CHAPTER XXIII
HOT PUDDINGS
Rice Pudding
4 cups milk
1/3 cup rice
1/2 teaspoon salt
1/3 cup sugar
Grated rind 1/2 lemon
Wash rice, mix ingredients, and pour into buttered pudding-dish; bake three hours in very slow oven, stirring three times during first hour of baking to prevent rice from settling.
Poor Man's Pudding
4 cups milk
1/2 cup rice
1/3 cup molasses
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon butter
Wash rice, mix and bake same as Rice Pudding. At last stirring, add butter.
Indian Pudding
5 cups scalded milk
1/3 cup Indian meal
1/2 cup molasses
1 teaspoon salt
1 teaspoon ginger
Pour milk slowly on meal, cook in double boiler twenty minutes, add molasses, salt, and ginger; pour into buttered pudding-dish and bake two hours in slow oven; serve with cream. If baked too rapidly it will not whey. Ginger may be omitted.
Cerealine Pudding
4 cups scalded milk
2 cups cerealine
1/2 cup molasses
1-1/2 teaspoons salt
1-1/2 tablespoons butter
Pour milk on cerealine, add remaining ingredients, pour into buttered pudding-dish, and bake one hour in slow oven. Serve with cream.
