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Show EASY DESSERTS. Rice Custard. ftreak up half a cup of cold cooked ri.-e a iul soak it in one pint of hot milk until soft. Beat the yolks of two eggs. Esi.id two rounded tablespoons sugar, and vlicn well mixed add the hot milk, - turn back into the double boiler and stir f .-onstantly until the egg is cooked and tii" custard smooth. Stir in one-quarter teaspoon salt. Turn into a dish for serving, and when slightly cooled spread-half u run of apple jcllv or strawberry jam on top. Beat the whites of the two eggs until stiff and dry, and two tablespoons powdered sugar and one teaspoon of lemon juice and pile it lightly over the top. Color, a. delicate broMi and serve cold. |
