RHUBARB MERINGUE.

Take three cups of stewed rhubarb, put in a
saucepan over the fire, sweeten to taste, and when
hot add two ounces of butter and three ounces of
bread crumbs dried and rolled fine, the juice and rind
of half a lemon. Remove from the fire and stir in
three egg yolks, turn it into a pudding dish, set aside
while preparing the meringue. Beat the whites of
three eggs to a stiff froth, add three-quarters of a
cup of granulated sugar and pour over the rhubarb.
Set the pudding dish in a pan of hot water in the
oven and bake ten or fifteen minutes. Test with a
broom straw; when it comes out of the meringue
clean it is done. Serve cold with cream.

SCALLOPED RHUBARB.

A dozen large stalks of young rhubarb, washed
and scraped and cut in thin slices, half a loaf of
bakers’ stale bread grated, four heaping tablespoon-
fuls of granulated sugar, one generous tablespoonful
of butter, and the grated rind of a large lemon. But-
ter a pudding dish, divide the ingredients into four
parts, begin with the rhubarb and finish with bread
crumbs. Sprinkle the sugar and grated lemon peel
over the rhubarb and cut the butter in tiny bits over
the bread crumbs, dredge the top with sugar. Bake
three-quarters of an hour in a moderate oven and
serve hot with cream or hard sauce.

RICE AND DATE PUDDING.

Half a cup of rice washed and boiled in water,
one pound of dates, washed first in cold then in hot
water, stoned and chopped a little, one pint of milk,
two eggs, two tablespoonfuls of granulated sugar,
and a little salt. Butter well a pudding dish, lay in
half the dates, then over them half the rice, then dates
again with a layer of rice on top. Beat the eggs
light, add to them the milk, sugar and salt, and
pour over the rice and fruit and bake from twenty-
five to thirty minutes. Serve cold, with cream.

RICE AND FIG PUDDING

may be made according to the preceding recipe,
steaming or stewing the figs a little and chopping
slightly.

RICE AND RAISIN PUDDING.

Soak the raisins, seed them and stew a little, and
follow the same recipe.

RICE AND PRUNE PUDDING.

Soak the prunes over night, stew and stone and
slightly chop them and proceed as in the other pud-
dings. Any kind of dried or fresh fruit may be used
for this very wholesome and nutritious pudding.

RICE FLOUR PUDDING.

Take a quart of milk, leaving out enough to mix
with three ounces of rice flour, put the rest in a sauce-
pan over the fire. When it boils add one ounce and a
half of sugar, one-half ounce of sweet and a few bitter
almonds, blanched and pounded, or chopped very
fine, one ounce of butter, and a small piece of vanilla
bean if convenient, if not flavor at the last with va-
nilla extract. Mix the three ounces of rice flour with
milk, reserved from the quart, and stir into the pud-
ding. Beat one egg yolk with half a cup of cream
and stir in just before removing from the fire. Turn
into a mould that has been dipped in cold water and
serve very cold with fruit sauce.

Tags: nutritious foods, low fat recipes, webkinz recipes, easy recipes, Healthy Food

ALGERIAN HORS-D’CEUVRE Select four fine lemons, wipe
carefully, cut in halves, and scoop out the pulp. Remove the tough
inner skin and seeds, and to the rest add one box of boneless sardines
chopped fine, a spoonful of French mustard, two hard-boiled eggs chopped, a dash of
Mcllhenny’s Tabasco sauce and a little thick mayonnaise. Cut a slice from the bottom
of the lemon cup in order that it may stand firmly on a round lettuce leaf ; fill each cup
with the mixture. Garnish with chopped egg and two pieces of the rind cut like straws
crossed on the top.

SALPICON (Chilena) Cut in slices one pint of cold veal, lamb or poultry,
add two hard-boiled eggs, sliced, the leaves from four sprigs of young mint, one table-
spoonful of finely chopped parsley, one teaspoonful of onion juice, and the hearts of
two heads of lettuce. Pour over all one -half cupful of French dressing, toss until thor-
oughly mixed, and serve.