Cream Rice Pudding

1 cup rice.

5 tablespoons sugar.

1/2 teaspoon salt.

1 tablespoon flour.

1 quart Bowman's milk.

Grating of nutmeg.

Mix first four ingredients, add milk and nutmeg and bake slowly, stirring frequently, until rice is thoroughly cooked and milk is like rich cream.

Maude Wyckoff.

Christmas Plum Pudding

1 quart seeded raisins.

1 pint currants.

1/2 pound citron.

1 quart apples.

1 quart chopped suet.

1 quart bread crumbs.

1 quart Bowman's milk.

8 eggs 1 pint sugar 1 grated nutmeg 1 teaspoon salt 1 quart Gold Medal flour.

Cut apples and suet fine, flour fruit thoroughly from the quart of flour. Mix all ingredients thoroughly and steam three hours. Serves twenty-five.

Mrs. E. K. Copper.

Macaroon Pudding

1 tablespoon Knox granulated gelatine.

1/2 cup pounded macaroons.

1/4 cup cold water.

2 cups scalded milk.

3 eggs.

1/2 cup sugar 1/8 teaspoon salt 1 teaspoon almond.

Make custard of milk, salt, sugar and yolks of eggs. Add gelatine which has been soaked in a little cold water. Strain into pan set in ice water. Add macaroons and flavoring. Stir until it begins to thicken, then add whites of eggs beaten stiff. Pour into mold and chill. Serve with whipped cream. Serves eight.

Mrs. J. N. Goltra.

Spanish Cream

1/2 enve1ope Knox.

Sparkling Gelatine 3 cups milk 3 eggs.

1/2 cup sugar scant 1/4 teaspoon salt 1 teaspoon vanilla.

Soak the gelatine in the milk ten minutes. Place over hot water, and when gelatine is dissolved add sugar. Pour slowly on the yolks of the eggs slightly beaten, return to double boiler and cook until thickened somewhat, stirring constantly. Remove from stove and add salt and flavoring, then add whites of eggs beaten until stiff. Turn into one large or individual molds, first dipped in cold water, and place in ice box. (This will separate and form a jelly on the bottom and custard on top).

If desired, serve with whipped cream, or sliced oranges or other fruit. A cup of orange juice may be substituted for one cup of the milk, adding it after removing custard from the stove.

Courtesy Knox Gelatine Company.

Washington Pudding

2 cups Gold Medal flour 1 cup molasses.

1 teaspoon soda.

2 eggs.

1/2 cup nuts 1/2 cup raisins Pinch of salt.

Dissolve soda in molasses, chop nuts and raisins, mix thoroughly and steam two and, a half hours. Serve with hard sauce.

Mrs. Mary E. Crosby.

Caramel Nut Pudding

1 1/2 cups brown sugar 1 1/2 cups white sugar 3 cups water 1/2 cup chopped walnuts.

3 tablespoons cornstarch 1 teaspoon vanila.

Boil together sugar and water until well dissolved but not to a syrup, into this stir cornstarch which has been mixed with a little cold water. Cook until thickened, cool slightly, add nuts and vanilla and pour into sherbet cups to chill. Serve with whipped cream.

Mrs. H. A. Meade.