crackers in milk. Cream butter and sugar, add salt, spices and eggs well beaten. Stir mixture into the milk, add raisins. Bake in a deep pudding dish well buttered for 3 or 4 hours. Stir several times during the first hour to keep raisins from settling. Serve with or without hard sauce or whipped cream.—Mrs. M. Eckhart.
Delicate Rice Pudding.
Boil ½ cup rice in 1½ cups boiling water. When nearly done add 2 cups boiling milk and a pinch of salt. Cook until soft, then add ½ cup sugar and the well beaten yolks of 4 eggs. Beat in lightly the well beaten whites of 2 eggs and ½ teaspoon vanilla. Use the remaining whites for frosting. Put in oven and brown slightly.—Mrs. M. Eckhart.
Raisin Pudding.
Wash and dry 1 pound Sultana raisins, grease pudding dish. Put in a layer of boiled rice, over it a layer of raisins and continue until dish is nearly filled, having rice on top. Beat 2 eggs, add 2 teaspoons of sugar, pinch of salt, 2 tablespoons melted butter or butter substitute, and 2 cups sweet milk. Pour over pudding and bake ½ hour. Serve with liquid sauce.—Mrs. W. J. Keuer.
Snow Puff.
To two cups of boiled rice add 1 cup of shredded pineapple and ½ pint whipped cream. Mix well and set in cool place until ready to serve. Sweeten to taste. The success of this rule depends upon the cooking of the rice. Care should be taken that the rice is done and that the grains separate.—H. E. Weisgerber.
Snow Pudding.
Two cups water, 1 cup sugar, juice of 1 lemon, 2 egg whites, 2 heaping tablespoons corn starch. Boil sugar and water, thicken with corn starch dissolved in a little cold water; boil 4 minutes, then add lemon juice. Take from fire, beat
