Quantity for 1 Person. ¼ cupful of good rice ¾ pt. of milk 1 pinch of salt 1 tbsp. of sugar Preparation: Heat the rice twice in cold water, pour off the water, add salt and milk and boil in a double boiler until very tender. Sprinkle the sugar over the rice when serving. Remarks: If desired, the yolk of an egg can be stirred into this dish. No. 40—MILK JELLY. Quantity for 1 Person. ¼ pt. of thin cream ¼ cupful of sugar ¼ grated lemon rind 2½ layers or 1 tsp. of gelatine dissolved in 5 tbsps. of water ¼ pt. of Madeira 1 tsp. of lemon juice Preparation: The cream, sugar and lemon juice are boiled together, then add the dissolved gelatine and let it cool. Add the wine and the lemon juice, fill into glasses and let it get stiff. No. 41—CHOCOLATE CREAM WITH RED WINE. Quantity for 1 Person. ⅛ lb. of chocolate ⅕ pt. of red wine ⅕ cupful of sugar ½ cupful of water 3 layers or 1 tsp. of white gelatine Whites of 2 eggs ¼ tsp. of vanilla Preparation: Chocolate and sugar are dissolved in the red wine, and the gelatine in the ½ cupful of water; pass the chocolate and gelatine through a sieve, and mix. Beat the whites of eggs to a stiff froth, and quickly add to the first mixture, spread a drop of good oil over the bottom of a mold, sprinkle with a teaspoonful of sugar, fill in the cream, and when stiff, turn it out. No. 42—RHUBARB JELLY. Quantity for 1 Person. ½ lb. of rhubarb ¼ pt. of water ¼ lb. of sugar 2 layers or 1 tsp. of gelatine ¼ pt. of cream Preparation: Rinse the rhubarb carefully and cut it into small pieces, then boil in the water with the sugar until tender, and rub through a sieve. When this is cool, dissolve the gelatine in it, mix in the cream, and then heat the mixture, stirring constantly. Oil the mold with a drop of oil and sprinkle it with a teaspoonful of sugar, fill in the jelly and after it stiffens, turn it out. No. 43—RICE WITH RED WINE. Quantity for 1 Person. ¼ cupful of rice ½ pt. of red wine 1 small stick of cinnamon 1 pinch of salt ¼ cupful of sugar Preparation: Bring the rice to boil in 1 cupful of water, drain, then take another cupful of water and boil the rice until it is about half done; add the wine, cinnamon, salt and sugar and boil the rice until quite tender, shaking frequently. Rinse a mold with a little wine, sprinkle with sugar, fill in the rice and turn it out when cold. Serve with a little cream as a sauce. No. 44—BAKED APPLES. Quantity for 1 Person. 2 medium-sized sweet-sour apples 2 tbsps. of sugar 4 tbsps. of water Preparation: Take the cores out of the apples very carefully, leaving the bottom intact to hold the filling, which is made of the sugar and water; bake the apples in the oven for ½ hour. No. 45—EGG FOAM. Quantity for 1 Person. White of an egg 1 tbsp. of cream 1 tbsp. of California brandy 1½ tsps. of sugar