SOUTH CAROLINA CURDS Heat one quart of rich milk until hike-
warm ; stir into it one large spoonful of liquid rennet, and let it set. Drain off the
whey and pour the curds into a perforated milk-pan or a clean basket to drip for
twenty-four hours. Turn out on a platter and serve with powdered sugar, cin-
namon, and very thick cream. Strawberry jam may be used instead of the
cinnamon. If too dry, a little of the cream may be beaten into the curds.

CREME DE RIZ A LA MONTPELLIER (Rice Cream) Put one
cupful of rice, thoroughly washed, in a double boiler, with one-third water and two-
thirds milk, slightly sweetened, and heated to boiling point. Flavor with vanilla, using
a piece of the bean, and allowing it to cook for ten minutes in the milk. When the
rice is well done and quite dry, arrange it while hot, as lightly as possible, in a round or
oval ring on a large flat dish, and put in the refrigerator. Whip and sweeten a pint and
a half of thick cream, and put on ice also. When it is to be served, heap the cream
in the center, and sprinkle the rice plentifully with small candied fruits, bits of different-
colored jellies, or small preserved fruits from which the syrup has been thoroughly
drained. The pudding must be served very cold.