Take desired quantity of rice and wash three times in cold water, rubbing rice carefully between the hands; then drain. Boil fresh water slowly. Put in the rice and cover vessel closely. Cook over a slow fire about twelve minutes, when grain should be perfect and separated; drain in a colander. When dry, put rice into the oven to heat. RICE CREAM. Take 2 tablespoonfuls of cleaned rice, 2 cups of milk, salt-spoonful of salt, 2 tablespoonfuls of sugar, and cook in a double boiler until the grains of rice are soft; then press through a coarse strainer into a saucepan and return to the fire. Take 2 eggs, beat the whites and yolks separately, and add to the rice when it reaches the boiling-point, stirring mixture lightly for a few minutes; adding only the whites produces a white cream. CREAM TOAST. One pint of milk, 2 tablespoonfuls of butter, 2 tablespoonfuls of flour, half-teaspoonful of salt, half-teaspoonful of pepper. Put milk into a double boiler to heat. Put butter into a granite saucepan, and when it begins to bubble, slowly shake in the flour; then add hot milk, a small quantity at a time, and season with salt and pepper. Toast bread a rich brown and dip into salt water. Lay on a dish and pour sauce over it. Grated egg may be added. FRENCH OR EGG TOAST. Cup of milk or cream, 1 egg, 1 salt-spoonful of salt, 3 slices of bread. Beat the egg a few minutes and add milk and salt. In this mixture soak the bread until it is soft. Place in a buttered omelet-pan and fry slowly till golden brown. Put a piece of butter on each slice; turn and brown the other side. Powder each slice with cinnamon and sugar and place in a covered dish. Serve very hot. STEWED PRUNES. Pound of prunes, half-pint of water, quarter-cup of sugar, juice of 1 lemon. Soak prunes in warm water for fifteen minutes; then wash and stew in a covered pan for two hours; add water as needed. When done, add the lemon juice. EGG CREAM. Juice of half a lemon, 2 eggs, 2 tablespoonfuls of sugar. Separate yolks and whites; beat yolks with sugar until well mixed; add lemon juice and place bowl in a dish of hot water over the fire. Stir slowly until mixture begins to thicken; then add beaten whites and stir until the whole forms a thick cream. Remove from the fire, pour into dishes, and set aside to cool. SPONGE PUDDING. Half-pint of milk, half-cup of flour, half-cup of sugar. Boil together, stirring all the time. After taking from the stove, stir in 2 tablespoonfuls of butter. Beat 6 eggs separately. Put yolks into mixture; then add whites lightly. Pour into an earthen pudding-dish, set in a pan of hot water, and bake forty-five minutes. SAUCE FOR THE PUDDING. Beat to a cream 2 tablespoonfuls of butter, 3 tablespoonfuls of sugar. When ready for the table, add a half-cup of boiling-water into which has been added 1 teaspoonful of cornstarch. Flavor as desired. ICE CREAM ROYAL.