Farm and home cook book and housekeeper's assistant

Wash and drain 2 small cups rice and cook with plenty water in a double boiler. When done the water should be all absorbed and the grains very large. Add a mixture made of 3 well-beaten eggs, 1 cup sugar, 1 cup milk, a little salt and grated nutmeg. Stir well and boil till thick — about 5 minutes. — [Mrs. J. J. M., 111. Eggless Rice Pudding Wash % cup rice, drain, add 1 cup sugar, small piece butter, a little nutmeg and 2 qts fresh milk. Bake in moderate oven about 2 hours. Raisins can be added if liked. Stir up from bottom of dish often until rice is cooked. This is good served hot, but we prefer it cold. — [Mrs. S. C. S., N. Y. 120 FARM AND HOME COOK BOOK Tapioca and Rice Pudding Soak y2 cup tapioca in 1 cup water, and in another vessel soak V2 cup rice In 2 cups water. Let stand over night and next morning combine them and add 4 cups milk, 2 well-beaten eggs, salt and sugar to taste, and a little lemon flavor. — [Miss B. C. B., O. Lemon Rice Pudding Stir into 1 cup boiling rice the grated rind of 1 lemon. 6 tablesp sugar, the beaten yolks of 2 eggs, 1 pt milk and a little salt. Bake about 1 hour. Beat the whites of the eggs to a stiff froth, add 1 scant cup confectioner's sugar and the juice of 1 lemon. When the pudding is done spread this meringue over it, and return to the oven a few minutes to lightly brown. — [F, S. T., Ct. Sago Pudding Put 3 pts rich milk in a double boiler, add 1 cup sago and let cook till clear. Remove from fire, add beaten yolks of 2 eggs, V2 cup sugar, and flavor with lemon or vanilla, or a little of both. Pour into a well buttered baking dish and bake about % hour. When done cover with a meringue made of the whites of 2 eggs and a little powdered sugar, and return to the oven a few minutes to brown. — [Mrs. F. E. P., Wash. Rhubarb Sago Pudding Cook slowly "V^ cup sago and 1 qt water until clear, then add 1 scant cup sliced rhubarb, pinch salt, V2 cup sugar and small piece ginger root. Turn into buttered baking dish and bake about 1 hour in moderate oven. If the mixture seems too thick, add a little water. Serve hot with cream and sugar. — [Unidentified. Cornstarch Pudding Heat 1 qt sweet milk and add to it 3 rounding tablesp corn- starch mixed smooth with a little cold milk. Stir well, then add 5 tablesp sugar and a little salt. Cook about 5 minutes, and then add 3 or 4 well-beaten eggs and 1 teasp butter. Bake in a well buttered pudding dish and serve cold with cream. — • £Mrs. J. B., Kan. Oatmeal Pudding Soak 1 cup oatmeal over night in 1 qt milk; in the morning I add 1 well-beaten egg, % cup seeded raisins, nutmeg and salt to ! taste and 4 tablesp sugar. Bake about 1 hour. This is nice i for invalids and people with poor digestion. — [Mrs. L. A. G., I -Mass. I BREAD AND COTTAGE PUDDINGS 121 Plain Bread Pudding Butter well small pieces of stale bread, arrange them in a well buttered pudding dish, sprinkle with a little nutmeg and cinnamon, cover well with sweetened milk, and bake. — [R. W.,. Mo. Boiled Bread Pudding