The royal baker and pastry cook

Rice Pudding. — Mi cup rice, IVfj pints milk. Ml cup sugar, large pinch salt, 1 tablespoon lemon rind chopped fine. Put rice, washed and picked, sugar, salt, and milk in quart puddingdish ; bake in moderate oven 2 hours, stirring frequently first IMi hours, then permit it to finish cooking with light-colored crust, disturbing it no more. Eat cold with cream. Rice Pudding, 2. — Vfj cup rice, % pint milk, 4 apples, peeled, cored, and stewed, Vh cup sugar, 4 eggs. Boil rice in milk until reduced to pulp ; beat well with apple sauce and sugar for 10 minutes, then set aside to cool ; then carefully mix in whites of eggs, whipped to stiff froth, butter the mold, pour in pudding, set in saucepan with boiling water to reach Mi up its sides ; steam slowly for 25 minutes ; permit it to stand 3 minutes before turning out ; serve with custard sauce. Sago Pudding. — 1 quart milk, 4 tablespoons sago boiled in the milk till soft ; set dish in kettle of hot water, and let sago swell gradually. Beat up 3 eggs, and stir into cooked milk and sago ; salt and sugar to taste. Then put in oven and bake very lightly. Serve with creamy sauce. Soufflé of Different Fruits. — With fruits of a soft and juicy nature, such as peaches, plums, apricots, bananas, etc., proceed in this manner: Remove the kernels and press the fruit through a sieve ; put what you have thus obtained in a bowl, adding Mi pound powdered sugar and the whites of 3 eggs ; beat well with an egg-beater for 5 or 6 minutes. Then take the whites of G or 7 eggs and beat them into a stiff froth ; mix well together. Put this on a dish in a well-heated oven 5 or G minutes before serving. Sprinkle powdered sugar on top. For hard fruits, such as apples, pears, etc., cook them first and then press through a sieve. The treatment is exactly the same as for the others. Suet Pudding.— 2 eggs, 1 cup milk, Mi cup molasses. Mi cup finely chopped suet, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 3 scant cups flour, spices to taste, and 1 cup mixed chopped fruit — raisins, citron, currants, or almonds. Steam 2 hours and serve with a soft sauce. Tapioca Pudding. — 1 small cup tapioca, 1 quart milk, 1 teaspoon butter, 3 tablespoons sugar. Soak tapioca in water 4 or 5 hours, then add the milk ; flavor with extract lemon, or anything else you prefer. Bake slowly 1 hour. To be made day before it is wanted, and eaten cold with cream or milk and sugar. Some prefer the pudding made with 3 pints milk and no water. Tapioca and Cocoanut Pudding. — 1 cup tapioca soaked overnight, 1 quart milk, yolks 4 eggs, whites of 2, 1 cup sugar, 2 tablespoons grated cocoanut ; bake Mi hour. Make frosting of whites 2 eggs, 3 tablespoons sugar, 2 tablespoons grated cocoanut ; spread over pudding when baked. Set in oven until a light brown. ¥ Sauces for Puddings, Etc. Brandy sauce. — Proceed as directed for wine sauce, 2, substituting brandy for wine. Canned Fruit Sauce. — Take the syrup from any canned fruit, add sufficient sugar to sweeten, and an equal quantity of boiling water. Measure, and for 1 pint thicken with 1 tablespoon arrowroot blended in a little water. Boil 10 minutes ; add 1 tablespoon butter and stir till melted. Currant Jelly Sauce.— Melt 1 cup red-currant jelly, add 1 glass white wine, and 1 teaspoon extract raspberry.