Lowney's cook book

one cup rice 1|^ teaspoons salt 8 cups cold water Cook in steamer until water is absorbed and each kernel is separated. The time depends upon the age of the rice. Caramel Rice Pudding 1 cup rice 2 eggs 6 cups milk 1 cup sugar 1 teaspoon salt grated rind of one half orange Cook rice in milk, in double boiler, two hours ; then add salt, eggs slightly beaten, and orange rind. Caramelize 224 lowney's cook book the sugar. When a golden brown liquid, pour into a hot pudding mold, coating the whole inner surface. Add rice mixture, cover and cook in oven in a pan of water twenty minutes. Remove from oven, let stand five minutes, turn on serving dish, and serve with soft custard. Snow Puffs 1 cup butter 2^ cups flour 1 cup sugar 3 teaspoons baking powder I cup milk 4 egg whites J teaspoon salt Cream butter ; add sugar, flour, baking powder and salt alternately with milk. Beat well; add the stiffly beaten whites ; steam forty-five minutes in buttered popover cups. Serve with strawberry sauce. Blueberry Puffs Use rule for Snow Puffs and serve surrounded by a sauce made by cooking two cups blueberries and one cup sugar together twenty minutes. Cottage Pudding 1 cup sugar 1 cup milk 1 cup butter 2 cups flour 2 eggs 3 teaspoons baking powder I teaspoon salt Cream butter and sugar together; add yolks of eggs beaten until thick, flour in which baking powder and salt have been sifted, alternately with milk ; beat well and add the well-beaten whites. Pour into a well-buttered pudding dish. Bake forty -five minutes. Serve with lemon, vanilla, or wine sauce. Steamed Cottage Pudding Prepare the same as Cottage Pudding. Pour into buttered mold ; steam one and one half hours. Serve with lemon or strawberry sauce. Indian Pudding, Steamed 1 cup corn meal i cup chopped suet 1 cup sour milk 1 teaspoon salt 1 cup molasses 1 teaspoon soda few grains ginger Mix soda with sour milk, add other ingredients, pour into buttered mold, and steam four hours. Serve with molasses sauce. Baked Indian Pudding 6 cups milk 1 tablespoon butter I cup corn meal i teaspoon salt ^ cup molasses few grains ginger Scald one pint of milk with corn meal and cook twenty minutes; add remaining milk and rest of ingredients. Pour into deep earthen dish and bake, set in a pan of hot water, in a slow oven, four hoars. The afternoon fire is the one best suited for cooking this pudding. Indian Rice Pudding 4 cups milk 2 tablespoons butter I cup rice | teaspoon ginger I cup molasses \ teaspoon salt Mix ingredients in the order given, pour into deep baking dish, set in a pan of hot water, and bake two hours. Stir once during cooking. Indian Rice with Apples To Indian Rice Pudding, add two cups pared and quartered apples. Indian Tapioca Pudding 1 cup pearl tapioca 1 cup molasses 6 cups scalded milk | cup butter I cup Indian meal 2 teaspoons salt 2 cups cold milk Soak tapioca in cold water over night. Cook Indian meal and scalded milk in double boiler twenty minutes; add tapioca, molasses, butter, salt. Pour into buttered baking dish; cook two hours in slow oven. At the end of the first hour, add the cold milk. Serve hot with butter or cream. Rice Pudding \ cup rice 4 tablespoons sugar 1 teaspoon salt \ cup seeded raisins i teaspoon nutmeg 4 cups hot milk