The National home cook book

‘and cook until clear in double boiler. Place in a pudding — dish two cups of rhubarb cut in short pieces, one cup sugar and: 3 ‘pinch of ginger. Pour the hot tapioca over this, stir in one ~ ‘teaspoon butter, cover and bake one hour. A meringue makes — it still better. It is also good cold. Serve with cream. aera - RICE (Eggiless)—One-half cup uncooked rice, one-half — cup sugar, one quart sweet milk, one-half teaspoon vanilla; — es bake slowly two hours or until it becomes thick like cream. Good either warm or cold.. Tapioca may be used. in place of ae with like results. bE RICE (Hasty)—One cup cooked rice, one and one-half cup ‘sugar, two cups sweet milk, two eggs, one-half teaspoon vanilla or other flavoring. Stir all together except whites of eggs, -and steam until it forms a custard. Take from stove, “Spread the beaten whites together with two tablespoons of sugar ) over the top and set in the oven to brown and serve warm or cold. . _ RICE (Plain . Boiled)—Boil half a cupful of rice in enough water to cover, adding a pinch of ‘salt. When _ the water has ~ nearly boiled out, and the rice is soft, - pour over it a cupful of milk and let the rice simmer until e done. Take from the fire and beat into it a well-whipped — egg. It should be eaten warm, with cream ana sugar. Pe c: ROLLY POLY—Take a piece of light bread dough, fill with cherries or any fruit, steam one hour. “usual plum pudding the recipe is a good substitute: ro ee “cups sugar, two eggs, one-half cup butter and lard ‘mixed, _ ; seven tablespoon ground cinnamon, teaspoon each. of allspice _ , and cloves, pinch of ginger, one-half grated nutmeg; beat ~ well together, add half cup molasses, one-half cup milk, one cup strong cold coffee, three teaspoons baking powder te sifted through two cups of flour, one pound currants, seeded raisins well fioured. Thoroughly blend, then ~ m into two rolls on molding board; then tuck into salt — gs, tie tightly, leave room to swell, put into kettle boiling | water, boil steadily one hour, turning the mover three times. ey will be light as a feather and can be eaten with any f ce desired, though they are particularly .good with lemon ~ auce. What is not eaten for dinner can be served cut in thin Tices for tea. SPONGE—Two heaping tablespoonfuls of flour, two even tablespoonfuls of sugar; one pint of milk, one tablespoonful of butter, rub smooth and cook to a boiling point. Add yolks of six eggs and then the beaten ‘whites of six eggs. Bakes one hour in a moderate oven. Set the dish in a pan of hot rater while the pudding is baking and remove only when ready to serve. Use any hot sauce with either cream or sherry wine for flavoring. This recipe serves eight people. STRAWBERRY—Slice one cupful berries. Sprinkle lightly h white sugar. Beat one-half cup of butter and one cup of sugar to a cream, add two eggs and beat well. Sift wo cups of flour with one heaping teaspoonful of baking powder, and add to the creamy mixture alternately with me cup of sweet milk. Bake in muffin tins. When done rn the puffs out on a dish and spread with berries. Eat ith plenty of chilled sweet cream. SUET—One cup suet chopped or ground, one cup molasses, one cup sweet milk, 3% cups flour (sifted), one cup raisins chopped), one even teaspoon soda; steam two hours. Sauce r pudding: One cup sugar, one tablespoon butter, two tablespoons vinegar, juice and grated rind of one lemon or use Jemon extract); beat well and bring to boil, then, icken with one teaspoon flour mixed to a paste with cold water; serve hot. This pudding is like fruit cake, will keep or a month (in a cool place), and can be cut off and steamed ver at a moment’s notice. EM