An egg may be added if desired. Use less milk. Mix and sift dry ingredients, then add milk and shortening. Keep as soft as possible. This may be baked in one large cake and split before using, or as individual biscuits, or as two thinner cakes; put one on top of the other for baking. Brush the lower with butter first. When baked split, fill with fruit, and serve with whipped cream. Strawberries seem to be preferred, but raspberries and logan- berries are almost as good. Blueberries are splendid if stewed. Fresh or canned peaches are good. Practically any fruit may be used. Junket—1 junket tablet, 1 tablespoon lukewarm water, 1 pint milk, { cup sugar, 1 teaspoon Pure Gold flavoring✪ Junket. Dissolve tablet in the water. Heat milk in double boiler to lukewarm, 90 degrees F. Do not overheat or it will not thicken. Remove, add sugar, stir until dissolved. Add dissolved tablet and flavoring. Pour into individual glasses or large serving dish. Let stand at room temperature until firm. Then chill, and serve. A drop of vegetable coloring adds to the attractiveness. 4 cup of caramel syrup may be used in place of the sugar. 1 cup strong coffee may be substituted for 1 of milk. Don Rice Pudding, No. 1—3 cup rice, 1 quart milk, 3 cup sugar, 2 teaspoon salt, 3 teaspoon Pure Gold nutmeg, or | teaspoon Pure Gold vanilla✪ Rice Pudding, No. 1. Wash rice. Mix all ingredients and pour into greased baking pan. Cook in a slow oven 2 to 3 hours, stirring every Is minutes for the first hour. Variations: 1. Add 3 cup raisins when cooked. 3 hour before pudding is done, add well beaten egg yolk. Fold in stiffly beaten white when cooked. sh Add 2 ounces Blue Ribbon baking chocolate (melted) or > cup cocoa, Rice Pudding, No. 2—3 cup rice, 1 cup water, 2 tablespoons sugar, 4 teaspoon salt, 4 cup raisins, 24 cups milk, } teaspoon Pure Gold cinnamon✪ Rice Pudding, No. 2. Cook rice and water in top of double boiler until water is absorbed. Add the other ingredients and cook 45 to 60 minutes. Puddings 95 Rice Cream—1 cup cooked rice, } cup sugar, 1 cup whipped cream✪ Rice Cream. Fold in whipped cream, chill, and serve with berries on the top, or mix 1 cup berries in with the rice mixture. Rice Peach Pudding—To each cup of boiled rice, stir in 1 teaspoon butter, 2 tablespoons sugar, and 1 egg✪ Rice Peach Pudding. Butter a pudding dish, put in a layer of rice $ inch thick, then a layer of pared and sliced peaches. Sprinkle with sugar and rice alternately until the dish is full. Bake 20 minutes. Have rice for the last layer. Turn out and serve with vanilla, cream or any other pudding sauce, or cream and sugar. Canned peaches may be used instead of fresh. Rice Snowballs—Put boiled rice in small moulds. When cold unmould in fruit saucer. Make a custard sauce and pour over rice balls just before serving. Tapioca Pudding—Add 13 tablespoons Pure Gold quick tapioca to 2 cups scalded milk, and cook in double boiler until transparent. Beat yolk of an egg, { teaspoon salt, and ¢ cup sugar, add tapioca mixture gradually. Put back into double boiler and cook for 10 or 15 minutes. Fold in stiffly beaten egg white, and 1 teaspoon Pure Gold flavoring✪ Tapioca Pudding. This may be served hot, or very cold. A custard sauce is often poured over it. Apple Tapioca—Omit egg and pour cooked tapioca over small apples left whole, pared, and cored, and filled with sugar. Bake in a moderate oven until apples are soft. Tapioca Nut Cream—Put cooked tapioca into small moulds. Chill and turn into a dish, garnish with apricots and whipped cream, flavor with Pure Gold vanilla. Add chopped walnuts if desired. Bread and Butter Pudding—Break slices of buttered bread into pieces. Put in greased baking dish, and pour in raw custard to nearly fill the dish. Let stand 4 hour, then cook in the ovenina pan of hot water. 4 to 1 cup of raisins or other fruit may be added✪ Bread and Butter Pudding. Custard—2 cups hot milk, 1 egg, $ cup sugar, 2 tablespoons butter, { teaspoon salt, 1 teaspoon Pure Gold vanilla.

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An egg may be added if desired. Use less milk. Mix and sift dry ingredients, then add milk and shortening. Keep as soft as possible. This may be baked in one large cake and split before using, or as individual biscuits, or as two thinner cakes; put one on top of the other for baking. Brush the lower with butter first. When baked split, fill with fruit, and serve with whipped cream. Strawberries seem to be preferred, but raspberries and logan- berries are almost as good. Blueberries are splendid if stewed. Fresh or canned peaches are good. Practically any fruit may be used. Junket—1 junket tablet, 1 tablespoon lukewarm water, 1 pint milk, { cup sugar, 1 teaspoon Pure Gold flavoring. Dissolve tablet in the water. Heat milk in double boiler to lukewarm, 90 degrees F. Do not overheat or it will not thicken. Remove, add sugar, stir until dissolved. Add dissolved tablet and flavoring. Pour into individual glasses or large serving dish. Let stand at room temperature until firm. Then chill, and serve. A drop of vegetable coloring adds to the attractiveness. 4 cup of caramel syrup may be used in place of the sugar. 1 cup strong coffee may be substituted for 1 of milk. Don Rice Pudding, No. 1—3 cup rice, 1 quart milk, 3 cup sugar, 2 teaspoon salt, 3 teaspoon Pure Gold nutmeg, or | teaspoon Pure Gold vanilla. Wash rice. Mix all ingredients and pour into greased baking pan. Cook in a slow oven 2 to 3 hours, stirring every Is minutes for the first hour. Variations: 1. Add 3 cup raisins when cooked. 3 hour before pudding is done, add well beaten egg yolk. Fold in stiffly beaten white when cooked. sh Add 2 ounces Blue Ribbon baking chocolate (melted) or > cup cocoa, Rice Pudding, No. 2—3 cup rice, 1 cup water, 2 tablespoons sugar, 4 teaspoon salt, 4 cup raisins, 24 cups milk, } teaspoon Pure Gold cinnamon. Cook rice and water in top of double boiler until water is absorbed. Add the other ingredients and cook 45 to 60 minutes. Puddings 95 Rice Cream—1 cup cooked rice, } cup sugar, 1 cup whipped cream. Fold in whipped cream, chill, and serve with berries on the top, or mix 1 cup berries in with the rice mixture. Rice Peach Pudding—To each cup of boiled rice, stir in 1 teaspoon butter, 2 tablespoons sugar, and 1 egg. Butter a pudding dish, put in a layer of rice $ inch thick, then a layer of pared and sliced peaches. Sprinkle with sugar and rice alternately until the dish is full. Bake 20 minutes. Have rice for the last layer. Turn out and serve with vanilla, cream or any other pudding sauce, or cream and sugar. Canned peaches may be used instead of fresh. Rice Snowballs—Put boiled rice in small moulds. When cold unmould in fruit saucer. Make a custard sauce and pour over rice balls just before serving. Tapioca Pudding—Add 13 tablespoons Pure Gold quick tapioca to 2 cups scalded milk, and cook in double boiler until transparent. Beat yolk of an egg, { teaspoon salt, and ¢ cup sugar, add tapioca mixture gradually. Put back into double boiler and cook for 10 or 15 minutes. Fold in stiffly beaten egg white, and 1 teaspoon Pure Gold flavoring. This may be served hot, or very cold. A custard sauce is often poured over it. Apple Tapioca—Omit egg and pour cooked tapioca over small apples left whole, pared, and cored, and filled with sugar. Bake in a moderate oven until apples are soft. Tapioca Nut Cream—Put cooked tapioca into small moulds. Chill and turn into a dish, garnish with apricots and whipped cream, flavor with Pure Gold vanilla. Add chopped walnuts if desired. Bread and Butter Pudding—Break slices of buttered bread into pieces. Put in greased baking dish, and pour in raw custard to nearly fill the dish. Let stand 4 hour, then cook in the ovenina pan of hot water. 4 to 1 cup of raisins or other fruit may be added. Custard—2 cups hot milk, 1 egg, $ cup sugar, 2 tablespoons butter, { teaspoon salt, 1 teaspoon Pure Gold vanilla.

Blue Ribbon and Pure Gold cook book