Caramel Rice Pudding

1/3 cupful rice 1/2 teaspoonful lemon extract 3 eggs 2 tablespoonfuls Crisco 1/4 teaspoonful salt 2 cupfuls milk 1/4 cupful sultana raisins 2 tablespoonfuls powdered sugar 1/4 cupful granulated sugar

Melt granulated sugar in small saucepan and cook until brown, but do not burn; pour it while hot into pudding mold and spread it all over inside.  Wash rice, parboil, drain, and cook slowly in milk thirty minutes; turn into basin, add powdered sugar, Crisco, salt, raisins, extract, and eggs well beaten and pour into prepared mold.  Set mold in pan of boiling water and bake in oven till quite set.  Turn out and serve hot or cold.

Carrot Pudding

  For Pudding

1 cupful brown sugar 1 cupful grated carrots 1 cupful grated raw potatoes 3/4 cupful Crisco 1 cupful seeded raisins 1/2 cupful breadcrumbs 1/2 cupful milk 1-1/2 cupfuls flour 1 teaspoonful salt 1 teaspoonful baking powder 1 teaspoonful mixed spices 1 cupful currants Prune sauce

  For Sauce

1/2 lb prunes 1 wineglassful sherry wine 1 lemon 1/2 teaspoonful powdered cinnamon

For pudding. Cream Crisco and sugar together, add carrots, potatoes, raisins, currants, crumbs, flour, baking powder, salt, and milk.  Turn into Criscoed mold, cover, and steam steadily for three hours.

For sauce. Soak prunes in water over night, after first washing them.  Next day put them in pan with water they were soaked in, just enough to cover them, simmer gently until quite soft.  Do not allow to boil, or fruit will be spoiled.  Take out stones, crack some, and save kernels.  Rub prunes through sieve, add sherry, kernels blanched, grated rind and strained lemon juice, and cinnamon, and then, if thicker than rich cream, add more wine, or water, and use.

Chocolate Jelly

2 squares chocolate 1 tablespoonful Crisco 2 cupfuls boiling water 3/4 cupful sugar 4 tablespoonfuls cornstarch 1/4 teaspoonful salt 1 teaspoonful vanilla extract 1/2 cupful chopped walnut meats Whipped cream

Break chocolate into small pieces, dissolve in boiling water, add Crisco, salt, cornstarch mixed with sugar, stir and boil for eight minutes.  Remove from fire add vanilla and nuts and pour at once into wet mold.  Cool, turn out and serve with whipped cream.

Cottage Pudding

1 cupful sugar 1 egg 1 cupful milk or water 2-1/4 cupfuls flour 2 tablespoonfuls Crisco 2-1/2 teaspoonfuls baking powder 1/2 teaspoonful salt 1 teaspoonful vanilla extract 1 cupful sultana raisins

  Sauce

1 tablespoonful Crisco 1 cupful sugar 1 egg 1 teaspoonful flour 1/2 teaspoonful vanilla extract 1-1/2 cupfuls boiling water

For pudding. Cream Crisco and sugar together, add egg well beaten, milk, vanilla, flour, baking powder, salt, and raisins.  Mix well, turn into greased mold, and bake twenty-five minutes in moderate oven.  Turn out and serve with sauce.  This pudding may be steamed for one and a half hours.