RICE AND TAPIOCA PUDDING.—­Soak one half cup of tapioca over night in a cup of water; in the morning drain off the water if any remains.  Add to the tapioca half a cup of rice, one cup of sugar, one cup of raisins, and eight cups of new milk, with a little grated lemon rind for flavoring.  Put all in an earthen pudding dish on the top of the range, where it will heat very gradually to the boiling point, stirring frequently.  When the milk boils, put the pudding in the oven, and bake till the rice grains are perfectly tender but not broken and mushy.  From twenty minutes to half an hour is usually sufficient.  When taken from the oven, it will appear quite thin, but after cooling will be of a delicious, creamy consistency.  Serve cold.

RICE-FLOUR MOLD.—­Braid two tablespoonfuls of rice flour with a little milk and stir the mixture into a pint of boiling milk to which has been added three tablespoonfuls of sugar, and a little salt if desired.  Let this boil until it thickens, then mold, and serve with cream and sugar or with lemon, orange, or other fruit sauce.

RICE AND STEWED APPLE DESSERT.—­Steam or bake some rice in milk until tender, sweeten slightly and spread a layer of the rice half an inch thick on the bottom of a pudding dish, then a layer of lemon-flavored apple sauce, which has been rubbed through a colander and afterward simmered on the range until stiff.  If preferred, the sauce may be prepared by first baking the apples, and then rubbing the pulp through a colander.  Add another layer of rice, then one of sauce, and so on until the dish is full.  Bake in a moderate oven and serve hot.  If the apples are not very tart, part stewed and sifted cranberries may be used with them.

RICE AND STRAWBERRY DESSERT.—­Soak a cup of rice in one and a half cups of new milk; place all in an earthen dish, and steam an hour, or until dry and tender, stirring occasionally for the first fifteen minutes.  When the rice is done, place in the bottom of cups previously moistened with cold water, five nice hulled strawberries in the shape of a star.  Carefully fill the interstices between the berries with the cooked rice, and put in a layer of rice.  Add next a layer of strawberries, then another of rice.  Press firmly into the cups, and set away to cool.  When well molded, turn into saucers, and pile whipped cream around each mold; sprinkle with sugar and serve.

A little care in forming the stars and filling the molds makes this a delicious and pretty dessert.  If preferred, the dessert may be prepared in one large mold, and a larger number of berries arranged in the form of a cross in the bottom of the dish, covering with rice, and adding as many alternate layers of berries and rice as desired.