DUMPLINGS AND PUDDINGS. 407
nutmeg and one of ground cinnamon. Beat up four eggs very light, whites and yolks separately ; add them to the rice ; then stir in a quart of sweet milk gradually. Butter a pudding-dish, turn in the mixture and bake one hour in a moderate oven. Serve warm, with sweet wine sauce. *
If you have cold cooked rice, first soak it in the milk and proceed
RICE PUDDING. (Fine.)
WASH a teacupful of rice and boil it in two teacupfuls of water; then add, while the rice is hot, three tablespoonfuls of butter, five tablespoonful of sugar, five eggs well beaten, one tablespoonful of powdered nutmeg, a little salt, one glass of wine, a quarter of a pound of raisins, stoned and cut in halves, a quarter of a pound of Zante cur- rants, a quarter of a pound of citron cut in slips, and one quart of cream ; mix well, pour into a buttered dish and bake an hour in a mod- erate oven.
Aslor House, New York City. RICE MERINGUE.
ONE cupful of carefully sorted rice boiled in water until it is soft ; when done, drain it so as to remove all the water; cool it, and add one quart of new milk, the well-beaten yolks of three eggs, three table- spoonfuls of white sugar and a little nutmeg, or flavor with lemon or vanilla ; pour intc a baking dish and bake about half an hour. Let it get cold; beat the whites of the eggs, add two tablespoonfuls of sugar, flavor with lemon or vanilla ; drop or spread it over the pud- ding and slightly brown it in the oven.
RICE LEMON PUDDING.
PUT on to boil one quart of milk, and when it simmers stir in four tablespoonfuls of rice flour that has been moistened in a little milk ; let it come to a boil and remove from the fire; add one quarter of a pound of butter, and, when cool, the grated peel with the juice of two lemons, and the yolks and beaten whites of four eggs; sweeten to taste ; one wine-glassful of wine, put in the last thing, is also an im- provement.
RICE PUDDING WITHOUT EGGS.
Two QUARTS of milk, two-thirds of a cupful of rice, a cupful of sugar, a piece of butter as large as a walnut, a teaspoonful of cinna-