RICE KUGEL

Boil one cup of rice in water until done, then let it cool.  In the meanwhile rub one-fourth cup of chicken-fat to a cream, add a scant cup of powdered sugar, a little cinnamon, the grated peel of one lemon, the yolks of three eggs, adding one at a time; one-half cup of raisins seeded, one-half pound of stewed prunes pitted, then add the cold rice.  One-half cup of pounded almonds mixed with a few bitter ones improves this pudding.  Serve with a pudding sauce, either wine or brandy.  This pudding may be eaten hot or cold and may be either baked or boiled.  If baked, one hour is required; if boiled, two hours; the water must be kept boiling steadily.  Left-over rice may be used, butter instead of the fat, and the rice may be boiled in milk.

APPLE SCHALET, No. 1

Take one pound of fresh beef heart fat, shave it as fine as possible with a knife.  Sift one quart of flour into a deep bowl, add two tumblers of ice-cold water, one tablespoon of brown sugar, a saltspoon of salt, then add the shaved heart fat and work well into the sifted flour.  Put it on a pie-board and work as you would bread dough, with the palm of your hand, until it looks smooth enough to roll.  Do not work over five minutes.  Now take half of this dough, flour your pie-board slightly and roll out as you would pie dough, about once as thick.  Grease a deep pudding-dish (an iron one is best), one that is smaller at the bottom than the top, grease it well, line the pudding-dish, bottom and sides, clear to the top, fill this one-third full with chopped tart apples, raisins, part of a grated lemon peel, citron cut quite fine, pounded almonds and melted drippings here and there.  Sprinkle thickly with sugar, half brown and half white, and a little ground cinnamon.  Moisten each layer with one-half wine-glass of wine.  Now put another layer of dough, rolling out half of the remaining dough and reserving the other half for the top covering, fill again with apples, raisins, etc., until full, then put on top layer.  Press the dough firmly together all round the edge, using a beaten egg to make sure of its sticking.  Roll the side dough over the top with a knife and pour a cup of water over the pudding before setting it in the oven.  Time for baking, two hours.  If the top browns too quickly, cover.

This advantage of this pudding is, it may be baked the day previous to using, in fact, it is better the oftener it is warmed over—­always adding a cup of water before setting it in the oven.  Before serving the pudding turn it out carefully on a large platter, pour a wine-glass of brandy which has been slightly sweetened over the pudding and light it, carry to the table in flames.  A novice had better try this pudding plain, omitting the wine, brandy, almonds and citron, moistening with water instead of wine before baking.  Almost as nice and very good for ordinary use.  Some apples require more water than others, the cook having to use her own judgment regarding the amount required.