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Gateau De Riz

(French Rice Pudding.) In France rice pudding for grown people is never liquid and milky, but a firm, handsome affair, garnished with fruit, and served with a wine or custard sauce, on a dish.

Cook 4 ounces rice in 1 quart milk with 2 tablespoonfuls of sugar, and rind of a lemon. Simmer till tender and the milk is absorbed. Cool it, add yolks 6 eggs beaten, then the whites beaten stiff, some nutmeg, 2 tablespoonfuls of raisins and chopped citron. Mix well, pour into a buttered mould lined with bread-crumbs, bake 1 hour. Turn out, and serve hot or cold with a soft custard flavored with sherry.

RICE PUDDING (as cooked in Nancy.) Cook 1/2 pound rice, 2 ounces sugar, and 2 ounces butter for 3/4 hour, stirring now and then. Add 1 egg well beaten, then line a buttered mould with this and with layers of cooked apricots between the layers of rice,--preserves will do,--put rice on top and bake 3/4 hour. Turn out and serve hot, with a sauce made of the juice of the fruit, sugar, and vanilla.