RICE CAKE.

Four ounces of rice, a pint and a half of milk, six
eggs, two ounces and a half of sugar, half a cup of
almonds blanched and chopped, two ounces of stoned
raisins, a little citron, three heaping tablespoonfuls
of dried bread crumbs, and four ounces of butter.
Wash the rice and scald with boiling water, drain
and put it into the milk, which must be boiling on
the stove, cook until it is stiff like mush ; remove
from the fire and stir into it the butter. When it is
cool, add the eggs, one at a time, the sugar, the
almonds chopped fine, the raisins, a little citron finely
cut, and the bread crumbs dried and rolled fine. But-
ter a mould, turn the cake into it and bake one hour
in a moderate oven. Serve cold.

BROWN BREAD PUDDING.

Put in a bowl the yolks of four eggs and three
whole eggs and six and a half ounces of sugar; beat
together for fifteen minutes, then add six and a half
ounces of almonds blanched and chopped fine, a dash
of cinnamon, a tablespoonful of chocolate and four
even tablespoonfuls of citron cut very fine ; then add
eight ounces and a half of brown bread grated and
soaked in a few spoonfuls of claret or milk. Butter a
mould, sprinkle with bread crumbs, pour the pudding
into it and set it in a pan of hot water in a moderate
oven. Bake three-quarters of an hour and serve with
a sauce.

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