Boston Cooking-School cook book

4 cup quick-cooking tapioca 3 cups rhubarb 14 cups boiling water 11% cups sugar 2% teaspoon salt Put tapioca in double boiler, add boiling water and salt; cook until tapioca has absorbed water. Peel rhubarb, cut in 34-inch pieces crosswise, and sprinkle with sugar. Add to tapioca; cook until tapioca is transparent and rhubarb soft. Serve with sugar and thin cream. Serves 6 to 8. RICE AND RAISIN PUDDING 1 cup boiled or steamed rice 2 tablespoons butter Y cup sugar 1 quart milk 1 teaspoon sait Y cup seeded raisins (washed) Few gratings nutmeg Combine ingredients. Put in buttered baking dish. Bake in moderately slow oven (325° F.) until milk is absorbed. Serves 6. BAKED RICE PUDDING 4 cups milk Ys teaspoon salt Yo cup rice 2% cup sugar Grated rind 144 lemon or dash of nutmeg Wash rice, mix ingredients, pour into buttered pudding dish, and bake 3 hours in slow oven (325° F.), stirring 3 times during first hour of baking to prevent rice from settling. For a richer pudding, stir in 1 or 2 well-beaten eggs, 30 minutes before pudding is done. Serve hot or cold. Serves 6. Chocolate Rice Pudding. Add 2 squares melted chocolate or 14 cup cocoa. Rice Pudding with Fruit. Add % to 1 cup seeded raisins, dates, or figs cut in small pieces, or a combination of fruits. Poor Man’s Pudding. Use % cup molasses in place of sugar and 14 teaspoon cinnamon in place of lemon rind or nutmeg. At last stirring, add 1 tablespoon butter. — QUICK RICE PUDDING 1 cup cooked rice 1 or 2 eggs 2 cups milk Yo cup sugar Y4 teaspoon salt Scald milk with rice. Beat egg yolks with sugar. Add hot mixture slowly. Cook in double boiler until thick and fold in egg whites, beaten stiff. Flavor with 14 teaspoon vanilla or grated rind and juice of 4% lemon. Or, bake in moderate oven and use egg whites in Meringue I (p. 625). Serves 4 te 6. Pear or Peach Condé. Omit egg whites. Mound on serving dish. Cook canned peach or pear halves in their own sirup (sweetened to taste) until soft and arrange around rice. Sprinkle with finely chopped ginger. Serve hot. LEMON CREAM RICE Ye cup rice 34 teaspoon salt 3 cups milk 2 egg yolks, slightly beaten V4 cup sugar 2 egg whites, beaten until stiff Grated rind of 34 lemon 2 tablespoons powdered sugar 11% tablespoons lemon juice 14 teaspoon lemon extract Cook rice and milk in double boiler until rice is soft. Add sugar, lemon rind, lemon juice, salt, and egg yolks. Stir gently and cook until thickened. Turn into buttered pudding dish, and cool. Add powdered sugar and lemon extract gradually to egg whites and pile over top of pudding. Bake in moderate oven (350° F.) just long enough to brown meringue. RICE CREAM 3 tablespoons rice, cooked in 1 cup cold milk 2 cups milk 1 tablespoon sugar 1 tablespoon gelatine, soaked in V4 teaspoon salt 3 tablespoons cold water 1 teaspoon vanilla 1 cup heavy cream, whipped Drain rice, add gelatine, sugar, salt, and cold milk. Mix thoroughly. Cool, add vanilla, fold in cream, mold, or pile in dessert glasses. Serve with any sauce suitable for ice cream or, if in small glasses, pour over maple sirup and sprinkle with chopped nut meats, preferably pecans. Serves 6 to 8. Pineapple Rice Cream. Before molding, fold in 1 cup crushed pineapple, thoroughly drained. RICE FRUIT CREAM 2 tablespoons rice 1 cup heavy cream, whipped 2 cups milk Y% cup candied cherries, cut 2 tablespoons granulated gelatine, in pieces soaked in 1g cup walnut meats, broken 14 cup cold water in pieces 34 cup boiling water ¥% tablespoon Angelica, cut 4 cup powdered sugar in strips 1 teaspoon vanilla Cook rice in milk over hot water until soft. Rub through sieve. Add gelatine dissolved in boiling water. Cool, add sugar, vanilla, salt, and cream. Fold in fruit. Serves 6 to 8. BREAD PUDDING