Take a quart of milk, leaving out enough to mix with three ounces of rice flour, put the rest in a saucepan over the fire. When it boils add one ounce and a half of sugar, one-half ounce of sweet and a few bitter almonds, blanched and pounded, or chopped very fine, one ounce of butter, and a small piece of vanilla bean if convenient, if not flavor at the last with vanilla extract. Mix the three ounces of rice flour with milk, reserved from the quart, and stir into the pudding. Beat one egg yolk with half a cup of cream and stir in just before removing from the fire. Turn into a mould that has been dipped in cold water and serve very cold with fruit sauce. RICE SOUFFLE COLD. Put into a double boiler a quarter of a pound of well washed rice, a pint and a third of milk, a small tablespoonful of butter, and cook until the rice is so stiff that it no longer adheres to the sides of the pan. Soak a heaping tablespoonful of gelatine in two tablespoonfuls of water fifteen minutes. Put a pint of thin cream or rich milk in a saucepan over the fire with two ounces of blanched and pounded almonds; while it is coming to a boil beat two egg yolks and two tablespoonfuls of granulated sugar together until light, then add the gelatine to the milk on the stove. When it has dissolved pour a little of the cream into the eggs and sugar, mix well, then turn it back into the saucepan, and stir all rapidly together until it begins to thicken, remove at once from the fire, add to the rice and beat until smooth. Rinse a mould with cold water, turn the souffle into it and set on ice until it is wanted. Turn it out on a glass dish and serve with or without a fruit sauce. RICE PUDDING.--No. 1. Take a quarter of a pound of rice, wash well in cold and then scald in boiling water, drain and put on in a quart of sweet milk in a double boiler, cook one hour and a half. A little before it is done stir in an ounce and a half of butter, one ounce of sugar, a little grated lemon peel, a few sweet and bitter almonds blanched and chopped very fine or pounded in a mortar. Don't stir too much, but keep the rice grains whole. When done dip a mould in cold water and turn the rice into it. Set it on the ice and serve very cold with a fruit sauce. RICE PUDDING.--No. 2. Put a scant half cup of rice to soak in water for an hour, then boil in salted boiling water for twenty minutes. While it is cooking put three cups of rich milk and half a cup of sugar in a saucepan on the stove, mix a tablespoonful of corn starch with a little cold milk, stir with the milk and sugar and let it come to a boil, then add a cupful of the hot boiled rice and stir until it thickens like custard. Turn it into a pudding dish, flavor with vanilla or anything liked and bake slowly until a delicate brown. Serve cold in the dish in which it is baked, with brandy peaches or any fruit liked. RICE OMELETTE SOUFFLE.