The easiest way in housekeeping and cooking

One cup of rice ; three pints of milk ; one heaping cup of sugar ; one teaspoonful of salt. Wash the rice well. Butter a two-quart pudding-dish, and stir rice, sugar, and salt together. Pour on the milk. Grate nutmeg over it, and bake for three hours. Very good. Minute Pudding. One quart of milk ; one pint of flour ; two eggs ; one teaspoonful of salt. Boil the milk in a double boiler. Beat the eggs, and add the flour slowly, with enough of the milk to make it smooth. Stir into the boiling milk, and cook it half an hour. Eat with liquid sauce or sirup. It is often made without eggs. Corn-Starch Pudding. One quart of milk ; four tablespoonfuls of corn-starch ; one cup of sugar ; three eggs ; a teaspoonful each of salt and vanilla. Boil the milk ; dissolve the corn-starch in a little cold milk, and add. Cook five minutes, and add the eggs and flavoring beaten with the sugar. Turn into a buttered dish, and bake fifteen minutes, covering then with a meringue made of the whites, or cool in molds, in this case using only the whites of the eggs. The yolks can be made in a custard to pour around them. A cup of grated cocoanut can be added, or two teaspoonfuls of chocolate stirred smooth in a little boiling water. Gelatine Pudding. Four eggs ; one pint of milk ; one cup of sugar ; a saltspoonful of salt ; a teaspoonf ul of lemon or vanilla ; a third of a box of gelatine. Soak the gelatine a few minutes in a little cold water, and then dissolve it in three-quarters of a cup of boiling water. Have ready a custard made from the milk and yolks of the eggs. Beat the yolks and sugar together, and stir into the boiling milk. When cold, add the gelatine water and the whites of the eggs beaten very stiff. Pour into molds. It is both pretty and good. Cabinet Pudding. One quart of milk ; half a package of gelatine ; a teaspoonful each of salt and vanilla ; a cup of sugar. Boil the milk ; soak the gelatine fifteen minutes in a little cold water ; dissolve in the boiling milk, and add the sugar and salt. Now butter a Charlotte-Russe mold thickly. Cut slips of citron into leaves or pretty shapes, and stick on the mold. Fill it lightly with any light cake, either plain or rich. Strain on the gelatine and milk, and set in a cold place. Turn out before serving. Delicate crackers may be used instead of cake. Corn-Meal or Indian Pudding. One quart of milk ; one cup of sifted corn meal ; one cup of molasses (not "sirup") ; one teaspoonful of salt. Stir meal, salt, and molasses together. Boil the milk, and add slowly. Butter a pudding-dish, and pour in the mixture ; adding, after it is set in the oven, one cup of cold milk poured over the top. Bake three hours in a moderate oven. Baked Custard. One quart of milk ; four eggs ; one teacup of sugar ; half a teaspoonful of salt ; nutmeg.