RICE WITH EGGS.—­Steam rice as previously directed, and when sufficiently cooked, stir into half of it while hot, the yolks of one or two eggs well beaten with a little sugar.  Into the other half, the whites of the eggs, sweetened and beaten to a stiff froth, may be lightly stirred while the rice is still hot enough to set the eggs.  Serve with the yellow half in the bottom of the dish, and the white part piled on top covered with whipped cream flavored with lemon or vanilla.

SNOW PUDDING.—­Heat one half pint each of water and milk together, to boiling, stir into this a tablespoonful of cornstarch rubbed smooth in a little cold milk, and cook for five minutes.  Cool partially and add the whites of two well-beaten eggs.  Turn into molds and set in the ice box to cool.  Serve with a cream made by stirring into a half pint of boiling milk the yolks of two eggs, a teaspoonful of cornstarch rubbed smooth in a little cold milk, and half a cup of sugar.  Cook until well thickened.  Cool and flavor with a little lemon or vanilla.  Or, if preferred, serve with a dressing of fruit juice.

STEAMED CUSTARD.—­Heat a pint of milk, with which has been well beaten two eggs and one third of a cup of sugar, in a double boiler until well thickened.  When done, turn into a glass dish, and grate a little of the yellow rind of lemon over the top to flavor.  If desired to have the custard in cups, remove from the fire when it begins to thicken, turn into cups, and finish in a steamer over a kettle of boiling water.

STRAWBERRY CHARLOTTE.—­Fit slices of nice plain buns (those made according to recipe on page 347 are nice for this) in the bottom of a pudding dish, and cover with a layer of hulled strawberries; add another layer of the buns cut in slices, a second layer of strawberries, and then more slices of buns.  Make a custard in the following manner:  Heat a scant pint of milk to boiling in the inner cup of a double boiler, and stir into it gradually, beating thoroughly at the same time, an egg which has been previously well beaten with half a cup of sugar, a teaspoonful of cornstarch, and a spoonful or two of milk until perfectly smooth.  Cook together in the double boiler until well set.  Cool partially, and pour over the buns and strawberries.  Place a plate with a weight upon it on the top of the charlotte, and set away to cool.

POP CORN PUDDING.—­Take a scant pint of the pop corn which is ground and put up in boxes, or if not available, freshly popped corn, rolled fine, is just as good.  Add to it three cups of new milk, one half cup of sugar, two whole eggs and the yolk of another, well beaten.  Bake in a pudding dish placed inside another filled with hot water, till the custard is set.  Cover with a meringue made of the remaining white of egg, a teaspoonful of sugar, and a sprinkling of the pop corn.

SAGO CUSTARD PUDDING.—­Put one half cup of sago and a quart of rich milk into the inner cup of a double boiler, or a basin set inside a pan of boiling water, and let it simmer until the sago has thickened the milk and become perfectly transparent.  Allow it to cool, then add a cup of sugar, two well-beaten eggs, and a little of the grated rind of a lemon.  Turn into a pudding dish, and bake only till the custard has set.