Show I HASTY PUDDING 1 I 4 I A h hasty sty pudding made of rice and apples is h a nourishing and pleasing dessert dossert After ba baking ing it D should be topped with meringue and browned Cereals Gain Favor FavorIn In Economical Menu B By BARY MARY ARY E. E DAGUE Until the weather gets and we begin to try to avoid heatIng heating heating heat heat- ing foods desserts that supply carbohydrates carbohydrates car car- as WI well as protein calories calories calo cab ries rica are fine for everybody All the good bread puddings made with milk and eggs and the fruit and bread Bettys served with hard sauce or sugar and cream are full of nourishment and inexpensive Heres Here's a pudding that can be cooked on top of the stove Hasty Apple Rice Pudding One Ono cup rice 6 apples cut in medium medium medium me me- thin slices 3 cups milk 1 cup sugar 2 eggs 1 teaspoon cinnamon cinnamon cin cm- namon with cup sugar 1 teaspoon salt Wash Vash rice through many waters Drop Into rapidly boiling water and boll boil hard for five minutes Drain Put half halt the apples in a buttered pudding dish and sprinkle with sugar and cinnamon mixture Cover with half the rice and sprinkle sprin sprin- kb kle with salt Add remaining ap ap- I plea pIe sugar and cinnamon mixture I and cover with remaining rice Sprinkle with salt If It you are going to cook ook it on top of the stove heat whole eggs with sugar and add milk and salt Pour over o mixture cover and cook over a low flame until rice is tender lender it will take about one hour To bake in oven beat yolks of ot eggs with sugar and add milk Pour Pourover Pourover Pourover over rice ant and apple mixture and bake slowly for tor one hour Bent Beat whites of ot eggs until stiff stitt fold in 4 tablespoons sugar and a few drops of ot vanilla and pile lightly over pudding Bake fifteen minutes longer in a slow oven degrees F. F Baldwin apples are splendid for tor puddings because they are well flavored and juicy but dont don't cook away to a shapeless pulp If It you want to turn your our mca meal around and use a rice dish in the main course with a n plain fruit dessert dessert des des- sert try this rice and vegetable casserole A crisp green salad anc and fresh or canned fruit with cup cakes go well vell with the main dish Rice Rico and Vegetable C Casserole Othi Orio cup rice 1 cup canned to tomatoes tomatoes to- to matoes I 11 onion sliced 1 cup diced celery 1 cup canned peas 1 cup canned or r stewed dried lima beans 2 teaspoons salt 1 1 teaspoon pepper pepper pep pep- per 1 small can 4 oi cups brown stock Wash Vash rico rice thoroughly Cut pimen pl- pl men toe in shreds Put all the ingredients except stock in alternating alternating alternating alter alter- layers in a casserole sprinkling sprin sprin- sprinkling kling hung rice through the vegetables Season each layer with salt anc and pepper Pour on stock cover anc and bake bako in a moderate oven de degrees degrees degrees de- de grees F. F until rice Is tender about three hours Serve Servo from baking dish |