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Rice, with Strawberry Sauce

If it is desired to have a dainty but simple dessert with strawberry sauce, nothing will be found better than boiled rice. The rice should be boiled until it becomes glutinous. Some like it served cold, in which case it should be packed in a mold and set away to become chilled. The sauce in that case should be liquid and made as follows: Butter, size of an egg, one-half pound of sugar, two eggs. Beat sugar into the well beaten eggs; add that which has been creamed and a cupful of hot milk or cream. This will cook the eggs a trifle. When it is cool, beat in a pint of crushed strawberries. Should the rice be served hot, the strawberry sauce may be made thus: Two cupfuls of sugar and one-half cupful of butter beaten to a cream together, one quart of strawberries well mashed, and all stirred well into the butter and sugar. This is much richer by having it practically a hard sauce with strawberries in it.