Rice Pudding

1/2 cupful rice, well washed. 1 saltspoonful salt. 1/3 cupful raisins. 1 quart milk.

3 eggs, yolks and whites separate. 1 cupful sugar. 1 teaspoonful vanilla.

Boil together in a double boiler for one and one half hours, the rice, salt, raisins and milk; stir occasionally. Then stir in the yolks beaten light, and the sugar and flavoring. Stir well and pour into a buttered pudding-dish, and bake in a slow oven till firm.

When cold spread with a "Meringue." Brown delicately in a hot oven. Serve cold.

Rice Custard Pudding

3 cupfuls milk.

1 cupful boiled rice.

A pinch of salt.

1/2 teaspoonful vanilla.

3 eggs, beaten light.

1 cupful sugar.

A little nutmeg grated.

If the rice is cold, soak it a few minutes in the milk; add the other ingredients, except nutmeg, pour into a buttered pudding-dish, grate nutmeg over the top, and bake in a hot oven, about half an hour; till firm.

Serve cold. The success of this depends upon careful baking. Take instantly from the oven when done, or it will curdle.

If you like, use only the yolks of the eggs in the pudding, and make a "Meringue," with lemon-juice added.

Hidden Apples Or Rice Rock

Pile on a platter whole apples stewed or baked without cores or skins. Cover them roughly with boiled rice. Make a "Meringue," and spread over the top as irregularly as possible, to imitate a rock. Brown delicately in a very hot oven and serve warm with cream and sugar, or a boiled custard.

A good way to use apples and rice "left over." Preserved fruit may be substituted for apples.

Bird's Rest Pudding

Pare and core apples, and lay them in the bottom of a buttered pudding-dish. Pour over them a batter (see "Batter Pudding") and bake in a moderate oven three quarters of an hour. Serve at once with sauce.

Scotch Pudding

Butter a large deep pudding-dish, and fill with sour apples, chopped coarse. Make the following mixture:

2 cupfuls flour.

2 teaspoonfuls cream of tartar.

1 teaspoonful soda.

1/2 teaspoonful salt.

1 pint milk.

l 1/2 tablespoonfuls lard.

Sift all the dry ingredients together, add the milk, and stir in enough more flour to make a very stiff batter. Melt the lard, and beat it in. With a knife, spread the batter over the apples. Bake in a pretty hot oven, for about one hour. Then turn out on a dinner plate, having the apples uppermost. Serve hot with sugar and butter, or with pudding sauce.

Apple Cottage Pudding

2 tablespoonfuls butter. 2/3 cupful sugar.

1 egg, beaten light.

1/2 cupful milk.

1 cupful flour.

1 teaspoonful baking powder. 4 or 5 tart apples, sliced.

Rub the sugar into the butter, add the other ingredients. Have ready the apples in the bottom of a buttered pudding-dish. Pour the mixture over; bake in a quick oven about half an hour and eat warm with sauce.

Peaches or any other fruit can be used.