RICE PUDDING

1 cup rice 1-1/2 quarts milk 1 teaspoon salt 1 cup sugar Grated orange rind 1 cup seeded raisins

Wash rice with several waters; put into pudding dish; add milk, salt, sugar, orange rind and bake in slow oven about 1-1/2 hours or until thick, stirring several times during baking; add raisins, and bake 20 minutes longer.

COTTAGE PUDDING

1 cup flour 2 teaspoons Dr. Price’s Baking Powder 1/2 cup sugar 1/8 teaspoon salt 1/2 cup milk 1 egg 2 tablespoons shortening

Sift together flour, baking powder, sugar and salt; add milk, beaten egg and melted shortening; beat 2 minutes.  Pour into greased shallow pan and bake in hot oven about 20 minutes.  Serve with lemon, chocolate or other sauce.

SUET PUDDING

1/2 cup chopped suet 1/2 cup seeded raisins 1/2 cup currants 1-1/2 cups grated bread 1 cup flour 2 teaspoons Dr. Price’s Baking Powder 1/2 cup brown sugar 2 cups milk

Mix ingredients in order given; beat well.  Put into greased mold; place in covered saucepan with boiling water half way up sides of mold.  Steam 2 hours.  Turn out carefully.  Serve with hard or other sauce page 25.

TAPIOCA PUDDING

1/2 cup pearl tapioca or 3 tablespoons minute tapioca 1 quart milk 1 teaspoon melted butter 6 tablespoons sugar 1/4 teaspoon salt 2 eggs 1 teaspoon vanilla or lemon extract

Soak tapioca in cold water one hour; drain; add milk and butter, and cook in double boiler until tapioca is transparent.  Add sugar and salt to beaten eggs and combine by pouring hot mixture slowly on eggs.  Return to double boiler and cook just until it thickens.  Add flavoring and serve hot or cold with cream.

APPLE CAKE

1-1/2 cups flour 3 teaspoons Dr. Price’s Baking Powder 1/2 teaspoon salt 2 tablespoons shortening 1/2 cup milk 4 or 5 apples 1/2 cup sugar 1 teaspoon cinnamon

Sift together flour, baking powder and salt; add shortening and rub in very lightly; add milk slowly to make soft dough and mix.  Place on floured board and roll out 1/2-inch thick.  Put into shallow greased pan.  Wash, pare, core and cut apples into sections; press them into dough, sprinkle with sugar and dust with cinnamon.  Bake in moderate oven 30 minutes or until apples are tender and brown.  Serve warm with milk or cream.

APPLE DUMPLINGS

1 cup flour 2 teaspoons Dr. Price’s Baking Powder 1/2 teaspoon salt 3 tablespoons shortening 1/2 cup milk 4 apples 4 tablespoons sugar 2 teaspoons butter

Sift together flour, baking powder and salt; rub shortening in lightly; add just enough milk to make soft dough.  Roll out 1/8-inch thick on floured board; divide into four parts; lay on each part an apple which has been washed, pared, cored and sliced; add one teaspoon sugar and 1/2 teaspoon butter to each; wet edges of dough with cold water and fold around apple pressing tightly together.  Place in greased pan.  Sprinkle with sugar and cinnamon and put little butter on each dumpling.  Bake 40 minutes in moderate oven.  Serve with hard sauce page 25.