The new Kentucky home cook book

Butter well a tin pan ; pour into it half a gallon of fresh milk, one coffee-cupful of picked rice, a small pinch of salt, one tea-cupful of granulated sugar (or sweeten to taste), one coffee-cupful of raisins (one-half of them cut in two), grated nutmeg; stir them well together. As it will need watching, put it on the top of the stove, and let it boil, stirring occasionally to prevent the rice settling at the bottom. When the rice is nearly done, put the pan in the oven; continue to stir the top in as it browns a little. If you find the milk boils away too much, have an extra pint heated to replenish. Miss Julia Porter. CHOCOLATE PUDDING. Take three ounces of chocolate, one quart of milk, one coffee-cupful of sugar, one table-spoonful of butter, the yelks of six eggs, and three crackers or about two tea-spoonfuls of corn starch; beat the yelks, and mix all together, and cook on top of the stove. When cold, beat the whites of the eggs into a meringue, and put on top. Serve with or without cream. Mrs. E. L. Jackson. CHOCOLATE PUDDING, Dissolve a coffee-cupful of chocolate in one quart of new milk (set it on the back of the stove until the chocolate is thoroughly dissolved) ; then let it come to a boiling; stir in The New Kentucky Home Cook Book. the yelks of four eggs, one coffee-cupful of sugar, and three table-spoonfuls of corn starch previously dissolved in a little milk. After it boils well, pour it into a pan, and bake until thick. When cold, put on the meringue, made of the whites of the eggs and one coffee-cupful of sugar. Bake a light brown. Serve cold with rich cream. Miss Emma Griffith. GINGER PUDDING. Take one coffee-cupful of molasses, one tea-spoonful of soda (put into the molasses), half a coffee-cupful of sugar and half a coffee-cupful of butter (creamed together), half a coffee-cupful of sour cream, one table-spoonful of ginger, two eggs, and three coffee-cupfuls of flour; add the molasses to the sugar and butter, next the cream, then the ginger and flour. Bake thirty minutes. Serve with sauce. Miss Kate James. MUNCIE PUDDING. Take an equal quantity of apples chopped fine and bread crumbs; put a layer of each into a baking-dish; sprinkle with spices, preserves, or raisins, lumps of butter and sugar. Bake slowly one hour. Serve with sauce. Mrs. Nannie B. Green. TWO-EGG PUDDING. Take two eggs, two coffee-cupfuls of sugar, one cupful and a half of butter, one cupful of milk, three cupfuls of flour, and two tea-spoonfuls of baking-powder. Bake in a dripping-pan. When cold, cut into four slices, and spread between each layer stewed apples or any fruit. Serve with sauce. Mrs. Julia Chenoweth. BLACKBERRY PUDDING. Take three-fourths of a coffee-cupful of butter creamed, one coffee-cupful of sugar, half a coffee-cupful of flour, one coffee-cupful of blackberry jam, three well-beaten eggs, three The New Kentucky Home Cook Book. table-spoonfuls of sour cream, one tea-spoonful of soda, and one tea-spoonful of nutmeg or cinnamon. Bake slowly. Serve with sauce. Mrs. Lee Hathaway. WOODFORD PUDDING. Take three eggs, one coffee-cupful of sugar, half a coffeecupful of butter, half a coffee-cupful of flour, one cupful of preserves, three table-spoonfuls of buttermilk, and one level tea-spoonful of soda; mix the sugar and butter together. Serve with sauce. (See sauce for Plum Pudding.) Mrs. J. B. Huston.