Andermatt Rice Pudding.

Cook half a cup of washed rice in one cup of boiling water until the water is absorbed; then turn it into the double boiler with three cups of boiling milk. Cook it until tender. Stir in one heaped cup of a mixture of preserved fruits. When cool stir in one pint of thick cream whipped stiff, and turn it into a melon mold. When firm turn out and serve.

Baked or Steamed Custards

For each pint of hot milk beat two or three eggs, mix with one-fourth cup of sugar, and add to the milk with a little salt and flavoring. Strain into cups, or one mold, and steam or bake in a pan of water until puffy on top and firm in the center.

Like all dishes in which egg is a principal ingredient the heat must be very moderate.

Use the same proportions for a custard pie.

Coffee Custard

Substitute one cup of strong coffee and one cup of thin cream for the pint of milk and proceed as above.

Maple Custard

Sweeten the custard with maple sugar or sirup.

Fruit Custard.

Substitute from one-half cup to one cup of sweetened fruit pulp for part of the milk of the custard recipe, or put a layer of fruit in the bottom of the dish and pour the custard over before cooking. Part of the egg white may be reserved and a meringue put on top after the custard is baked.

Caramel Custard.

Melt a cup of sugar in a smooth frying-pan, stirring until it becomes a rich golden brown, then add a half cup of water, and stir until dissolved. Use about one-fourth of this to sweeten and flavor a custard made with one pint of hot milk and two or three eggs. Add a speck of salt and a half teaspoon of vanilla, strain into a mold, and bake or steam until firm. Serve with the remainder of the sirup as a sauce, adding water if it is too thick.

Silver and Gold Custards

Beat the whites of four eggs slightly with one-fourth cup of sugar, add a speck of salt and a few drops of almond or vanilla extract, and one pint of scalded milk. Strain into molds and steam or bake in a moderate oven till firm.

Scald another pint of milk and add to the beaten yolks of four eggs, cook till it begins to thicken, and add one-fourth cup of sugar and strain; flavor when cold.

Turn the white custards from the molds and serve with the yellow around them.

Soft or Boiled Custards

Scald one pint of milk, beat two eggs or the yolks of three eggs, mix part of the milk with the egg, and then turn back with the remainder of the milk. Cook in a double boiler, stirring constantly until it thickens and the foam disappears from the top. Add one-fourth cup of sugar, strain, cover, and cool. Then flavor with one-half teaspoon of vanilla or one-fourth tea-spoon of lemon or a few drops of almond extract.