four tablespoonfuls of sugar; beat until light; add a grating of nutmeg
and a teaspoonful of lemon juice; stir in a half cup of cold boiled rice;
mix with this quickly the apples, and beat well; add a half cup of milk;
turn into a baking dish, and bake for thirty minutes. Make a meringue as
in preceding recipe, from the whites of the eggs; heap it over the top,
and brown. This pudding may be served warm or cold.


Compote of Pineapple

Throw a pint of boiling water over one cup of cold boiled rice; stir for a
moment; drain, and stand at the oven door. Have ready, picked apart, one
small pineapple; add to it a half cup of sugar; heat quickly, stirring
constantly. Arrange the rice in the center of a round dish, making it into
a mound, flat on top; heap the pineapple neatly on this; pour over the
syrup, and send at once to the table. Small quantities or different kinds
of fruits that have been left over may be blended and used in this way.


Monday Pudding

Cut bits of whole wheat bread into dice. Use a half cup of any fruit that
may have been left over, prunes, raisins, chopped dates or candied fruit.
Grease an ordinary melon mold; put a layer of the bread in the bottom,
then a layer of the fruit, and so continue until you have the mold filled.
Beat three eggs, without separating, with four tablespoonfuls of sugar;
add a pint of milk; pour this carefully over the bread; let it stand for
ten minutes; then put the lid on the mold, and steam or boil continuously
for one hour. Serve with lemon or orange sauce.