PEACH BLOSSOM PUDDING
Blanch and shred a cupful of almonds, add to a cupful of cream and sweeten heavily. Add half a package of gelatine which has been soaked and dissolved in as little water as possible, and a few drops of almond extract. Tint pink with color paste and when cool but not set, fold in a cupful of cream whipped solid. Mould, chill, and serve with whipped cream.
PEACH AND RICE PUDDING
Wash half a cupful of rice and soak it for two hours in cold water to cover. Drain and cook in a double-boiler with two and one-half cupfuls of milk, one cupful of sugar, and a pinch of salt. Cook for two hours, then put into a buttered baking-dish in layers with stewed or preserved peaches, having rice on top. Dot with butter, sprinkle with sugar and spice, bake brown, and serve hot or cold with any preferred sauce.
PINEAPPLE PUDDING
Soak half a package of gelatine in cold water to cover, add half a cupful of milk and dissolve by gentle heat. Heat two cupfuls of milk in a double boiler, add a cupful of sugar, a pinch of salt, and the beaten yolks of six eggs. Cook until it thickens, stirring constantly, then add three cupfuls of grated canned pineapple, bring to the boil, take from the fire, and when cool but not set fold in the stiffly beaten whites of the eggs. Mould, chill, and serve with whipped cream.
PRUNE PUDDING
Stone a cupful of stewed prunes and rub through a sieve. Beat the whites of five eggs to a stiff froth, add five tablespoonfuls of powdered sugar, a pinch of cream tartar, and a few grains of salt. Add the prunes gradually, turn into a deep buttered baking-dish, and bake in a slow oven for twenty minutes. Serve either hot or cold, with Boiled Custard.