Mix 1 cup of rice in 2 cups of milk; add 1 tablespoonful of butter,
the yolks of 4 eggs, the juice of 1/2 lemon, 1 cup of sugar and nutmeg
to taste, 1/2 cup of chopped raisins, 1/2 cup of nuts and the whites
of the eggs beaten to a stiff froth. Bake in a well-buttered
pudding-dish until done. Serve cold.


12.--Polish Poached Eggs.

Boil 1/2 cup of vinegar with one cup of water and break in fresh eggs
one at a time and poach them. Remove to a platter; sprinkle with salt
and pepper. Then add 1 tablespoonful of butter and 1 tablespoonful of
sugar to the sauce; let boil up and pour over the eggs. Serve on
buttered toast.


13.--Belgian Sweet Potato Purée.

Boil 4 sweet potatoes until soft. Mash until smooth with 1
tablespoonful of butter, 2 beaten eggs, 1 tablespoonful of brown
sugar, 1/4 teaspoonful of cinnamon and 1/4 cup of milk. Beat well. Put
in a buttered pudding-dish; pour over some melted butter; let bake
until brown. Serve hot with broiled steak.


14.--Spanish Codfish.

Parboil 1 cup of shredded codfish; heat 2 tablespoonfuls of butter;
add 1 chopped onion and 2 cups of tomatoes; let fry. Add 1