place
in the oven in a pan of boiling water, and bake for an hour. Serve with
sugar and cream. Stoned cherries or peaches may be used instead of the
apple.

RICE DUMPLING.--Steam a teacup of rice until tender, and line an
oiled earthen pudding dish, pressing it up around the sides and over the
bottom. Fill the crust thus made with rather tart apples cut in small
slices; cover with rice, and steam until the apples are tender, which
may be determined by running a broom-straw through them. Let stand until
cold, then turn from the dish, and serve with sugar and cream. Any easy
cooking tart fruit, as stoned cherries, gooseberries, etc., may be used
in place of the apples when preferred.

RICE CREAM PUDDING.--Take one cup of good well-washed rice, one
scant cup of sugar, and eight cups of new milk, with a little grated
lemon rind for flavoring. Put all into an earthen pudding dish, and
place on the top of the range. Heat very slowly until the milk is
boiling, stirring frequently, so that the rice shall not adhere to the
bottom of the dish. Then put into a moderately hot oven, and bake
without stirring, till the rice is perfectly tender, which can be
ascertained by dipping a spoon in one side and taking out a few grains.
It should be, when cold, of a rich, creamy consistency, with each grain
of rice whole. Serve cold. It is best if made the day before it is
needed. If preferred, the milk may be first flavored with cocoanut,
according to the directions given on page 298.

RICE PUDDING WITH RAISINS.--Wash thoroughly one half cup of rice,
and soak for two hours in warm water. Drain off the water, add two
tablespoonfuls of sugar, one half cup of raisins, and four cups of milk.
Put in an earthen pudding dish and cook for two hours in a moderate
oven, stirring once or twice before the rice begins to swell, then add a
cup of hot milk, and cook for an hour longer.

RED RICE MOLD.--Take one and one half pints of red currants and
one half pint of red raspberries, and follow directions on page 209 for
extracting their juice. The juice may be diluted with one part water to
two of juice if desired. Sweeten to taste, and for each pint when
boiling stir in two tablespoonfuls of ground rice or rice flour rubbed
smooth in a little of the juice which may be retained for the purpose.
Pour into molds, cool, and serve with whipped cream.

RICE AND FRUIT DESSERT.--Steam a cup of good well-washed rice in
milk till tender. Prepare some tart app