Serve boiled or steamed rice with sections of fresh, juicy peaches, or with fresh berries. Serve with sugar and cream.

Southern Snowballs, 367 Calories

(Individual Rule.) ¼ cup rice. ¼ teaspoon salt.

1 cup milk.

Pick over rice, wash in several waters and put with milk and salt in top of double boiler. Cook until the milk is absorbed and rice is tender. Do not stir while cooking. Dip egg cups in cold water and pack with rice carefully but tightly, turn out on serving dish, sprinkle with powdered sugar, put a candied cherry or a strawberry on top, and serve with whipped cream.

Plain Rice Pudding, 746 Calories

(Individual Rule).

1 cup steamed rice. 1 cup scalded milk. ½ tablespoon butter. 1 egg.

2 tablespoons sugar.

½ saltspoon salt.

¼ cup stoned raisins.

Scald milk and add butter. Beat egg, add sugar and salt and pour on slowly the scalding milk. Put in pudding dish with rice and raisins. Bake in a moderate oven until custard is set. Serve with Hard Sauce.

Note

Do not use raisins in case of bowel trouble.

Rice Meringue, 526 Calories

(Two Servings).

¼ cup cold cooked rice. 1 cup scalded milk. 2½ tablespoons sugar. ½ saltspoon salt.

Egg yolk. Vanilla.

1 egg white.

2 tablespoons powdered sugar.

Blend rice and milk and soak until soft. Beat the yolk, add sugar and salt and gradually the hot milk and rice. Cook until it thickens like soft custard. Add flavoring to taste and pour into pudding dish or custard cups. Make a meringue of the white of egg and powdered sugar, cover the pudding and brown slightly in the oven.

Cream Of Rice Pudding, 657 Calories

(Three Servings).

¼ cup rice (well washed). 1 saltspoon salt.

2 tablespoons sugar. 1 pint milk.

Mix all ingredients in a small baking dish. Bake two hours, slowly at first until rice is softened and thickened in the milk. Cut the crust several times, stirring to the bottom gently. The crust will then dissolve in the pudding, giving it a creamy color. Then let it brown slightly.