- 4 tablespoons rice
2 cups milk
1 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
½ cup beaten cream
½ cup sugar
¼ cup Lowney’s Always Ready Chocolate Powder, or
2 squares Lowney’s Premium Chocolate
¾ cup seeded raisins
2 egg whites
Soak rice in milk one half hour; add salt and cook in double boiler until rice is tender. Mix butter, sugar, chocolate, raisins and vanilla; add cooked rice, cream and beaten whites. Fill buttered baking dish, cover with a meringue, brown in a moderate oven, and serve either hot or cold.
Milk may be substituted for the beaten cream if a less rich pudding is desired. See colored illustration, [Plate VI], opposite p. 226.
CHOCOLATE CREAM PIE
Plate VIII. For Receipt see [page 252]
Cocoa Fruit Pudding
- ½ cup Lowney’s Cocoa
⅔ cup beef suet
1 cup figs finely chopped
2¼ cups soft bread crumbs
1 cup brown sugar
2 eggs
⅓ cup milk
½ teaspoon salt
Chop suet, figs and bread crumbs in meat chopper. Add remaining ingredients, and steam three hours. Serve with [Hot Chocolate Sauce], or cream sweetened and flavored. See colored illustration, [Plate VII], opposite p. 227.