Farina Fruit Mold

Put a quart of well-sweetened red-raspberry juice into the inner cup of a double boiler. Heat to boiling, and stir in four heaping tablespoonfuls of farina first moistened with a little of the juice. Boil up until thickened, then set into the outer boiler, the water in which should be boiling, and cook for one hour. Pour into molds previously wet in cold water, and cool. Serve with whipped cream or mock cream. Currant, strawberry, cherry, or blackberry juice may be used instead of raspberry. If water be added to dilute the juice, a little more farina will be needed.

Plain Fruit Padding, Or Brown Betty

Chop together one part seeded raisins and two parts good tart apples. Fill a pudding-dish with alternate layers of the fruit and bread crumbs, finishing with the bread crumbs on top. Unless the apples are very juicy, moisten the whole with a tablespoonful of lemon juice in a cup of cold water, for a pudding filling a three-pint dish. Cover the dish, and place it in a moderate oven in a pan of hot water, and bake nearly an hour; then remove from the pan, uncover, and brown nicely. Serve warm with cream and sugar, or with an orange or lemon sauce. Stoned cherries may be used in place of the apples and raisins. In that case, each layer of fruit should be sprinkled lightly with sugar, and the water omitted.

Rice Cream Padding

Take one cup of good well-washed rice, a scant cup of sugar, and eight cups of new milk, with a little grated lemon rind for flavoring. Put all into an earthen pudding-dish, and place on the top of the range. Heat very slowly until the milk is boiling, stirring frequently, so that the rice shall not adhere to the bottom of the dish. Then put into a moderately hot oven, and bake without stirring, till the rice is perfectly tender, which can be ascertained by dipping a spoon in one side and taking out a few grains. It should be, when cold, of a rich, creamy consistency, with each grain of rice whole. Serve cold. It is best if made the day before it is needed. If preferred, the milk may be first flavored with cocoanut, according to the directions given on page 115.

Bice Pudding With Raisins

Wash thoroughly one-half cup of rice, and soak for two hours in warm water. Drain off the water, add two tablespoonfuls of sugar, one-half cup of raisins, and four cups of milk. Put in an earthen pudding-dish and cook for two hours in a moderate oven, stirring once or twice before the rice begins to swell; then add a cup of hot milk, and cook for an hour longer.

Stewed Fruit Pudding

Take a deep square or oblong granite-ware or earthen dish; cut strips of stale bread uniformly an inch in width and three fourths of an inch in thickness, and place them in the mold with spaces between them equal to their width. Or, fit the strips around the bottom of a round earthen pudding-dish, like spokes in a wheel, with an open space between each and in the center. Have ready some hot stewed or canned fruit, sweetened to taste; whortleberries are best, but apricots, cherries, currants, strawberries, and gooseberries may all be used. Separate the juice from the berries by turning them into a colander. Fill the interstices between the bread with hot fruit, using just as little juice as possible. Cover with another layer, this time placing the strips of bread over the fruit in the first layer, and leaving the spaces for fruit over the bread in the first layer. Pill the dish with these layers of fruit and bread, and when full, pour over all the hot fruit juice. Put a plate with a weight on it on the top to press it firmly. Dip off any juice that may be pressed out, and set the pudding in the refrigerator to cool and press. When cold, it will turn out whole, and can be cut in slices and served with whipped cream or cocoanut sauce.