PRUNE PUDDING.--Moisten rather thin slices of stale bread in hot milk and place in a pudding dish with alternate layers of stewed prunes from which the stones have been removed, finishing with bread on top. Pour over the whole a little more hot milk or pure juice or both, and bake in a moderate over three fourths of an hour. Serve hot or cold with orange or lemon sauce. RICE MERINGUE.--Steam a cupful of rice as directed on page 99 until tender and dry. Heap it loosely on a glass dish, and dot with squares of cranberry or currant jelly. Beat with the whites of two eggs to a stiff froth with one third cup of sugar, and pile it roughly over the rice. Serve with cream. RICE SNOWBALL.--Wash a cupful of good rice and steam until half done. Have pared and cored without dividing, six large, easy cooking tart apples. Put a clean square of cheese cloth over a plate, place the apples on it, and fill them and all the interstices between with rice. Put the remainder of the rice over and around the apples; tie up the cloth, and cook in a kettle of boiling water until the apples are tender. When done, lift from the water and drain well, untie the cloth, invert the pudding upon a plate and remove the cloth. Serve hot with cream and sugar or cocoanut sauce. RICE FRUIT DESSERT.--Cold boiled rice, molded so that it can be sliced, may be utilized in making a variety of delicious desserts. A nice pudding may be prepared by filling a dish with alternate layers of half-inch slices of molded rice and grated tart raw apples the same thickness. Grate a little lemon rind over each layer. Cover, and place in the oven in a pan of boiling water, and bake for an hour. Serve with sugar and cream. Stoned cherries or peaches may be used instead of the apple. RICE DUMPLING.--Steam a teacup of rice until tender, and line an oiled earthen pudding dish, pressing it up around the sides and over the bottom. Fill the crust thus made with rather tart apples cut in small slices; cover with rice, and steam until the apples are tender, which may be determined by running a broom-straw through them. Let stand until cold, then turn from the dish, and serve with sugar and cream. Any easy cooking tart fruit, as stoned cherries, gooseberries, etc., may be used in place of the apples when preferred.