Hot steamed rice served with rich canned peaches, and cream, either plain or whipped. Serve English walnut meats with same.
MOTHER'S RICE PUDDING Mrs. F. E. Lyons
One quart milk; three tablespoonfuls rice; three tablespoonfuls sugar; one teaspoonful vanilla. Put in a very slow oven and bake from two and one-half hours to three hours. (If heated on top of stove before putting in oven, it will save time baking.)
HONEYCOMB PUDDING Mrs. C. A. Bowman
One-half cup brown sugar; one-half cup milk; one cup molasses; one teaspoonful soda; two eggs; tablespoonful butter; one cup flour. Bake and serve with whipped cream or hard sauce.
INDIVIDUAL PUDDINGS Miss Nora Edmonds
One-half cupful flour; one-fourth cupful sugar; one-fourth cupful butter; one pint of milk and five eggs. Mix flour and sugar, add milk and cook in double boiler until smooth. Remove from stove and put in butter. When cold add beaten yolks of eggs and fold in stiffly beaten whites last. Put in buttered pans and bake in water.
Sauce: One-fourth cupful butter; one-half cupful powdered sugar and four tablespoonfuls cream added.
TAPIOCA CREAM Mrs. A. H. Schweizer
Soak one tablespoonful of pearl tapioca until soft in enough water to cover it. This will require several hours. Put it into a double boiler with a cupful of water and cook until the pearls are clear; drain off the water and stir in half a pint of grape juice heated, one tablespoonful sugar, and cook ten minutes longer. Serve with cream when cold.