1/4 cup of rice. 2 tablespoonfuls of cornstarch. 1/2 teaspoonful of salt 3/4 cup of milk. Piece of cinnamon bark. The yolks of four eggs. 3 cups of milk. 1/2 cup of sugar.

Blanch the rice and steam with the salt, cinnamon, and milk until tender; dilute the cornstarch with the milk and stir through the hot rice with a fork; let cook ten minutes and add the yolks, beaten with the sugar; let cook until the egg is set; remove the cinnamon and serve very cold. This pudding may be turned into buttered pudding dish and finished with a meringue, made of the whites of two or more eggs and twice as many tablespoonfuls of sugar as whites of egg. Beat the egg whites until very foamy, then beat in gradually half of the sugar; continue the beating until the mixture is very dry and glossy, then beat in the other half of the sugar. Bake from ten to fifteen minutes.