The white ribbon cook book

Sweet Potato Pudding — Two cups mashed sweet potato (the potato must first be boiled), a cup of sugar, a small cup of butter, 3 eggs, ^ teaspoonful soda dissolved in a little hot water, a teaspoonful lemon extract, and ^ teaspoonful grated nutmeg. Beat the eggs until they are very light, rub the butter and sugar to a cream, and mix all with the potato; cover a deep plate or shallow pudding dish with a thick crust; then put in the mixture and bake slowly for ^ of an hour. Rice and Raisin Pudding — Five eggs, 1 cup rice, 1 cup sugar, butter the size of an egg, 2 handfuls of raisins. Simmer the rice in a quart of milk until tender; remove from the stove to cool. Well whisk the yolks of the eggs and add to the rice, also the rest of the milk, sugar, and butter; then well beat the whites of the eggs, stone the raisins, and add to the other ingredients. Grate nutmeg on the top and bake 1 hour. Raspberry Bavarian Cream — Cover 1/2 box gelatine with }4 cupful cold water and let soak 1 1/2 hour; set over boiling water and stir until dissolved; add 6 tablespoonfuls sugar and a pint of raspberry juice; strain into a tin pan. Set on ice and stir until thick; add a pint of whipped cream. Mix thoroughly, pour in a mold, and stand aside to harden. Arrowroot Blanc Mange — Moisten 2 dessertspoonfuls of best arrowroot with water, rub to a smooth paste and throw it into 1 cupful of boiling milk; stir steadily and boil until it thickens. Serve cold, sweetened and flavored to taste. 188 White Ribbon Cook Book. Baked Lemon Pudding — Three oz. crumbB, 3 oz. sugar, 3 oz. butter, the grated rind and juice of a lemon, ^ pint milk, 3 eggs, some good paste. Mix the dry ingredients, pour over them the milk, made hot. When cold, add the eggs and lemon juice. Line a greased dish with thin paste, putting a double strip round the edge; pour the mixture into it, and bake in a moderate oven. Rice and Apple Pudding — A cupful of rice, 6 apples, a little chopped lemon peel, 2 cloves, sugar. Boil the rice for 10 minutes; drain it through a hair sieve until quite dry. Put a cloth into a pudding basin and lay the rice round it like a crust. Cut the apples into quarters, and lay them in the middle of the rice with a little chopped lemon peel, cloves and some sugar. Cover the fruit with rice, tie up tight, and boil for an hour. Serve with melted butter, sweetened and poured over it. Cream Tapioca Pudding — Three tablespoonfuls tapioca, 4 eggs, 3 tablespoonfuls sugar, 3 tablespoonfuls prepared cocoanut, 1 quart milk. Soak the tapioca in water over night, put it in the milk and boil ^ of an hour. Beat the yolks of the eggs into a cup of sugar, add the cocoanut, stir in and boil 10 minutes longer; pour into a pudding dish; beat the whites of the eggs to a stiff froth, stir in 3 tablespoonfuls of sugar; pat this over the top and sprinkle with cocoanut, and brown 5 minutes. French Tapioca — Two oz. fine tapioca, j^ pint milk, 1 well-beaten egg, sugar and flavoring. Take the tapioca de la couronne, and boil it in 3^ pint water until it begins to melt, then add the milk by degrees, and boil until the tapioca becomes very thick; add the egg, sugar and flavoring to taste, and bake gently for ^ of Pastry. 189 an hour. This preparation of tapioca is superior to any other, is nourishing, and suitable for delicate children.