Custard Rice Pudding. (No. 1.)

Soak half a cupful of washed rice in a pint of milk for an hour, then set the saucepan containing it in another of hot water and bring the latter to a boil, keeping this up until the rice is soft. Spread upon a platter to cool. Beat the yolks of four eggs light, stir into them half a cupful of sugar creamed with a tablespoon-ful of butter, and the cooled rice, with two cupfuls of cold milk, beat in the stiffened whites, turn into a pudding-dish and bake covered half an hour, uncovered fifteen minutes. Grate nutmeg or sprinkle mace on the top.

Eat warm - not hot - with hot sauce, or cold with cream. You may add a handful of raisins, seeded and chopped, when the pudding goes into the oven.

Custard Rice Pudding. (No. 2.)

One quart of milk ; three well-beaten eggs ; four tablespoon -fuls of sugar; one small cupful of boiled and still warm rice; one scant tablespoonful of butter; a little salt. Cream butter and sugar; add the beaten eggs, salt, then the rice stirred warm into the milk. Bake in a buttered dish half an hour in a quick oven. Eat warm. Simple, wholesome, and palatable.