Add 1 cup of cold boiled rice to 2 cups of sweet milk, mix together slowly. Add ¼ cup sugar, the well-beaten yolks of 2 eggs, let all cook together a few minutes. Remove custard from the fire and pour over the stiffly-beaten whites of two eggs. Beat well with an egg-beater. Place in a glass dish and serve cold.
MARY'S CUP PUDDING (FROM STALE BREAD)
One quart of finely crumbled stale bread (not dried crumbs). Fill buttered cups two-thirds full of crumbs and pour over the following custard, composed of one pint of milk and three eggs. Allow to stand a few minutes, then place the cups in a pan partly filled with hot water, place the pan in a moderately hot oven and bake thirty minutes. No sugar is required in this pudding if the following sweet sauce be served with it:
SAUCE FOR PUDDING.
Mix one tablespoonful of cornstarch with a half cup of sugar. Pour over one cup of boiling water, add one generous teaspoonful of butter. Cook all together until clear, take from the fire and add one well-beaten egg and one teaspoonful of vanilla. Serve hot.