Custard Rice Pudding

1/3 cup rice. 1 cup cold milk. 1 cup cold water. 1/2 teaspoon salt. 1 tablespoon butter.

2 eggs.

1/2 cup scalded milk.

1 teaspoon vanilla or grated rind and juice of lemon. 1/2 cup sugar.

Wash rice well; put rice,.milk and water in a saucepan and cook until soft; add butter and set aside to cool. Beat eggs, add the additional 1/2 cup scalded milk, sugar and flavoring; combine with rice; pour into a buttered baking dish and bake slowly until firm. Pour a little melted butter over the top, sprinkle thickly with powdered sugar and return to oven to glaze. For chocolate rice pudding, add 2 tablespoons of ground chocolate and add to the mixture, omitting the flavoring.

Plain Rice Pudding

2 cups fresh milk. 2 tablespoons rice. 1/4 teaspoon salt.

1/4 cup sugar.

1 teaspoon vanilla.

Wash rice thoroughly and drain; place in a buttered pudding dish and pour in milk. Bake in a slow oven for about 1 1/2 hours, stirring occasionally; add remaining ingredients and bake from 1/2 to 1 hour longer. Do not stir after adding ingredients, but allow to become a golden brown on top.

Molded Rice Custard With Fruit

2 cups cooked rice.

1 cup scalded milk.

2 eggs.

1/2 cup sugar.

1 teaspoon vanilla.

Beat eggs, add sugar and hot milk. Cook over hot water until creamy, stirring constantly; add cooked rice, mix well and turn into a buttered mold (ring mold preferred). Cool, then turn on to a serving plate. Fill center with any cooked, drained fruit and place a border of fruit around bottom of mold.

Rice With Fruit

Sweeten and mash to a pulp any fresh or canned fruit. Mold rice in custard cups. Turn out and pour the fruit mixture over each one. Any of the berries, cooked prunes, canned apricots or peaches are suitable for this dish.

Sweet Rice Cakes

2 cups cold cooked rice, l egg.

1/4 cup sugar.

Beat egg, add sugar and rice. Shape into flat cakes; roll in flour and fry on a hot griddle. Serve with maple syrup or jelly.

Tapioca Cream

1/3 cup pearl tapioca.

1 cup cold water.

2 cups scalded milk. 2 eggs, separated.

1/2 cup sugar. 1/4 teaspoon salt. 1 teaspoon vanilla.

Soak tapioca in cold water 1 hour. Add to scalded milk and cook in a double boiler until transparent. Add 1/2 the sugar and the salt. Beat eggs, add remaining sugar and add to hot mixture. Cook until thick, add stiffly beaten egg whites and pile in a serving dish.

Fig Tapioca

4 tablespoons pearl tapioca.

1/2 cup sugar.

2 cups scalded milk.

2 eggs.

1/2 cup cooked figs, chopped.

1/2 teaspoon vanilla.

Soak tapioca in cold water an hour. Separate eggs - beat yolks. Add sugar, then hot milk and tapioca. Cook for about 20 minutes in a double boiler. Stir in the figs and flavoring and pour into a baking dish. Beat the egg whites until stiff. Add gradually 4 tablespoons of sugar, beating well. Heap this meringue on top of the pudding and brown delicately in a very moderate oven. This should take about 8 minutes.

Cereal Pudding

2 cups milk.

1 cup any cooked cereal.

1/2 cup sugar.

1 teaspoon salt.

2 tablespoons butter, melted.

1 cup grated pineapple.

l egg.

1 inch piece stick cinnamon.

Put cinnamon in milk and allow to become hot, then remove cinnamon. Add cereal to hot milk and when boiling add sugar, salt, butter and pineapple. Add well beaten egg, cook 5 minutes. Serve hot or cold with cream or a pudding sauce.

Corn Starch Puddings Blanc Mange Or Corn Starch Pudding

11/2 cups milk.

3/4 cup sugar.

4 tablespoons corn starch.

1 teaspoon vanilla.

2 egg whites beaten stiff.

Heat milk; mix sugar and corn starch thoroughly; then add the hot milk, stirring constantly until mixture thickens. Cook over hot water for 20 minutes, stirring constantly. When cooked pour hot mixture slowly over the beaten whites of eggs; add flavoring and pour into a mold which has been rinsed in cold water. Chill and serve with a custard made of the 2 egg yolks.

Chocolate Blanc Mange

Add 1/2 cup of ground chocolate to the plain corn starch recipe. Or if unsweetened chocolate is preferred melt 2 squares over hot water then add to the pudding.

Pineapple Blanc Mange

1 cup grated pineapple and juice. 1 teaspoon lemon juice.

1/2 cup sugar.

3 tablespoons corn starch.

2 egg whites.

Heat pineapple; mix sugar and corn starch until well blended then add to hot mixture. Stir until smooth then cook over hot water about 20 minutes. Pour over stiffly beaten egg whites. Pour into a mold and set aside to become firm. Unmold and serve with a custard sauce.

Orange Blanc Mange

Substitute orange juice and grated rind following the recipe for the pineapple Blanc Mange.