WHEATLET AND APPLE PUDDING.
Make as cracked wheat pudding, ([page 311]).
GRANULA.
Take equal parts of graham flour, fine oatmeal and cornmeal, mix to a batter thick enough to cling to the spoon. Bake in thin cakes in a quick oven. When baked, break into pieces and dry out thoroughly in a slow oven until crisp. Then roll with the rolling pin into fine crumbs. Delicious eaten in milk. Many families prepare it from their cold gems, bread and corn bread, thus finding an economical use for “dry bread.”
RICE AND APPLE PUDDING.
One quart boiled rice, three pints tart chopped apples, half cup sugar, put in layers in earthen baking dish, add half cup water, and bake two hours slowly. Raisins, plums or prunelles can be used to flavor if desired. Serve warm or cold, with cream.
RICE AND RAISINS.
Three cups boiling water, one cup sweet milk, one cup rice, half cup raisins. Mix well together. Cook in steamer or farina boiler. Mould and eat warm or cold, with cream or fruit sauce.
RICE SNOW.
One quart sweet milk, five tablespoonfuls rice flour or corn starch, one-half cup sugar, whites of four eggs. Boil the milk, stir in the rice flour moistened, and add the sugar. When cold whip a little at a time into the eggs, after they are well beaten. Mould and serve with cream or fruit sauce.