Lemon Rice Pudding

1 1/2 cupfuls cooked rice

1 egg

1/2 cupful sugar

3 cupfuls milk

Juice and rind 1/2 lemon

Mix in the order given, pour into a buttered pudding dish, set in a pan of hot water and bake slowly until firm in the center. Serve hot or cold, with currant jelly sauce.

Coffee Pudding

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.

Peach Or Apricot Compote

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.

Pineapple Compote

Make as in the preceding recipe, substituting canned pineapple for the fruit mentioned.

Cereal Pudding

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.

Apple Rice

3 cupfuls cold, boiled uncoated or brown rice 1/2 cupful sugar Juice and rind 2 lemons 2 cupfuls cold apple sauce

1 cupful fine cookie or cake crumbs

1/2 cupful raspberry jam

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.

Peach And Hominy Ramekins

1/2 cupful hominy cooked in milk 1/4 cupful candied orange peel 1/4 cupful of sugar 1/2 teaspoonful salt

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.

Creamy Rice Pudding

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.