The bride's cook book

Lemon Pinch of Salt paste while hot and bake in a quick oven. When cool make meringue of the whites of the two eggs, and return to the oven to brown. ORANGE TART 1 Cup Boiling Water 4 Tablespoons Cornstarch 1 Large, Juicy Orange 2-3 Cup Yellow Corn Syrup 1 Teaspoon Lemon Juice 3 Eggs Cook the cornstarch, made smooth with a little cold water, and the boiling water for five minutes. Add the pulp and part of the grated rind of the orange, the corn syrup and the lemon juice. Heat thoroughly and pour slowly onto the beaten yolks of the eggs. Beat thoroughly. Pour into a tart crust, cover with meringue made from the whites of the eggs and flavored with lemon juice. Brown in oven. Serve cold. HONEY TARTS Make pie crust; cut out with an oldfashioned tart cutter. If one of these is not available, use rounds of crust with rings of the pastry around the edges. Bake light brown and fill the center just before using; sprinkle with nuts or whipped cream. Filling for center: 1 Cup Honey Yz Cup Butter or Butter Substitute 1 Egg Lemon Extract, or Juice to Taste Beat honey and butter together, add egg and beat again. Flour and fill tarts. 1 Large CHESS TART FILLING Cook the syrup, milk and cornstarch together in a double boiler for fifteen minutes. Beat the yolks of two eggs and one whole egg slightly and stir smooth with the first mixture. Add the lemon juice and rind of the lemon and the salt, and cook one minute. Fill the 2 Tablespoons Melted Butter Substitute 3 Tablespoons Honey 1 Cupful Raisins Yz Cupful Nuts 3 Tablespoons Milk 2 Eggs Beaten Together Mix all and bake in a small greased pan until set. When cold put a spoonful on each tart. BAKED PUDDINGS RICE PUDDING % Cup Rice 1 Cup Water 3 Cups Hot Milk Yz Teaspoon Salt 6 Tablespoons Corn Syrup 1 Tablespoon Butter Yz Teaspoon Vanilla Yz Teaspoon Cinnamon 1-3 Cup Cocoanut 1 Cup Cold Milk Soak the rice in the water for 20 minutes. Add the hot milk, and cook for 15 minutes. Remove from the heat, and add the syrup, the butter, the vanilla, the cinnamon, and the cocoanut. Turn the mixture into a greased baking dish, pour the cup of cold milk over the top, cover the dish, and bake the pudding slowly for two hours. HONEY RICE PUDDING— No. 1 2-3 Cup Rice 1/2 Cup Honey 1 Egg Pinch Cinnamon 11/2 Cups Milk Yz Cup Raisins Pinch Salt Clean and boil the rice in salted water (makes 2 cups boiled). Mix all the ingredients in the order given, except the cinnamon. Put into a buttered baking dish, sprinkle with the spice, and bake in a moderate oven until thick and brown. Serve cold. HONEY RICE PUDDING— No. 2 3 Cups Milk Y2 Cup Rice 4 Tablespoons Honey Yz Teaspoon Salt 1 Tablespoon Finely Peel Chopped Lemon Carefully wash the rice, stir into the milk in a deep baking dish and add the other ingredients. Bake in a moderate oven two hours. Stir frequently during the first hour and a half of baking. Serve cold with milk or cream. MAPLE RICE PUDDING % Cup Rice 1 Cup Water 3 Cups Hot Milk Yz Teaspoon Salt 5 Tablespoons Maple Syrup 1 Tablespoon Butter Yz Teaspoon Vanilla 1 Cup Cold Milk