This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1 1/2 cupfuls cooked rice
1/2 cupful sugar
3 cupfuls milk
Juice and rind 1/2 lemon
1 cupful stale cake crumbs
1 pint milk
1 pint cold coffee
1/2 cupful light brown sugar
1/2 teaspoonful vanilla 1 or 2 eggs Few grains salt
Soak the crumbs in the milk and coffee for an hour, then stir in thoroughly the sugar, salt and vanilla. Add the eggs slightly beaten and pour the mixture into a buttered baking dish. Set in a pan of hot water and bake until firm in the center. Serve half warm, with cream.
1/2 cupful uncoated rice 1 can peaches (or apricots)
Boil the rice and pack it into well-buttered moulds; make a sauce of
1 cupful peach or apricot juice 2 teaspoonfuls butter
1 tablespoonful corn starch
2 tablespoonfuls sugar
1 tablespoonful lemon juice
Cook the fruit juice, sugar and corn starch together till thick; remove from the heat, add the lemon juice and butter and pour over the unmoulded rice, arranged with the fruit on a deep platter.
Make as in the preceding recipe, substituting canned pineapple for the fruit mentioned.
1 cupful any cold cooked cereal 3 cupfuls scalded milk 1 egg
1/2 cupful sugar 1/4 teaspoonful salt 1/2 teaspoonful vanilla
Scald the milk, mix together the egg, sugar, salt, vanilla and cereal. Pour into a buttered baking dish.
Set in a pan of hot water and cook until "set," or firm, in the middle, in a moderate oven. Raisins, chopped figs, stoned dates or a little left-over canned fruit may be added to this pudding for variety.
1 cupful fine cookie or cake crumbs
2 tablespoonfuls melted butter
Butter a baking dish; put in a layer of rice, mixed with the sugar and lemon. Add a layer of apple, then one of rice, continuing in this way until the dish is filled. Have the last layer of rice, spread this with the jam, then add the crumbs mixed with 2 tablespoonfuls of melted butter, and bake in a moderate oven until browned. Serve cold with cream.
6 cooked, diced peaches
3 egg whites
3 tablespoonfuls powdered sugar Few drops orange extract
Cook the hominy in milk with the orange peel and salt till the kernels are softened. Then stir in the sugar. Half-fill buttered ramekins, set a peach in each one, add a. little more hominy and pile on a meringue made of the egg whites, powdered sugar and extract. Brown in a moderate oven, and serve with an orange sauce, if desired. A large baking dish may be used in place of the ramekins. Plain cooked hominy, left from breakfast, may be used, if moistened with a little milk.
1/4 cupful brown or uncoatec rice 1/2 cupful sugar
3/8. teaspoonful salt 4 cupfuls cold milk
Mix the ingredients together, bring to boiling point, and cook three hours in a very slow oven. Serve either plain or with crushed fresh fruit and cream.