Twentieth century home cook book

[illustration: OVAL PUDDING-PAN.] Cherry Pudding.— A nice pudding can be made by boiling one-half pint of rice half an hour in five times as much water, and pouring it boiling hot into one pint of wheat meal. Mix thoroughly, and place it in small spoonfuls in a nappy — a round earthen dish with flat bottom and sloping sides— interlaying it with a pint of cherries. Steam half or three-quarters of an hour. Serve warm, trimming it with melted sugar, or sweetened cherry-juice, or some other sweet sauce. This recipe can be used for such other small fruits in their season as will bear cooking enough to do the wheat-meal. Half an hour is the least that will answer for that purpose ; threequarters of an hour is better. Apple Souflle. — Stew the apples and add a little grated lemon peel and juice, omitting butter ; line the sides and bottom of a bakinjj-dish with them. Make a boiled custard with one pint of milk and two OVAL PUDDING- PAN. pmt ot milli ana two eggs, flavoring with lemon and sweetening it to taste. Let it cool and then pour into the center of the dish. Beat the whites of two eggs to a stiff froth, DO ' spread them over the top; sprinkle white sugar all over them, and brown in the oven. The stewed apple should be about half an inch thick on the bottom and sides of the pudding-dish. Bird's Nest Pudding — Take sour apples, peel, quarter and core enough to cover the bottom of a common square tin. Make a batter of one cup of buttermilk, one-half cupful of cream, two eggs, a little salt, one teaspoonful of soda, and flour enough to thicken about like fritters. Pour this over the apples and bake in a quick oven. Eat while hot, with butter or cream sauce. XVIII. Puddings of Grain, etc. Rice Pudding. — Rice pudding is eaten by everybody, even the most delicate. A good way to make it is as follows : In a quart bowl, take two eggs and two heaping tablespoonfuls of sugar, well beaten together; fill the bowl half full of cooked rice, bits of butter, and a handful of raisins; stir all well together, and then fill the bowl with new milk. After the ingredients are thoroughly mixed, bake in a hot oven half an hour. "When set away to cool, take a spoon and stir it up, so as to mix in the melted butter on the top and the raisins in the bottom. Eat with cream, slightly sweetened. Season with nutmeg, or whatever j'ou like. Rice Pudding without Eggs. — A pudding without eggs can be made by taking one cup of rice to one-half gallon milk and one cup of sugar. Bake until the rice is done. Flavor to youv taste. Corn Pudding. — Take canned corn (in the season, green corn scraped from the cob) and add to one can of corn a quart of cold milk, three eggs well beaten, two tablespoonfuls of sugar and one teaspoonful of salt. If not sweet enough, add sugar; if too thick, more milk. Pour this into buttered dishes and bake. It is delicious for tea. Rizena Pudding. — Eizena is a food preparation of rice. A pudding of this is made by mixing four large spoonfuls of rizena with half a pint of cold milk, and stir it into a quart of boiling milk until it boils again; then remove, stir in butter the size of an egg and a little salt; let it cool, and add four eggs, well beaten, two-thirds of a cup of white sugar, grated nutmeg, and half a wineglassful of brandy, or other flavorin^ if preferred ; bake in a buttered dish twenty minutes. To be eaten hot, with Bauce. It can hardly be said to be superior to rice. XIX, Miscellaneous Puddings.