lf the above
quantities will be sufficient for a family of 6.

520. +Rice Pudding (with Cherries).+-- Put 1/2 pound rice in a
saucepan, cover with cold water, boil 3 minutes, drain in a colander
and rinse with cold water; return rice to saucepan, add 5 cups milk,
1/2 teaspoonful salt and boil slowly till tender (the kernels must
remain whole); transfer it to a dish and when cold stir 1/4 pound
butter to a cream, add alternately 4 tablespoonfuls sugar, the yolks
of 6 eggs, the rice and lastly the whites beaten to a stiff froth;
butter a deep pudding dish and sprinkle with bread crumbs; put in a
layer of rice mixture, then a layer of cherries which have been
previously freed from the pits, stewed with sugar and drained on a
sieve; or take preserved cherries, drain off the liquor and put them
between the layers of rice till the dish is filled; let the last
layer be rice; bake 1 hour in a medium hot oven; when done decorate
the top with preserved or stewed cherries and send a cherry sauce to
table with it. Rice pudding with apricots or peaches may be made the
same way.

521. +Rice Pudding (with Almonds).+-- Prepare the rice the same as in
foregoing recipe; when cold stir 1/4 pound butter to a cream, add 1/4
pound sugar, the grated rind of 1 lemon, 1 cup finely chopped or
ground almonds, the yolks of 6 eggs, the rice and lastly the whites
beaten to a stiff froth; fill the mixture into a well buttered form
and bake 1 hour; when done dust it with powdered sugar and serve
with fruit or wine sauce.

522. +Lemon Rice Pudding.+-- Let 1/2 cup rice come to a boil, drain in
a colander and rinse with cold water; return the rice to saucepan,
add 1 cup milk, 1/4 teaspoonful salt and boil till tender; when done
pour it into a dish and set aside to cool; stir 1 tablespoonful
butter to a cream, add the yolks of 4 eggs, 2 tablespoonfuls sugar,
then the rice and the grated rind of 1 lemon; whip the juice of 1
lemon with the whites of 4 eggs to a froth, stir into the rice
mixture, put it in a well buttered pudding dish and bake 3/4 hour;
serve with wine sauce.

523. +Rice Scallop.+-- Place a saucepan with 1/2 pound rice and cold
water over the fire, boil 5 minutes and drain in a colander; return
rice to saucepan, add 1 quart milk, 1/2 teaspoonful salt, a small
piece of butter and boil till rice is soft and thick; pare, core and
slice fine 10 large apples, put them in a saucepan with 1
tablespoonful butter, 2 tablespoonfuls finely cut ci