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Rice Pudding (One cup of boiled rice one)

One cup of boiled rice, one pint milk, yolks of two eggs, two rounded tablespoons cornstarch, one teaspoon vanilla. Boil rice till grains lose shape. Heat milk to boiling point; while it is heating beat yolks light and stir into sugar. Dissolve cornstarch in onehalf cup cold milk or water, mix evenly with eggs and sugar, add all to scalded milk, stirring constantly till it boils to consistency of thick, rich cream; pour all into hot rice, mixing evenly, and add vanilla.

Meringue for Pudding-Two whites of eggs, four rounded tablespoons of sugar (pulverized or granulated), one-half teaspoon vanilla. Whip whites of eggs to stiff froth which will move solidly in bowl when turned: Whip in sugar and vanilla till smooth. Spread over pudding and brown to light straw color in quick, hot oven. Best served ice-cold with cream.

— Mrs. Edith E. Hubbard