Separate two eggs, beat the yolks until light, and add one cup (a half pint) of milk; add a tablespoonful of melted butter, a half teaspoonful of salt, and one and a half cups of corn meal; beat thoroughly, and stir in one cup of cold boiled rice; add a teaspoonful of baking powder; beat for two or three minutes; stir in the well-beaten whites of the eggs, and bake in a thin sheet in an ordinary baking pan.
Separate two eggs; add to the yolks one cup of milk and a cup and a half of white flour; beat thoroughly, add a half teaspoonful of salt, a teaspoonful of baking powder and one cup of cold boiled rice; stir in the well-beaten whites, and bake in gem pans in a quick oven twenty minutes.
To make cold boiled rice into croquettes, the rice must be re-heated in a double boiler with a gill of milk and the yolk of an egg to each cup; you may season with sugar and lemon or salt and pepper, and serve as a vegetable. Form into cylinder-shaped croquettes; dip in egg and bread crumbs, and fry in smoking hot fat.
Put into a double boiler one quart of milk; allow it to cook for thirty minutes; then add two tablespoonfuls of sugar, a grating of nutmeg, and one cup of cold boiled rice; turn this into a baking pan, and bake in a quick oven thirty minutes. Serve cold. Raisins may be added when it is put into the baking pan.
Into one cup of cold boiled rice stir one pint of milk; beat the yolks of three eggs with a half cup of sugar together until light; add to them the rice and milk; add the grated yellow rind and the juice of one lemon. Turn this into a baking pan; bake in a moderately quick oven twenty to thirty minutes. Beat the whites of the eggs to a stiff froth, add three tablespoonfuls of powdered sugar, and beat again. Heap these over the pudding, dust thickly with powdered sugar; return to the oven to slowly brown; serve cold.
Pare, core and grate three apples. Separate three eggs; add to the yolks 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.