E,ice Souffle. Boil half a cup of once in one quart of boiling salted water .fifteen or twenty minutes, and drain it. Put the rice in the double boiler with one pint of milJc^ cook ten minutes ; add the yolks of four or six eggs beaten with four or six tablespoonfuls of powdered sugar and one tablespoonful of butter. Cook five minutes, and set away to cool ; add half a teaspoon fid of vanilla or lemon. Half an hour before serving, beat the whites of the eggs stiff, and cut them lightly into the cooked mixture. Bake in a well-buttered pudding-dish half an hour. Serve im- mediately w^ith creamy sauce. Rice Custard. Soak half a cup of cold cooked rice in one p)int of hot milk till every grain is distinct. Add the yolks of two eggs^✪ Rice Souffle beaten with a quarter of a cup of sugar and a pinch of salt., and cook like soft custard. While still hot, stir in the whites., beaten stiff, and set away to cool. Or turn the hot custard into a dish, and when cool cover with a meringue of the whites. Brown slightly, and serve cold. The Boston Cook Book. 337 Custard Souffle. (Miss Parloa.) Eub two scant taUespoonfuls of butter to a cream ; add two taUespoonfuls of flour ^ and pour on gradually one cup of hot milk. Cook eight minutes in the double boiler, stirring often. Separate the yolks and lohites of four eggs^ and put the lohites away in the ice-chest. Beat the yolks^ add two taUespoonfuls of sugar^✪ Custard Souffle and add to the milk, and set away to cool. Half an hour before serving, beat the whites stiffs and cut them in lightly. Bake in a buttered pudding-dish in a moderate oven thirt}^ minutes, and serve at once with creamy sauce. This mixture ma}^ be put into buttered paper cases, and baked ten or fifteen minutes. Serve in the papers. Sponge Pudding. {Alice Walcott.) cup sugar. cup butter. 3^ cup flour. Yolks of 5 eggs. 1 pint milk, boiled. Whites of 5 eggs✪ Sponge Pudding. Mix the sugar and flour, wet with a little cold milk, and stir into the boiling milk. Cook until it thickens and is smooth ; add the butter, and when well mixed stir it into the well-beaten yolks of the eggs, then add the whites beaten stiff. Bake in cups, or in a shallow dish, or in paper cases, in a hot oven. Place the dish in a pan of hot water while in the oven. Serve with creamy sauce. Bread Pudding. One pint of fine stale bread crumbs^ soaked one hour in one quart of milk. Beat two eggs ; mix one quarter of a cup of sugar ^ one teaspoonful of salt^ one saltspoonful of nutmeg or cinnamon,, and one table spoonful of softened butter✪ Bread Pudding. Stir into the eggs, and then stir all into the milk. Bake one hour in a buttered pudding-dish. Add one cup of raisins^ and jovl have a Plum Pudding, The raisins should be first boiled, at least one hour, in water to cover, till plump and soft, as they will not cook 22 338 The Boston Cook Book, sufficiently in the baking. Four eggs may be used when a richer pudding is desired. And this becomes the Queen of Puddings by leaving out the whites, and after baking spreading a layer of jam over the top, then a meringue of the whites, and browning slightly.

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E,ice Souffle. Boil half a cup of once in one quart of boiling salted water .fifteen or twenty minutes, and drain it. Put the rice in the double boiler with one pint of milJc^ cook ten minutes ; add the yolks of four or six eggs beaten with four or six tablespoonfuls of powdered sugar and one tablespoonful of butter. Cook five minutes, and set away to cool ; add half a teaspoon fid of vanilla or lemon. Half an hour before serving, beat the whites of the eggs stiff, and cut them lightly into the cooked mixture. Bake in a well-buttered pudding-dish half an hour. Serve im- mediately w^ith creamy sauce. Rice Custard. Soak half a cup of cold cooked rice in one p)int of hot milk till every grain is distinct. Add the yolks of two eggs^ beaten with a quarter of a cup of sugar and a pinch of salt., and cook like soft custard. While still hot, stir in the whites., beaten stiff, and set away to cool. Or turn the hot custard into a dish, and when cool cover with a meringue of the whites. Brown slightly, and serve cold. The Boston Cook Book. 337 Custard Souffle. (Miss Parloa.) Eub two scant taUespoonfuls of butter to a cream ; add two taUespoonfuls of flour ^ and pour on gradually one cup of hot milk. Cook eight minutes in the double boiler, stirring often. Separate the yolks and lohites of four eggs^ and put the lohites away in the ice-chest. Beat the yolks^ add two taUespoonfuls of sugar^ and add to the milk, and set away to cool. Half an hour before serving, beat the whites stiffs and cut them in lightly. Bake in a buttered pudding-dish in a moderate oven thirt}^ minutes, and serve at once with creamy sauce. This mixture ma}^ be put into buttered paper cases, and baked ten or fifteen minutes. Serve in the papers. Sponge Pudding. {Alice Walcott.) cup sugar. cup butter. 3^ cup flour. Yolks of 5 eggs. 1 pint milk, boiled. Whites of 5 eggs. Mix the sugar and flour, wet with a little cold milk, and stir into the boiling milk. Cook until it thickens and is smooth ; add the butter, and when well mixed stir it into the well-beaten yolks of the eggs, then add the whites beaten stiff. Bake in cups, or in a shallow dish, or in paper cases, in a hot oven. Place the dish in a pan of hot water while in the oven. Serve with creamy sauce. Bread Pudding. One pint of fine stale bread crumbs^ soaked one hour in one quart of milk. Beat two eggs ; mix one quarter of a cup of sugar ^ one teaspoonful of salt^ one saltspoonful of nutmeg or cinnamon,, and one table spoonful of softened butter. Stir into the eggs, and then stir all into the milk. Bake one hour in a buttered pudding-dish. Add one cup of raisins^ and jovl have a Plum Pudding, The raisins should be first boiled, at least one hour, in water to cover, till plump and soft, as they will not cook 22 338 The Boston Cook Book, sufficiently in the baking. Four eggs may be used when a richer pudding is desired. And this becomes the Queen of Puddings by leaving out the whites, and after baking spreading a layer of jam over the top, then a meringue of the whites, and browning slightly.

Mrs. Lincoln's Boston cook book