Rice Pudding

1 qt. milk

1 tablespoon butter

J cup rice

1/8 teaspoon grated nutmeg 1/8 teaspoon salt 1/2 cup sugar

Heat the milk and other ingredients in a pudding pan over a cooker-pail of water. When the water boils, remove the pan and bring the pudding also to a boil. When it is boiling replace the pudding in the large pail of boiling water, cover and put it into the cooker for three or four hours. It may then be put into the oven for fifteen minutes and browned, although this is not necessary. This pudding may be cooked all night, but if cooked more than four hours it is not quite so creamy. Serve either hot or cold. One-half cupful of small, unbroken seedless raisins may be added to this recipe.

Serves six or eight persons.

Indian Pudding

2 cups water I cup molasses I teaspoon salt

2 teaspoons ginger 2/3 cup corn-meal

3 cups milk

Boil the water, molasses, salt, ginger, and meal together for ten minutes in a pail or pudding pan. Add the scalding milk. Bring it to a boil and set the pan in a cooker-pail of boiling water. Put it into a cooker for twelve hours. When done, brown in a hot oven. Serve with plain or whipped cream.

If fresh ground or coarse Southern corn-meal is used it may first be sifted with a coarse sieve to remove the largest particles, which will not grow soft with this amount of cooking. Granulated corn-meal will not require sifting.

Serves eight or ten persons.

Tapioca Or Rice Custard

1/3 cup pearl tapioca 3/4 cup water 3 cups milk 1/2 teaspoon salt

2 eggs

1 tablespoon butter

1/2 cup sugar

1/2 teaspoon vanilla

Soak the tapioca in the water for one hour. Add the milk, sugar, butter, and salt. Set the pan in a cooker-pail of boiling water. When the milk is scalding remove the pan and let the pudding come to a boil. Replace it in the boiling water and put it into the cooker for one and one-half hours. Take it from the cooker, add the beaten eggs, replace it in the pail of hot water and stir it over the fire till it registers 165 degrees Fahrenheit, using a dairy or chemist's thermometer. Put it again into the cooker for one hour. When cold, add the vanilla.

Rice may be used instead of tapioca.

Serves six or eight persons.

Tapioca Fruit Pudding

1/2 cup pearl tapioca

1 qt. water

6 whole medium-sized apples

3/4 cup sugar

1/8 teaspoon salt

2 tablespoons butter

Soak the tapioca one hour, bring it to a boil with the other ingredients in a two-quart pail, if that will fill the cooker "nest," or in a pudding pan to be set over boiling water. Put it into a cooker for one hour. Serve cold with cream. If it is preferred to serve the pudding warm, use only three cups of water.

Serves six or eight persons.

Chocolate Bread Pudding

1 qt. milk

1 pt. soft breadcrumbs

2 oz. or squares chocolate 2/3 cup granulated sugar

2 or 3 eggs 1/4 teaspoon salt

1 teaspoon vanilla

2 tablespoons powdered sugar

Scald the milk, add the crumbs, and soak them for one-half hour. Separate the eggs, reserving two of the whites for a meringue. Beat the three yolks and one white of egg together and mix them with half the granulated sugar. Melt the chocolate in a pudding pan set in a cooker-pail of boiling water, add the remaining half of the granulated sugar, and, gradually, the bread and milk, stirring it in well while still over the boiling water. Then add the yolks of eggs, salt, and vanilla. Stir it constantly, and cook it over the water until the pudding is 160 degrees Fahrenheit. Set the pail containing the pudding pan in a cooker for from one to two hours. When done, put it into a baking-dish suitable for serving, and cover the top with a meringue made by beating the whites of eggs till stiff, and adding the powdered sugar. Brown the meringue in a very hot oven, watching it carefully that it may not scorch. Serve warm, with cream. If preferred, two whole eggs may be used in the pudding, and in place of the meringue use sweetened, whipped cream. Serves six or eight persons.

Queen Of Puddings

1 qt. hot milk

1 pt. soft breadcrumbs

1/3 cup sugar

1/4 cup melted butter

3 eggs

1/2 teaspoon salt

1 teaspoon vanilla, or

1/4 teaspoon spice

1/2 glass jelly

Melt the butter in the milk; soak the crumbs in the milk for one-half hour; beat the yolks of three eggs and the white of one till mixed, add the sugar, salt, and spice to them. Mix all together and pour it into a pudding pan to fit in a cooker-pail of boiling water. Stir it till the pudding is 160 degrees Fahrenheit, then cover it and put it into a cooker for from one to two hours. Make a meringue as directed in the recipe for chocolate bread pudding, using the whites of two eggs and two tablespoonfuls of powdered sugar. Pour the pudding into a baking-dish for serving, spread the jelly on top and the meringue over this, and brown it in a hot oven.

Serves six or eight persons.

Steamed Cup Custard

1 qt. milk 4 eggs

1/2 cup sugar

1/2 teaspoon vanilla, or

1/8 teaspoon grated nutmeg

Heat the milk, beat the eggs, add the sugar and flavouring. Strain the mixture into hot custard cups, set them on a wire rack or inverted strainer or perforated pan, which is arranged in a large cooker-pail of rapidly boiling water in such a way that several quarts of water may be below the custards but not touch the cups. Cover tightly at once and set it into a cooker for one-half hour.

Serves six or eight persons.

Compote Of Rice And Fruit

3/4 cup rice 3 3/8 cups milk

3 tablespoons sugar 1/8 teaspoon salt

Heat all together in a pan which is set into a cooker-pail of boiling water. When the water in the kettle boils, take out the pan and bring the mixture in it to a boil. Replace it in the pail and put it into the cooker for from one to three hours. Put it into a mould, and, when shaped, but while still warm, turn it out on to a serving dish. Put stewed or canned fruit on top, and pour the juice around it. Serves six or eight persons.

Figure No. 13. Wire rack arranged for steaming, with perforated tin can as a stand to raise it above the water.