Boiled Rice Pudding

Wash and drain 2 small cups rice and cook with plenty water in a double boiler. When done the water should be all absorbed and the grains very large. Add a mixture made of 3 well-beaten eggs, 1 cup sugar, 1 cup milk, a little salt and grated nutmeg. Stir well and boil till thick-about 5 minutes. -[Mrs. J. J. M., 111.

Eggless Rice Pudding

Wash 1/2 cup rice, drain, add 1 cup sugar, small piece butter, a little nutmeg and 2 qts fresh milk. Bake in moderate oven about 2 hours. Raisins can be added if liked. Stir up from bottom of dish often until rice is cooked. This is good served hot, but we prefer it cold.-[Mrs. S. C. S., N. Y.

Tapioca and Rice Pudding

Soak 1/2 cup tapioca in 1 cup water, and in another vessel soak 1/2 cup rice in 2 cups water. Let stand over night and next morning combine them and add 4 cups milk, 2 well-beaten eggs, salt and sugar to taste, and a little lemon flavor.- [Miss B. C. B., O.

Lemon Rice Pudding

Stir into 1 cup boiling rice the grated rind of 1 lemon. 6 tablesp sugar, the beaten yolks of 2 eggs, 1 pt milk and a little salt. Bake about 1 hour. Beat the whites of the eggs to a stiff froth, add 1 scant cup confectioner's sugar and the juice of 1 lemon. When the pudding is done spread this meringue over it, and return to the oven a few minutes to lightly brown. -[F. S. T., Ct.