thin one small
lemon, add to the figs, put in a saucepan and pour over them cold water
almost to cover. Let them cook until the lemon is clear. Sweeten to
taste.

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
tablespoonfuls of granulated sugar, one generous tablespoonful of
butter, and the grated rind of a large lemon. Butter 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 puddings. Any kind of dried or fresh fruit may
be used for this very wholesome and nutritious pudd