Every-day dishes and every-day work

Farina Blancmange. — Heat a quart of milk, reserving onehalf cup, to boiling. Then add two tablespoonfuls of sugar, and four heaping tablespoonfuls of farina, previously' moistened with the reserved half cup of milk. Let all boil rapidly for a few minutes till the farina has well set, then place in a double boiler, or a dish set in a pan of boiling water, to cook an hour longer. Mold in cups previously wet with cold water. Serve with sugar and cream flavored with vanilla or a little grated lemon rind, mock cream, or cocoanut sauce. Farina Fruit Mold. — Put a quart of well-sweetened red-raspberry juice into the inner cup of a double boiler. Heat to boiling, and stir in four heaping tablespoonfuls of farina first moistened with a little of the juice. Boil up until thickened, then set into the outer boiler, the water in which should be boiling, and cook for one hour. Pour into molds previously wet in cold water, and cool. Serve with whipped cream or mock cream. Currant, strawberry, cherry, or blackberry juice may be used instead of raspberry. If water be added to dilute the juice, a little more farina will be needed. Plain Fruit Pudding-, or Brown Betty.— Chop together one part seeded raisins and two parts good tart apples. Fill a pudding-dish with alternate layers of the fruit and bread crumbs, finishing with the bread crumbs on top. Unless the apples are very juicy, moisten the whole with a tablespoonful of lemon juice in a cup of cold water, for a pudding filling a three-pint dish. Cover the dish, and place it in a moderate oven in a pan of hot water, and bake nearly an hour ; then remove from the pan, uncover, and brown nicely. Serve warm with cream and sugar, or with an orange or lemon sauce. Stoned cherries may be used in place of the apples and raisins. In that case, each layer of fruit should be sprinkled lightly with sugar, and the water omitted. Rice Cream Pudding. — Take one cup of good well-washed rice, a scant cup of sugar, and eight cups of new milk, with a little grated lemon rind for flavoring. Put all into an earthen pudding-dish, and place on the top of the range. Heat very slowly until the milk is boiling, stirring frequently, so that the rice shall not adhere to the bottom of the dish. Then put into a moderately hot oven, and bake without stirring, till the rice is perfectly tender, which can be ascertained by dipping a spoon in one side and taking out a few grains. It should be, when cold, of a rich, creamy consistency, with each grain of rice whole. Serve cold. It is best if made the day before it is needed. If preferred, the milk may be first flavored with cocoanut, according to the directions given on page 115. Rice Pudding with Raisins.— Wash thoroughly one-half cup of rice, and soak for two hours in warm water. Drain off the water, add two tablespoonfuls of sugar, one-half cup of raisins, and four cups of milk. Put in an earthen pudding-dish and cook for two hours in a moderate oven, stirring once or twice before the rice begins to swell; then add a cup of hot milk, and cook for an hour longer.