No. 17. LEFTOVER PUDDING
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1 cup cold cooked rice 6 cold biscuits ½ cup sugar ½ cup milk |
½ cup water 1 tablespoon butter ½ cup raisins ½ cup currants |
Crumble the biscuits and mix them with the rice and sugar; then add the milk, water, butter melted, raisins and currants; pour into a buttered baking dish and bake until firm and brown; make a sauce as follows: melt ½ cup butter, add ½ cup of sugar, ½ cup milk and ½ teaspoon lemon; bring to a boil and serve.
No. 18. BAVARIAN CREAM
Dissolve 1 package of gelatine, any flavor desired, in 1 pint of boiling water; add ½ cup sugar and let stand until it begins to harden, then fold in 1 pint of whipped cream and turn into a mold and set on ice; serve very cold.
No. 19. FRUIT TAPIOCA PUDDING
Take 4 teaspoons of prepared minute tapioca; add to 4 cups of water; put in a double boiler and set on the stove; cook until clear; pour into dish and before it gets solid you may stir in a can of grated pineapple, stewed prunes, chopped, or fresh berries of any kind; strawberries, raspberries, cherries or blackberries; let it set and serve cold with cream.
No. 20. EGGLESS DESSERT
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2 cups fine cracker crumbs 2½ cups apple sauce |
2 tablespoons butter nutmeg |
Take a 2-quart mold, butter well, sprinkle a layer of crumbs on the bottom, dot well with butter; next, a layer of apple sauce over which grate nutmeg; repeat, finishing with crumbs and butter and pour over the whole 1 cup of grapejuice; bake in a medium oven 30 minutes.
No. 21. PINEAPPLE DELIGHT
Boil 2 tablespoons of rice in boiling salted water until tender, then drain it; dissolve 1 tablespoon of powdered gelatine in boiling water or canned pineapple juice, add ¾ cup of sugar and the rice; cool slightly and add one cup of chopped pineapple, a pinch of salt and one cup of whipped cream; cool and serve in sherbet glasses; a preserved cherry or strawberry may be placed on the top of each.
No. 22. ORANGE FRITTERS
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1⅓ cups flour 2 teaspoons baking powder |
1 cup milk ¼ teaspoon salt |
Make into a batter, then peel 3 or 4 oranges and separate into sections; dip each section into the batter and fry in hot lard; serve with powdered sugar.
