Miss Parloa's kitchen companion

Now set the rice away to cool. Put all the milk except half a gill into the double-boiler. Add the remainder of the grated orange rind, and place on the fire. Beat the eggs and the remaining cupful of sugar together until very light. Add the half -gill of cold milk. Pour the boiling milk on this mixture, stirring all the time. Turn into the double-boiler, and cook on the fire for five minutes, stirring constantly ; then put away to cool. Pack a plain mould in salt and ice, the same as for a mousse, as described in the chapter on " Dessert." When the rice and custard both are cold, mix the whipped cream with the custard. Put a layer of this mixture on the bottom of the mould ; then sprinkle in a layer of rice. Continue this until all the materials are used. Cover the freezer with an old blanket or a piece of carpeting, and set in a cool place for two hours or more. At serving-time dip the mould in tepid water, and then wipe it. Turn out the pudding, and serve at once. Chantilly Pudding. This pudding is made in two parts, the cake for the border, and the cream for the centre. For the cake use five eggs, one cupful of powdered sugar, a cupful of flour, the grated rind and the juice of one orange, and one teaspoonful of baking-powder. Mix the baking-powder with the flour. Beat the yolks of the eggs .and the sugar together until the mixture is light. Add the orange juice and grated rind, and beat five minutes longer. Beat the whites of the eggs to a stiff froth, and stir lightly into the other ingredients. Now add the flour, stirring it in lightly. Turn the mixture into a deep border mould, and bake in a moderate oven for thirty-five minutes. On taking from the oven, let it partially cool in the mould. Turn it out on a flat dish. Spread half a pint of strawberry preserve on the inside of the cake, and set the dish away in a cool place. To make the cream one needs three quarts of whipped cream, — a quart of the unwhipped cream will give this quantity, — half a package of gelatine, a cupful of water, four table-spoonfuls of wine, and a generous half-cupful of sugar. Soak the gelatine in half of the water for two hours. Whip the cream, and put it in a pan which has been placed in another containing ice-water. Sprinkle the wine and sugar over it. Pour half a cupful of boiling water on the soaked gelatine. Stir until all the gelatine is dissolved. Strain this liquid over the cream. Stir Chantilly Pudding. from the bottom of the pan until the mixture is so thick that it will hardly flow. Instantly turn it into the centre of the cake. Place the dish in the refrigerator for an hour or more, if there be an abundance of time. It must be kept in a cold place for at least twenty minutes, and the longer the time the better. When strawberries are in season, the dish is improved in appearance if at the time of serving the cream be dotted with ripe berries. Candied cherries make a handsome decoration. Raspberry preserve, or indeed any small fruit, may be used instead of the strawberries. The cream filling makes a delicious cream for charlotte russe. Cold Cabinet Pudding. This is made of one quart of milk, the yolks of six eggs, half a package of gelatine, one dozen macaroons,