RICE PUDDING.
MRS. W. W. HENRY.
One cup of rice boiled soft in water, add a pint of cold milk, and a piece of butter size of an egg, salt to taste, yolks of four eggs, rind of lemon grated. Mix and bake one half hour. Beat the whites of four eggs, stir in a pint of sugar, juice of one good sized lemon. After the pudding is baked and cooled a little pour this over and brown in the oven. Eat cold; this will keep for several days.
SUET PUDDING. (Plain.)
MRS STUART OLIVER.
Three quarters of a pound of flour, one quarter of a pound suet chopped fine; mix with an egg and milk.
VICTORIA PUDDING.
MRS. ARCHIBALD LAURIE.
The weight of two eggs in butter, sugar, and flour. Butter and sugar to be beaten to a cream, add the well beaten eggs, two tablespoons of marmalade, then the sifted flour, one half teaspoon soda, dissolved in boiling water. Steam for three hours, not less.