Rice Meringue

One cupful of carefully sorted rice boiled in water until soft. When done drain it so as to remove all the water. Cool it, add one quart new milk, and the well beaten yolks of three eggs, three tablespoonsful of white sugar, and a little nutmeg. Pour it into a baking dish, and bake about half an hour. Let it get cold. Beat the whites of two eggs, add two table-spoonsful of white sugar, flavor with lemon or vanilla. Drop or spread it over the pudding and slightly brown it in the oven.

Plain Rice Pudding

Two quarts milk, half pint of rice, and sugar to taste. Put it into a tin pan and bake slowly one hour. Currants and raisins may be added before cooking. To be eaten cold.

Bird's Nest

Pare six or eight apples (Spitzenbergs or Greenings are best), remove the core, leaving the apples whole. Place them in a baking dish, then make a thin batter, using one quart of milk, three eggs, with sufficient corn starch to thicken it. Pour it in the apples and around them, sprinkle with sugar and bake. Eat hot with cream and sugar.

Strawberry Tapioca

Soak over night a large teacupful of tapioca in cold water. In the morning put half of it in your pudding dish. Sprinkle sugar over the tapioca, then on top of this put one quart of berries, sugar, and the rest of the tapioca. Fill the dish with water so as to cover the tapioca about a quarter of an inch. Bake in a moderately hot oven till it looks clear. Eat cold with cream or custard. If not sweet enough add more sugar at the table, and in baking if it seems too dry, a little more water is needed. This is delightful. A similar dish may be made with either peaches, or pineapples, pared and sliced, instead of strawberries.

Tapioca Pudding

Quarter pound of tapioca soaked over night. In the morning pour off and put in one and a quarter quarts of boiling water; sweeten and flavor to taste. Take six or eight tart apples, pare, core and stand them in a baking dish. Fill the middle with sugar and a little cinnamon, pour the tapioca over, and bake until the apples are done. Eat cold with cream. If preferred the apples can be sliced.

Baked Batter Pudding

One quart sifted flour, butter size of an egg, one pint milk, half teaspoon salt and four eggs. Scald the milk and melt the butter in it. When partly cooled stir in the well beaten yolks, then salt and flour. When cold stir in lightly, the whites beaten stiff. Bake in rather large patty-pans, and serve at once with sauce. They should be light puffs. Strawberry sauce is very nice with them.

German Tarts

The yolks of half a dozen hard-boiled eggs, two raw eggs, half a pound butter, half a pound sugar, and flour enough to make a stiff dough. Cream the butter and sugar together, then rub the yolks in until perfectly fine, then the raw eggs, then the flour. Roll and put in pie plates. Place pieces of tart, jelly, or preserves through it, and cover with strips of the dough. This is a very nice recipe.