3 cups milk.

2 tablespoons rice.

6 tablespoons sugar.

6 yolks of eggs.

1/2 cup of cream.

Piece of stick cinnamon.

Wash the rice; put it in the milk and the sugar likewise, and an inch length of stick of cinnamon, and let simmer slowly at the side of the range until the grains are tender - about 1/2 hour. Beat the yolks with a spoonful of milk, pour some of the boiling rice-milk to them, then set all over the fire again about a minute to nearly boil. Take out the cinnamon. Cool, freeze, add the cream whipped, and finish freezing.

Cost - same as tapioca pudding preceding.

Note. - These as well as all other custards and puddings are richar both in taste and color when made with the yolks of eggs than with whole eggs, and when there is no cream to be had the whites whipped to froth may be added instead just before the freezing is finished, This addition not only increases the volume but gives the frozen custard a soft and creamy taste.