JAM PUDDING.—­Make a jam by mashing well some fresh raspberries or blueberries and sweetening to taste.  Spread over slices of fresh, light bread or buns, and pile in layers one above another in a pudding dish.  Pour over the layers enough rich milk or thin cream heated to scalding, to moisten the whole.  Turn a plate over the pudding, place a weight upon it, and press lightly till cold.  Cut in slices, and serve with or without a cream dressing.

PLAIN FRUIT PUDDING OR BROWN BETTY.—­Chop together one part seeded raisins and two parts good tart apples.  Fill a pudding dish with alternate layers of the fruit and bread crumbs, finishing with the bread crumbs on top.  Unless the apples are very juicy, moisten the whole with a tablespoonful of lemon juice in a cup of cold water, for a pudding filling a three-pint dish.  Cover the dish and place it in a moderate oven in a pan of hot water, and bake nearly an hour; then remove from the pan, uncover, and brown nicely.  Serve warm with cream and sugar, or with an orange or lemon sauce.  Seeded cherries may be used in place of the apples and raisins.  In that case, each layer of fruit should be sprinkled lightly with sugar, and the water omitted.

PRUNE PUDDING.—­Moisten rather thin slices of stale bread in hot milk and place in a pudding dish with alternate layers of stewed prunes from which the stones have been removed, finishing with bread on top.  Pour over the whole a little more hot milk or pure juice or both, and bake in a moderate over three fourths of an hour.  Serve hot or cold with orange or lemon sauce.

RICE MERINGUE.—­Steam a cupful of rice as directed on page 99 until tender and dry.  Heap it loosely on a glass dish, and dot with squares of cranberry or currant jelly.  Beat with the whites of two eggs to a stiff froth with one third cup of sugar, and pile it roughly over the rice.  Serve with cream.

RICE SNOWBALL.—­Wash a cupful of good rice and steam until half done.  Have pared and cored without dividing, six large, easy cooking tart apples.  Put a clean square of cheese cloth over a plate, place the apples on it, and fill them and all the interstices between with rice.  Put the remainder of the rice over and around the apples; tie up the cloth, and cook in a kettle of boiling water until the apples are tender.  When done, lift from the water and drain well, untie the cloth, invert the pudding upon a plate and remove the cloth.  Serve hot with cream and sugar or cocoanut sauce.

RICE FRUIT DESSERT.—­Cold boiled rice, molded so that it can be sliced, may be utilized in making a variety of delicious desserts.  A nice pudding may be prepared by filling a dish with alternate layers of half-inch slices of molded rice and grated tart raw apples the same thickness.  Grate a little lemon rind over each layer.  Cover, and place in the oven in a pan of boiling water, and bake for an hour.  Serve with sugar and cream.  Stoned cherries or peaches may be used instead of the apple.