Rice Padding

4 caps milk 1/3 cup rice

1/2 teaspoon salt 1/3 cup sugar

Grated rind 1/2 lemon

Wash rice, mix ingredients, and pour into buttered pudding-dish; bake three hours in very slow oven, stirring three times during first hour of baking to prevent rice from settling.

Poor Man's Pudding

4 cups milk

1/2 cup rice

1/3 cup molasses

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 tablespoon butter

Wash rice, mix and bake same as Rice Pudding. At last stirring, add butter.

Indian Pudding

5 cups scalded milk 1/3 cup Indian meal

1/2 cup molasses 1 teaspoon salt

1 teaspoon ginger

Pour milk slowly on meal, cook in double boiler twenty minutes, add molasses, salt, and ginger; pour into buttered pudding-dish and bake two hours in slow oven; serve with cream. If baked too rapidly it will not whey. Ginger may be omitted.

Cerealine Pudding

4 cups scalded milk 2 cups cerealine

1/2 cup molasses 1 1/2 teaspoons salt

1 1/2 tablespoons butter

Pour milk on cerealine, add remaining ingredients, pour into buttered pudding-dish, and bake one hour in slow oven. Serve with cream.

Newton Tapioca

5 tablespoons pearl tapioca

4 cups scalded milk

4 tablespoons Indian meal

3/4 cup molasses 3 tablespoons butter 1 1/2 teaspoons salt

1 cup milk

Soak tapioca two hours in cold water to cover. Pour scalded milk over Indian meal and cook in double boiler ten minutes. Add tapioca drained from water, molasses, butter and salt; turn into buttered pudding-dish, and pour over remaining milk, but do not stir. Bake one and one-fourth hours in a moderate oven.

Apple Tapioca

3/4 cup pearl or 1/2 cup minute tapioca

Cold water

2 1/2 cups boiling water

1/2 teaspoon salt 7 sour apples 1/2 cup sugar

Soak tapioca one hour in cold water to cover, dram, add boiling water and salt; cook in double boiler until transparent. Core and pare apples, arrange in buttered pudding-dish, fill cavities with sugar, pour over tapioca, and bake in moderate oven until apples are soft. Serve with sugar and cream or Cream Sauce I. Minute Tapioca requires no soaking.

Tapioca Custard Pudding

4 cups scalded milk

2/3 cup pearl or 1/3 cup minute tapioca

3 eggs

1/2 cup sugar

1 teaspoon salt

1 tablespoon butter

Soak tapioca one hour in cold water to cover, drain, add to milk, and cook in double boiler thirty minutes; beat eggs slightly, add sugar and salt, pour on gradually hot mixture, turn into buttered pudding-dish, add butter, bake thirty minutes in slow oven.

Peach Tapioca

1 can peaches

1/4 cup powdered sugar

1 cup tapioca

Boiling water 1/2 cup sugar 1/2 teaspoon salt

Drain peaches, sprinkle with powdered sugar, and let stand one hour; soak tapioca one hour in cold water to cover; to peach syrup add enough boiling water to make three cups; heat to boiling-point, add tapioca drained from cold water, sugar, and salt; then cook in a double boiler until transparent. Line a mould or pudding-dish with peaches cut in quarters, fill with tapioca, and bake in moderate oven thirty minutes; cool slightly, turn on a dish, and serve with Cream Sauce I.