Pick and wash clean one cupful of rice, and put into a basin with a pint and a half of cold water; set on the stove where it will cook slowly; or, better still, set into another basin of water, and cook slowly. When the rice has absorbed all the water, turn on it one quart of new milk, and stir in one tablespoonful of salt; let this cook two hours, stirring often. Serve with sugar and cream.

Baked Rice.

Pick and wash one cup of rice; put it in a dish that will hold two quarts and a pint, and cover with fresh milk; stir into this two teaspoonfuls of salt, one tablespoonful of cinnamon, and four of sugar. Set this in the oven, and stir once in every half-hour; after it has been baking two hours stir in milk enough to fill the dish, and bake one hour longer (the dish should be nearly full of milk at first). Serve with sugar and milk.

Minute Pudding.

One pint of milk, one of water, nine tablespoonfuls of flour, one teaspoonful of salt, two eggs. Set the milk into a basin of hot water, and when it comes to a boil add to it one pint of boiling water. Have ready the flour, made into a smooth paste with one cup of milk, and mix with this paste, after they are well beaten, the two eggs; now take the basin in which the milk and water are, and set upon the fire; let it boil up once, and then stir in the thickening; beat it well, that it may be smooth, and cook three minutes longer. Serve with vinegar sauce.

Apple Dowdy.

Pare and quarter about one dozen good tart apples, put them in a kettle with one cup of molasses, a small piece of butter, and one pint of hot water. Set this on the fire, and let it come to a boil, and while it is heating make a paste with one pint of prepared flour and one half a pint of milk. Roll this out large enough to cover the apple, put it into the kettle, cover tight, and boil gently twenty minutes.

Down East Pudding.

One pint of molasses, one quart of flour, one tablespoonful of salt, one teaspoonful of soda, three pints of blackberries. Boil three hours, and serve with sauce made in the following manner:—

One teacup of powdered sugar, one-half of butter, one egg, two teaspoonfuls of boiling water, and one of brandy. Beat the butter to a cream, and then add very gradually the sugar beat in the yolk of an egg, and, when perfectly creamy, add the white, which has been beaten to a froth, then add the water and stir it very carefully. The brandy should be beaten with the butter and sugar.

Bread Pudding.

Take a quart basinful of stale bread, and soak in two quarts of sweet milk two hours (keep in a cool place while soaking); then mash well with a spoon, and take out all the hard pieces. Beat light four eggs and stir into this, then add two teaspoonfuls of salt, a little nutmeg, and one fourth of a cup of sugar, if you serve it with sauce; if not, one and a half cupfuls. Bake three-quarters of an hour, and serve with lemon sauce. Some put raisins in, but it must be much stiffer if you have them, and the delicacy of the pudding is thereby lost.

Corn Starch Pudding.

One quart of milk, six tablespoonfuls of cornstarch, three eggs, one teaspoonful of salt. Put the milk in a basin, and set the basin into a kettle with boiling water, and when it comes to a boil stir in the cornstarch and eggs, which prepare in the following manner: Wet the cornstarch with one cup of cold milk, and then stir into it the eggs which are well beaten. After the starch is added to the boiling milk it will cook in three minutes: beat well to make smooth. Serve with sugar and cream or wine sauce. Never add the eggs after the starch has been stirred into the boiling milk; if you do the egg will be in spots in it.