dividing from a sufficient number of apples to cover the bottom of a
two-quart pudding dish. Fill the cavities of the apples with a little
grated lemon rind and sugar, and put them into the oven with a
tablespoon of water on the bottom of the dish. Cover, and steam till the
apples are tender, but not fallen to pieces. Then pour over them a
custard made with two cups of boiled rice, a quart of milk, half a cup
of sugar, and two eggs.

RICE CUSTARD PUDDING.--Take one and one half cups of nicely steamed
rice, four tablespoonfuls of sugar, and a pint of milk; heat to boiling
in a saucepan. Then stir in very carefully the yolk of one egg and one
whole egg, previously well beaten together with a few spoonfuls of milk
reserved for the purpose. Let the whole boil up till thickened, but not
longer, as the custard will whey and separate. When partly cool, flavor
with a little vanilla or lemon, turn into a glass dish, and meringue
with the white of the second egg beaten to a stiff froth. Cold steamed
rice may be used by soaking it in hot milk until every grain is
separate.

RICE SNOW.--Into a quart of milk heated to boiling, stir five
tablespoonfuls of rice flour previously braided with a very little cold
milk; add one half cup of sugar. Let the whole boil up together till
well cooked and thickened; then remove from the stove, and stir in
lightly the beaten whites of four eggs. Mold, and serve cold with foam
sauce.

RICE SNOW WITH JELLY.--Steam or bake a teacupful of best rice in
milk until the grains are tender. Pile it up on a dish roughly. When
cool, lay over it squares of jelly. Beat the whites of two eggs and one
third of a cup of sugar to a stiff froth, and pile like snow over the
rice. Serve with cream sauce.

RICE WITH EGGS.--Steam rice as previously directed, and when
sufficiently cooked, stir into half of it while hot, the yolks of one or
two eggs well beaten with a little sugar. Into the other half, the
whites of the eggs, sweetened and beaten to a stiff froth, may be
lightly stirred while the rice is still hot enough to set the eggs.
Serve with the yellow half in the bottom of the dish, and the white part
piled on top covered with whipped cream flavored with lemon or vanilla.

SNOW PUDDING.--Heat one half pint each of water and milk together,
to boiling, stir into this a tablespoonful of cornstarch rubbed smooth
in a little cold milk, and cook for five minutes. Cool partially and add
the whites of two well-beaten