The household (of the Detroit free press)

Wash four ounces of rice through two waters, put it in a baking dish with three ounces of sugar and a teaspoonful of flavoring ; pour in three pints of milk, and put into a moderate oven, to bake one hour and a half, or until it is of a creamy consistency. This is very delicate and wholesome. CHOCOLATE PUDDING., Mix one-quarter pound chocolate and three tablespoonfuls of flour with one cup of milk, beat smooth, add one-quarter pound fresh butter, melted, and cook all till it loosens from the pot. Add one egg, stir all together, and let it cool. In the meantime mix the yolks of seven eggs with one-quarter pound powdered sugar, adding first the cold dough, then the beaten whites of seven eggs and a little pounded vanilla. Put the whole into a buttered form and let it cook two hours. For the sauce take one-quarter quart cream, one-quarter quart milk ; cook both with one-quarter pound sugar and a little extract of vanilla. Add to the mixture three yolks of eggs to which have been added one teaspoonful corn starch and a little cold milk, and let the whole cook for a few minutes, stirring all the time. COCOANUT PUDDING. Take sufficient stale bread to make a pudding the size you require ; pour boiling water over it. After it is soaked well, take a fork and see that no lumps of bread remain ; then add half a cup of grated cocoanut ; make a custard of one quart of milk and four eggs, flour with nutmeg, and sweeten with white sugar ; pour over and bake immediately. CORN MEAL PUDDING. Take three pints of milk and seven tablespoonfuls of corn meal. Take half the milk and put in a spider with the meal, and scald, stirring constantly. While still warm, stir in half a cup of butter, one cup sugar and a pinch of salt. Use the remainder of the milk, and four eggs, thoroughly beaten (not separately). Bake slowly three hours. A few raisins are a great improvement. CORN STARCH MERINGUE. Four eggs, one quart of milk, three-quarters of a cup of sugar, four teaspoonfuls of corn starch, half a cup of jelly or jam. Heat the milk to boiling and stir in the corn starch, which has previously been dissolved in a little cold water ; boil fifteen minutes, stirring all the time ; [illustration: APPLE DUMPLINGS. 555] remove from the fire and while still hot add gradually the yolks of the eggs, beaten up with the sugar and flavored with vanilla or lemon ; pour this into a pudding-dish, well buttered, and bake fifteen minutes, or until the custard begins to set. Draw to door of the oven and spread quickly and lightly upon it a meringue of the whites, beaten stiff with a half cup of jelly. Bake, covered, for five minutes; then brown slightly. Eat cold, with powdered sugar sifted thickly over the top. COTTAGE PUDDING. One cup of sugar, one tablespoonful of butter, two eggs, one cup of sweet milk, three cups of flour, or enough to make a tolerably stiff batter; one-half teaspoonful of soda, one teaspoonful cream of tartar sifted with the flour, one small teaspoonful of salt ; cream the butter and sugar, beat in the yolks of the eggs, then the milk and soda, the salt and the beaten whites, alternately with the flour. Bake in a buttered mold, turn out upon a dish, and eat with liquid sauce. CURD PUDDING.