BEST FOODS METHODS OF PREPARING. 141 



pint of milk, which pour over the bread, and bake in a 

 moderate oven for twenty minutes. 



Rice Pudding. Make a custard of three cupfuls of new 

 milk, the yolks of two eggs, and a tablespoonful of corn 

 starch. Into this stir one cupful of boiled rice, four table- 

 spoonfuls of sugar, a little salt, and a teaspoonful of orange 

 or lemon extract. Pour into a pudding dish, and bake 

 in a brisk oven fifteen minutes. Have the egg whites 

 beaten, sweetened, and flavored ; spread them over the 

 pudding when it is done, and return it to the oven for 

 an instant, until delicately browned. It is to be eaten 

 with fruit, or with cream and sugar. 



Rock Rice A Pretty Holiday Dish. Boil a large cupful 

 of rice in one and a half pints of new milk, with a little 

 salt. By keeping it closely covered it will cook evenly, 

 and requires no stirring. Add more milk, if it is needed, 

 before the rice is done. When it is thoroughly cooked, 

 remove the cover, and let it become rather dry ; 

 then sweeten it with fine white sugar, flavor it with 

 lemon, and pile it in a rough, rock-like shape in a glass 

 dish. Beat the whites of three eggs to a stiff froth, add 

 a little sugar, a few drops of lemon extract, and a table- 

 spoonful of sweet cream. Pour this all over the rice, 

 and turn a cupful of cream around the base. 



Rice Bird's-Nest, for Holidays. Boil rice as in the 

 foregoing recipe, and put a part of it to mold in six or 

 eight egg-cups, previously dipped in cold water. When 

 cold slip the rice " eggs " out into a low round dish, and 

 place the remainder of the rice around them to form the 

 "nest," laying over it little strips of marmalade for 

 " straws." Serve with sweet cream. 



THE BEAUTIES OF CREAM. 



With a little tin cream- whipper, costing but a few cents 

 at the hardware stores, and plenty of cream and fresh 

 fruit, the most delicious desserts can be made ; and their 



