9.--Belgian Rice Dessert.

Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants;
stir in the yolks of 2 eggs well beaten with 2 tablespoonfuls of
sugar. Remove from the fire. Add 1 teaspoonful of vanilla; then form
into cylinders. Dip in beaten egg and fine bread-crumbs and fry a
golden brown. Sprinkle with pulverized sugar and put some red currant
jelly on top and serve.


10.--Bavarian Pear Pudding.

Soak 1/2 loaf of bread and press dry. Mix with 1/2 pound of chopped
suet; add a teaspoonful of salt, 1 cup of sugar, 2 eggs and the grated
peel of a lemon, a pinch of cinnamon, cloves and allspice. Add some
sifted flour; mix well, and form into a large ball. Then peel 1 quart
of pears. Cut in half, and lay in a large saucepan a layer of pears;
sprinkle with sugar, cinnamon and grated lemon peel. Lay in the
pudding; cover with a layer of pears and pour over all 3
tablespoonfuls of syrup. Fill with cold water and boil half an hour;
then bake three hours and serve hot.


11.--French Pineapple Bisque.

Beat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 pint of
cream; stir well until very light. Then add 1 small can of shredded
pineapple and crush a few macaroons. Mix well with a small glass of