RICE CREAM.
Take 2 tablespoonfuls of cleaned rice, 2 cups of milk, salt-spoonful of salt, 2 tablespoonfuls of sugar, and cook in a double boiler until the grains of rice are soft; then press through a coarse strainer into a saucepan and return to the fire. Take 2 eggs, beat the whites and yolks separately, and add to the rice when it reaches the boiling-point, stirring mixture lightly for a few minutes; adding only the whites produces a white cream.