1. Lemon Rice Pudding.
Boil a cup of rice until soft, put in dish and add grated rind of 1 lemon, yolks of 2 eggs, little more than 1 pint of milk and a pinch of salt.
Bake 1 hour. Beat to froth the whites of eggs with 1 cup of powdered sugar and the juice of 1 lemon. Spread over pudding when cold and put in the oven to brown.