 4 tablespoonfuls sugar; stir this over the fire till light brown; then add 3 tablespoonfuls boiling water and the juice of 1 orange and 1 lemon; let it boil up, add the rice and let it remain a little longer over the fire; remove from the fire, mix it with 3 tablespoonfuls rum and put it on a glass dish in layers with fruit marmalade between it; let the last layer be rice; cover with the whites of 3 eggs beaten to a froth, sweeten with sugar and flavor with vanilla; sprinkle over some finely chopped almonds, set it for a few minutes in oven, to take color, and serve when cold.

503. Rice (with Strawberries).— Parboil 1/2 pound rice, drain in a colander and rinse with cold water; return the rice to saucepan, cover it with water, add the juice of 2 lemons, the peel of 1 and boil till done, but in such a manner that the kernels remain whole; let it drain on a sieve; then put it in a dish and pour over 1 pint boiling sugar syrup; when cold arrange the rice on a glass dish in the form of a pyramid with layers of sugared strawberries between and decorate the whole with large strawberries.

504. Rice (with Apples).— Parboil 1/2 pound rice in water, drain in a colander and rinse with cold water; then place it over the fire with 1 quart milk, add 1/2 teaspoonful salt, a piece of cinnamon and boil till tender; transfer the rice to a dish and set it aside to cool; in the meantime pare and cut fine 6 large apples (either greenings, pippins or Baldwin's); put them on a soup plate, sprinkle with sugar, a little cinnamon, the grated rind of 1 lemon and a pinch of cloves; cover them with another plate and let them stand until the rice is cold; next butter a deep pudding dish and put the apples in the bottom of it; then stir 2 tablespoonfuls butter with 2 tablespoonfuls sugar to a cream and add alternately the rice (by spoonfuls) and the yolks of 5 eggs, a little cinnamon and the finely chopped peel of 1 lemon; add lastly the whites beaten to a stiff froth; spread the rice evenly over the apples, put small pieces of butter over and then sprinkle over some sugar and finely chopped almonds; bake 1 hour in a medium hot oven; serve with or without wine sauce.

505. Rice (with Marmalade).— Boil 1/2 pound rice the same as in foregoing recipe and press it through a sieve; when cold stir 1/4 pound butter with 1/2 cup sugar to a cream and add by degrees the yolks of 6 eggs, the rice and lastly the whites beaten to a stiff froth; fill this mixture into a well buttered pudding dish with layers of fruit marmalade between the rice (let the last layer be rice) and bake in a medium hot oven 3/4 hour; send to table sprinkled with sugar and serve with or without sauce.

506. Rice (dressed with Sugar and Cinnamon).— Place a saucepan with 1 cup rice covered with cold water over the fire and boil 5 minutes; pour the rice into a sieve to drain and rinse with fresh water; return it to saucepan, add 1/2 teaspoonful salt, 1 quart milk and boil slowly till done; if the rice should be too thick add more milk; when done fill the rice into a deep dish, lay small pieces of butter all over the top and sprinkle thickly with sugar into which a little cinnamon has been mixed; serve as a dessert.

507. Fine Rice Pudding (with Oranges).— Wash 1/2 pound rice in several waters, put in a saucepan covered with water and boil 10 minutes; drain in a colander and rinse with water; boil 1/2 pint white wine with 1/2 pound sugar, the grated rind and juice of 1 lemon and 1/2 pint water for 5 minutes, add the rice and boil till tender; when done transfer the rice to a dish to cool; place a saucepan in a vessel of hot water with 1/2 teaspoonful cornstarch, 1/2 pint white wine, 3 eggs, 4 tablespoonfuls sugar, the juice of 1 lemon and 1/2 ounce gelatine soaked in cold water; stir this over the fire with an egg beater until just about to boil; remove instantly from the fire and stir for a few minutes longer; then set it aside to cool; rinse a nicely shaped mould with cold water, sprinkle with coarse sugar and set it into cracked ice; put in first a layer of rice, then a layer of oranges which have been peeled, cut into slices and freed of their pits, sprinkle with sugar, pour some of the wine sauce over it and continue alternately with the layers until the form is filled; let it stand in ice over night; in serving turn the rice onto a dish and garnish with sugared oranges.

508. Fried Rice.— Place 1/2 pound washed rice in a saucepan with cold water over the fire and boil 5 minutes; drain in a colander, return rice to saucepan, add 1 quart milk, 1/2 teaspoonful salt and boil slowly till tender; when done remove from the fire, mix with the yolks of 2 eggs and spread it on a flat dish; when cold cut it into strips 1 inch wide and 2 inches long, brush them over with the beaten whites of eggs, sprinkle with fine bread crumbs or cracker dust and fry in 1/2 butter and 1/2 lard to a fine golden color; serve on a hot dish dusted with sugar.

509. Rice Pudding (baked).— Soak 1/2 pound rice for 1 hour in water, drain and boil it in water 15 minutes; pour the rice onto a sieve and after draining it well return to saucepan; add 1 quart milk, 3/4 teaspoonful salt and boil till tender; add 3 ounces butter, 1/4 pound sugar and the grated rind of 1 lemon; when cold mix it with the yolks of 6 eggs, 1/2 cup finely chopped almonds and 3 tablespoonfuls finely cut citron; add lastly the whites beaten to a stiff froth; fill the whole into a well buttered pudding dish and bake 1 hour in a medium hot oven; serve with fruit sauce.

510. Boiled Rice Pudding.— Place a saucepan with 1/2 pound rice covered with cold water over the fire and let it boil 5 minutes; then pour it into a colander and rinse with cold water; return the rice to saucepan, add 1 quart milk, a piece of cinnamon, the peel of 1 lemon, 1 teaspoonful salt and boil slowly till tender (but the kernels must be whole); when cold stir 1/4 pound butter with 1 cup sugar to a cream and add 1 cup finely chopped almonds, 1 cup stoneless raisins, 1 tablespoonful finely cut preserved orange peel and the yolks of 8 eggs; add the rice and lastly the 8 whites beaten to a stiff froth; fill the mixture into a well buttered pudding form and boil 2 hours; serve with wine cream sauce made as follows:— Place a saucepan over the fire with 1 pint white wine, the yolks of 3 eggs, 1 teaspoonful cornstarch, the peel of 1 lemon and 4 tablespoonfuls sugar; stir this with an egg beater until just about to boil; then remove it instantly from the fire, beat the whites to a stiff froth and mix it with the sauce; or send cherry sauce to table with it (see Sauce). This pudding is sufficient for 12 persons. If a smaller one is desired use half the quantities.

511. Rice Flour Pudding.— Take 1 pint milk, 2 small cups rice flour, 3 tablespoonfuls butter, the grated rind of 1 lemon, 8 eggs, whites and yolks beaten separately, 4 tablespoonfuls sugar, 2 tablespoonfuls finely cut citron and 1/2 teaspoonful salt; put the milk with 1/2 of the butter over the fire; mix the rice flour with a little cold water or milk, add the salt and when the milk boils stir the flour into it; stir until the contents have formed into a smooth paste and loosens itself from the bottom of saucepan; remove it from the fire and set aside to cool; stir the remaining butter to a cream and add alternately the sugar, the yolks and the rice dough (by a spoonful at a time); add the lemon, the citron and lastly the whites of eggs beaten to a stiff froth; blend all well together; have ready a pudding form well buttered and sprinkled with bread crumbs, fill it with the mixture and boil 2 hours; serve with wine or cream sauce the same as in foregoing recipe; sufficient for a family of 10 persons.

512. Rice Flour Pudding (baked).— Place a saucepan with 1 pint milk and 1 tablespoonful butter over the fire and when it boils stir into the boiling milk sufficient rice flour to make a smooth dough that loosens itself from the bottom of saucepan; then remove it from the fire and set aside to cool; stir 1 tablespoonful butter to a cream and add by degrees the yolks of 5 eggs, 5 tablespoonfuls sugar, the grated rind of 1 lemon, the dough of rice flour and lastly the stiff froth of the 5 eggs; bake 1/2 hour; serve with wine cream sauce.

513. Rice Pudding (baked).— Place a saucepan with 1/2 pound rice covered with cold water over the fire, let it boil a few minutes, pour the rice into a colander and rinse with cold water; return it to saucepan, add 1 quart milk, 1/2 teaspoonful salt, 1 tablespoonful butter, a piece of cinnamon, the peel of 1 lemon and boil slowly till tender; when done remove the rice from fire and let it cool a little; stir the yolks of 4 eggs with 3 tablespoonfuls sugar to a cream; mix it with the rice, remove the lemon and cinnamon and add lastly the whites beaten to a stiff froth; fill the mixture into a form which has been well buttered and sprinkled with bread crumbs and bake 1 hour in a medium hot oven; when done turn the pudding onto a round plate and serve with fruit sauce.

514. Rice Pudding (with Peaches).— Cut 12 large peaches in halves and peel and boil them in 1/2 pound sugar syrup; crack the stones, take out the pits, remove the brown skins and boil the pits with the peaches; when done transfer the fruit to a dish and set aside to cool; put 1/2 pound rice with cold water over the fire and let it boil up; drain in a sieve and rinse with cold water; return rice to saucepan with 1 pint sweet cream and boil till tender, but in such a way as to leave the kernels remain whole; when cold mix the rice with 5 tablespoonfuls sugar, 1 teaspoonful vanilla extract, 1/4 pint maraschino and 1-1/4 ounces gelatine; put the dish in cracked ice and stir 1 pint whipped cream through it; fill into a form, cover tightly, pack it in cracked ice with rock salt sprinkled between it so that the whole form is completely covered with ice; let it remain thus for 2 hours; in serving dip the form in hot water, turn the pudding onto a round dish, lay the peaches all over it and the pits on top of peaches; pour the syrup around it and serve. Rice with apples, pears, apricots or any kind of fruit may be made in the same manner.

515. Rice Pudding a la Palerino.— Put 1/2 pound rice with cold water over the fire, boil 3 minutes, pour it into a sieve and rinse with cold water; return the rice to saucepan, add 1 bottle white wine, the juice of 4 oranges and 1/4 pound sugar and boil slowly till tender; add 1-1/2 ounces gelatine which has been soaked in cold water and stir both till it begins to thicken; in the meantime cut some preserved pineapples into small dice; boil 6 ounces seedless raisins in sugar syrup till tender; put them with 1/2 pint preserved cherries on a sieve to drain; thin 1/4 pound apricot marmalade with a little water, add it with the pineapples, raisins and cherries to the rice and lastly stir 1 quart whipped cream through it; fill the mixture into a pudding form, pack it in ice and rock salt and let freeze for 4 hours; in serving dip the form in hot water, turn its contents onto a round dish, lay preserved apricots around it and put on top some whipped cream, so as to make this fine dish as tempting as possible.

516. Rice a la Malte.— Boil 1 pound rice 5 minutes, drain in a sieve and rinse with cold water; return rice to saucepan, cover with water and boil till tender, but in such a way that the kernels remain whole; pour the rice in a sieve and let the water drain off; rub off the skin of 6 oranges with loaf sugar and pound the sugar fine; then peel the oranges, divide them into quarters, remove the pits and lay the fruit on a dish; sprinkle 6 tablespoonfuls sugar over and set them aside in a cool place; press the juice from 6 oranges; put the rice with 1-1/2 pints white wine in saucepan, add 1/2 pound sugar and boil till thick; add the orange juice and the juice of 1 lemon, let it boil a few minutes longer, remove from the fire and stir the orange sugar into it; rinse out a form with white wine, pour in the rice mixture and when cold put it on ice for 3 hours; in serving turn it out on a round dish and garnish with the orange quarters; boil the juice of 3 oranges with 1/2 cup sugar and 1/2 cup water to a syrup; when cold pour some over the rice and serve the rest in a sauciere with the pudding.

517. Rice Pudding a la Wellington.— Boil 1/2 pound rice for 15 minutes in water, drain it in a sieve and rinse with cold water; return rice to saucepan, add 1/2 bottle Rhine wine, the peel of 1 lemon, the juice of 3 lemons and sweeten with sugar; when done pour it into a border form and set it in a cool place; in serving turn it onto a round dish, decorate with preserved or stewed cherries and pour a little white syrup over the rice; have ready a plombiere of frozen raspberry ice in a high pointed form and put it in the center of the rice.

518. Rice Pudding (with Pineapple).— Take a sponge cake (one that was baked in a round form), hollow it out about 1-1/2 inches, pour some Madeira wine over and sprinkle with finely chopped almonds; set it in a cool oven to dry a little; then place it on a round dish with a fine napkin and cut it down to 1/3 its height into 12 pieces; boil 3/4 pound rice 5 minutes in water, drain and rinse with cold water; return rice to saucepan and boil it in water till nearly done; pour it onto a sieve and drain off the water; then return it again to saucepan with some pineapple syrup and boil till done; mix a few tablespoonfuls finely cut pineapple with it, fill the rice (half warm) into the sponge cake and decorate with slices of pineapple and preserved red cherries; serve with apricot sauce. Preserved pineapple may be used for this.

519. Rice Pudding (with Apples).— Put 1/2 pound rice in a saucepan with cold water, let it boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan, add 1 pint milk, 1/2 tablespoonful butter, 1/2 teaspoonful salt and boil till tender; pour into a dish to cool; stir 2 tablespoonfuls butter to a cream with 4 tablespoonfuls sugar and add by degrees the yolks of 6 eggs and the rice; add 2 tablespoonfuls rum and a finely minced lemon peel; beat the whites to a stiff froth and add them to the mixture; pare and cut into quarters 8 large tart apples; put peels and cores in a saucepan, cover with water, place over the fire and boil till tender; strain through a jelly bag; put the liquor in a saucepan and boil 5 minutes; add 1 cup sugar, the rind and juice of 1 lemon and when it boils put in the apples; boil nearly done; remove them with a skimmer and put into a dish to cool; butter a pudding dish and sprinkle with bread crumbs; put in 1/2 the rice mixture, lay over this the apples and over them the remaining 1/2 of rice; lay a few pieces of butter on top, sprinkle with a little sugar and cinnamon and bake 1 hour in a medium hot oven; serve with the syrup. Half the above quantities will be sufficient for a family of 6.

520. Rice Pudding (with Cherries).— Put 1/2 pound rice in a saucepan, cover with cold water, boil 3 minutes, drain in a colander and rinse with cold water; return rice to saucepan, add 5 cups milk, 1/2 teaspoonful salt and boil slowly till tender (the kernels must remain whole); transfer it to a dish and when cold stir 1/4 pound butter to a cream, add alternately 4 tablespoonfuls sugar, the yolks of 6 eggs, the rice and lastly the whites beaten to a stiff froth; butter a deep pudding dish and sprinkle with bread crumbs; put in a layer of rice mixture, then a layer of cherries which have been previously freed from the pits, stewed with sugar and drained on a sieve; or take preserved cherries, drain off the liquor and put them between the layers of rice till the dish is filled; let the last layer be rice; bake 1 hour in a medium hot oven; when done decorate the top with preserved or stewed cherries and send a cherry sauce to table with it. Rice pudding with apricots or peaches may be made the same way.

521. Rice Pudding (with Almonds).— Prepare the rice the same as in foregoing recipe; when cold stir 1/4 pound butter to a cream, add 1/4 pound sugar, the grated rind of 1 lemon, 1 cup finely chopped or ground almonds, the yolks of 6 eggs, the rice and lastly the whites beaten to a stiff froth; fill the mixture into a well buttered form and bake 1 hour; when done dust it with powdered sugar and serve with fruit or wine sauce.

522. Lemon Rice Pudding.— Let 1/2 cup rice come to a boil, drain in a colander and rinse with cold water; return the rice to saucepan, add 1 cup milk, 1/4 teaspoonful salt and boil till tender; when done pour it into a dish and set aside to cool; stir 1 tablespoonful butter to a cream, add the yolks of 4 eggs, 2 tablespoonfuls sugar, then the rice and the grated rind of 1 lemon; whip the juice of 1 lemon with the whites of 4 eggs to a froth, stir into the rice mixture, put it in a well buttered pudding dish and bake 3/4 hour; serve with wine sauce.

523. Rice Scallop.— Place a saucepan with 1/2 pound rice and cold water over the fire, boil 5 minutes and drain in a colander; return rice to saucepan, add 1 quart milk, 1/2 teaspoonful salt, a small piece of butter and boil till rice is soft and thick; pare, core and slice fine 10 large apples, put them in a saucepan with 1 tablespoonful butter, 2 tablespoonfuls finely cut citron, 1/2 cup well cleansed currants, 1/2 cup sugar and stew slowly until apples are soft; add 1/2 cup currant jelly or fruit marmalade and set aside to cool; butter a pudding dish, put in a layer of rice and over it a layer of apples; continue in this way alternately with rice and apples till all are used; let the last layer be rice; put little pieces of butter all over the top of rice and bake 3/4 hour; serve either hot or cold.

524. Cream of Rice Flour.— Mix in a saucepan 4 tablespoonfuls rice flour with 1 quart milk and add 4 tablespoonfuls sugar, 1 ounce finely cut orange peel, the yolks of 6 eggs and the grated rind of 1 lemon; stir this over the fire until it begins to boil; remove it from the fire, add the whites beaten to a stiff froth and serve it when cold in a glass dish; sprinkle it with sugar, hold a red hot shovel over to brown the sugar and serve without sauce.

525. Rice kalte Schale (with Cream).— Put 1/4 pound rice with cold water over the fire, boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan and add 1 quart milk, 1/2 teaspoonful salt, a piece of cinnamon and a little vanilla and lemon peel; when done remove peel and cinnamon and add the yolks of 4 eggs and 1 quart boiling hot cream; sweeten to taste and serve when cold. NOTE.—Milk may be substituted for cream.

526. Rice Jelly.— Mix 1/4 pound rice flour with 1 quart milk and add 1/4 pound sugar, 1/2 ounce gelatine which has been soaked for a few minutes in cold water, 6 pounded bitter almonds and a little lemon peel; stir this over the fire constantly and boil 15 minutes; remove lemon peel, fill the mixture into a form which has been well rinsed out with cold water and sprinkled with sugar and set the form on ice to cool; in serving turn the jelly out onto a dish and send fruit syrup to table with it.

527. Apples with Rice Border.— Place a saucepan with 1/2 pound rice covered with cold water over the fire, boil a few minutes, drain the rice in a colander and rinse with cold water; then return it to saucepan, cover with 1 pint milk and boil till tender and thick; then stir through it carefully 1 tablespoonful butter, 3 tablespoonfuls sugar, the grated rind of 1/2 lemon and the yolks of 2 eggs; next butter a mould (special moulds are made for rice border), fill it with rice and set in a warm place for 10 minutes; pare 12 small tart apples, remove the cores without breaking the fruit and boil them in sugar syrup with 1 tablespoonful apricot marmalade or fruit jelly; turn the rice border onto a dish and lay little pieces of currant jelly on top of it; pile the apples high up in the center; reduce the syrup by boiling a little longer and pour it over the apples. Pears, peaches, apricots and cherries the same way. Preserved fruit may also be used.

528. Rice Cream.— Boil 6 ounces parboiled rice in 3 cups sweet cream and a little salt till tender; when done mix it with 1/2 ounce gelatine which has been soaked in cold water; when this is well mixed with the rice remove it from the fire, add the well beaten yolks of 6 eggs, 3 or 4 tablespoonfuls sugar and when cold add 1 glass maraschino and the 6 whites beaten to a stiff froth; fill this into a form and place it on ice to get firm; in serving turn the cream onto a glass dish and garnish with macaroons.

529. Rice Cream (with Chocolate).— Place 6 ounces well washed rice with cold water over the fire, boil for a few minutes, drain in a colander and rinse with cold water; return rice to saucepan, add 3 cups sweet cream, 1/4 teaspoonful salt and boil till tender; then mix with 1 ounce gelatine which has been soaked for 5 minutes in cold water; also add 6 tablespoonfuls sugar, 1 teaspoonful vanilla extract, 1/4 pound finely grated chocolate and when cold add 1 pint whipped cream; fill the mixture into a form, bury the form in finely cracked ice with a little rock salt sprinkled between and let it remain 4 hours; in serving dip the form into hot water and turn the cream onto a glass dish. NOTE.—The chocolate may be left out of the cream and a chocolate sauce served with it.

530. Rice Cream (with Fruit).— Put 6 ounces well washed rice with cold water over the fire, let it boil a few minutes and drain and rinse it with cold water; return the rice to saucepan, add 3 cups sweet cream, a little salt and boil till done; when cold mix it with 3 tablespoonfuls sugar, the grated rind of 1 lemon and 1/2 ounce gelatine soaked in cold water; when nearly cold add 1 pint whipped cream and put the mixture into a form with layers of preserved fruit, such as cherries, peaches, plums, etc., between it; set the form into a pail with layers of cracked ice and rock salt sprinkled between; the form should be entirely covered with ice; set in a cold place for 4 hours; in serving turn the cream out of the form onto a glass dish and garnish with fruit jelly.

531. Rice Croquettes (served with Sauce as Dessert).— Parboil 1/2 pound rice for a few minutes in water and drain in a colander; return the rice to saucepan with 1 pint milk, 3 tablespoonfuls sugar, 1/2 tablespoonful butter, 1/2 teaspoonful salt and boil till tender; when done remove it from the fire and mix with the yolks of 3 or 4 eggs, the grated rind of 1 lemon and set it aside to cool; form the mixture into balls the size of a walnut, dip them into beaten white of eggs, roll them in zwieback crumbs and fry in boiling lard; serve with wine sauce.

532. Brioche Dough.— Put 1 pound flour into a dish, add 1/2 teaspoonful salt, make a hollow in the center, pour 1 cup warm milk in which 1 yeast cake has been dissolved into the center, mix it with some of the flour and set in a warm place for 1 hour; then stir 1/4 pound butter to a cream and add by degrees 2 eggs; mix this with the flour and yeast to a soft dough, cover and let it rise to double its height in a warm place; then work it through once more, roll it out with a rolling pin about 1/8 of an inch in thickness, cut it into rounds with a tumbler and put in the center either force meat, fruit jelly or rice; bend them over so that the edges meet; wet them with beaten egg and press the edges firmly together; set in a warm place to rise; then brush over with beaten egg, dust with bread crumbs and fry in hot lard.

533. Rice Brioche.— Prepare a brioche dough the same as in foregoing recipe with the addition of 2 tablespoonfuls sugar and the grated rind of 1 lemon; while this is rising put 1 cup rice in a saucepan with cold water over the fire, let it come to a boil, drain in a sieve and rinse with cold water; return the rice to saucepan, add 1 pint milk, 1/2 teaspoonful salt and boil till tender; remove it from the fire and when cold mix the rice with the beaten whites of 3 eggs, 3 tablespoonfuls sugar, 4 tablespoonfuls finely chopped almonds, 2 tablespoonfuls finely cut citron and 1/4 teaspoonful cinnamon; when the dough has risen to double its height divide it into 2 equal parts and roll each part out on a floured board to 1/2 inch in thickness; spread over each part an equal portion of the rice, fold together, press the edges firmly, so that the rice cannot fall out, shape it in the form of a long square and lay in buttered tin pans; brush over with the yolks of the 3 eggs, sprinkle thickly with finely chopped almonds and dust with powdered sugar; set in a warm place and let it rise for 1/2 hour; then bake in a medium hot oven about 1/2 hour; if the oven should be too hot cover with paper; serve with the following sauce:—Stir 2 tablespoonfuls butter with 8 tablespoonfuls powdered sugar to a cream and add 2 eggs, a little nutmeg and 4 tablespoonfuls rum with 1 teaspoonful vanilla; stir until white; put the bowl which holds the mixture into a vessel of boiling water, stir over the fire, add gradually 1 cup boiling water, stir to a creamy sauce and serve. NOTE.—Half these quantities will be sufficient for a family of 6 persons.

534. Poveison (with Prunes).— Stew some dried prunes with a stick of cinnamon and lemon peel; sweeten with sugar and set aside to cool; remove the pits and chop the prunes fine; reduce the liquor by boiling it down to 1/2, add the prunes and mix all together; grate the crust from 3 or 4 milk rolls, cut them into slices about 1/8 of an inch in thickness, spread each slice with the prunes and lay 2 pieces together with the prunes between them; after all the slices have been prepared in this way lay them on a long plate, pour some cold milk over and let them stand for 1/2 hour; then dip them first in beaten egg and then in fine bread crumbs and fry in boiling lard; serve them dusted with sugar.

535. Croquettes of Nudels.— Prepare some finely cut nudels with 1 egg and the necessary flour and boil them in milk with a piece of butter, 2 tablespoonfuls sugar and a pinch of salt; when done transfer them to a dish and mix with the yolks of 3 eggs, the grated rind of 1/2 lemon and 3 bitter macaroons broken into small pieces; set this mixture on ice and when cold form it into round balls the size of an egg; dip them in the white of egg, then in boiling lard and fry in boiling lard to a fine brown; serve with wine or fruit sauce.

536. Apple Croquettes.— Prepare a fine apple sauce, press it through a sieve and add some finely chopped almonds and a little vanilla; bake some thin pancakes of eggs, milk and flour, spread some of the apple sauce over each one, roll them up, turn the ends over and fasten them with egg; dip them first into beaten egg, then into fine zwieback crumbs and fry in boiling lard to a nice golden color; dust them with powdered sugar and serve with a sauce made of apple jelly thinned with vanilla liquor or maraschino.

537. Nudels (with Jelly).— Boil 2 cups home-made nudels in salt water 15 minutes; then drain in a colander, put the nudels in a saucepan with 1 tablespoonful butter and toss them over the fire till they are well mixed with the butter; then put them in a glass dish alternately with currant or apple jelly in layers between, cover the top with jelly and serve. A cupful of freshly grated cocoanut laid over the top of this dish and dotted with small bits of jelly is a decided improvement.

538. Apple Scallop.— 1 pound bread crumbs, 3/4 cup sugar, 10 large greening or pippin apples and 3/4 cup butter; pare, quarter and cut the apples into fine slices; put 1/4 of the butter into a pudding dish and let it melt; then put in a layer of bread crumbs and over them a thick layer of apples; sprinkle over some sugar and lay little bits of butter over; continue this way alternately with bread crumbs, butter, apples and sugar till all is used; let the last layer be bread with bits of butter on top; cover the dish and bake 3/4 hour; shortly before the scallop is done uncover the dish and let it brown a little; serve either hot or cold without sauce.

539. Nudel Scallop.— Prepare a nudel dough of 1 egg, 1/2 teaspoonful butter, 1 tablespoonful water, a pinch of salt and sufficient flour to make a stiff dough; divide the dough into 4 parts, roll each part out on a paste board as thinly as possible and let them lay for 15 minutes; then cut each part into long strips 1-1/2 inches in width; lay 4 strips on top of one another and cut them fine, about as thick as a straw; shake the nudels apart and spread them on a board to dry for 1 hour; then put them into boiling salted water, boil 10 minutes and drain in a colander; pare, core and cut into fine slices 10 large greening apples; put the apples in a saucepan with 1 tablespoonful butter and 1/2 cup sugar, cover and stew gently till they begin to soften; remove them from fire, add 1/2 cup apple or currant jelly and set aside to cool; butter a pudding dish and put in a layer of nudels; lay little bits of butter over and put over the nudels a layer of apples; then nudels again; continue in this way till all is used; let the last layer be nudels; mix 3 eggs with 1 cup milk, a little sugar and 1 teaspoonful vanilla; pour it over the nudels and bake 3/4 hour; serve either hot or cold. NOTE.—Stewed prunes, peaches or cherries may be used instead of apples. This may be served without sauce.



COLD PUDDINGS MADE WITH MILK.

540. Cocoanut Custard Pudding, No. 1.— 2 cups grated cocoanut, 1 cup sugar, 5 eggs and 1 quart milk; beat up the eggs to a froth, add the sugar, stir until melted, then add milk and cocoanut; butter a pudding dish, pour in the mixture and bake till the custard thickens; the best way to ascertain when pudding is done is to place the handle of a teaspoon into the center of the pudding; if it is thick remove instantly and set aside in a cool place; serve when cold in the same dish in which it was baked, with a napkin folded around, or place it in an ornamental dish.

541. Cocoanut Custard Pudding, No. 2.— Boil 3 cups milk with 1 cup sugar; dissolve 2 tablespoonfuls cornstarch in 1 cup cold milk and add it to the milk; continue the boiling for a few minutes and remove from fire; beat up the yolks of 4 eggs and after the custard has cooled a little add them to it; when cold beat the whites to a stiff froth and stir them into the custard; butter a pudding dish and put in 1/2 the custard and a layer of macaroons; then a thick layer of cocoanut on top into which 2 tablespoonfuls sugar have been mixed; bake in the oven to a delicate brown color; serve cold without sauce.

542. Pudding a la Princess.— Take 1 pound any kind of cake (sponge, pound, cup or raisin cake), which is several days old, cut it into slices and lay them in a glass dish; put on to each slice 1 teaspoonful currant or apple jelly and pour 1/2 cup sherry wine and the juice of 1 lemon over; soak 1 ounce gelatine in 1 cup milk 15 minutes; place a saucepan over the fire with 3 cups milk, 1/2 cup sugar, the yolks of 6 eggs and 1-1/2 teaspoonfuls vanilla extract; stir this over the fire till nearly boiling; then add the gelatine by degrees, stirring constantly, but do not allow it to boil; as soon as gelatine is melted remove it from the fire, set the saucepan in cold water and stir its contents till cold; pour the custard over the cake; beat the 6 whites to a stiff froth and beat into it gradually 1/2 cup currant, cranberry or apple jelly; spread this meringue over the custard and dot it with little bits of jelly laid on in a pattern. Half the above quantities will be sufficient for a small family.

543. Cold Sponge Pudding.— Soak 1 ounce gelatine in 1 cup milk for 15 minutes; place a saucepan over the fire with the yolks of 6 eggs, 3 cups milk, 6 tablespoonfuls sugar, 2 teaspoonfuls vanilla extract and stir with an egg beater till nearly boiling; add by degrees the gelatine, beating constantly; remove from the fire and set aside to cool, stirring it now and then; when cold and beginning to thicken have the whites beaten to a stiff froth and stir them lightly through the cream; rinse out a mould with cold water, sprinkle the inside with sugar, pour in the mixture and set in a cool place to form; in serving loosen the edge on top with your finger and turn the pudding onto a dish; serve with cold fruit or claret wine sauce.

544. Chocolate Pudding.— Soak 1 ounce gelatine in 1 cup milk; boil 1/4 pound grated chocolate in 1 cup water and add 1 pint milk, the yolks of 3 eggs, 5 tablespoonfuls sugar and the gelatine; beat this with an egg beater over the fire till nearly boiling; remove from the fire and set aside to cool, stirring it now and then; when cold and beginning to thicken add the beaten whites of 6 eggs; rinse a form with cold water, sprinkle with sugar, pour in the mixture and set aside to form; serve with vanilla sauce made of the 3 remaining yolks.

545. Sago Pudding.— Boil 1 quart milk with a little salt and while boiling sprinkle in slowly 1/4 pound sago; continue the boiling until the sago looks clear and is thick; when done remove the saucepan to side of stove add 4 tablespoonfuls sugar; beat up the yolks of 4 or 5 eggs with a little cold milk, add them to the sago and while hot add the whites beaten to a stiff froth; turn it into a jelly mould which has previously been rinsed with cold water and sprinkled with sugar and place it on ice or in cold water till firm; serve with fruit or vanilla sauce.

546. Sago Pudding with Almonds is prepared the same as in preceding recipe. While the sago is boiling add 1 cup finely chopped almonds. Walnuts or hazel nuts may be used the same way.

547. Sago Pudding (Allemande).— Boil 1 quart milk with a little salt and while boiling add slowly 1/4 pound best sago, 1/2 cup finely chopped almonds and 4 tablespoonfuls sugar; continue the boiling for 20 minutes longer, then remove the saucepan to side of stove, add the beaten whites of 4 eggs and 1 teaspoonful lemon extract; pour the sago into a well rinsed and sugared jelly mould and set aside to cool; put the 5 yolks with 3 cups milk, 1 teaspoonful cornstarch and 3 tablespoonfuls sugar over the fire and stir until it begins to boil; remove instantly, flavor with vanilla or lemon essence and serve cold with the pudding.

548. Sago Meringue (with Apples).— Boil 1/4 pound sago in 1 quart milk with a little salt and a little butter; in the meantime pare and core 6 large apples, put them into a long tin pan with 1 quart boiling water, cover them with another pan and boil 5 minutes; transfer the apples to a long-shaped pudding dish and put 1 teaspoonful jelly into each apple; when the boiled sago is cold mix it with the yolks of 4 eggs and 4 tablespoonfuls sugar; pour this over the apples and bake in the oven; when done draw the pudding to the front of oven; have the 4 whites beaten to a stiff froth and add 2 tablespoonfuls powdered sugar and a little essence of lemon; spread this over the pudding, close the oven and let the pudding bake for a few minutes longer; eat without sauce, either hot or cold.

549. Sago Cream.— Put 1/2 pound sago with boiling water over the fire, let it boil 5 minutes and drain on a sieve; return the sago to saucepan, add 3 pints water and boil slowly 1-1/2 hours; add 1 bottle claret, the juice of 2 lemons and the rind of 1; add sufficient sugar to sweeten and boil 1/2 hour more; rinse out a jelly mould or small cups with cold water, sprinkle them with sugar, fill them with the sago cream and set in a cool place to get firm; serve cold with whipped cream or vanilla sauce; or take currant juice instead of wine and otherwise prepare the same as above; when cold turn the cream onto a glass dish, lay a border of whipped cream sweetened with sugar and flavored with vanilla around it and serve without sauce.

550. Rothe Gruetze.— Stew 1/2 pound currants and 1/2 pound raspberries with 1/2 pint water about 20 minutes; strain them through a jelly bag; put the juice in a saucepan with the same quantity of water and add sufficient sugar to sweeten; as soon as it begins to boil sprinkle in slowly some of the best sago, allowing 4 tablespoonfuls sago to 1 quart liquid; add a piece of cinnamon and boil slowly till sago is clear, which will take about 1/2 hour; stir it constantly; turn it into cups or jelly moulds; eat when cold with milk or cream.

551. Milk Pudding.— Boil 1 quart milk with 6 tablespoonfuls sugar, the peel of 1 lemon and add 16 sheets red gelatine which has been soaked for 5 minutes in cold water; stir until the gelatine is dissolved; remove it from fire and add 1 pint Rhine wine; pour it into a jelly mould which has been rinsed with cold water and sprinkled with sugar, set it on ice to get firm and serve with vanilla or lemon custard sauce.

552. Fruit Custard Pudding.— Dip 6 small sponge cakes into the juice of 1 can peaches and lay the cake in a glass dish; lay 1/2 the peaches over the cake and pour some cold custard over it which is made as follows:—Place a saucepan with 1 quart milk, 4 tablespoonfuls sugar, the yolks of 4 eggs and a pinch of salt over the fire and add 2 tablespoonfuls cornstarch; stir constantly till just about to boil; then remove from the fire and when cold pour it over the cake and peaches; beat the whites to a stiff froth, mix with 2 tablespoonfuls powdered sugar, spread it over the top and serve.

553. Macaroon Meringue.— Place a saucepan with 1 quart milk, the yolks of 4 eggs, 4 tablespoonfuls sugar and 1 tablespoonful cornstarch over the fire and stir constantly till just about to boil; remove instantly and when cold stir 1 cup finely chopped almonds through it; put a layer of macaroons in a glass dish, pour over 1/2 the custard, put another layer of macaroons and then custard again; beat the whites to a stiff froth, add 1 tablespoonful powdered sugar and spread it over the top.

554. Lemon Custard Pudding.— 1 quart milk, 2 tablespoonfuls cornstarch, 3 eggs, the juice of 2 lemons, the grated rind of 1 and 1/2 tablespoonful butter; mix the cornstarch with a little cold milk; put the remaining milk over the fire, add the butter and as soon as it begins to boil stir in the cornstarch; boil a few minutes, stirring constantly; remove from fire and when cold mix the eggs with 3/4 cup sugar, add the lemon juice and rind, stir this to a cream and add gradually to the cornstarch; when well mixed fill it into a buttered pudding dish and bake till the custard is set; serve cold.

555. Cornstarch Pudding.— 1 quart milk, 4 tablespoonfuls cornstarch, 5 eggs, 4 tablespoonfuls sugar and 1/4 teaspoonful salt; mix the cornstarch with a little milk; put the remaining milk with sugar and salt in a saucepan over the fire; as soon as it boils add the cornstarch and let it boil for a few minutes, stirring constantly; when done remove it to side of stove, add the well beaten yolks of the 5 eggs; when well mixed together keeping it hot, and beat the whites to a stiff froth and stir them into the mixture; rinse out a mould with cold water, sprinkle with sugar, pour in the mixture and set either in a cool place or on ice; serve with fruit sauce.

556. Cornstarch Meringue.— 1 quart milk, 4 tablespoonfuls cornstarch, 4 tablespoonfuls sugar, 4 eggs and 4 tablespoonfuls fruit jelly; bring the milk to a boil and stir in the cornstarch, which should be previously dissolved in a little cold milk; boil a few minutes, stirring constantly; remove it from the fire and while yet hot stir in the yolks beaten up with the sugar and flavor with 1 teaspoonful vanilla; fill it into a glass dish; beat the whites with 4 tablespoonfuls currant or apple jelly to a froth, spread it over the pudding and serve when cold.

557. Armor Pudding.— Boil 1 quart milk with the rind of 1 lemon; dissolve 1 cup cornstarch in 1 cup cold milk and add it slowly to the milk, stirring constantly; add 3/4 cup sugar and a little salt and continue the boiling for a few minutes; when done remove the saucepan to side of stove, keeping it hot; beat the whites of 6 eggs to a stiff froth and mix them with the cornstarch; turn it into a jelly mould and serve cold with strawberry or vanilla sauce. The mould should be previously rinsed with cold water and sprinkled with granulated sugar.

558. Red Cream Pudding.— Boil 1 pint fruit juice and 1 pint water; add 4 tablespoonfuls cornstarch dissolved in cold water, sweeten to taste and continue the boiling for 5 minutes; remove it to side of stove, and while yet hot mix it with the whites of 6 eggs beaten to a stiff froth; turn it into a jelly mould which has been rinsed with water and sprinkled with sugar and serve cold with vanilla sauce.

559. Floating Island.— Mix 1 quart milk with the yolks of 4 eggs, 4 tablespoonfuls sugar and 1/2 tablespoonful cornstarch; stir this over the fire until just about to boil; remove instantly and add 1 teaspoonful vanilla essence; set a glass dish on a wet cloth and pour in the hot custard; beat the whites to a stiff froth, spread it over the custard, sprinkle a little sugar over and cover it up for 20 minutes; then set it on ice or in a cool place; serve cold; or beat the whites with 4 tablespoonfuls fruit jelly to a stiff froth, heap this meringue upon the custard when cold and dot it with bits of jelly laid all over it.

560. Banana Float.— Put in a saucepan 1 quart milk, 1/2 tablespoonful cornstarch, 1/2 cup sugar and the yolks of 4 eggs; set the saucepan in a vessel of boiling water and stir over the fire till nearly boiling; remove instantly, pour the custard into a dish and add 1 teaspoonful lemon extract; when cold have 1/2 dozen bananas cut into slices and stir them into the custard; beat the whites to a stiff froth, mix with a little powdered sugar, cover the custard with the meringue, set lady fingers around the edge of dish and serve.

561. Peach Float.— Blanch 1 cup almonds, chop them very fine and stir into a custard made the same as in foregoing recipe; pare and cut some ripe peaches into eighths and stir them into the custard; put into a glass dish with meringue on top and garnish with kisses or lady fingers, Orange float is made the same as Banana Float.

562. Lemon Custard.— Boil 1 quart milk with 1/2 cup sugar and while boiling stir in 2-1/2 tablespoonfuls cornstarch previously wet with a little cold milk; stir constantly and boil a few minutes; then remove it from the fire and add 2 teaspoonfuls lemon essence and the well beaten yolks of 4 eggs; turn the custard into a glass dish, beat the whites to a stiff froth, spread it over the top, sprinkle a little sugar over and serve when cold.

563. Lemon Cream Pudding.— Place a saucepan over the fire with the rind of 1 lemon and the juice of 3; add 1 cup sugar, 1 cup white wine and the yolks of 4 eggs; stir this until nearly boiling; remove it from the fire and add 3/4 ounce gelatine which has been soaked for 10 minutes in cold water; when nearly cold add 1 pint sweet cream beaten to a stiff froth, turn into a jelly mould and set on ice to get firm; serve without sauce. Or put in a saucepan the yolks of 6 eggs, 1/2 pint white wine, 6 tablespoonfuls sugar, the juice of 3 lemons and the peel of 1; stir this over the fire until it begins to boil; remove it and add 1 ounce gelatine which has been previously soaked in cold water; stir until the gelatine is dissolved; when nearly cold add the whites beaten to a stiff froth; turn into a jelly mould and set on ice to get firm; serve without sauce.

564. Custard Bread Pudding.— Mix the yolks of 4 eggs with 1 quart milk, 4 tablespoonfuls sugar and 1 teaspoonful vanilla; pour this into a pudding dish and lay 2 slices of buttered bread on top of the custard; bake until nearly done; beat the whites to a froth, mix with 1 tablespoonful sugar, spread it over the pudding and bake to a light brown color; serve cold.

565. Custard.— Beat 5 eggs with 1/2 cup sugar to a cream and add 1 quart milk and 1 teaspoonful vanilla or lemon essence; pour this into a pudding dish and bake in a medium hot oven till done; to ascertain when the custard is done put the handle of a teaspoon into the center of dish; if the custard is thick and jelly-like, and no milk is to be seen, remove instantly from the oven and serve when cold, or pour the custard into small cups, set them in a long pan of hot water and bake in a medium hot oven till the custard is thick.

566. Apple Custard.— Pare and core 6 medium sized apples, put them in a pan half filled with boiling water, cover with another pan of same size and let them boil till soft all through, but not broken; transfer them carefully to a glass dish, sprinkle over some sugar and when cold put 1 teaspoonful apple, currant or quince jelly in center of each apple; pour over a cold soft custard. For custard mix 1 pint milk with 3 well beaten eggs and add 2 tablespoonfuls sugar and 1 teaspoonful cornstarch; stir over the fire till nearly boiling, flavor with essence of lemon and set aside to cool.

567. Pineapple Custard.— Pare and cut a ripe pineapple into small pieces, taking care not to lose any of the juice; put the fruit with sugar into a glass dish and set on ice; boil 1 pint milk; mix 2 tablespoonfuls cornstarch with 1 cup cold milk, add it with a little salt to the boiling milk and stir and boil for a few minutes; remove from fire and add 2 tablespoonfuls sugar, the yolks of 3 eggs and 1 teaspoonful vanilla extract; mix this well together and set aside; when cold pour the custard over the pineapple; have the whites beaten to a stiff froth, mix a little powdered sugar through it and put on top of custard like a pyramid; place the dish for 1/2 hour on ice before serving.

568. Strawberry Custard.— Wash 1 quart strawberries, drain and put them besprinkled with sugar in a glass dish; pour over a cold custard and finish the same as Pineapple Custard.

569. Peach Custard.— Pare and cut into slices some ripe peaches, sprinkle over some sugar and finish the same as Pineapple Custard. Apricot custard is made the same way.

570. Chocolate Fruit Custard.— Dissolve 3 tablespoonfuls grated sweet chocolate in a little milk and mix it with a custard made the same as Pineapple Custard; when cold pour it over strawberries, pineapples, oranges or any kind of preserved fruit and cover with the whites of 3 or 4 eggs beaten to a stiff froth. If preserved fruit is used the syrup may be used for jelly.

571. Fruit Custard (with Cake).— Cut some sponge cakes several days old into square pieces; drain off the liquor from a can of peaches; dip each piece of cake into the liquor and lay them in a glass dish; lay the peaches between and pour a cold custard over; spread over the top the whites of 3 or 4 eggs beaten to a stiff froth, sprinkle over a little sugar and serve. Any kind of stale cake may be used up in this way.

572. Tutti Frutti Custard.— Cut any kind of stale cake into small pieces; put a layer of cornstarch custard into a buttered pudding dish, then a layer of cake; sprinkle over the cake some finely cut citron, raisins and currants; continue in this way until 2 layers of cake and 2 of custard are in the dish; cover the top with a meringue made of the whites of 3 eggs beaten to a stiff froth, add a little powdered sugar and bake in the oven for a few minutes, till meringue is a light brown, and serve. The raisins, currants and citron should be boiled for 15 minutes in a little water before adding them.

573. Apple Custard Pudding.— Pare and core 6 large pippin or greening apples, place them in a long pan with 1 quart boiling water, cover with another pan of same size and stew from 5 to 8 minutes, or until a straw will penetrate through them easily; do not allow them to break; then remove the apples carefully to a pudding dish and put 1 teaspoonful currant jelly into each apple; stir 5 eggs with 4 tablespoonfuls sugar to a cream and add 1 teaspoonful lemon extract and 1 quart milk; pour this over the apples and bake till custard is firm; serve cold in the same dish in which it has been baked.

574. Peach Meringue.— Boil 3 cups milk with a pinch of salt, 1/2 tablespoonful butter and 4 tablespoonfuls sugar; mix 2 tablespoonfuls cornstarch with 1 cup milk, stir it into the boiling milk and continue boiling for a few minutes; then remove from fire and set aside; when cold mix it with the yolks of 4 eggs and 1 teaspoonful lemon extract; pare and cut into halves 8 or 10 large, ripe peaches, lay them in a well buttered pudding dish and sprinkle 3 tablespoonfuls sugar over; pour over the cornstarch and bake 20 minutes; draw the dish to front of oven; have the whites beaten to a stiff froth, spread them over the top, sprinkle a little sugar over and bake for 5 minutes longer; serve when warm with fruit sauce and when cold with cream or vanilla sauce. Cherries and pineapples may be used the same way.

575. Tipsy Parson.— Take a sponge cake several days old, crumble it up fine, put a layer of it in a glass dish and pour over 1 glass wine; then add 1/2 cup finely chopped almonds, then a layer of whipped cream; then begin over again, by laying another layer of cake crumbs, almonds and cream; continue in this way till all is used; let the last layer be cream. All kinds of cake crumbs can be used, but sponge cake is the best.

576. Russian Cream Pudding.— Rub the skin of 2 lemons and 1 orange on 1/2 pound loaf sugar; pound the sugar fine, pour the juice of the lemons and orange over it, add 1 ounce gelatine (which should be soaked in a little cold water), 1 pint white wine, 4 whole eggs and the yolks of 8 eggs; put this into a tin pail and set it in a vessel of hot water; stir with an egg beater until just about to boil; remove instantly, add 1/2 pound sugar and stir until cold; then add 1 quart sweet cream beaten to a froth and 1/2 pint Madeira wine or rum; fill the cream into a form and set it on ice; in serving turn the cream out and garnish with lady fingers and macaroons.

577. Tapioca Pudding.— Wash 3 tablespoonfuls tapioca, put it into a pudding dish with 1 quart milk and let it stand for 1 hour; then set the dish on the side of stove to heat gradually; when the tapioca is soft beat up 3 eggs with 3 tablespoonfuls sugar, stir them into the tapioca and flavor with 1 teaspoonful lemon extract; put small pieces of butter over the top and bake in the oven; serve with or without sauce. Preserved peaches may be sent to table with it.

578. Tapioca Meringue.— Soak 1/2 cup tapioca in 1 quart milk for 2 hours; set the dish on the side of stove and let it heat slowly; stir the yolks of 4 eggs with 1/2 cup sugar to a cream, add them to the pudding and flavor with 1 teaspoonful vanilla; put 1 tablespoonful butter in small pieces over the top and bake till it begins to thicken; beat the whites to a stiff froth and add 1 tablespoonful powdered sugar and a little lemon extract; draw the pudding to the front of oven, spread the meringue over, set it for a few minutes back in the oven and serve.

579. Tapioca Pudding (economical).— Soak 1 cup tapioca in 3 cups water for 3 hours; then put the tapioca into a saucepan, set this into a vessel of hot water, add 1 cup boiling water and boil till tapioca is done (or clear); add 1/2 teaspoonful salt, the juice of 1 lemon and a little grated rind; sweeten with 5 tablespoonfuls sugar, turn into a jelly mould and serve when cold with the following sauce made of 1 egg, 2 teaspoonfuls cornstarch and 2 cups water; sweeten to taste; add a little butter; stir this over the fire till just about to boil; add a little nutmeg, the juice of 1 lemon and serve when cold with the pudding; or serve with custard sauce.

580. Tapioca Pudding (with Lemon Sauce).— Soak 1 cup tapioca in 1 quart milk for 2 or 3 hours; put this in a saucepan and add 1/2 teaspoonful salt and 2 tablespoonfuls butter; set the saucepan in a vessel of boiling water and boil till tapioca is soft; turn into a jelly mould and set aside to cool; for the sauce pare 1 lemon as thinly as possible and boil the skin for 20 minutes, changing the water 3 times; cut the peel in small strips like straws; place a saucepan with 1 cup sugar, 1/2 cup water and the lemon peel over the fire and boil for 10 minutes; in serving turn the pudding onto a dish and pour the cold sauce over it. This pudding may be served with vanilla or lemon custard sauce. Tapioca prepared this way may also be put into cups.

581. Tapioca Pudding (with Apples).— Soak 1/2 cup tapioca in cold water for 2 hours; then mix it with 1/2 cup sugar, 1 quart milk, 4 eggs and 1 teaspoonful vanilla extract; pare and core 6 pippin or greening apples, put them in a pan with water, cover them with another tin pan and let them boil 5 minutes; remove the apples carefully, put them into a pudding dish, pour the tapioca mixture over them and bake in the oven; serve with hard sauce or send it to table without sauce sprinkled with powdered sugar.

582. Apple Tapioca Pudding.— Soak 1 cup tapioca over night in 4 cups water; next morning add about 6 large tart apples, chopped very fine (or more, according to size), and add 1 cup sugar; bake slowly until done; to be eaten either warm or cold with cream. A delicate dish for invalids.

583. Farina Custard Pudding.— Boil 3 tablespoonfuls farina in 1 quart milk with 1/2 teaspoonful salt; when cold mix it with 4 well beaten eggs, 1/2 cup sugar and 1-1/2 teaspoonfuls essence of lemon; put into a pudding dish and bake till custard is set; eat hot or cold without sauce. This pudding may also be made with a meringue the same as Cornstarch Meringue.

584. Rose Pudding.— Soak 1 ounce gelatine in 1 cup cold water 15 minutes; then add 1 cup boiling water, the yolks of 6 eggs, 6 tablespoonfuls sugar, the peel of 1 lemon and 1 pint white wine; stir this with an egg beater till it nearly boils; then remove instantly, add a little cochineal to color it to a beautiful pink and set aside to cool; when cold and beginning to thicken stir in the whites beaten to a stiff froth; turn into a mould previously rinsed with cold water and sprinkled with sugar and set the form on ice for 2 hours; when ready to serve turn the pudding onto a dish and send vanilla sauce to table with it.

585. Figaro Pudding.— Soak 1 ounce gelatine in a little water for 15 minutes; place a saucepan with 1 pint sweet cream, the yolks of 4 eggs and 6 tablespoonfuls sugar over the fire and stir until nearly boiling; add the gelatine and stir till it is dissolved; remove it from the fire and set aside to cool, stirring it now and then; when quite cold and beginning to thicken stir in lightly 1 pint whipped cream and flavor with vanilla; rinse out a mould with cold water, sprinkle with sugar, fill in the cream and set in a cool place to form; serve with cold strawberry sauce.

586. Farina Melusine (with Apples).— Bring 1 quart milk to a boil, add, stirring constantly, 1 cup farina and stir until it forms into a stiff paste and loosens itself from bottom of saucepan; transfer it to a dish; when cold stir 2 tablespoonfuls butter to a cream and add alternately the yolks of 6 eggs, the farina, 4 tablespoonfuls sugar, the rind of 1 lemon and lastly the beaten whites; pare and core 8 large tart apples, put them in a long pan over the fire, add 1 quart boiling water, cover with another pan of same size and steam them 5 minutes (no longer); then remove carefully, lay them into a long shaped pudding dish, put a teaspoonful jelly into each apple and pour the farina mixture over so the apples are entirely covered; bake in a medium hot oven about 3/4 hour and serve with the following sauce:—Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream, add the yolks of 2 eggs, 2 tablespoonfuls rum or Cognac, a little nutmeg and lastly the whites beaten to a stiff froth; sufficient for a family of 8 persons.

587. Farina Beignets.— Bring 1 pint milk with 1 tablespoonful butter to a boil and add, stirring constantly, 1 cup farina; continue stirring until it loosens itself from the bottom of saucepan; transfer the farina to a dish and when cold mix it by degrees with the yolks of 3 eggs, the grated rind of 1 lemon and 1 tablespoonful sugar; divide this into equal parts the size of an egg, roll them into oblong shapes, dip them into the beaten whites, roll in fine bread crumbs and fry in boiling lard; serve them dusted with sugar or send fruit sauce to table with them.

588. Farina Pudding (without Eggs).— Boil 3 pints milk with a little salt and while boiling sprinkle in slowly 5 tablespoonfuls farina; set the saucepan with the farina in a vessel of hot water and continue the boiling for 3/4 hour; pour it into a jelly mould which has been rinsed with cold water and sprinkled with sugar and serve cold with either wine fruit or vanilla sauce; or sprinkle with sugar. This pudding may also be eaten with cream or milk, and is also nice cut into slices and fried; or dip the slices into beaten egg, roll in fine bread crumbs, fry and serve for breakfast with meat.

589. Farina Koch (with Chocolate).— Boil 3 cups milk, add 5 tablespoonfuls farina and stir constantly until thick; transfer to a dish and when cold stir 2 tablespoonfuls butter to a cream, add by degrees the yolks of 5 eggs, 3 tablespoonfuls sugar and add the farina by a spoonful at a time; add lastly the whites beaten to a stiff froth; divide the mixture into 2 halves; mix 1/2 with 2 ounces grated vanilla chocolate; put first a layer of the white farina mixture, then a layer of the chocolate mixture into a well buttered pudding dish; repeat this operation, lay on top some almonds cut into strips, sprinkle over some sugar and bake 3/4 hour in a medium hot oven; it may be served with or without sauce; send to table in the same dish in which it was baked; either set in a silver dish or pin a napkin around it.

590. Farina Souflee (with Almonds and Raisins).— Boil 1/4 pound farina in 2-1/2 cups milk and 1-1/2 tablespoonfuls butter until thick; when cold mix it with the yolks of 6 eggs, 3 tablespoonfuls sugar, a little salt, 2 ounces finely chopped almonds, 10 bitter almonds, 2 ounces seedless raisins and the 6 whites beaten to a stiff froth; bake in a buttered form and serve as soon as done with raspberry or wine sauce.

591. Farina Pudding (with Almonds).— Boil 1 quart milk and while boiling sprinkle in slowly 4 tablespoonfuls farina; add 4 tablespoonfuls finely chopped almonds and continue boiling for 20 minutes; sweeten with 4 tablespoonfuls sugar; when done remove from fire and add the yolks of 4 eggs; pour it into a glass dish, beat the whites with 4 tablespoonfuls currant, apple or cranberry jelly to a stiff froth and spread it over the pudding; serve with claret sauce made as follows:—Put 1/2 pint water with 3 slices of lemon, a piece of cinnamon and 2 cloves over the fire and boil 5 minutes; then add 1 teaspoonful Bermuda arrowroot and boil 2 minutes; take it from the fire, add 1/2 pint claret, sweeten with sugar, strain and serve with the pudding when cold. If arrowroot is not handy use cornstarch.

592. Fine Farina Pudding (boiled).— Boil 1 cup farina in 1 pint milk with a little salt and 1/2 tablespoonful butter until it becomes thick and loosens itself from bottom of saucepan; when cold stir 1/4 pound butter to a cream and add alternately 5 tablespoonfuls sugar, the yolks of 8 eggs and the boiled farina by a spoonful at a time; add lastly the beaten whites and grated rind and juice of 1 lemon; butter a pudding form, sprinkle with fine bread crumbs, fill in the mixture, close tightly and boil 2 hours; serve with wine cream sauce (see Sauce). NOTE.—This pudding should be served as soon as taken out of the form.

593. Farina Souflee.— Bring 1 pint milk with 1 tablespoonful butter to a boil and add by degrees, stirring constantly, 1 cup farina; continue stirring until it has formed into a stiff paste and loosens itself from bottom of saucepan; then transfer it to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 5 eggs, 4 tablespoonfuls sugar, the grated rind of 1 lemon and the farina paste by a spoonful at a time; stir with a potato masher until all is well mixed; add lastly the whites beaten to a stiff froth; fill the mixture into a well buttered pudding form and bake 3/4 hour; dust the souflee with sugar and serve as soon as done; send raspberry or any kind of fruit sauce to table with it.

594. Farina Mush.— Put 1 quart milk in a saucepan over the fire and when it boils add gradually, stirring constantly, 1 cup farina; add 1/2 teaspoonful salt, a small piece of butter and continue stirring and boiling for 10 minutes; then add by degrees 1 pint milk and boil a few minutes longer; serve on a dish dusted with sugar and if the flavor is liked sprinkle a little cinnamon over; some finely chopped almonds may be added if liked; or put the farina into a dish, sprinkle thickly with sugar and hold a red hot poker over it to brown the sugar.

595. Farina Pudding (cold).— Boil 1 quart milk with 1/2 teaspoonful salt, 1/2 tablespoonful butter and while stirring constantly sprinkle in slowly 5 tablespoonfuls farina; continue the boiling for 20 minutes; when done remove it to side of stove, add 4 tablespoonfuls sugar, the yolks of 4 eggs, and while hot add the whites beaten to a stiff froth; fill this into a form, set it in a cool place and serve with strawberry sauce made as follows:—Place a saucepan over the fire with 1 cup water; dissolve 1 heaping teaspoonful cornstarch in a little cold water, add it to the contents of saucepan, boil for a few minutes, transfer to a dish and mix with the juice of 1/2 lemon, a little Rhine wine and 1/2 pint fresh strawberry juice.

596. Fine Farina Pudding (with Vanilla Sauce).— Boil 5 tablespoonfuls farina in 1 quart milk with a little salt the same way as in preceding recipe; as soon as done add 4 tablespoonfuls sugar, and while hot mix it with the whites of 6 eggs beaten to a stiff froth; fill the mixture into a jelly mould which has been rinsed with cold water and sprinkled with granulated sugar and set on ice to cool; put the 6 yolks with 1 quart milk and 4 tablespoonfuls sugar over the fire and stir until just about to boil; remove instantly from the fire and flavor with essence of vanilla.

597. Figaro Pudding.— Boil 1 pint milk with a little salt and 1 tablespoonful butter and while boiling sprinkle in slowly 8 tablespoonfuls farina; stir and boil till the farina is thick and loosens itself from bottom of saucepan; remove it to a dish to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 8 eggs, 6 tablespoonfuls sugar, the grated rind of 1 lemon and the boiled farina by a spoonful at a time; add lastly the whites beaten to a stiff froth; now divide this mixture into 3 parts; color first part by stirring a few spoonfuls cocoa into it; add to second part a little cochineal for the red; the third part leave white; put this into a well buttered form in 3 layers and boil 2 hours; serve with wine cream sauce.

598. Apples au beurre.— Pare, cut and quarter 12 large tart apples, remove the cores and put the apples in a wide kettle with 1/4 pound melted butter, 1/4 pound sugar and 1 teaspoonful vanilla extract; cover and let them simmer over a slow fire for 10 minutes; then turn each piece over, add 2 tablespoonfuls water and let them stew till tender, but not broken; transfer the apples to a dish; pile them up high in center; add 4 tablespoonfuls apple jelly to the syrup, let it boil up and if too thick add a little more water; pour it over the apples and lay around the edge fleurons of puff paste.

599. Apple Meringue.— Pare, core and cut into quarters 12 large tart apples and stew them the same as in foregoing recipe; put the cores and peels covered with water over the fire and boil to a pulp; strain through a jelly bag; measure the liquor; allow for 1 pint liquor 1 pound sugar; boil the liquor 10 minutes; then add the sugar; stir until melted; then remove from fire; pile the apples up high in a dish, pour over the jelly and when cold cover with a thick layer of meringue; set it for a few minutes in a cool oven and serve when cold. Apple marmalade may be used instead of apple jelly and put into the dish in alternate layers with the apples.

600. Apples (with Whipped Cream).— Pare, core and cut into quarters 1 dozen large tart apples; boil them in rich sugar syrup till tender, but not broken; remove the apples carefully to a glass dish; boil the syrup a little longer and pour it over the apples; when cold put over a thin layer of currant jelly and over this a thick layer of whipped cream sweetened with sugar and flavored with vanilla.

601. Peches a la Conde.— Boil 10 ounces rice for 5 minutes in cold water, drain in a colander and rinse with cold water; return the rice to saucepan with 1-1/2 pints sweet cream and boil until tender and thick; then add 1-1/2 tablespoonfuls butter, 4 tablespoonfuls sugar, a pinch of salt, 2 teaspoonfuls vanilla extract and the yolks of 4 eggs; butter a plain border mould, dust well with flour, put in the rice and bake 15 minutes; then set it in a warm place; pare and cut into halves 1-1/2 dozen peaches and boil them in sugar syrup till a straw will pierce through them easily; take the fruit out carefully and lay it on a sieve to drain; crack the pits, take out the kernels, scald them in boiling water, remove the brown skins and cut the kernels into strips; put them into the peach syrup and boil slowly till syrup begins to thicken; put the peaches back into the syrup and set them in a warm place; shortly before serving turn the rice border onto a round dish, put the peaches in center, pile them up, pour the syrup over the fruit and a little over the border and serve at once. Apricots, apples or pears the same way.

602. Apricots a la parisienne.— Pare 12 or 15 ripe apricots, cut them in halves and boil in sugar syrup; take them out and set aside to cool; boil 3 cups milk with 1/2 tablespoonful butter, 4 tablespoonfuls sugar and a pinch of salt; mix 4 tablespoonfuls cornstarch with 1 cup cold milk, stir it into the boiling milk and continue stirring and boiling for a few minutes; remove to side of stove, add the yolks of 4 eggs and 2 teaspoonfuls vanilla extract; and while hot stir in the 4 whites beaten to a stiff froth; rinse out a border mould with cold water, sprinkle thickly with granulated sugar, put in the cornstarch mixture and set on ice to cool; shortly before serving turn the border onto a round dish and pile the apricots high up in the center; reduce the syrup by boiling it a little longer and pour over the fruit and border when cold. Made of apples, peaches, pears, cherries, pineapples, currants or raspberries the same way. NOTE.—Stewed cherries or finely cut pineapples may be stirred into the cornstarch before putting it into the form and the border. When turned on the dish it may be decorated with fresh strawberries, cherries or raspberries. The cornstarch may be put into a round form. When turned out onto a dish lay the fruit all over it, cover the whole with a meringue and serve the syrup the fruit was boiled in as a sauce with it; or serve vanilla sauce with it.

603. Pineapple Croutes.— Pare and cut a small pineapple into small pieces and boil them in sugar syrup till tender; take the pineapple out and reduce the syrup by boiling it down; cut a loaf of stale bread into slices 1/4 inch in thickness, cut the slices into rounds with a cake cutter and toast them to a handsome brown color; lay them in a pan and dust with sugar; set them for a few minutes in a hot oven to glaze; spread a thick layer of apple marmalade over the bottom of a round dish; also spread each piece of toast with the marmalade; set them around the edge of dish, pour over some of the syrup and put the pineapple in the center. Brioche when a few days old may be used instead of bread.

604. Cherry Croutes are made the same as Pineapple Croutes. Peach Croutes and Apricot Croutes are also made the same as Pineapple Croutes.

605. Apples in Jelly, No. 1.— Pare 1 dozen Spitzenberg apples and remove the cores with an apple corer without breaking the fruit; put a wide kettle or saucepan over the fire with sufficient water to cover the apples, let it come to a boil, put in the apples and boil till a straw will easily pierce through them; then transfer them carefully to a long glass dish; boil the liquor down to 1 quart and add 1 cup sugar and 1 ounce gelatine soaked for 15 minutes in a little cold water; stir it into the apple syrup, boil for a few minutes and then set aside; when nearly cold pour the syrup over the apples and set on ice to get firm; serve with whipped cream or vanilla sauce. Peaches, pears or quinces are made the same way. Finely chopped nuts sprinkled over before the jelly has hardened or freshly grated cocoanut sprinkled over is a great improvement. Half these quantities will be sufficient for a family of 6.

606. Apples in Jelly, No. 2.— Pare 1 dozen pippin or greening apples, remove the cores without breaking the fruit and lay the apples into water with the juice of 1 lemon (this will keep them from turning); put the peels and cores of apples into a kettle, cover with water and boil until soft; strain first through cheesecloth and then through a flannel bag till the liquor is clear; return the liquor to kettle and when it boils put in the apples; boil until a straw will easily pierce through them; then remove the apples carefully to a glass dish; measure the apple water and allow 1 pound sugar for 1 pint water; boil the liquid 20 minutes; then add the sugar, boil 3 minutes and let it cool off a little; then pour it over the apples and serve when cold without sauce.

607. Apples (with Custard).— Pare, core and cut into quarters 6 large pippin or greening apples; put 1/2 cup sugar with 1 cup water in a wide, low pan over the fire and boil 2 minutes; put in as many apple quarters as will lay in without crowding one another; boil until a straw will pierce through them easily; then take the apples out with a skimmer, lay them in a pudding dish and boil the remaining apples the same way; when the apples are all done and laid in the dish make a custard in the following way:—Beat 5 eggs until very light and add 4 tablespoonfuls sugar, 1 teaspoonful vanilla and 1 quart cold milk; pour this over the apples and bake till the custard is firm; when done remove the dish from oven and serve when cold with a napkin folded around the dish.

608. Apples (with Currant Jelly).— Take 6 large greening apples, 1 cup currant jelly and 1 cup sugar; pare, core and cut the apples into quarters and lay them in cold water; put the cores and peels in a saucepan, cover with water and boil till tender; strain them through a jelly bag and return liquid to saucepan; as soon as it boils put in some of the apples (not too many at once, so they do not crowd one another) and boil until a straw will easily pierce through them; then take them out carefully, lay on a dish to cool and boil the remaining apples the same way; when all are boiled again strain the liquid and boil it 20 minutes; then measure it; add to 1 pint liquid 1 pound sugar and stir until sugar is dissolved; then add the currant jelly and stir and boil 2 minutes; then remove from fire; rinse out a mould with cold water, sprinkle with sugar, lay in the apple quarters and pour the liquid when nearly cold over them; set on ice to get firm; in serving turn them onto a dish and lay a circle of whipped cream around the dish or the whites of 3 eggs beaten to a stiff froth and mixed with 1 tablespoonful powdered sugar; put the yolks of the 3 eggs with 2 tablespoonfuls sugar and 1 pint milk in saucepan and stir over the fire till just about to boil; add 1 teaspoonful vanilla and when cold serve with the apples. This makes a pretty dish for supper or dessert.

609. Steamed Apples.— Pare and core 1/2 dozen large tart apples and stick 6 cloves all around into each apple; put them in a pan, put a little sugar into each apple and pour some boiling water in the pan; cover and steam them on top of the stove until a straw will penetrate through them easily; transfer the apples to a dish and set aside to cool; boil the peels and cores in water till soft; then strain through a jelly bag, add the water the apples were boiled in and boil the two together 20 minutes; then add for 1 pint liquid 1 pound sugar and boil 10 minutes more; put 1 teaspoonful currant jelly into each apple and set aside to cool; arrange the apples neatly in a long dish, pour the apple jelly over them and set in a cool place till wanted.

610. Baked Apples, No. 1.— Pare some large greening or pippin apples and remove the cores without breaking the fruit; set the apples in a shallow tin pan, fill them with sugar and pour a little water in bottom of pan; set them in a hot oven to bake till done; care should be taken not to have them broken; when done remove them from oven, pile up high in a glass dish and dust with fine sugar.

611. Baked Apples, No. 2.— Wash and dry some large tart apples and remove the cores without breaking the fruit; set them in a long pan, add a little water and bake in a hot oven; when done transfer them to a dish, sprinkle over some sugar and serve hot.

612. Baked Apples and Cocoanut.— Pare and core 6 large greening apples without breaking them, set in a pan and fill each apple with sugar; boil the peels and cores in water till soft and strain them through a bag; pour the liquor over the apples, cover with another pan and boil on top of stove till they are half done; transfer the apples to another pan, sprinkle them thickly with freshly grated cocoanut mixed with sugar and set in oven to bake till done and to a light brown; in the meantime strain the liquor the apples were boiled in into a saucepan and measure it; allow for 1 pint liquid 1 pound sugar and boil 5 minutes; when the apples are done remove them to a glass dish, pour over the apple syrup and sprinkle a thick layer of fresh cocoanut and sugar over; serve when cold.

613. Pound Sweets (baked).— Remove the cores from 1/2 dozen pound sweet apples without breaking them; put them in a long, shallow tin pan, add a little water and bake till tender; remove them to a glass dish, put into each apple 1 teaspoonful apple or currant jelly and dust them over with sugar; serve with or without sweet cream.

614. Pound Sweets (in Syrup).— Pare, core and cut into halves 1/2 dozen large sweet apples and lay them in cold water with a little lemon juice or a little vinegar; put the cores and peels over the fire, cover with water and boil till soft; strain through a coarse bag, return the liquor to saucepan and add the juice of 1 lemon, a little of the rind and 1 cup sugar; as soon as it boils put in the apples; let them boil until a straw will pierce through them easily; remove the apples to a dish and strain the liquor over them; serve when cold. A few whole cloves and a piece of cinnamon may be added if the flavor is liked.

615. Apples Baked with Jelly.— Pare and core 6 good sized greening or pippin apples and stick cloves all around the top near the opening into each one; put them in a tin pan in a hot oven, add 1/2 cup water and bake till done; put the peels and cores in a saucepan, cover with water and boil till tender; strain through a jelly bag, return the juice to saucepan and boil 20 minutes; then add for 1 pint juice 1 pound sugar and boil 10 minutes; remove the apples to a glass dish, pour the apple jelly over them and serve cold.

616. Apple a la Neige.— Pare, core and cut into quarters 6 large tart apples; put them in saucepan with the peel of 1/2 lemon, 1/2 cup water and cover and stew till the apples fall apart; then press them through a coarse sieve or colander (the former is the best), add 1/2 cup sugar and set aside; when cold beat the whites of 6 eggs to a stiff froth, slowly add the apple sauce and continue the beating for 1/2 hour; heap it on a glass dish, set lady fingers divided in two all around the dish with bits of currant jelly between and serve with the following sauce:—Stir the yolks with 4 tablespoonfuls sugar and 1 teaspoonful vanilla extract to a cream; add slowly 1 pint cold milk and serve with the above dish. This is a pretty supper dish and a nice dessert. This dish may be made of peaches or cranberries the same way.

617. Apple Sauce.— Pare, core and cut into small pieces 12 good sized tart apples, put them into a saucepan with 1/2 pint water and cover and stew till tender; add 1 cup sugar, press it through a sieve or colander, pour into a glass dish and serve either warm or cold.

618. Apple Sauce (economical).— Wash 1 dozen tart apples and cut them into pieces; put them over the fire in a porcelain-lined or agate saucepan, add 1 cup water, cover tightly and stew till tender; when done press them through a sieve or colander (the former is best), sweeten with sugar and serve. Apple sauce made in this way needs only half the apples, and is equally as nice when made right as if the apples were peeled. Apples should never be stewed in rusty tins or iron pots, as they will spoil the appearance of the sauce. Take either a porcelain-lined saucepan, an agate kettle, a new tin kettle or pan or a stone saucepan. Either of these are good for stewing fruit in.

619. Apples Stewed with Lemons.— Pare, core and quarter 12 good sized tart apples; put a kettle over the fire with 1 quart water, 1 cup sugar, 1 large lemon cut into thin slices and freed from the pits and boil for a few minutes; then put in the apples and boil until a straw will pierce through them easily; then remove from fire, put the apples into a dish and pour the strained syrup over them; serve either warm or cold.

620. Apples Stewed Whole with Currants.— Pare and core 1 dozen medium sized tart apples without breaking them; boil 1 cup sugar with 1 pint water to a syrup, put in the apples and boil till a straw will pierce through them easily; then take out the apples carefully; put 1/2 cup well washed and dried currants into the syrup and boil 5 minutes; pour it over the apples and serve when cold. Finely cut citron or seedless raisins may be used instead of currants, or use all three together.

621. Stewed Dried Apples.— Wash and soak the apples for 1 hour, put them in a saucepan, cover with cold water (or put them on with the water they were soaked in), cover, boil slowly till tender and sweeten them with sugar; serve either hot or cold.

622. Stewed Evaporated Apples.— Wash 1/2 pound evaporated apples in several waters, put them in a saucepan, cover with cold water and boil till tender; add 1/2 cup sugar and boil for a few minutes; transfer them to a dish and serve either hot or cold; or press the apples when done through a sieve and serve in a glass dish.

623. Peaches Stewed Whole.— Pare 1 quart small peaches; boil 1 cup sugar with 1 cup water for a few minutes, put in the peaches and boil till the fruit shows signs of baking; then remove and when nearly cold pour them into a glass dish and serve cold. Apricots are stewed the same way.

624. Stewed Dried Peaches.— Wash and soak 1/2 pound dried peaches for several hours in cold water, put them with the water they were soaked in over the fire and boil slowly till tender; add sufficient sugar to sweeten and let them boil for 2 minutes longer; transfer the fruit to a dish and serve cold.

625. Stewed Cherries.— Remove the pits from 2 pounds cherries; boil 1 cup sugar with 1 pint water to a syrup, put in the cherries and boil 3 minutes; pour them into a dish and serve when cold. If the cherries are tasteless add the juice of 1 lemon or use 1 cup water, 1 cup red wine and a stick of cinnamon. If the cherries are small stew them with the pits.

626. Stewed Quinces.— Pare and cut the quinces into quarters and lay them in cold water; put the peels and cores over the fire, cover with water and boil till tender; strain them through a coarse bag made of double cheesecloth; put the liquor over the fire and when it boils add the quinces and boil till they are soft; then add sufficient sugar to sweeten, boil for a few minutes, pour them into a dish and set aside to cool till wanted.

627. Stewed Dried Apricots.— Wash and soak 1/2 pound dried apricots for 2 hours in cold water, put them with the water they were soaked in over the fire and boil till done; if the water boils away add more; add lastly sufficient sugar to sweeten and serve when cold. Dried cherries are stewed the same way.

628. Baked Pears.— Remove the eyes from 1 dozen nice, ripe pears, put them in a pan with 1 cup water, sprinkle over a little sugar and bake till done; remove them to a glass dish, pour over the syrup from pan, sprinkle with sugar and serve cold.

629. Stewed Pears.— Pare 2 dozen stewing pears (if they are large cut them in halves or quarters, if small leave them whole); put a kettle with 1 cup sugar and 2 cups water over the fire and boil a few minutes; put in the pears and stew till done; pour them into a dish and serve cold. If the syrup should be too thin a teaspoonful cornstarch wet with cold water may be added and boiled with them for a few minutes. A little claret, cinnamon, lemon juice and rind may also be added if liked.

630. Stewed Dried Pears.— Wash and soak 1 pound dried pears for 2 hours; put them over the fire, covered with cold water, add a small stick of cinnamon, a little lemon juice and peel and boil until nearly done; then add 5 tablespoonfuls sugar and boil till done.

631. Stewed Dried Prunes.— Wash 1 pound dried prunes in several waters, put them in a saucepan, cover with cold water, add the juice and rind of 1 lemon and stew till tender; if the water boils away add more; when done add 4 tablespoonfuls sugar, pour them into a glass dish and serve cold. If the liquor of the prunes should be too much or too thin dissolve a little cornstarch in cold water, add it to the prunes and let them boil for a minute; but care must be taken not to get them too thick.

632. Prunelles.— Wash 1/2 pound prunelles in several waters and soak them for 2 hours in cold water; then put them over the fire with the same water they were soaked in to boil slowly till tender; when nearly done add 1 cup sugar and boil till done; pour them into a dish and serve when cold. If not sweet enough add more sugar.