Miss Parloa's kitchen companion

While the sugar is boiling beat the whites of the eggs to a stiff, dry froth. Beat the hot syrup into this, pouring it in a thin stream into the beaten whites. When thoroughly beaten, set away in a cool place. When the cooked rice is cool, add to it the sherry and all the liquid cream that is drained from the whipped cream that was set away. Put the rice in the freezer, and beat for twenty minutes. When this time has passed, take the cover from the freezer, and add the fruit and Maraschino, beating it into the frozen mixture. Next bbeat the meringue, and finally the whipped cream.m. Pack this in a mould, which should be surrounded with salt and ice. Let it stand for two or three hours. At serving-time dip the mould in tepid water. Wipe carefully, and turn the pudding out on a flat dish. Serve an iced orange sauce with it. This pudding is enough for eighteen or twenty people. Of course, half, or even one-third, of the quantity may be made for a small family. Frozen Rice Pudding. This calls for half a cupful of rice, a quart of cold water, three oranges, a quart of milk, a pint of cream, two small cupfuls of sugar, and one-eighth of a teaspoonful of salt. Wash the rice carefully, and put it on the fire, with the water, in a small saucepan. As soon as it begins to boil, pour off the water, and add the milk and grated rind of the oranges. Cook for an hour in a doubleboiler ; then add the sugar, and cook half an hour longer. Remove from the fire, and after adding the salt, set away to cool. When cold, add the juice of the oranges, and also the cream, whipped to a froth. Freeze the same as ice-cream, and serve with iced orange sauce. Four table-spoonfuls of wine, or one table-spoonful of either lemon or vanilla extract, may be substituted for the orange juice, the flavoring being added when the pudding is cold and before it is frozen. Glazed Rice Pudding. This pudding will require half a cupful of rice, one pint of milk, two quarts of whipped cream (about a pint of the unwhipped cream), one pint of sugar, three eggs, the grated rind and the juice of an orange, a table-spoonful of salt, and salt and ice for freezing. Wash the rice in three waters, and soak it in cold water for half an hour. At the end of that time put it in a large stew-pan with two quarts of boiling water. Boil rapidly until the grains of rice are soft, which will be in about twenty-five minutes. The stew-pan must be uncovered all the time the rice is cooking. Now turn the rice into a colander, and as soon as well drained, turn it into a dish and pour over it a syrup made as follows : — When the rice is put on to boil, put into a small saucepan one cupful of sugar, one of hot water, and two-thirds of the grated rind of the orange. Boil this for twentyfive minutes ; then add the juice of the orange. This syrup must be hot when poured over the rice.