Page:The Boston cooking-school cook book (1910).djvu/456

 CHAPTER XXIII

HOT PUDDINGS

Rice Pudding

4 cups milk 1/3 cup rice 1/2 teaspoon salt 1/3 cup sugar Grated rind 1/2 lemon

Wash rice, mix ingredients, and pour into buttered pudding-dish; bake three hours in very slow oven, stirring three times during first hour of baking to prevent rice from settling.

Poor Man's Pudding

4 cups milk 1/2 cup rice 1/3 cup molasses 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 tablespoon butter

Wash rice, mix and bake same as Rice Pudding. At last stirring, add butter.

Indian Pudding

5 cups scalded milk 1/3 cup Indian meal 1/2 cup molasses 1 teaspoon salt 1 teaspoon ginger

Pour milk slowly on meal, cook in double boiler twenty minutes, add molasses, salt, and ginger; pour into buttered pudding-dish and bake two hours in slow oven; serve with cream. If baked too rapidly it will not whey. Ginger may be omitted.

Cerealine Pudding

4 cups scalded milk 2 cups cerealine 1/2 cup molasses 1-1/2 teaspoons salt 1-1/2 tablespoons butter

Pour milk on cerealine, add remaining ingredients, pour into buttered pudding-dish, and bake one hour in slow oven. Serve with cream.