Rice Pudding

Jo Harrison

1& 1/2 cups cooked rice

2/3 cups sugar

butter

1 quart milk

1 teaspoon vanilla

raisins (optional) add after removing pudding from stove.

2 or 3 eggs

cinnamon

Put rice and milk in double boiler (I just put in heavy pan on moderate heat V.L.), and bring to boiling point. Stir eggs, add a bit of hot milk, then pour eggs into rice mixture slowly, stirring constantly. Add sugar and cook a little longer until it thickens. Remove from fire. Add flavoring and pour into a bowl. Top with about 1 teaspoon cinnamon, 3 Tablespoon sugar, and dot with butter.

This is an excellent and often used method for finishing up left over rice. In fact Mom (Virginia) usually made extra rice to be sure there was enough for pudding. -DLL

Roly Poly Pudding

I used a similar recipe from the 1930 book Modern Priscilla Cooking. It used blackberries as the filling -DLL

B read Pudding

Virginia Leipper

2 slices of bread, cut into cubes

1 quart milk

2 eggs, whipped

1/2 cup sugar

sprinkle of cinnamon

Put in oven proof casserole dish. Cook at 350 degrees for 45 minutes or until knife inserted in the middle comes out clean.

I have also put in with the leftover bread stuffs, a bit of plain cake or whatever. Can also add raisins – VHL Works great in a muffin tin for individual servings. These freeze well - DLL

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