Physical culture cook book

35. Rich Indian Pudding (Delicious). — Scald one-half pint Indian meal in one and a half quarts of milk. Let cool a little and add one cup suet, two eggs, one cup raisins, one-half cup molasses, one teaspoonful salt, one teaspoonful each of ginger and cinnamon, two tablespoonfuls of flour. Mix well and bake slowly two and a half hours. 36. Simple Indian Pudding (Good),— Scald two tablespoonfuls Indian meal in one quart boiling milk; add two eggs, a little salt, three tablespoonfuls sugar, one tablespoonful butter. Put into a buttered mold and steam two hours. Serve with creamy sauce or maple syrup. 37. Rice Pudding (Good). — Take two tablespoonfuls rice, wash, pour boiling water over and let stand five minutes; throw off, add a cup of sugar, a little vanilla and two quarts of milk. Bake slowly about two hours, stirring occasionally until last half hour, then brown. 38. Steamed Rice. — One quart of sweet milk, two-thirds of a cup of uncooked rice, and a little salt. Put into cups, set in a steamer over boiling water, and cook until the rice is almost like jelly. When cold turn out of the cups, and serve with sugar and cream or with pudding sauce. 39. Rice Pudding with Raisins or Dates. — Wash and soak five minutes three tablespoonfuls rice and add one-half cup seeded raisins or dates chopped, two eggs, one-half cup sugar, and bake slowly three-quarters of an hour. 40. Bread Pudding.— One pint of fine bread crumbs, one quart of milk, one cup of sugar, the yolks of four eggs beaten, grated rind of one lemon, butter the size of an egg. Bake until done. Whip the whites of the eggs stiff and beat in a cupful of sugar in which has been stirred the juice of the lemon. Spread on the pudding a layer of jelly or jam. Pour the whites of the eggs over this and replace in the oven until slightly browned. 41. Bread and Prune Pudding (Good). — Put two large slices of bread and butter in a baking dish. Beat yolks of two eggs, and add one cup cooked pitted prunes, mashed, one pint milk and twro tablespoonfuls sugar. Pour this mixture over the bread, and bake in a slow oven one hour, or until the custard is set, Then beat the whites of the eggs to a stiff froth with two tablespoonfuls powdered sugar, spread over the top and brown. 42. Prune Pudding. — One pound stewed prunes, white of four eggs, one cup sugar. After the prunes are stewed, drain off the juice, remove the stones, and chop. Beat the eggs very stiff, add the sugar gradually, beating all the time, then stir in the chopped prunes. Bake twenty minutes. Serve cold with whipped cream. 43. Prune Dessert. — Soak two cupfuls of prunes, then boil and stone. Put on again with three-quarters of a cupful of sugar; cook till thick, then cool. Add the beaten whites of three eggs, a pinch of salt, one-quarter of a teaspoonful of soda, and slowly bake for fifteen minutes.