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Rice Puddings, Savoury

No. 1.--Boil half a pound of rice in a quart of milk till it is tender without being broken. Pour it into a bowl, and mix with it a pinch of salt, a tea-spoonful of white pepper, a tea-spoonful of dry mustard, three table-spoonfuls of grated cheese, and three eggs. Beat the pudding well, turn it into a buttered dish, and bake in a well-heated oven. Probable cost, 1s. 3d. Sufficient for five or six persons. Time to bake, about one hour. No. 2.--Boil half a pound of rice in a quart of milk till it is tender and has absorbed the liquor. Turn it into a bowl, and when cool mix with it a tea-spoonful of salt, a tea-spoonful of white pepper, a dessert-spoonful of shredded parsley, and two moderate-sized onions which have been boiled till tender and pounded with a slice of fresh butter. Mix these ingredients thoroughly, and add three well-beaten eggs. Turn the pudding into a buttered dish, and bake in a well-heated oven. Time to bake, three-quarters to one hour. Probable cost, 1s. Sufficient for five or six persons.