ce of the top of the mold, then drop gently
into mold, pressing evenly against sides. Fill center with rhubarb,
cut in pieces an inch long. Add grated rind and strained juice of half
of the lemon, brown sugar and 3 tablespoonfuls water. Roll out pastry
that was put on one side, wet edges of it, lay it on top. Cover with
a piece of greased paper, and bake in moderate oven one hour. Turn out
and serve with hot milk.

Caramel Bread Pudding

3 cupfuls breadcrumbs
1 quart hot milk
2 eggs
1 teaspoonful lemon extract
Grated nutmeg to taste
1/2 teaspoonful salt
1 cupful sugar
4 tablespoonfuls Crisco
Whipped cream

Put Crisco, crumbs, and salt into a basin, add hot milk and soak ten
minutes. Melt sugar and brown it lightly in a small pan over fire,
then add it to the bread, with eggs well beaten, and flavorings. Pour
into Criscoed pudding dish and bake in moderate oven till firm. Serve
with whipped cream.

Caramel Rice Pudding

1/3 cupful rice
1/2 teaspoonful lemon extract
3 eggs
2 tablespoonfuls Crisco
1/4 teaspoonful salt
2 cupfuls milk
1/4 cupful sultana raisins
2 tablespoonfuls powdered sugar
1/4 cupful granulated sugar

Melt granulated sugar in small saucepan and cook until brown, but do
not burn; pour it while hot into pudding mold and spread it all over
inside. Wash rice, parboil, drain, and cook slowly in milk thirty
minutes; turn into basin, add powdered sugar, Crisco, salt, raisins,
extract, and eggs well beaten and pour into prepared mold. Set mold
in pan of boiling water and bake in oven till quite set. Turn out and
serve hot or cold.

Carrot Pudding

For Pudding

1 cupful brown sugar
1 cupful grated carrots
1 cupful grated raw potatoes
3/4 cupful Crisco
1 cupful seeded raisins
1/2 cupful breadcrumbs
1/2 cupful milk
1-1/2 cupfuls flour
1 teaspoonful salt
1 teaspoonful baking powder
1 teaspoonful mixed spices
1 cupful currants
Prune sauce

For Sauce

1/2 lb prunes
1 wineglassful sherry wine
1 lemon
1/2 teaspoonful powdered cinnamon

_For pudding._ Cream Crisco and sugar together, add carrots, potatoes,
raisins, currants, crumbs, flour, baking powder, salt, and milk. Turn
into Criscoed mold, cover, and steam steadily for three hours.

_For sauce._ Soak prunes in water over night, after first washing
them. Next day put them in pan with water they were soaked in, just
enough to cover them, sim