Rice Apple Pudding

Ingredients

• 1 c. boiled rice
• 2-3 c. brown sugar
• 1 c. chopped tart apples
• 2 tbsp. butter
• 1/2 c. stewed prunes, chopped
• 1/2 tsp. salt
• 1/2 tsp. vanilla

Method

1. 1

   Combine ingredients and turn into a greased baking dish.

2. 2

   Cover with buttered crumbs.

3. 3

   To 1 c. of milk, add 1 beaten egg and pour this over the mixture.

4. 4

   Bake for 30 to 40 minutes, serve hot with thin cream.

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 24. The excerpt below is the record exactly as published.

RICE APPLE PUDDING 1 c. boiled rice 2-3 c. brown sugar 1 c. chopped tart apples 2 tbsp. butter Y2 c. stewed prunes, chopped lk tsp. salt Vz tsp. vanilla Combine ingredients and turn into a greased baking dish. Cover with buttered crumbs. To I c. of milk, add 1 beaten egg and pour this over the mixture. Bake 30 to 40 minutes, serve hot. with thin cream. BREAD CRUMB AND APPLE PUDDING 3 c. bread crumbs l/2 c. sugar 3 c. apple sauce V2 tsp. cinnamon Mix sugar, apple sauce and cinnamon. Into a buttered baking dish put a layer of crumbs then a layer of apple sauce, making, three layers each with bread on top. Dot with butter and bake 20 minutes. HARVARD PUDDING 1-3 c. butter 3V2 tsp. B. P. y2 c. sugar lA tsp. salt 2y2 c. flour I c. milk 1 c. fruit (raisins or dates) Steam 2 hours in cans or pan. Serve with sauce or cream.. — Mrs. Arthur Harris PRUNE PUDDING 1 c. prunes cooked, seeded, chopped V2 c. sugar 1 T. butter 1 c. nuts, chopped I c. bread crumbs y2 c. prune juice 1 tsp. B. P. Salt Bake 20 minutes. — Mrs. Clyde Packer. PUDDINGS 53 PINEAPPLE FOAM Prepare and grate a small pineapple, beat very light ths whites of two eggs and gradually stir into them V2 c. sugar, then the grated pineapple. Whip 1 c. of thick cream and stir into the prepared pineapple. Chill and serve in glass cups. — Mrs. M. C. Madison. BAKED PUDDING 3 eggs 1 tsp. soda !2 c. butter I1- cup flour 1 c. sugar 1 c. raspberry or gooseberry jam 4 tbsp. sour milk Season with nutmeg and cinnamon. Cream butter and sugar then add other ingredients. Bake in a slow oven for 30 minutes. Serve with hard or cooked sauce. — Mrs. I. N. Corey. PLUM PUDDING Y2 lb. raisins lA lb. suet, creamed with raisins 21 L, c. bread crumbs, soaked in % c. milk 3 eggs V2 tsp. cinnamon 1 c. brown sugar y2 tsp. nutmeg 1 tsp. salt y4 tsp. cloves Combine then add V2 c. raisins mixed with 2<2 large tbsp. flour in which has been sifted 2U tsp. B. P. Turn into buttered pan steam 2V2 hrs. Serve with hard sauce. — Mrs. G. E. Widsteen. ENGLISH PLUM PUDDING 2'_. c. chopped suet 2 c. flour 1 c. flour 2 tsp. B. P. 2-3 lb. raisins V4 tsp. cloves, cinnamon 2-3 lb. currants y2 tsp. mace, salt % c citron 2 eggs 1 c. sugar i '2 c. sweet milk Cut, do not grind suet, fine and add 1 c. flour, add fruit, sugar and then flour mixture. Then eggs and milk mixture. This should be quite stiff. Boil in cloth 4 to 6 hrs. Dip cloth in boiling water and dredge in flour. Be sure the pudding is covered with flour. —Mrs. A. E. Taylor 54 THE RELIEF SOCIETY COOK BOOK DATE PUDDING 1 pkg. dates cut fine 1 c. boiling water 1 tsp. soda 1 c. sugar 3 tbsp. butter 2 eggs iy2 c. flour 1 tsp. B. P. 1 c. walnuts V2 tsp. vanilla C

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