tender--this will take about 1/2 of an hour; when the rice is done,
strain off any milk there may be left. Mix in the apricot marmalade
and the beaten eggs, stir it well over the fire until the eggs are
set; then spread the mixture on a dish, about 1/2 an inch thick. When
it is quite cold, cut it in long strips, dip them in a batter, and fry
them a nice brown. Strew sifted sugar over them, and serve.

SNOWBALLS.

1-1/2 pints of milk, 4 eggs, sugar and vanilla to taste, and 1
tablespoonful of cornflour. Boil the milk with sugar and a piece of
vanilla or with 1 dessertspoonful of vanilla essence. Smooth the
cornflour with a little cold milk, and thicken the milk with it. Whip
the whites of the eggs to a very stiff froth with 1 spoonful of castor
sugar, and drop spoonfuls of the froth into the boiling milk. Allow to
boil until the balls are well set, turning them over that both sides
may get done. Lift the balls out with a slice, and place them in a
glass dish. Beat up the yolks of the eggs, stir them carefully in the
hot milk; let the custard cool, and pour it into the glass dish, but
not over the snowballs, which should remain white.

SPONGE MOULD.

9 stale sponge cakes, some raspberry jam, 2 pints of milk, 8 oz. of
Allinson cornflour, sugar to taste, a few drops of almond essence.
Halve the sponge cakes, spread them with jam, arrange them in a
buttered mould, and soak them with 1/2 pint of the milk boiling hot.
Boil the rest of the milk and thicken it with the cornflour as for
blancmange; flavour with the essence and sugar; pour the mixture over
the sponge cakes, and turn all out when cold.

STEWED PEARS AND VANILLA CREAM.

Get 1 tin of pears, open it, and turn the contents into an enamelled
stewpan, add some sugar and liquid cochineal to colour the fruit, and
let them stew a few minutes. Take out the pears carefully without
breaking them, and let the syrup cook until it is thick. When the
pears are cold lay them on a dish with the cores upwards, and with a
spoon scoop out the core, and fill the space left with whipped cream
flavoured with vanilla and sweetened; sprinkle them with finely
shredded blanched almonds or pistachios, and pour the syrup round
them.

SWISS CREAMS.

4 oz. of macaroons, a little raisin wine and 1 pint of custard, made
with Allinson custard powder; lay the macaroons in a glass dish and
pour over enough raisin wine to soak them, make the custard in the
usual way, let it cool and