Boil a cupful of rice in milk to cover, add two well-beaten eggs, sugar, and flavoring to taste, with a little cream. Bake in buttered cups and serve hot with sauce.
RICE PUDDING—III
Boil a cupful of rice until tender in milk to cover, adding a pinch each of salt and sugar, and flavoring to taste. Take from the fire, add the yolks of three eggs well-beaten, turn into a buttered baking-dish and cover with a meringue made of the stiffly beaten whites of the eggs, two tablespoonfuls of sugar, and a little grated lemon-peel. Brown in the oven and serve cold.
RICE AND CHERRY PUDDING
Boil a cupful of well-washed rice with a pint of milk, a tablespoonful each of sugar and butter, and a pinch of salt. Put into a buttered baking-dish with alternate layers of canned cherries, pour the juice over, sprinkle with sugar, and bake in a moderate oven. Peaches or other fruits may be used.
RICE AND FRUIT PUDDING
Cook a cupful of washed rice until soft in milk to cover, sweetening and flavoring to taste. Take from the fire, cool, and mix with a cold boiled custard made of a cupful of milk and the beaten yolks of four eggs. Add half a package of gelatine which has been soaked and dissolved and fold in half a cupful of cream whipped solid. Mould in a border mould and fill the centre with canned apricots, peaches, cherries, or any other fruit.
SAGO PUDDING
Cook slowly for an hour two-thirds cupful of sago in a quart of salted milk. Cool, add the yolks of four eggs well-beaten with the whites of two, a tablespoonful of melted butter, four tablespoonfuls of sugar, and a cupful of milk. Add a teaspoonful of vanilla and bake for half an hour in a moderate oven. Cool, cover with meringue, and return to the oven until puffed and brown. Serve cold.