The household cook book

RICE CREAM — Boil 1 cup rice till tender, in new milk; add white sugar to whiten, pile on a dish, and spread slices of currant jelly or preserved fruit on top of it. Then take the well-beaten whites of 5 eggs, sweetened with powdered sugar, and add 1 tablespoon of rich cream and flavor with vanilla; spread this on top like snow. RICE CREAM No. 2 — Cook 4 tablespoons of dry rice in 4 cups milk, then add yolks of 4 eggs, 4 tablespoons of sugar, and a pinch of salt; cook till done and add 1 teaspoon of any flavoring desired. Beat the whites of the eggs, add 2 tablespoons of sugar, spread it on the cream, and brown in the oven. TAPIOCA CREAM. — Soak 1 cup tapioca in 2 cups water over night. In the morning add 4 cups rich milk, put it in the double boiler and cook ^ hour; then add ^ cup sugar (scant), a little lemon flavor, and the yolks of 3 eggs; stir continually, letting it cook gently for 3 minutes, and then stir in the 3 whites of egg, beaten stiff. Pour it into a glass dish and serve cold. For a change instead of adding the 3 whites of egg the tapioca can be allowed to get cold, then spread on a layer of jelly and cover with a meringue. Or, leave off the jelly, cover with a soft frosting, and brown slightly in the oven. SAGO FLOAT — Soak 4 tablespoons of sago in cold water ^ hour; then cook till clear. Heat to boiling 4 cups milk, add the sago, 2 beaten eggs, 1 cup sugar, 1 heaping tablespoon of flour rubbed smooth in a little milk, and salt and flavoring to taste. Cook in a double boiler; when thick and creamy pour it into a pretty dish and dot it over with a meringue in spoonfuls; brown delicately and serve cold. AIR BALLS — Make as for cream of tartar biscuit, and cut in small squares. Fry them in smoking hot fat, like doughnuts, lay them on paper to drain off the grease, and dip them in hot simmered molasses, which should be ready at hand. Serve hot. CRACKER DESSERT — Put a square cracker in a saucer, pour just enough boiling water on it to soften it; put a teaspoon of jelly in the center, sprinkle sugar over, and pour sweet cream over all. Very nice also for invalids. CHARLOTTE RUSSE.— Beat the whites of 7 eggs to a stiff froth; whip 1 pint of cream and add it; add sugar and flavor to taste; pour it over sliced cake. Set in a cool place after making. JELLY AND RICE DESSERT — Soak 1 teacup rice; when done to a jelly add 1 teaspoon of currant jelly and ^ teacup of fruit juice; boil a few minutes; put in molds, and eat with cream and sugar. FLOATING ISLAND.— Beat well the yolks of 4 eggs, add 5 tablespoons of sugar, and stir it into 1 quart of sweet milk; when cool, flavor and pour into a dish. Heap upon it the 5 well-beaten whites, to which a little sugar is added, and ^ cup jelly. Dot with bits of jelly. LAYER PUDDING (Brown Layer) — Take 2 cups milk, ^ cup sugar, 2 tablespoons scraped chocolate, and 2 rounded tablespoons of corn-starch; moisten the starch in a small portion of the milk, and place the remainder in a double boiler with the chocolate until it is scalding hot; then add the corn-starch and sugar and stir it constantly until it thickens; then put it in a buttered pudding dish or mold to cool.