1 cup of good rice ¾ qt. of milk 1 pinch of salt 1 cup of sugar 1 tsp. of vanilla ½ cup of raisins 1 cup of blanched, ground almonds 5 finely chopped macaroons 5 layers or ½ package of white gelatine 1 pt. of whipped cream 1 qt. preserved or fresh stewed peaches Preparation: Wash and boil the rice for 5 minutes in 1 cup of water with a pinch of salt, then add the milk gradually and cook until the rice is done and thick, but not mushy. Mix with sugar, vanilla, raisins, almonds and macaroons. Dissolve the gelatine in ¼ cup of warm water and mix with the rice, then cool and stir in the whipped cream. Rinse a mold with milk and sprinkle with sugar, then make alternating layers of rice and peaches from which the syrup has been drained. The top layer must be rice. Close the mold well and place on ice or into a very cold place. When serving, use the fruit juice for a sauce. No. 99—PLAIN COLD RICE PUDDING. Quantity for 6 Persons. 1 cup of rice ¾ qt. of milk 1 cup of sugar 1 tsp. of vanilla 5 layers or ½ package of white gelatine 1 pt. of whipped cream 1 pinch of salt Preparation: Wash and boil the rice 5 minutes in 1 cup of water and a pinch of salt, then gradually add the milk until the rice is thick, but not mushy. Now stir in the sugar and vanilla. Dissolve the gelatine in ¼ cup of warm water and stir into the rice, then cool and mix in the whipped cream. Rinse a mold or dish with milk and sprinkle with sugar. Put in the pudding, close it well and place on ice or into very cold water. Turn it out on a platter and serve with cherry sauce. No. 100—CHAMPAGNE CREAM. Quantity for 6 Persons. 8 eggs Scant ½ lb. of sugar 1 pt. champagne 5 layers or ½ package of white gelatine 1 pint of thick whipped cream Preparation: 5 yolks of eggs, 3 whole eggs, sugar and champagne are mixed and boiled to cream, stirring constantly. The gelatine is dissolved in ¼ cup of water and mixed into the cream, also the beaten whites of 5 eggs. Put it into a mold or into glasses and put on ice. Serve with macaroons. Remarks: Omit the gelatine when using the whipped cream. No. 101—CURRANT AND RASPBERRY PUDDING. Quantity for 6 Persons. 2 qts. of currants and 1 qt. raspberries 1 pt. of water ¾ lb. of sugar 1 cup of fine farina or sago ¾ cup of corn starch Preparation: Currants and raspberries are picked over and cooked in 1 pt. of water ½ hour, then strained through a cloth and the juice brought to boil. Add the sugar and farina and cook for 20 minutes, stirring constantly; fill the mass into a mold rinsed with cold water to stiffen. Turn it out and serve with cream or milk. Remarks: If you use corn starch instead of farina, mix it with 1 cup of cold juice before putting it into the boiling juice. Then boil it 5 to 8 minutes and fill it into the mold. If the farina is not sweet enough, add more sugar while boiling. No. 102—GOOSEBERRY PUDDING. Quantity for 6 Persons.