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Chapter XXI-Puddings and Pudding Sauces

R ICE PUDDING, No. 1-This is the old-fashioned, creamy pudding, than which there is none better. One quart of milk; three-fourths cup of sugar; three tablespoons of raw rice; one-half teaspoon of salt; one-half teaspoon of cinnamon. Mix the salt, spice and sugar well together, add to the rice and bake for three hours. Stir often for first hour. Bake slowly, that the mixture may not boil. Eat cold or hot without sauce. Add one-half cup of raisins if liked. RICE PUDDING, No. 2-One and one-half teacup of boiled rice; two-thirds teacup of raisins; two eggs; one-half teacup of sugar; one pint of milk; one-half teaspoon of salt; one-eighth teaspoon of cinnamon. Separate the whites and yolks of the eggs, add to the yolks two tablespoons of the milk, and place the rest of the milk on the fire in a double boiler. Wash and stone the raisins (or they may be left unseeded, if preferred), put them in the milk, and cook until soft and tender, which usually takes fifteen minutes. Add the rice, cook five minutes longer, and then stir in the yolks of the eggs and the salt, sugar and spice. Stir well, cook for two or three minutes, remove from the fire, and pour the pudding into the serving dish. Beat the whites of the eggs light, add to them one tablespoon of sugar, spread the froth on top of the pudding, and brown delicately in the oven. Serve cold.