Dora's cook book

One cup rice; boil in one pint of water; add one pint milk, yolks of three eggs, juice and grated rind of one lemon, sugar to taste; after baking beat whites of the eggs to a stiff froth ; add one cup sugar; spread over the pudding and brown in the oven. SPONGE PUDDING, One-fourth pound each of flour, butter and sugar, one quart of milk, twelve eggs ; mix butter, flour, and sugar 5) together, add to the milk, and boil until it thickens ; when cool add first the yolks of the eggs, then the whites, beaten to a stiff froth. Place the pudding dish ina pan partly filled with water in the oven and bake near an hour. For the sauce, three-fourths cup butter, two cups sugar, one cup wine. Beat butter and sugar to a cream, add the wine, a spoonful ata time, and put the dish in a pan of hot water to dissolve. This makes a light, delicious pudding. RHUBARB PUDDING. Prepare the stalks as for pies; cover the bottom of a buttered pudding dish with slices of bread and butter ; cover with the rhubarb cut in short pieces; sprinkle abundantly with sugar; then put on another layer of bread and butter, and soon until your dish isfull. Cover and steam, while baking, half an hour. Remove the lid and bake ten minutes. To be eaten hot with sauce. BLACKBERRY PUDDING. One pint of molasses, one quart of flour, one teaspoon soda, one tablespoon salt, three pints of blackberries. Boil three hours. Brandy sauce. NICE LEMON PUDDING. One small cup butter,two cups sugar ; mix very smooth, adding the grated rind of two lemons, yolks of six eggs, juice of the lemons, six small crackers dissolved in one pint of milk; bake. Make a meringue of the six whites * beaten stiff, and six tablespoons sugar. Spread over the pudding and brown in the oven. COCOANUT PUDDING. Grate the nut fine. One pound of sugar, two tablespoons grated bread, half a pint of cream, four eggs, two tablespoons melted butter ; flavor with wine. Bake ina rich, thin paste. PRUNE PUDDING. Heat a little more than a pint of sweet milk to the boiling point, then stir in gradually a little cold milk in which you have rubbed smooth two dessert spoonfuls cornstarch ; sweeten to taste, add three well beaten eggs, a teaspoonful butter, and a little grated nutmeg. Let this come to a boil, then pour it in a buttered pudding dish, first adding a cup of stewed prunes, with the stones taken out. Bake twenty minutes. Serve with sauce. PRETTY PUDDING. One pound of red currant juice, two pounds of water, three-fourths of a pound of sugar, one teaspoon of ground cinnamon, one-fourth of a pound of cornstarch dissolved in water. Let this boil until it thickens, then pour into a mould that has been rinsed in cold water. When cold, turn out and eat with cream. ° SNOW PUDDING. Pour one pint of boiling water on one-half box of gelatine; add the juice of one lemon and two cups of sugar. When nearly cold, strain; add the whites of three eggs beaten to a froth, beat the whole together, put in a mould and set on ice. With the yolks of the eggs, one pint of milk, one tablespoonful of sugar, one tablespoonful of | corn-starch, make a boiled custard, and flavor it with almonds. Serve cold by pouring the custard around portions of the snow ; place in saucers. GRANDPA’S PUDDING. Put in a tin pail two quarts skimmed milk, and set in a kettle of boiling water; when it comes to a boil, stir into it one pint of corn meal; take from the fire and add one cup molasses, one teaspoon salt, and one tablespoon vanilla ; bake in a buttered cake pan. Serve with milk sauce. CUSTARD PUDDING.