Chocolate Rice Pudding

Milk, 1 pint. Rice, 3/4 cup. Salt, 1/2 teaspoon. Vanilla. 2 teaspoons.

Hot water, 1 pint. Butter, 1 dessertspoon. Cocoa. 2 tablespoons. Sugar, 1 cup.

Mix milk, water, rice, salt and cocoa, and cook slowly in double boiler for 2 hours. Add remaining ingredients and cook 1/2 hour longer. Serve hot with whipped cream.

P. H. G., Wollaston.

Pineapple Pudding

Pineapple, 1.

Lemon juice, 2 teaspoons.

Lady fingers. Sugar.

Peel and chop pineapple and cover with sugar. Let stand on ice for an hour, then drain off the juice and add to it the lemon juice. In the bottom of a buttered baking dish spread a layer of split lady fingers and over them pour a little of the prepared juice. Spread lady fingers with a layer of the pineapple. Repeat layers till dish is filled, having soaked lady fingers on top. Set dish in a pan of hot water and bake, covered, in a steady oven for 1 hour. Uncover and brown lightly.

Pineapple Rice Pudding

Rice, 1 cup.

Boiling water, 3 quarts.

Sugar, 1 cup.

Grated pineapple, 1 1/2 cups.

Cream, 1 cup.

Wash rice and boil in water about 20 minutes. Drain in a colander and let cold water run through it to separate each grain. Add sugar, pineapple and cream whipped stiff. Chill thoroughly before serving.

Chocolate Custard Pudding

Bread, 2 slices. Boiling water, 1 cup. Cocoa, 2 heaping tablespoons. Salt, a pinch.

Milk, 2 cups. Sugar, 3/4 cup. Eggs, 2. Vanilla, 1 teaspoon.

Crumble the bread, add boiling water and mash with a potato masher. Into this stir the cocoa. Make a custard of the milk, warmed, sugar, beaten eggs and salt, and pour over first mixture. Flavor with vanilla and pour into a baking dish or custard cups. Set in a pan of hot water and bake in a slow oven from 1 1/2 to 2 hours. Test with a silver knife as for any custard. Serve cold with plain or whipped cream.

Crank on Cooking, Arlington Heights.

Lemon Rice Pudding

Milk, 1 pint. Boiled rice, 1 cup.

Sugar, 1 1/2 cups. Eggs, 3.

Lemon. 1.

To the milk add the rice, 1/2 cup of sugar, the egg yolks, well beaten, and the grated rind of the lemon. Rake 1/2 hour or until the custard is set. Frost with a meringue made from the stiffly beaten egg whites, the remaining cup of sugar and the juice of the lemon. Spread over pudding, and return to the oven to brown lightly. Serve hot or cold. Mrs. S. D., Wellesley.

Princess Pudding

Eggs, 3. Sugar, 1-3 cup.

Gelatine, 3/4 tablespoon. Boiling water, 3 tablespoons.

Lemon, 1,

Separate eggs. To the beaten yolks add sugar, 2 tablespoons of lemon juice and the grated rind of half the lemon. Soften the gelatine in a little cold water and dissolve it in the boiling water and add to first mixture. Beat constantly and when it begins to thicken fold in the stiffly beaten whites. Chill in a mold and serve with whipped cream.