=Another Dessert of Rice and Fruit.=—Boil the rice in salt and water, a tea-spoonful to a quart of water. When cooked to a pudding consistency, cool it, and then cut it in slices. Then put a thin layer of rice at the bottom of a pudding-dish, cover it with a thin layer of jelly or stewed fruit half an inch thick. Continue to add alternate layers of rice and jelly or fruit, smooth it at top, grate on sugar, and then cut the edges to show stripes of fruit and rice. Help it in saucers, and have cream or a thin custard to pour on it. Make the custard with two eggs, half a pint of milk, and half a tea-spoonful of salt. Boil it in a pail set in boiling water. =Dessert of cold Rice and stewed or grated Apple.=—Cut cold boiled rice in slices, and then lay in a buttered pudding-dish alternate layers of rice and grated or stewed apples. Add sugar and spice to each layer of apples. Cover with the rice, smooth with a spoon dipped in cold water or milk, and bake three-quarters of an hour if the apples are raw. To be served with a sweet sauce. =A rich Flour Pudding.=—Six eggs. Three spoonfuls of flour. One pint of milk. A tea-spoonful of salt. Beat the yelks well and mix them smoothly with the flour, then add the milk. Lastly, whip the whites to a stiff froth; work them in, and bake immediately. To be eaten with a liquid sauce. =Apple-Pie.=—Take fair apples; pare, core, and quarter them. Take four table-spoonfuls of powdered sugar to a pie. Put into a preserving-pan, with the sugar; water enough to make a thin sirup; throw in a few blades of mace; boil the apple in the sirup until tender, a little at a time, so as not to break the pieces. Take them out with care, and lay them in soup-dishes. When you have preserved apple enough for your number of pies, add to the remainder of the sirup cinnamon and rose-water, or any other spice, enough to flavor it well, and divide it among the pies. Make a good paste, and line the rim of the dishes, and then cover them, leaving the pies without an under crust. Bake them a light brown. =Spiced Apple Tarts.=—Rub stewed or baked apples through a sieve; sweeten them, and add powdered mace and cinnamon enough to flavor them. If the apples are not very tart, squeeze in the juice of a lemon. Some persons like the peel of the lemon grated into it. Line soup-dishes with a light crust, double on the rim, and fill them and bake them until the crust is done. Little bars of crust, a quarter of an inch in width, crossed on the top of the tart before it is baked, are ornamental. =Baked Indian Pudding.=—Three pints of milk. Ten heaping table-spoonfuls of Indian meal. Three gills of molasses. A piece of butter as large as a hen’s egg. Scald the meal with the milk, and stir in the butter and molasses, and bake four or five hours. Some add a little chopped suet in place of the butter. This can be boiled.