Scientific cooking with scientific methods

5 cups hot milk. % cup Orleans or Porto 1/2 cup Indian meal. Rico molasses. 1 teaspoon salt. - 1 teaspoon ginger. Pour the hot milk slowly on the meal, cook in double boiler twenty-five minutes, and add molasses, salt and ginger. Pour into buttered pudding-dish, and bake for two hours in slow oven. Care has to be taken to bake slowly. Serve with cream. Rice Pudding. 1 quart milk. ^L' teaspoon salt. 1^ cup rice. V2 cup sugar. Grated rind of ^2 lemon. Wash rice in three waters. Mix all the ingredients and pour into buttered pudding-dish. Bake in very slow oven for three hours. Stir three or four times during the first hour of baking to keep the rice from settling to the bottom of dish. Apple Tapioca. 1 cup pearl tapioca. 4 tart apples. 2^2 cups boiling water. 2 tablespoons butter. Y2 cup sugar. Cold water and salt. Soak tapioca in cold water to cover for two hours. Drain, add the boiling water, and cook in double boiler until tapioca is transparent. Pare and core apples. and cut into quarters, then into thin slices. Arrange in buttered pudding-dish. Sprinkle over the sugar and dot with butter; pour over all the transparent tapioca. Bake for one and one-half hours in slow oven. Serve with powdered sugar and cream. If the apples are lacking in flavor, a little grated lemon peel, cinnamon, or any flavor you like, can be used. Peach Tapioca. Use fresh peaches. Proceed samo as for apple tapioca. Serve with cream. Tapioca Custard. 4 cups scalded milk. i/. cup sugar. 14 cup pearl tapioca. 1 teaspoon salt. 4 eggs. 1 teaspoon vanilla. Cold water. Soak tapioca in cold water to cover for one and onehalf hours. Drain, add to milk in double boiler, and cook thirty minutes. Beat eggs slightly, and add sugar and salt. Pour on some of the hot milk and stir, turn all into the double boiler, and cook until the mixture coats the spoon. Remove quickly from fire and turn out in bowl to cool. When ready to serve add vanilla. Corn Pudding. 2 cups powdered popcorn. y_> cup brown sugar. 3 cups milk. 1 tablespoon butter. 3 eggs, slightly beaten. 1 teaspoon salt. Scald milk, pour over corn, and let stand one hour. Add remaining ingredients. Turn into buttered dish and bake in slow oven until firm. Serve with cream or maple syrup. — Miss Farmer. Scalloped Apples. Vs cup butter. Grated rind and juice 1 quart sliced apples. ^2 lemon. Ys cup sugar. 1 loaf stale bread. Cut loaf in half lengthwise, remove all the center, and rub until crumbs are fine. Melt butter, add crumbs, and stir with fork. Spread the bottom of buttered dish with the crumbs, and pour in half the apples that have been pared and cut into thin slices. Sprinkle with half the sugar and the lemon juice and rind. Repeat, using the remainder of the crumbs on top. Bake in slow oven for forty-five minutes, with dish covered for the first half-hour. Serve with sugar and cream. Cottage Pudding. % cup butter. V2 cup milk. 1 cup sugar. 2 cups flour. 2 eggs. 2 teaspoons baking-powder. % teaspoon salt. Cream butter, add sugar gradually and eggs well beaten without separating flour and baking-powder alternately with the cup of milk. Turn in buttered cake-pan, and bake for half-hour. Serve with vanilla sauce. Orange Puffs.