uls of
butter, moisten with one beaten egg and sufficient milk added to make
a soft dough or batter. Drop tablespoons of this thick batter over top
of dish containing hot stewed rhubarb. Place at once in a hot oven,
bake quickly until crust is a light brown. Serve on individual dishes,
placing over each a couple tablespoonfuls of the following sauce. The
combined flavor of rhubarb and vanilla is delicious.

VANILLA SAUCE FOR RHUBARB PUDDING.

Beat 1 egg very light, add 1 cup of light brown sugar and 1 teaspoon
of vanilla flavoring. Beat all together until foamy. Serve at once,
cold, on the hot pudding.

RICE CUSTARD

Add 1 cup of cold boiled rice to 2 cups of sweet milk, mix together
slowly. Add 1/4 cup sugar, the well-beaten yolks of 2 eggs, let all
cook together a few minutes. Remove custard from the fire and pour
over the stiffly-beaten whites of two eggs. Beat well with an
egg-beater. Place in a glass dish and serve cold.

MARY'S CUP PUDDING (FROM STALE BREAD)

One quart of finely _crumbled stale bread_ (not dried crumbs). Fill
buttered cups two-thirds full of crumbs and pour over the following
custard, composed of one pint of milk and three eggs. Allow to stand a
few minutes, then place the cups in a pan partly filled with hot
water, place the pan in a moderately hot oven and bake thirty minutes.
No sugar is required in this pudding if the following sweet sauce be
served with it:

SAUCE FOR PUDDING.

Mix one tablespoonful of cornstarch with a half cup of sugar. Pour
over one cup of boiling water, add one generous teaspoonful of butter.
Cook all together until clear, take from the fire and add one
well-beaten egg and one teaspoonful of vanilla. Serve hot.

"BUCKWHEAT MINUTE" PUDDING

Pour three cups of milk in a stew-pan, place on range and let come to
a boil. Then stir slowly into the boiling milk 1-1/4 cups of buckwheat
flour and 1/4 teaspoonful of salt. Keep stirring constantly until a
thick mush. Serve at once with sugar and cream. I have never eaten
this pudding anywhere except in "Bucks County." It is cheap, quickly
and easily prepared and well liked by many country folk in Bucks
County.

PEACH TAPIOCA

One cup of tapioca soaked in 1 quart of cold water several hours.
Place in stew-pan, set on stove and cook until clear. Add sugar to
taste and 1 pint can of peaches. Boil two or three minutes, remove
from range and pour into the dish in which it is to be served. Stand
aside to cool