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Chapter XXIII − HOT PUDDINGS
Rice Pudding
cups milk
4
1
1
/2 teaspoon salt
/3 cup rice
1
/3 cup sugar
Grated rind 1/2 lemon
Wash rice, mix ingredients, and pour into buttered pudding−dish; bake three hours in very
oven, stirring three times during first hour of baking to prevent rice from settling.
slow
1
Poor Man’s Pudding
4
1
1
cups milk
1
/2 teaspoon salt
/2 cup rice
1
/2 teaspoon cinnamon
/3 cup molasses
1
tablespoon butter
Wash rice, mix and bake same as Rice Pudding. At last stirring, add butter.
2
Indian Pudding
cups scalded milk
5
1
1
/2 cup molasses
/3 cup Indian meal
1
teaspoon salt
1
teaspoon ginger
Pour milk slowly on meal, cook in double boiler twenty minutes, add molasses, salt, and
ginger;
pour into buttered pudding−dish and bake two hours in slow oven; serve with cream. If baked
too rapidly it will not whey. Ginger may be omitted.
3
Cerealine Pudding
4
2
cups scalded milk
1
/2 cup molasses
cups cerealine
1
1/2 teaspoons salt
1
1/2 tablespoons butter
Chapter XXIII − HOT PUDDINGS
444
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