Hot Puddings

All measurements level, with the exception of baking powder, which is measured rounding with the side of the can. Sift flour before measuring.

Cream Rice Pudding

1 quart of milk.

1/2 cup well washed rice.

1/2 cup sugar.

1 teaspoonful salt. A little stick cinnamon or nutmeg.

Soak half an hour in the milk. Bake slowly about an hour, or until the rice has thickened the milk, or a thick creamy substance. This is a delicious, inexpensive and nutritious dessert. One-half cup of the whole raisins or a few pieces of preserved ginger can be cooked with it to give variety. Serve with butter alone, or butter and maple sugar, or cream.

Baked Rice Pudding

Make the same as cream rice pudding, with the exception of using one-half cup of molasses in place of the sugar. Season with cinnamon; add one-half cup of raisins and one cup of sour apples, if liked, that have been pared, cored and quartered. Serve with cream.

Cream Tapioca Pudding

1 quart of milk. 1/2 cup tapioca.

1/2 cup sugar. Yolks of 3 eggs.

Scald the milk in double boiler. Soak the tapioca in it for one hour, or until it is transparent. Remove from the stove; add the beaten yolks and sugar, bake in buttered pudding dish for half an hour. Serve with lemon sauce, or remove from the oven, cover the top with a layer of jam or jelly, and spread over it a meringue made from the whites of the eggs and four tablespoonfuls of powdered sugar. Brown in the oven.

Apple And Peach Tapioca

Wash one-half cup of tapioca (the pearl is the best), pour over it one quart of boiling water, cook in double boiler till transparent (about an hour), stir often that it may not become lumpy; add half a tea-spoonful of salt, core and pare eight tart apples, place them in a buttered pudding dish, and fill the cores with sugar, a little lemon juice and cinnamon; pour the tapioca over them, and bake till the apples are soft. Serve hot or cold with foamy sauce or sugar and cream. Peel the peaches, cut in halves, cook in the same way.

Sago Pudding

Scald one quart of milk in a double boiler; wash and add to it one-half cup of sago, and one-half tea-spoonful of salt; let it cook till transparent, stirring often to prevent lumping. Beat two eggs with one-half cup of sugar. Remove the sago from the stove; add the eggs and sugar. Bake in buttered pudding dish for one-half hour, or until it puffs up. Serve hot or cold, with cream.

Make sago with apple or peaches the same as peach and apple tapioca.

Baked Indian Pudding

Mix one cup of yellow corn meal, one cup of molasses, one teaspoonful of salt; pour onto them one quart of scalded milk, one-fourth cup of butter, and two beaten eggs; let bake in a deep pudding dish slowly for one-half hour, then pour in three pints of cold milk. Bake very slowly for five or six hours.

Whole Wheat Pudding

Mix one cup and a half of whole wheat flour, one-half cup of white flour, one-half teaspoonful each of soda and salt; sift, add one cup of milk, half a cup of molasses, one-half cup each of shelled and chopped walnuts and raisins. Steam for two hours and a half. Serve with cream, foamy or lemon sauce, or a hard sauce flavored with lemon "juice, or sherry. This will serve eight people.