The New century cook book

Mrs. H. A. Williams. Rice Pudding. Three tablespoons of rice, three tablespoons sugar, one quart milk, little nutmeg. Cook very slowly on back of stove until the rice is soft, stirring occasionally. Brown in oven at last or add a meringue as desired. Mrs. A. N.Warner. Scotch Pudding. One cup raisins, two cups bread crumbs, one cup of cold water; pour over bread crumbs, one egg, one cup New Orleans molasses, two cups of flour, one teaspoonful soda; steam two and one-half hours; use with sauce to suit taste. E. A. Stearns. Fruit Pudding. One cup sweet milk, one cup molasses, four cups flour, onehalf cup butter, one cup chopped raisins, one teaspoon soda, two teaspoons baking powder. Steam two or three hours. Mrs. J. E. Stuart. Queen of Puddings. One pint grated bread crumbs, one quart milk and water, one cup sugar, yolks of four eggs, grated yellow of lemon, butter size of an egg. Bake until done, but not watery. Whip the whites of the four eggs; beat in one cup of sugar in which the juice of the lemon has been strained. Spread over the pudding -a layer of jelly or better, fresh fruit, blackberries, raspberries or New Century Cook Book. peaches. Then pour on the beaten whites and put in slow oven to brown. To be eaten hot with sweet sauce or cold with cream. Rice Pudding. Four scant tablespoons of rice, four heaping tablespoons of sugar, one quart of milk, little salt, nutmeg, one teaspoonful of butter. Bake one hour. Stir well after being in the oven about fifteen minutes. Let it get perfectly cold, then warm up again slowly before eating. Mrs. S. Blatchford. Pineapple Pudding. One can of pineapple chopped fine, four eggs — whites for the top, a heaping cup of bread crumbs (break with fingers), one scant cup of sugar and large lump of butter. Add juice of pineapple last and bake about one-half hour. Mrs. S. Blatchford. Sweet Potato Pudding. Boil two small sweet potatoes with skins on — when boiled peel and mash them soft with one tablespoonful of butter; add to this the yolks of three eggs, one cup of sugar, two cups of milk, then put in grated rind of one lemon and bake. Take whites of the eggs adding sufficient sugar and juice of one lemon for the meringue. Mrs. S. Blatchford. Corn Starch Pudding. One pint of milk. Into this stir enough corn starch to thicken when boiled; add a small lump of butter. When cool add the yolks of three well beaten eggs, a half cup of sugar and lastly the whites of the eggs beaten to stiff froth. Bake twenty minutes in oven, having pudding dish in hot water. Serve with hard sauce. Queen Victoria's favorite Pudding. Six eggs, six ounces sugar, one-half pound butter, one-haif pound Sultana raisins, juice of two lemons, and grated yellow rind, and one-half cup cream. Cream the butter, sugar and yolks of eggs, add cream and whites of eggs well beaten, also lemon. Butter the pudding dish and line with thin slices of citron, blanched almonds (or other nuts), some candied peel, and vanilla or rose drops. Pour in the mixture, cover with New Century Cook Book. oiled paper and bake. Serve with sweet sauce or one made with lemon, butter and sugar. Steamed Pudding.