Vegetarian Cook Book

Heat the milk and sugar, slowly add the farina, and cook on the stove until set; then finish cooking in the double boiler. Remove from the stove, stir in the vanilla, and pour over the sliced bananas. Serve hot or cold with cream. CREAM RICE PUDDING Rice, % cup. Cream or milk, 3 cups. Eggs, 4. Cook the rice in the cream or milk; when nearly done, remove from the range, and stir in the yolks of the eggs. Pour into a pan, and set in another containing water, and bake fifteen or twenty minutes, or till the eggs are cooked. Make a meringue of the whites. RICE PUDDING Rice, % cup. Milk, 4 to 6 cups. Sugar, 1/2 cup. If the pudding is to be served as soon as cooked, less milk will be required; if cooked slowly in the oven, less milk will be required than when boiled rapidly on top of the stove. Pour the cold milk in a granite baking pan and place on top of the stove; wash the rice, and add it and the sugar to- the milk, stirring carefully occasionally with a pancake turner to prevent scorching. Allow to boil five minutes, then set in the oven and bake under cover until done; remove cover, and brown. Seedless or seeded raisins may be added; also any other flavoring desired. RICE PATTIES Rice, cooked, 2 cups. Butter, 1% tablespoons. Eggs, well beaten, 2. Sugar, 1 tablespoon. Nutmeg, Gluten, Mix, and stir over the fire till well blended ; when cold, add sufficient gluten to form into patties, roll in beaten egg, and then in bread crumbs. Bake. Serve hot with sweetened cream, flavored with nutmeg. CEREAL PUDDING Milk, 4 cups. Eggs, 4. Sugar, 1/2 cup. Cream of maize, or cerealine, or rice flakes, 2 cups. Lemon, grated rind and juice, 1. Heat the milk to boiling, and stir in cream of maize, cerealine, or rice flakes. Set in double boiler and cook half an hour. Remove from the range, and stir in the yolks and sugar. Flavor with grated rind and juice of lemon. Pour in a shallow pan, and set within another containing water, and bake till the custard sets. Meringue with the whites. FRUIT NUTS PUDDING Fruit nuts, 1 cup. Seedless raisins, 1 cup. Sugar, 14 cup. Milk, hot, 21/2 cups. Eggs, 2. Wash the raisins, and add them and the fruit nuts to the hot milk; allow to stand until cool, then add the beaten yolks of the eggs and the sugar. Fold in the beaten whites, and bake in a pan set in a pan of water. FARINA MOLD Milk, 1 quart. Sugar, 1-3 cup. Farina, % cup. Salt. Put the milk into a double boiler; when scalding hot, set the inner boiler on the range until the milk boils ; then stir in the farina, sugar, and salt. Let boil till the farina is set, then set back in outer boiler and cook one hour. Turn into molds previously oiled or dipped into cold water. May be served with cream sweetened and flavored, or with fruit juice. BAKED INDIAN PUDDING Corn-meal mush, 1 quart. Milk or cream, 3 cups. Molasses, % cup. Sugar, 1^ cup. Eggs, 5. Seedless raisins, % cup. Ginger, 1 teaspoon. The corn-meal mush should be free from lumps. If the mush has been cooked in milk, add the three cups of milk ; if not, add cream; and then the molasses, sugar, ginger, raisins, and egg yolks. Beat the whites, and fold in last. Pour into a granite pan, set in a pan of water, and bake until well set. CAKE BLANC-MANGE