Rice Custard

To half a cup of rice, add 1 qt. of milk and a little salt; steam 1 hour, or until quite soft; beat the yolks of 4 eggs with 4 table-spoonfuls of white sugar; add this just before taking off the rice; stir in thoroughly, but do not let it boil any more; flavor with vanilla. Beat the whites of the eggs to a stiff froth, with sugar; after putting the mixture into the pudding dish in which you serve it, put the whites over it, and let it slightly brown in the oven.

Boiled Custard

2 table-spoonfuls of corn starch to 1 qt. of milk; mix the corn starch with a small quantity of the milk and flavor it; beat up 2 eggs. Heat the remainder of the milk to near boiling, then add the mixed corn starch, the eggs, 4 table-spoonfuls of sugar, a little butter and salt. Boil it 2 minutes, stirring briskly.

Apple Custard

Take 6 tart apples, pare and quarter them, put into a baking dish with 1 cup of water; cook until tender, but not to pieces, then turn them into a pudding dish and sprinkle sugar over to cover them; beat 8 eggs with sugar, mix with them 3 pts. of milk and a little nutmeg; turn it over the apples, and bake 25 minutes.

Trifle

Slice sponge cake into thin layers spread with jam, soak in brandy or wine; put into a deep dish; make a thin custard of 1 qt. milk and 3 eggs; sweeten to taste, and pour over the cake. Take one-quarter pound almonds, pour boiling water on them so as to remove the peel, cut fine, and sprinkle over the custard; take 1 pt. of cream, whipped and sweetened, and lay over the custard.

Cocoanut Drops

To one grated cocoanut, add half its weight in sugar and the white of one egg, cut to a stiff froth; mix thoroughly and drop on buttered white paper or tin sheets. Bake 15 minutes.

A Nice Dessert Dish, - Fill a quart bowl with alternate layers of thinly sliced red apples and sugar, and add half a cup of water, cover with a saucer, held in place by a weight; bake slowly three hours; let it stand until cold, and you will turn out a round mass of clear red slices, imbedded in firm jelly. For an accompaniment to a dessert of blanc mange, rennet custard, cold rice pudding, or similar dishes, or even with nice bread and butter, there is nothing better.

Chocolate Caramels

1 cup of grated chocolate, 3 cups of sugar, 1 cup of molasses, 1 cup of milk, and a small piece of butter. Boil for about 20 minutes, stirring all the time; pour into a buttered pan, and when nearly cold mark off in small squares.

Yeast

6 good potatoes grated raw, a little hop tea, 1 qt. of boiling water, three-fourths cup of brown sugar, one-half tea-spoonful of salt; when cold, add yeast to make it rise. Keep it covered and in a cool place.

Another

Put 2 table-spoonfuls of hops into a muslin bag and boil them in 3 qts. of water for a few minutes; have ready 1 qt. of hot mashed potatoes, put in 1 cup of flour, 1 table-spoonful of sugar, and 1 of salt; pour over the mixture the boiling hop water, strain through a colander, put 1 pt. or less of fresh baker's yeast, or 2 cakes of yeast, in while it is warm, and set it in a warm place to rise. This yeast will keep 8 or 4 weeks, if set in a cool place. In making it from time to time, use a bowl of the same to raise the fresh with.