2 cups boiling water 3 cups hot milk 1 teaspoon salt 1/4 cup mola.s.ses 5 tablespoons fine corn meal 1/2 teaspoon ginger

Add salt to boiling water, sift in corn meal very slowly, and boil ten minutes, stirring often; add milk, mola.s.ses, and ginger, pour into a greased earthen dish, and bake very slowly for three hours. Serve with rich milk, cream, or Ginger Sauce (see No. 611).

547.--CARAMEL TOAST PUDDING

3/4 cup sugar 1/4 teaspoon salt 2 slices toast 1/2 teaspoon nutmeg 2 cups hot milk 1 egg 1 tablespoon b.u.t.ter

Caramelize sugar; cut each slice of toast in quarters, dip in caramel, and arrange in baking dish; add milk to caramel remaining in pan, and stir until dissolved; add b.u.t.ter, salt, nutmeg, and egg slightly beaten; pour over toast, and bake in slow oven about half an hour. Serve with cream, rich milk, or liquid sauce.

548.--STEAMED CHOCOLATE PUDDING

1/2 cup sugar 1 cup flour 1 tablespoon melted b.u.t.ter 1-1/2 teaspoons baking powder 1 beaten egg 1/2 teaspoon cinnamon 1/2 cup milk 1 square melted chocolate 1/8 teaspoon salt

Mix in order given, put in pudding mold, cover closely, and steam one hour. Serve with cream or Soft Sauce (see No. 617).

549.--COTTAGE PUDDING

1/4 cup shortening 2 cups flour 1/2 cup sugar 4 teaspoons baking powder 1 egg 1/4 teaspoon salt 3/4 cup milk

Cream the b.u.t.ter; add the sugar and the well-beaten egg, and beat well; add the milk and then the flour, baking powder, and salt, which have been sifted together; beat again, and bake in hot oven in pudding dish about half an hour, or in individual tins about twenty minutes. Serve with hot liquid sauce.

550.--STEAMED FIG PUDDING

1/2 cup shortening 1 teaspoon cinnamon 1/2 cup sugar 1/2 teaspoon nutmeg 1 egg well beaten 1/2 teaspoon salt 1 cup milk 1 pound figs chopped 1/2 cup mola.s.ses 1/4 cup currants 2-1/2 cups flour 1/2 cup flour 5 teaspoons baking powder

Mix shortening and sugar, and beat until creamy; add egg, milk, and mola.s.ses, add two and a half cups of flour sifted with baking powder, spices, and salt; beat well; add figs and currants mixed with one-half cup of flour. Pour into a greased mold, and steam three hours, or pour into greased one-pound baking powder boxes, and steam an hour and three-quarters. Serve with Cranberry Sauce (see No. 606) or Currant Jelly Sauce (see No. 608). This pudding keeps well and can be reheated in the top of the double boiler.

551.--STEAMED FRUIT PUDDING

1 egg well beaten 1/2 teaspoon salt 1 cup mola.s.ses 1 teaspoon cinnamon 1/2 cup water 1/4 teaspoon clove 2 tablespoons melted shortening 1/2 teaspoon mace 1-1/2 cups flour 3/4 cup raisins seeded and chopped 1/2 teaspoon soda 1/4 cup currants

Mix egg, mola.s.ses, water, and shortening; add dry ingredients sifted together; add fruit; mix well, pour into greased one-pound baking powder boxes, and steam an hour and three-quarters. Serve with a tart sauce.

One cup of dates, stoned and cut in pieces, may be used instead of raisins and currants.

552.--MOCK INDIAN PUDDING

2 slices bread b.u.t.tered 1/3 cup sugar 2 cups milk 1/4 teaspoon cinnamon 1/2 cup mola.s.ses 1/4 teaspoon salt

b.u.t.ter two slices bread cut three-quarters of an inch thick, put into b.u.t.tered baking dish, and pour over the bread the rest of the ingredients mixed together. Bake one and a half hours in a slow oven.

553.--INDIAN TAPIOCA PUDDING

1/3 cup pearl tapioca 1/2 cup mola.s.ses 2 cups boiling water 1 tablespoon b.u.t.ter 1-1/2 teaspoons salt 1/4 teaspoon cinnamon 1/4 cup corn meal 3 cups hot milk

Soak tapioca in cold water for one hour, and drain; add salt to boiling water, sift in corn meal, and boil ten minutes, stirring often; add tapioca and other ingredients, pour into a greased earthen dish, and bake slowly for two hours.

554.--PEACH DUMPLINGS

Cover halves of preserved peaches with Shortcake Dough (see No. 441) rolled thin; bake in hot oven, and serve with hot peach sirup and hard sauce.

555.--BAKED RICE CUSTARD

1 cup cooked rice Pinch of salt 2 eggs 1-1/2 cups milk 1/3 cup sugar 1/2 teaspoon lemon extract

Mix in order given and bake about twenty minutes in a moderate oven.

Serve hot or cold with cream or rich milk.

556.--BAKED RICE PUDDING

1/2 cup rice 1/2 teaspoon salt 2 cups milk 1/2 nutmeg grated 2 cups boiling water 1 cup raisins seeded and chopped 1/4 cup sugar

Wash rice, mix with other ingredients, pour into a greased baking dish, and bake slowly for three hours. Stir occasionally during first hour of baking to prevent rice and fruit from settling. Serve with rich milk or cream.

557.--MULLED RICE

1/2 cup rice 1/4 teaspoon salt 2 cups hot milk 1 egg 1 tablespoon b.u.t.ter 1/2 teaspoon nutmeg 2 tablespoons sugar 2 tablespoons grape juice

Wash rice, and cook with milk, b.u.t.ter, sugar, and salt in double boiler until tender; beat egg, add nutmeg and grape juice, stir into rice, and cook five minutes. Serve with cream or rich milk.

CHAPTER XXV

COLD DESSERTS

558.--BANANA ROYAL

4 bananas 4 slices of French Toast (see No. 467) 1/4 cup currant jelly or stale sponge cake 1/4 cup powdered sugar

Force bananas and jelly through potato ricer or a sieve, add sugar, and heap on French toast or sponge cake. Or line individual gla.s.ses with lady fingers and fill with banana mixture.

559.--BANANA WHIP

4 bananas 4 tablespoons powdered sugar 4 tablespoons grape juice or jelly Whites of 2 eggs