The household cook book

RHUBARB PUDDING— Butter a basin which will hold 1^ pints, and line it with good suet crust rolled out to the thickness of I inch. Fill it with rhubarb which has been stewed for ^ hour with a little moist sugar and the rind of half a lemon. Cover the pudding with pastry, rolled out to the same thickness as the sides, pinch the edges securely, tie in a cloth, and boil 2 hours, or until done; then turn out carefully, and cut a small opening in the top for the escape of the steam. Serve with sweetened melted butter, or cream and sifted sugar. RICE PUDDING — Use 1 pint milk, 1 tablespoon washed rice, ■^ cup raisins, ^ cup sugar, a little salt and nutmeg. Mix and put to bake; stir 4 times to keep rice and raisins mixed; let it bake about 1 hour, or until the rice is done. Serve cold with cream and sugar. A Hint. — It is not generally known that the cheap, broken rice is better for puddings than the more expensive article. One tablespoon of this, well washed, the usual quantity of milk and sugar, and a pinch of grated nutmeg, with a little butter, will make an excellent rice pudding. Bake very slowly. Rice Pudding No. 2. — Soak f cup rice in milk till soft, then add 4 cups milk, a pinch of salt, and 2 tablespoons sugar; x)ut in the oven and bake very slowly for 2 hours; it should be of the consistency of jelly when done. The secret of success with this pudding is to bake very slowly, and bake a long time. A cup of seeded raisins is a great improvement if added when it is put in the oven. Thick sweet cream is the best sauce for it, or sugar and cream mixed. Sago and Tapicoa puddings made in the same way are delicious, but without any raisins. Rice Pudding No. 3. — Use 2 tablespoons rice, 1 quart milk, ^ teacup white sugar, 1 teaspoon vanilla or lemon; a little salt; scald the rice, then add the other ingredients and scatter on top a little butter cut in small bits. Bake 2 hours in a slow oven. Pour over it ^ hour before it is done ^ teacup cold milk; this will make it creamy. ROLY POLY PUDDING.— Use 1 cup chopped suet, 3 cups flour, 1 even teaspoon of baking powder, 1 even teaspoon of salt. Mix the suet, flour, salt and baking powder together; then with a little cold water make a stiff dough; roll out in a long strip, and spread it with jam, preserves or fruit, leaving a little space at the edges free ; wet the edges and roll up the strip. Dip a pudding cloth in hot water; flour it well; put in the pudding, roll, tie up the ends and wind it with a string to keep it in place; boil 2 hours. Serve with sweet sauce with a trifle of lemon juice. The roly-poly can be baked in a buttered pan, if preferred, but without the cloth. SPONGE PUDDING.— Use 1 cup butter rubbed into 3 cups flour; 1 teaspoon soda stirred in 1 cup molasses; 1 cup sweet milk; ^ teaspoon cinnamon, ^ teaspoon nutmeg; 1 cup fruit, if liked; steam 1^ hours. SUET PUDDING. 1 cup of chopped suet. 1 egg. 1 cup of seeded raisins. 1 teaspoon of salt. 1 cup of molasses. 1 teaspoon of soda. 1 cup of sour milk. Steam 2 hours. 3 cups of flour. SUET PUDDING No. 2, 1 cup molasses. ^ cup dried currants. 1 cup sweet milk. 2| cups flour. 1 cup suet, chopped fine. ^ teaspoon of soda. 1 cup of raisins.