NO. 129. RICE PRUNE PUDDING.
NO. 130. RICE PRUNE PUDDING.
RICE PRUNE PUDDING
Spread stewed prunes over the bottom of a basin or mold, then fill the mold with boiled rice. Press the rice in just hard enough to make it hold its shape. Turn it out of the mold and serve it hot or cold, with the sweetened juice of the prunes as sauce; or press the rice into a bowl or mold, and arrange the prunes around the form after it is unmolded, as in illustration [No. 129]; or arrange it as in illustration [No. 130].
JELLIED APPLE PUDDING
Add to one and a half cupfuls of strained stewed apples the juice of an orange, the grated rind and juice of half a lemon, three tablespoonfuls of sherry, three quarters of a cupful of sugar, and two tablespoonfuls of granulated gelatine which has been soaked for an hour in half a cupful of cold water and then dissolved in half a cupful of hot water. Stir the mixture until it begins to thicken, then fold in the whites of three eggs whipped to a stiff froth, or a half-pint of whipped cream. Turn it into a mold.
Serve it with whipped cream.