High living

CREME DE RIZ A LA MONTPELLIER (Rice Cream) — Put one cupful of rice, thoroughly washed, in a double boiler, with one-third water and two-thirds milk, slightly sweetened, and heated to boiling point. Flavor with vanilla, using a piece of the bean, and allowing it to cook for ten minutes in the milk. When the rice is well done and quite dry, arrange it while hot, as lightly as possible, in a round or oval ring on a large flat dish, and put in the refrigerator. Whip and sweeten a pint and a half of thick cream, and put on ice also. When it is to be served, heap the cream in the center, and sprinkle the rice plentifully with small candied fruits, bits of different-colored jellies, or small preserved fruits from which the syrup has been thoroughly drained. The pudding must be served very cold. SWEET POTATO PUDDING — Mash two cupfuls of cold sweet potatoes through a sieve ; rub one-half pound of sugar, one-half pound of butter, and the yolks of six eggs to a cream, and add two tablespoonfuls of brandy, two of sherry, the juice and rind of an orange or lemon, and one-half teaspoonful each of cinnamon, allspice and ginger, and a grating of nutmeg. Stir into the potato pulp, and fold in the whites of the eggs, beaten to a froth. Pour into a buttered pudding-dish, and bake in a moderate oven about three-quarters of an hour. MONKEY PUDDING — Cut the crusts from slices of stale bread and butter thickly. Place them in a pudding-dish and cover well with New Orleans molasses and bake in a slow oven. MAN JAR BLANCO (Chilena) — Dissolve two cupfuls of loaf sugar in six of milk and bring to a boil over a quick fire. Boil hard. stirring all the time, until it becomes as thick as honey, then let it cool. This can be used as filling for layer cake or spread on bread instead of butter and it will keep a long time. SPANISH CHOCOLATE CREAM — Beat the yolks of six eggs, put them in a bowl with three ounces of grated chocolate, one-quarter of a pound of sugar, and one pint of cream. Stir these ingredients well and pour into a double boiler. Stir one way until it thickens, but do not let it boil or it will curdle. Strain into a bowl, beat one-half pint of cream till thick, and stir in one and one-half ounces of dissolved gelatine. Mix this with the chocolate cream very lightly, and pour into a mold which has been oiled with olive oil, and put on ice to harden. MARRONS A LA ROMA — Boil one pound of Italian chestnuts fifteen minutes, then remove shells and skins, and put back on the stove to boil with one cupful of milk, until tender enough to rub through a colander. Butter a mold well, and line thickly with the pulp, then add a layer of good, thick apple sauce, colored a delicate pink with currant jelly ; then another layer of chestnuts, and again the apple. Squeeze some lemon juice over all and bake in a moderate oven. Turn out on a platter and surround with whipped cream, colored with a little of the melted currant jelly.