Boiled Rice Pudding

This is a very creamy pudding and is served cold. For five persons allow as follows:

One and one-half tea-cupfuls of boiled rice. Two-thirds of a tea-cupful of raisins.

Two eggs.

One-half tea-cupful of sugar.

One pint of milk.

One-half tea-spoonful of salt.

One-eighth tea-spoonful of cinnamon.

Separate the whites and yolks of the eggs, add to the yolks two table-spoonfuls of the milk, and place the rest of the milk on the fire in a double boiler. Wash and stone the raisins (or they may be left unseeded if desired,) put them in the milk, and cook them until soft and tender - usually fifteen minutes. Add the rice, cook five minutes longer, and then stir in the yolks of the eggs and the salt, sugar and spice. Stir well, cook two or three minutes, remove from the fire, and pour the pudding into the serving dish. Beat the whites of the eggs light, add to them one table-spoonful of sugar, spread the froth on top of the pudding, and brown delicately in the oven.

Baked Apple Pudding

This is served cold without sauce. The following quantity will provide for six persons. The apples should be quite tart.

Six good-sized apples.

Two eggs.

One pint of milk:

One-half cupful of water.

Twelve tea-spoonfuls of sugar.

One and one-half tea-spoonfuls of cinnamon.

One and one-half tea-spoonfuls of butter.

One-half tea-spoonful of salt.

One tea-spoonful of vanilla.

Pare the apples, carefully extract the cores from the stem-end, and place in each cavity thus made two tea-spoonfuls of sugar, a quarter of a tea-spoonful of cinnamon and the same of butter, putting the butter on the top. Set the apples in a baking-dish, add the water, and bake until tender. Do not bake them until -they break, as that would spoil the attractiveness of the pudding. While the apples are baking, prepare the rest of the pudding. Separate the whites and yolks of the eggs, add to the yolks a table-spoonful of the cold milk, place the rest of the milk on the fire in a double-boiler, and when it boils, add the yolks. Cook only a minute after the milk boils again, then add the salt, and sugar to taste. Remove from the fire, and when nearly cold, add the vanilla. As soon as the apples are done, pour this custard around them. Should there, seem to be an excess of juice from baking the apples, drain off nearly all of it before adding the custard. If left in the dish it will make the custard too thin. Beat the whites of the eggs stiff, add one table-spoonful of sugar, place a table-spoonful of the white on top of each apple, return to the oven, and brown lightly.

Baked Indian Pudding

One cupful of Indian meal. One cupful of molasses. One-half cupful of raisins. One-half tea-spoonful of salt. One quart of milk. One egg.

One-half tea-spoonful of cinnamon. One-half tea-spoonful of ginger.

Place the milk in a double-boiler, and when scalding hot, add the meal, stirring constantly until there are no lumps. Cook twenty minutes, and turn into a pudding-dish; then add the rest of the ingredients, except the egg. Stir well, and when cooled, add the beaten egg. Bake an hour in a rather slow oven, and serve hot.