The Blue Grass Cook Book

page 231

      RICE PUDDING (No. 2)
Mrs. A. Moore, Jr.

  2 tablespoons of rice (raw),

  2 quarts of milk,

  Sweetened to taste,

  1 handful of seedless raisins.

Mix and pour into buttered baking-dish. Grate nutmeg on top and bake slowly
until well done. When cold the pudding should be of consistency of baked
custard.

Serve with cream.

      SCOTCH PUDDING
Mrs. Henry C. Buckner

  12 small sponge cakes, grated,

  5 eggs,

  1 teacup of currants,

  1 teacup of raisins, cut fine,

  1 teacup of sugar,

  1 tablespoon of butter,

  3 tablespoons of marmalade,

  1 teacup of cream.

Cook 15 or 20 minutes. When pudding is nearly

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