Cocoanut Rice Pudding

3 pts. milk 4 eggs

1/3 cup rice 1 1/2 cup grated cocoanut

1 cup sugar 1 teaspn. vanilla salt

Cook rice in milk until very soft, cool; beat 2 whole eggs and the yolks of the other 2 with the sugar, cocoanut and salt and add with the vanilla to the rice. Turn into pudding dish and bake in moderate oven until eggs are set. Cover with a meringue of the remaining whites of eggs and 1 or 2 tablespns. of sugar. Tint delicately in oven. Serve warm or cold.

Grind desiccated cocoanut when using that instead of fresh.

1 - 1 1/4 cup of cold boiled rice may be used. Vanilla may be omitted.

Rice Custard Pudding

Same as above with cocoanut omitted. 1 cup of raisins, whole or chopped, may be cooked with the rice sometimes.

Rice Pudding-Lemon Meringue

1 cup boiled rice 2 eggs

1 good pt. of milk 1 cup sugar

2 - 2 1/2 tablespns. lemon juice

Pour hot milk over rice in pudding dish. Beat yolks of eggs with 1/3 of the sugar flavored with oil of lemon, as on p. 27, and add to rice and milk. Bake in slow oven until creamy; beat whites of eggs stiff, add sugar and lemon juice, drop by spoonfuls on pudding and brown delicately.

Rice Flour Pudding

4 tablespns. rice flour 2 eggs

1 cup cold milk 3/4 - 1 cup sugar

1 qt. boiling milk flavoring

1 tablespn. butter salt

Add sugar to boiling milk and stir in the flour blended with the cold milk; boil 5 m; add butter, beaten eggs and salt; bake 20 m. or until firm. Serve with strawberry or blueberry sauce or with cream. Butter may be omitted.