cooking. Butter a mould, sprinkle with dried bread
crumbs, turn the mixture into it and bake. Turn out on a platter and
serve hot with a foaming sauce.

TAPIOCA CREAM.

A quarter of a cup of pearl tapioca, a cup of water, a pint of rich
milk, three even tablespoonfuls of sugar, a teaspoonful of vanilla
extract, two eggs and a little salt. Soak the tapioca in the water two
hours, then turn it into a double boiler with the milk; when it boils,
beat the yolks of eggs to a cream and the whites to a stiff froth, mix a
little of the milk with the egg, then pour it into the boiler and stir a
moment until thick, remove from the fire, add the vanilla extract and
stir in lightly the beaten whites of eggs. The froth should show through
the custard. Serve very cold in a glass bowl.

STEAMED RICE.

Half a cup of rice, half a teaspoonful of salt and one and one-third
cups of boiling water. Put in small cups in a steamer, cover closely and
steam three-quarters of an hour. Serve with stewed fruit and cream or
sugar and cream.

RICE CAKE.

Four ounces of rice, a pint and a half of milk, six eggs, two ounces and
a half of sugar, half a cup of almonds blanched and chopped, two ounces
of stoned raisins, a little citron, three heaping tablespoonfuls of
dried bread crumbs, and four ounces of butter. Wash the rice and scald
with boiling water, drain and put it into the milk, which must be
boiling on the stove, cook until it is stiff like mush; remove from the
fire and stir into it the butter. When it is cool, add the eggs, one at
a time, the sugar, the almonds chopped fine, the raisins, a little
citron finely cut, and the bread crumbs dried and rolled fine. Butter a
mould, turn the cake into it and bake one hour in a moderate oven. Serve
cold.

BROWN BREAD PUDDING.

Put in a bowl the yolks of four eggs and three whole eggs and six and a
half ounces of sugar; beat together for fifteen minutes, then add six
and a half ounces of almonds blanched and chopped fine, a dash of
cinnamon, a tablespoonful of chocolate and four even tablespoonfuls of
citron cut very fine; then add eight ounces and a half of brown bread
grated and soaked in a few spoonfuls of claret or milk. Butter a mould,
sprinkle with bread crumbs, pour the pudding into it and set it in a pan
of hot water in a moderate oven. Bake three-quarters of an hour and
serve with a sauce.

Ices.

VANILLA ICE CREAM.

A quart of rich milk, three-quarters of a poun