Take a teacup and a half, or a common sized tumbler-full and a half, of rice that has been well boiled, and warm it in a pint of rich milk, stirring it till smooth and thoroughly mixed. Then remove it from the fire, and stir in a pint of cold milk and a small teaspoonful of salt. Beat four eggs very light, and stir them into the mixture, in turn with sufficient rice flour to make a thick batter. Bake it in a waffle-iron. Send them to table hot; butter them; and eat them with powdered sugar and cinnamon, prepared in a small bowl for the purpose.
Take four heaped table-spoonfuls of corn-starch, (to be had of most grocers,) and mix it with cold milk to a thin smooth paste. Then set on the fire a quart of rich unskimmed milk, and, while it is heating, beat two eggs, and add them to the corn-starch paste. When the milk boils, remove it from the fire, and stir in two table-spoonfuls of sugar, and add, gradually, the eggs and starch. It will stiffen as you stir. Put it immediately into moulds, and set it to cool till dinner-time. Eat it cold, with rich milk or cream.