Puddings

Lemon meringue bread pudding

• 3 eggs separated
• ½ cup sugar
• 2 cup milk
• Juice 1 ½ lemon
• 10 slices bread, cubed
• Grate rind of 1 lemon
• ⅛ teaspoon nutmeg
• 6 tablespoons powdered sugar

Arrange bread in buttered casserole. Beat egg yolks with sugar until light. Add lemon rind and juice and nutmeg. Stir in milk, pour over bread. Bake in a moderate oven (350ºF) about 30 minutes. Make a meringue with egg whites and powdered sugar, and spread over pudding. Return to oven until lightly browned.

Creamy rice pudding

• ½ cup rice
• 3 cups boiling water
• 1 teaspoon salt
• 2 eggs well beaten
• ¾ cup sweetened condensed milk
• ½ cup raisins
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla

Wash rice, add water and salt, and cook, covered, in a double boiler about 40 minutes, until rice is tender. Add milk, eggs, and raisins. Flavor with nutmeg and vanilla. Cook 10 minutes longer.

Chocolate tapioca pudding

Mix together:

• ½ cup sugar
• ¼ teaspoon salt
• 1 ½ tablespoon butter
• ¼ cup tapioca
• ½ cup cocoa
• 1 ½ cup boiling water
• 1 cup PET milk chilled and chipped

Flavor with 1 ½ teaspoon vanilla. Add to cooked mixture and serve.