The Boston cooking-school cook book

previously soaked in Maraschino for one hour. Shape, let rise, and bake same as Rum Cakes. Dip in sauce made same as Rum Sauce, substituting Maraschino in place of rum. Baba Cakes with Apricots 1½ cups flour 1 yeast cake dissolved in ½ cup lukewarm water ⅔ cup butter 4 eggs ½ cup sugar ¼ teaspoon salt Make sponge of one-half cup flour and dissolved yeast cake; cover and let rise. Mix remaining flour with butter, two eggs, sugar, and salt. Beat thoroughly, and add, while beating, remaining eggs, one at a time, then beat until mixture is perfectly smooth. As soon as sponge has doubled its bulk, combine mixtures, beat thoroughly, and half fill buttered individual tins. Let rise, and bake in a moderate oven. Remove from tins, cut a circular piece from top of each, and scoop out a small quantity of the inside. Fill centres thus made with Apricot Marmalade, replace circular pieces, and serve with Wine Sauce (see p. 409). CHAPTER XXIII HOT PUDDINGS Rice Pudding 4 cups milk ⅓ cup rice ½ teaspoon salt ⅓ cup sugar Grated rind ½ lemon Wash rice, mix ingredients, and pour into buttered pudding-dish; bake three hours in very slow oven, stirring three times during first hour of baking to prevent rice from settling. Poor Man’s Pudding 4 cups milk ½ cup rice ⅓ cup molasses ½ teaspoon salt ½ teaspoon cinnamon 1 tablespoon butter Wash rice, mix and bake same as Rice Pudding. At last stirring, add butter. Indian Pudding 5 cups scalded milk ⅓ cup Indian meal ½ cup molasses 1 teaspoon salt 1 teaspoon ginger Pour milk slowly on meal, cook in double boiler twenty minutes, add molasses, salt, and ginger; pour into buttered pudding-dish and bake two hours in slow oven; serve with cream. If baked too rapidly it will not whey. Ginger may be omitted. Cerealine Pudding 4 cups scalded milk 2 cups cerealine ½ cup molasses 1½ teaspoons salt 1½ tablespoons butter Pour milk on cerealine, add remaining ingredients, pour into buttered pudding-dish, and bake one hour in slow oven. Serve with cream.