Rice Blanc Mange

6 tablespoons ground rice ⅓ cup sugar

1 quart milk 1 teaspoon flavoring

Soak the rice for twenty minutes; stir into the milk; boil and stir until it thickens, using a double boiler to prevent sticking. Add sugar and flavoring; pour into wet molds and stand away to cool. Serve with sugar and cream.

Hominy Pudding

2 tablespoons ground hominy 1 quart milk Pinch of salt

4 tablespoons sugar

3 eggs

1 teaspoon flavoring

Pick over the hominy and let it soak in the milk for half an hour; cook in a double boiler for forty-five minutes; pour over the beaten yolks and sugar; add flavoring and beaten whites; bake in a slow-oven for about twenty minutes. Serve with lemon, chocolate or other sauce.

Almond Cream

1 pint scalded milk

Yolks of 2 eggs

3 tablespoons brown sugar

1 heaping tablespoon cornstarch 3 drops almond extract Whites of 2 eggs

2 tablespoons sugar

Beat the yolks with the brown sugar and cornstarch; pour on them the scalded milk; stir until the mixture thickens; flavor and pour into a baking dish. With the whites of the eggs and granulated sugar make a meringue; spread over the custard and brown in the oven.

Tapioca Custard

3 tablespoons tapioca 1 quart milk Yolks of 3 eggs

4 tablespoons powdered sugar Whites of 3 eggs Pinch of salt

1 teaspoon vanilla

Soak the tapioca over night; drain and put over the fire in the milk; boil slowly half an hour or until the tapioca is transparent. Pour this mixture on the yolks, well beaten with the sugar; and boil all until a custard is formed. Remove from the fire; add the beaten whites, salt and flavoring. Lemon juice may be substituted for the vanilla if preferred.

Cocoanut Tapioca

4 tablespoons tapioca 1 quart milk Yolks of 3 eggs ⅔ cup sugar

⅓ cup shredded cocoanut 1 teaspoon vanilla Whites of 3 eggs 3 tablespoons sugar

Soak the tapioca in water over night; drain and add the milk. Bring slowly to the boiling point; stir in the yolks of the eggs, beaten with the sugar. Cook until the custard thickens, stirring all the time; then remove from the fire and add the cocoanut and the vanilla. Make a meringue of the whites of eggs and sugar; pile lightly over the custard and set in the oven until delicately browned.

Mountain-Dew Pudding

6 rolled soda crackers Yolks of 4 eggs

1 tablespoon butter

1 quart milk 1/2 cup sugar Whites of 4 eggs

4 tablespoons sugar

Beat the yolks of the eggs and mix thoroughly with the crackers and butter; stir in gradually the milk and sugar; pour into a buttered pudding dish and bake for half an hour. Make a meringue of the whites of eggs and the four tablespoons of sugar; spread this over the top; brown and serve when cool.

Cup Custards

4 cups scalded milk 4 tablespoons sugar

4 eggs ¼ teaspoon salt

Grated nutmeg

Beat the eggs with the sugar and salt; add the milk and pour into cups, grating nutmeg over each. Set the cups in a pan of hot water and bake in a slow oven until the custard is set. Test by running a silver knife through the custard: if it comes out clean the custard is done. Overcooking will make the custard " watery."