Process: Add cold water to rice and cook in double boiler thirty minutes. Drain, return to double boiler, add milk and cook until rice is tender, then rub through purée strainer. Beat egg yolks very light, add sugar and salt, then pour slowly on hot rice. Cook until mixture thickens, cool and half freeze. Then fold in the cream, whipped until stiff. Fill a round mould, pack in salt and ice, let stand two or three hours. Drain slices of canned pineapple; add one-half cup sugar to liquor and two shavings orange peel. Place on range and reduce slowly to a thick syrup. Cut slices of pineapples in half crosswise, lay them in syrup for two hours. Unmould pudding and garnish with the pineapple, placing cut side down.
EDITOR'S NOTE:
This menu would also prove very acceptable for a Thanksgiving Day Dinner.
November
Third Sunday
Oyster Soup
Crisp Oyster Crackers
Celery Pepper Mangoes
Roast Turkey
Bread Stuffing Giblet Sauce
Cranberry Jelly
Mashed Potatoes—Baked Hubbard Squash
Sweet Corn, New England Style Creamed Onions
Spiced Pears Hot Slaw
Thanksgiving Pudding Drawn Butter Sauce
Pumpkin Pie Apple Pie
Fruits—Nuts—Raisins—Stuffed Dates
Water Biscuit—Cheese
Café Noir
OYSTER SOUP