CT een eatapnenaesgarenenayieineennifeeiennapeerenseseeee

96 Blue Ribbon Cook Book

Variations:
1. Add 3 cup raisins when cooked.

2. 3 hour before pudding is done, add well beaten egg yolk.
Fold in stiffly beaten white when cooked.

3. Add 2 squares melted chocolate or $ cup cocoa. | i)

Rice Pudding, No. 2—} cup rice, 1 cup water, 2 tablespoons sugar, 3
teaspoon salt, } cup raisins, 2} cups milk, } teaspoon Blue Ribbon cin-
namon. .

Cook rice and water in top of double-boiler until water is absorbed.
Add the other ingredients and cook 45 to 60 minutes.

Rice Cream—1 cup cooked rice, 3 cup sugar, 1 cup whipped cream.

Fold in whipped cream, chill, and serve with berries on the top, or mix 1
cup berries in with the rice mixture. :

ee
ee

Rice Peach Pudding—To each cup of boiled rice, stir in 1 teaspoon
butter, 2 tablespoons sugar, and 1 egg.

Butter a pudding dish, put in a layer of rice } inch thick, then a layer of
pared and sliced peaches. Sprinkle with sugar and rice alternately until
the dish is full. Bake 20 minutes. Have rice for the last layer. Turn out
and serve with vanilla, cream or any other pudding sauce, or cream and
sugar. Canned peaches may be used instead of fresh.

Rice Snowballs—Put boiled rice in small moulds. When cold unmould
in fruit saucer. Make a custard sauce and pour over the rice balls just
before serving.

Tapioca Pudding—+i cup pearl, or 14 tablespoons minute tapioca.
Soak pearl tapioca in water to cover about an hour. in, if necessary.
Add tapioca to 2 cups scalded milk, and cook in double boiler until trans-
parent: Beat yolk of an egg, } teaspoon salt, and } — sugar, add tapioca
mixture gradually. Put back into double-boiler and cook for 10 or 15
minutes. Fold in stiffly beaten egg white, and 1 teaspoon Blue Ribbon

flavoring.

This may be served hot, or very cold. A custard sauce is often poured
over it.

Apple Tapioca—Omit and pour cooked tapioca over small apples

left whole, pared, and cored, and filled with sugar. Bake in a moderate
oven until apples are soft. |

Tapioca Nut Cream—Put cooked tapioca into small moulds. Chill and
turn into a dish, garnish with apricots and whipped cream, flavored with
Blue Ribbon vanilla. Add chopped walnuts if desired.

Sago Pudding—This can be used the same as tapioca.