The household (of the Detroit free press)

Four ounces of grated cheese, two ounces of butter, two ounces of bread (without crust), half a gill of milk, one-third of a teaspoonful each of salt and mustard, a pinch of cayenne pepper, two eggs. Crumb the bread and boil soft in the milk ; add the butter, mustard, salt, pepper and cheese, and the yolks of the eggs ; beat thoroughly, then stir in the whites of the eggs, whisked to a stiff froth ; pour in a soup plate or in small squares of stiff white paper pinched at the corners, and bake fifteen minutes. RAISIN PUFFS. Two eggs, one-half cup butter, two tablespoonfuls sugar, one cup of milk, two cups of flour, two teaspoonfuls baking powder, one of raisins chopped very fine ; stir the baking powder with the flour ; steam onehalf hour in small cups. TO COOK RICE. To cook rice so that the grains will be whole and tender, wash it in cold water until the water looks clear, then cook it rapidly in boiling water for fifteen minutes, after which drain and place the covered saucepan on the back of the stove to steam until the grains crack open and are tender, which will be about fifteen minutes longer. MOLDED RICE. Make a bag three fingers long, dip in hot water and put in your rice ; tie, leaving room for the rice to swell ; put in pot with cold water ; let come to a boil (put salt in the water) ; cook from half to three-quarters of an hour. When done it will turn out dry like a mold. Serve with milk or butter and sugar. Turn the bag often to keep it from sticking to the pot; it is well to put a saucer in the bottom to prevent its burning. RICE A LA CREOLE. Put butter size of a pigeon's egg into a stewpan, and when hot mix in a small onion, minced, and cook until it assumes a pale-yellow color ; put in the rice, uncooked ; stir it over the fire until it has a yellow color also ; then add a pint of stock. Boil slowly until the rice is tender, about half an hour. When about to serve, add one ounce of grated cheese, stirring for a few moments without letting it boil. RICE ALA CHINAMAN. Mucha washee in cold water, clean of flour which make him sticky ; have water boil ready, very fast, little salty ; throw him in, rice can't burn, water shake him too much ; boil quarter hour or little more ; rub one rice 'tween thumb and finger ; if all rub away, rice done ; put rice in pan with holes ; hot water all run away ; put rice back in saucepan, put little cup cold water on him, keep him covered awhile by the fire, then rice all ready, eat him up. RICE SNOWBALLS. Six ounces of rice, one quart of milk, flavoring of essence of almonds, sugar to taste, one pint of custard. Boil the rice in the milk with sugar and a flavoring essence of almonds, until the former is tender, adding, if necessary, a little more milk should it dry away too much ; when the rice is quite soft put it into teacups, or small round jars, and let it remain until cold. Then turn the rice out on a deep glass dish, pour over a custard, and on the top of each ball place a small piece of bright colored jelly. Lemon peel or vanilla may be boiled with the rice instead of the essence of almonds, but the flavoring of the custard must correspond with that of the rice. SPANISH PUFFS.