The bride's cook book

Soak the rice in the water for 20 minutes. Add the hot milk, and cook the rice for 15 minutes. Remove from the heat, and add the salt, the syrup, the butter and vanilla. Turn the mixture into greased baking dish, and bake the pudding slowly for 2 hours. This pudding has an excellent flavor and creamy consistency. It should be served warm. It needs no sauce served with it. APPLE RICE PUDDING Apples Sliced Fine '^ Cup Honey Cinnamon Butter 1 Cup Rice 1 Teaspoon Salt 2 Eggs Yz Cup Water 3 or 4 Slices Bread, Crumbed Directions: The rice should be cooked several hours previously. Beat into this the yolks of the eggs. In the bottom of the pan place a layer of crumbs with dots of butter here and there. Then a layer of apples with honey and cinnamon on top. The third layer is a mixture of rice, eggs and salt. The fourth and fifth layers are a repetition of the first and second. Add water and bake in a moderate oven. Cover with meringue. INDIAN MEAL PUDDING 4 Cups Sweet Milk 1 Cup Corn Meal 4 Tablespoons Honey Yz Cup Raisins Butter, Size of Egg 1 Teaspoon Cinnamon Yz Teaspoon Salt 1 Egg Scald the milk and add the meal. Remove from stove and add the other ingredients. Bake 2 hours, stirring it up every half hour until done. Serve with cream and sugar. TAKE A KODAK With You on Your Honeymoon You are starting on the most important journey of your life. There's a picture at every turn of the road. Every picture will be a source of pleasure in the years to come. We want to supply the Kodak that will make the pictures. Let us show you one. HENRY G. de ROOS 88-THIRD STREET, Developing — Printing — Enlarging Kodaks Bought, Sold, Rented, Exchanged and Repaired HASTY INDIAN PUDDING Contributed by Albers Bros. Milling Company. 1 Cup Cold Corn Meal Mush V/z Cups Milk 2-3 Cup Brown Sugar 2 Tablespoons Molasses •/i Teaspoon Salt ■/4 Teaspoon Cinnamon •/4 Teaspoon Nutmeg 2 Tablespoons Cornstarch dissolved in a little cold milk Cook first seven ingredients in a double boiler. When boiling point is reached stir in cornstarch dissolved in the cold milk. Boil 5 minutes and keep hot till ready to serve. Sprinkle with cocoanut and serve with top milk. INDIAN PUDDING 4 Cups Milk (whole or skim) •4 Cup Corn Meal % Teaspoon Salt 1 Teaspoon Ginger 1-3 Cup Molasses Cook milk and meal in a double boiler 20 minutes; add molasses, salt, ginger. Pour into greased pudding dish and bake 2 hours in a slow oven, or use your fireless cooker. Serve with milk. This makes a good and nourishing dessert. Serves six. APPLE AND HOMINY PUDDING Contributed by Albers Bros. Milling Company. 2 Cups Cooked Hominy Grits 3 Tart Apples 4 Tablespoons Brown Sugar 2 Cups Milk 2 Eggs, Weil Beaten Grated Rind of a Lemon Grating of Nutmeg Chop the apples fine, mix all together and bake in a moderate oven until set. Serve with top milk or lemon sauce. HOMINY DATE PUDDING Contributed by Albers Bros. Milling Company. 1 Cup Hominy Grits •/2 Teaspoon Salt 4 Cups Water Yz Cup Honey 1 Teaspoon Vanilla 1 Tablespoon Butter Substitute 1 Cup Stoned Dates 1 Cup Milk Sift the hominy grits into the boiling water, to which add the salt and cook slowly one hour in double boiler; then add vanilla, honey and butter substitute; put a layer an inch deep in an oiled bak-