One quart new milk, two table-spoons rice, two table-spoons sugar, pinch of salt, one tea-spoon lemon extract, or if preferable, half cup of raisins. Bake three hours in a moderate oven.
For summer it is delicious cold. Better made in a large quantity.
APPLE TAPIOCA PUDDING.
Soak a tea-cup of tapioca in a quart of warm water three hours. Cut in thin slices six tart apples, stir them lightly with the tapioca, add half cup sugar. Bake three hours. To be eaten with whipped cream. Good either warm or cold.
INDIAN FRUIT PUDDING.
One pint cornmeal mush made with water. Add one pint stewed dried apples, peaches or prunes, one half pint water, one cup sugar. Stir ingredients well together. Bake five hours.
ORANGE PUDDING.
Pare and slice five large oranges, removing seeds. Lay in a deep dish and sprinkle with half cup sugar; let them stand two hours. Make a custard of one pint milk, yolks of three eggs, two table-spoons corn-starch. When cool, pour over oranges. Beat the whites with two table-spoons of powdered sugar and place on the top; brown quickly in the oven.
CORN MUSH PUDDING.
One quart milk, one pint corn mush ([page 296]), two-thirds cup molasses, one tea-spoon cinnamon. Bake four hours.