The Toronto Cook Book

One cupful of rice; add to it one quart of milk; one cupful of granulated sugar, one teaspoon of cornstarch and butter the size of a walnut; mix the cornstarch with a little milk to dissolve it before adding to the other ingredients; add flavoring and bake one and one-half hours, stirring occasionally until it thickens Then let it brown, take from the oven and allow to cool. Remove the brown skin and lay over the top a few preserved or canned cherries. Beat the whites of three eggs to a stiff froth; spread this over the fruit, dropping from a spoon to make as irregular as possible. Sprinkle with sugar, set in oven to brown. Serve with lemon or cream sauce or whipped cream. Stuffed Prunes Soak prunes in cold water for about five or six hours and then steam them until tender ; cut an opening on one side of each prune and remove stones for filling; use cream cheese mixed with chopped nuts or cloves, finely minced celery and apples. Salad dressing is also excellent. Stewed figs mixed same way make a dainty filling. Baked Apples Cut a small cavity in the top of an apple; put in a little sugar, a little nutmeg or lemon juice if preferred ; place in a baking dish and bake until tender but not broken; remove to a serving dish, fill centre with jelly or marmalade, and pour the liquor from the baking dish over them. Make a meringue with the whites of two eggs and four tablespoons sugar; flavor with lemon and vanilla. Press the meringue on the tops of the apple, or drop from spoon. Bake in a moderate oven about five minutes and cover with jelly. Chilled Jellied Desserts Snow Pudding with Preserved Strawberries Make a snow pudding with the whites of three eggs, one quart of sweet milk, a little salt, two tablespoons of cornstarch. Cook until like thick custard and then pour into moulds and stand in a cool place to harden. With the yolks of the eggs, one pint of milk, one and one-half tablespoons of cornstarch, one-half cup of sugar(three-quarters if you like things sweet), a pinch of salt and a few drops of vanilla, make a custard sauce. Put in a cold place. When ready to serve place each mould of pudding in an individual glass dish (punch cups are pretty), pour some of the custard over and last of all a large tablespoon of preserved strawberries. Juice and all should be poured over the top of both custard and pudding. Serve with a rich unfrosted cake. Fig Compote One pound figs, cover with one pint cold water; soak five or six hours; then add two bay leaves and cook for one hour; strain gently, boil syrup down to one cup, and pour over figs; serve cold with sweetened whipped cream. Chilled Rice Meringue One cup boiled rice, one pint milk, two eggs, one cup sugar, one lemon; boil the milk, stir in the rice, yolks of the eggs and sugar; cook thick as a soft custard; take from fire, grate in rind of lemon; pour in buttered dish; beat whites of eggs, add lemon juice and a little sugar; pour over pudding, and brown. This is delicious. Italian Cream Half package gelatine, one quart milk, three eggs, one cup sugar. Dissolve the gelatine in water. Beat yolks of the eggs and sugar together, then add the milk and gelatine. Put on the stove, and let remain until nearly boiling, then pour into the mould. When cool, add the whites beaten to a stiff froth, and flavor. Spanish Cream