Show rice dumplings Dump lings with custard sauce boll half a pound of rice until tender drain and mash moderately fine add to it two tablespoonfuls of butter and three tablespoonfuls of sugar half a of mixed ground spice a few grains of salt the yolks of two eggs and two tablespoonfuls of cream shapo into balls tie in floured pud dlug bags and steam or boll 40 minute heat one pint of milk in double boiler slowly stirring into it one cup cupful of sugar and two beaten eggs when it begins to thicken remove froni from fire and ald flavor with one fourth teaspoonful spoonful teo of vanilla |