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Cake Mixtures and Puddings: Pudding

Rice Pudding. 2 C. boiled rice 1 egg C. sugar PUDDINGS. spk. salt 1 pt. scalded milk 2 C. raisins spk. nutmeg dish. 1. Pick over and wash raisins. 2. Beat egg, add sugar, salt and hot milk. 3. Stir in rice and raisins and turn into a buttered pudding 4. Set pudding dish in pan of water and bake in moderate oven until a knife thrust into center of pudding will come out clean.

Bread Pudding. 1 pt. scalded milk 1/4 C. sugar dish. 1 C. stale bread crumbs t. salt 1 egg 1 t. vanilla or lemon extract 1. Soak bread in milk until soft. 2. Beat egg and add sugar, salt and flavoring. 3." Add milk and crumbs and turn into buttered pudding 4. Bake same as rice pudding.

Note. Variations: (a) One-half cup raisins or currants may be added to plain bread pudding. (b) Chocolate bread pudding may be made by adding 3 T. cocoa to sugar.. (c) Yolks of two eggs may be used instead of one whole egg. A meringue, made by beating the whites of the eggs stiff and then adding 1 T. powdered sugar, may be spread over the pudding after it is baked. The pudding should then be set back into the oven to brown the meringue.