Ingredients

• 4 cups milk

• 2/3 cup rice

• 1/3 cup molasses

• 1/2 teaspoon cinnamon

• 1 tablespoon butter

• 1/2 cup seedless raisins

• Salt

Directions

• Wash rice; mix ingredients in the order given.

• Pour into a buttered baking dish.

• Bake 3 hours in a slow oven (300 degrees), stirring 3 times during first hour of cooking to prevent rice from settling. When stirring the last time, add butter.

Pudding

3 tablespoons melted butter
1 cup sugar
2 eggs
1 cup milk
2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt

Cream butter, add sugar, gradually, stirring constantly. Add yolks of eggs, beaten very light. Mix and sift flour, baking powder and salt, add to first mixture alternately with milk; cut and fold in the stiffly beaten whites of eggs. Turn into the top of a well-buttered double boiler and steam for 1 1/2 hours. Serve with Banana Sauce below.

Banana Sauce

1 cup water
1/2 cup sugar
Pulp of 3 bananas
3 tablespoons lemon juice
2 eggs, well-beaten
Few grains salt
Few gratings lemon rind

Make a syrup by boiling water and sugar 10 minutes. Mash bananas, add remaining ingredients, and beat until well-blended and light. Pour on hot syrup slowly, beating constantly. Serve hot.

Bread and butter
3 eggs
1/2 cup sugar
1/4 teaspoon salt
1 quart milk
1 teaspoon flavoring, like vanilla

Cut thin slices of bread and remove crusts. Butter both sides and line the bottom and sides of the pudding dish with them.

Beat the eggs. Add milk, sugar, and flavoring. Pour over the bread. Sprinkle cinnamon or nutmeg over the top. Let stand for 20 minutes, then bake in a slow oven (300 degrees). As soon as the custard begins to thicken on the sides of the dish it is done, and should be removed at once or it will whey. (get watery)

Adapted from Mrs. Fryer’s Loose-Leaf Cook Book, 1922

1/4 cup butter or margarine
3/4 cup sugar
2 eggs
1/2 teaspoon orange extract
1/8 teaspoon salt
1/2 cup milk
1 3/4 cups flour
3 teaspoons baking powder
9 halves canned apricots or peaches, well-drained

Cream the shortening, add the sugar, the eggs – well beaten, and the extract.  Sift together the flour, salt and baking powder and add – alternately – with the milk to the first mixture.

Transfer to a greased muffin pan.  Place in each a fruit half, cavity side up, sprinkle with sugar and bake 30 minutes at 375 degrees.  Serve hot or cold.

Apple Amber

1.  Cover bottom of baking dish with water about 1/4 inch deep.
2.  Pare and slice tart apples quite thin.
3.  Lay slices in dish with sugar sprinkled between layers, filling dish to within an inch of top.
4.  Finish by sprinkling sugar and bits of butter over top.

Bake in moderate oven until apples are soft enough to be  pierced easily with fork.  Leave in dish and serve cold with whipped cream.

Apple Tapioca Pudding

1.  Pare and core enough apples to fill dish.
2.  Put into each apple a bit of lemon peel.
3.  Soak 1/2 pint tapioca in 1 quart lukewarm water for 1 hour, add a little salt; flavor with lemon; pour over apples.

Bake until apples are tender.  Serve cold with cream and sugar.

1 cup brown sugar
4 cups milk
1/4 cup butter
4 egg yolks
1/4 cup cornstarch
4 egg whites
1 cup white sugar

Bring sugar and milk to boiling point, stirring constantly.  Add butter.  Beat yolks and cornstarch together and add to first mixture.  Cook, stirring constantly, until thick.  Turn into greased baking pan.  Bake in moderate oven, 350 degrees, until brown.  Beat egg whites with sugar and brush on top.  Return to oven and brown top.  Serves 6.

1/4 cup butter
1/2 cup sugar
4 cups bread crumbs
2 cups diced peaches and juice
1 tablespoon lemon juice

Cream butter and sugar together.  Add bread crumbs to sugar mixture and blend well.  Mix fruit and lemon juice with the bread. Pour into greased individual baking dishes and bake at 375 for 35 minutes.  Garnish with peaches and whipped cream if desired.  Serve warm.