The national course in home economics

One-half cupful of rice in three cupfuls of sweet milk; steam until rice is soft, then add one pint of milk, one-half cupful of sweet cream, the yolks of three eggs beaten with five tablespoonfuls of sugar. Place to boil, and stir constantly. When cooked put in an earthen dish and spread frosting over it made of the whites of three eggs and five tablespoonfuls of sugar beaten and flavored. Let brown. E. Plunkett. GRAPE RICE PUDDING. Wash and stem two cupfuls of grapes, remove the skins, then heat so as to put through colander and remove seeds, Put pulp and skins together. Put into baking dish and sprinkle among them one-half cupful each of boiled rice and sugar, pour over them one-half cupful of water, cover close and bake two hours in slow oven. Serve cold with cream. G. H. P. LEMON RICE PUDDING. For a small pudding cook one-half cupful of rice, add one pint of milk, one-half cupful of sugar, the yolks of two eggs and the grated peel of one lemon. Bake in a quick oven. When done beat the whites of eggs to a stiff froth and add sugar sufficient to thicken, and the juice of one lemon. Spread evenly over the pudding and return to the oven and brown a very little. Guillia G. Williams. GROUND RICE PUDDING. Mix two ounces of ground rice smoothly with four tablespoonfuls of thick cream. Add one-half pint of new milk which has been boiled with an inch of cinnamon or the rind of a lemon. Stir over the fire until the mixture thickens and add two ounces of fresh butter, two ounces of sugar and a tiny pinch of salt. Pour the pudding into a basin and when cold mix with it the yolks of three and the white of one egg and a wine-glassful of sherry, or one-half wine-glassful of brandy. Put some apricot or any other jam at the bottom of a buttered pie dish, cover with the mixture, and bake in a moderate oven. Sift a little pounded cinnamon or powdered sugar over the pudding before serving. Mrs. M. Francis. APPLE AND ENTIRE-WHEAT BREAD PUDDING, One pint of entire-wheat bread-crumbs, one pint of chopped apples, mix and add two-thirds cupful of chopped suet or butter, one cupful of raisins seeded, one egg, one tablespoonful of flour, one small teaspoonful of baking-powder, one-half teaspoonful of salt. Mix with one-half pint of milk and boil or steam about two hours. Serve with vanilla sauce. Alice Hill. RYE-BREAD PUDDING. One cupful of sugar, four eggs, one-half cupful of blanched almonds, one-half cupful of citron; one cupful of grated rye bread, one and onehalf teaspoonfuls of baking-powder. Bake forty minutes. Mrs. Hayes. FARINA TART PUDDING. One cupful of sugar, the whites of six eggs, one-quarter of a cupful of zwiebach (German toast), three-quarters of a cupful of farina. If you do not wish the toasted bread substitute a full cupful of farina. Add onehalf pound of shelled walnuts, two teaspoonfuls of baking-powder. Bake and make a cream filling. Mrs. H. A. Bonard. FARINA PUDDING.