Indian Rice Pudding

4 cups milk.

¼ cup rice.

½ cup molasses.

2 tablespoons butter ½ teaspoon ginger ¼ teaspoon salt.

Mix ingredients in the order given, pour into deep baking dish, set in a pan of hot water, and bake two hours. Stir once during cooking.

Indian Rice With Apples

To Indian Rice Pudding, add two cups pared and quartered apples.

Indian Tapioca Pudding

½ cup pearl tapioca 6 cups scalded milk ¼ cup Indian meal.

1 cup molasses ¼ cup butter.

2 teaspoons salt.

2 cups cold milk.

Soak tapioca in cold water over night. Cook Indian meal and scalded milk in double boiler twenty minutes; add tapioca, molasses, butter, salt. Pour into buttered baking dish; cook two hours in slow oven.

At the end of the first hour, add the cold milk. Serve hot with butter or cream.

Rice Pudding

½ cup rice.

1 teaspoon salt.

½ teaspoon nutmeg.

4 tablespoons sugar ½ cup seeded raisins 4 cups hot milk.

2 cups cold milk.

Mix first six ingredients; pour into buttered pudding dish; cook in a slow oven two hours, stirring occasionally the first hour. At the end of two hours add the cold milk and cook half an hour longer.

Serve with sugar and cream.

Christmas Plum Pudding

2 cups soft bread crumbs 2 cups chopped suet 1 cup chopped raisins 1 cup chopped citron 1 cup cleaned currants.

1 teaspoon salt.

1 teaspoon nutmeg.

6 eggs.

½ cup brandy.

A tablespoon lemon rind.

Mix ingredients; pour into buttered mold; cover and steam four hours; bake in oven one half hour. Serve with Wine Sauce.

Graham Plum Pudding

1½ cups graham flour 1 cup molasses ½ cup milk 1 cup seeded raisins.

1 teaspoon cinnamon.

½ teaspoon cloves l egg.

½ teaspoon soda.

2 tablespoons butter.

Beat egg; add liquids, flour in which soda has been sifted, fruit, spices and melted butter. Pour into buttered baking powder tins and steam four hours. Serve with Brown Sugar Sauce.

Steamed Fig Pudding

1 cup chopped figs ½ cup chopped suet 3 eggs.

2¼ cups soft bread crumbs.

⅓ cup milk.

1 cup brown sugar.

1 teaspoon salt.

Cover bread crumbs with milk. Chop figs and suet together, add other ingredients, pour in buttered melon mold and steam from three and one half to four hours. Serve with Stirling Sauce.

Date Pudding

Use rule for Fig Pudding, adding one cup each chopped dates and shredded almonds, and omit figs.

Roly Poly Pudding

Roll pastry or a baking-powder biscuit dough very thin, about one eighth of an inch in thickness, spread with jam, blackberry, black currant, or raspberry. Roll like a jelly roll, press, and close the ends as tight as possible. Tie in a floured cloth, and cook in boiling water two hours, or steam in steamer one hour. Remove from cloth and serve on hot platter with Foamy Sauce.

Cream Croquettes

2 cups milk scalded.

4 tablespoons cornstarch.

¼ cup cold milk.

¾ cup sugar.

2 eggs.

½ cup chopped almonds.

1 teaspoon vanilla.

Mix cornstarch and cold milk, add hot milk, and cook in double boiler until mixture thickens. Add eggs well beaten, sugar, almonds and vanilla. Cook two minutes. Pour into shallow pan; chill; cut into squares or rounds; dip in crumbs, egg and crumbs, fry in hot fat. Drain on brown paper, roll in powdered sugar, and serve. Serve with Lemon Sauce.

English Pudding

½ cap butter.

1 cup seeded raisins.

1 cup molasses.

¾ cup milk.

1 teaspoon salt.

1 teaspoon soda ½ teaspoon cloves ½ teaspoon cinnamon ½ teaspoon mace 3¾ cups flour.

Cream butter; add remaining ingredients; pour into buttered mold; steam four hours. Serve with Brandy Sauce or Foamy Sauce.