• Combine rice, sugar, and pineapple chunks.
• Refrigerate for at least one hour.
• Just before serving, whip cream and fold into rice mixture.

• Melt the butter in a heavy saucepan.
• Add the brown sugar and stir until brown.
• Stir in 1 quart milk and warm; then set aside.
• Beat together eggs, cornstarch, flour, salt, and ¼ cup milk.
• Add to the warm milk and stir just until it reaches the boiling point.
• Remove from heat and beat with a rotary beater.
• Cool; then cover top with chopped fresh peanuts before serving.

• Beat eggs, then stir in sugar, salt, and vanilla.
• Scald milk and gradually add it to the egg mixture.
• Stir until it is thoroughly blended.
• Pour into custard cups or a baking pan.
• Set in a pan of hot water that is a height equal to the level of the custard.
• Bake at 325° for 40 minutes or until a knife inserted in the center of the custard comes out clean.

• Place apples in a greased 9” x 13” baking pan.
• Mix remaining ingredients together in order in a saucepan and bring to a boil.
• Simmer, stirring, until thickened.
• Pour syrup over apples and bake at 350° for 30–45 minutes or until apples are tender.

• Combine dry ingredients.
• Cut in shortening until mixture resembles small peas.
• Beat egg in cup, then fill the cup with milk.
• Mix into crumbs until dough forms.
• Roll out to ¼” thickness.
• Cover with sliced apples.
• Roll up, like a jelly roll, and cut in 1” slices.
• Lay in greased baking pan, pour hot syrup over, and bake at 375° for 35–40 minutes.
• Serve warm with milk.

Syrup

• Mix together.
• Bring to a boil, stirring until smooth.
• Simmer for 3 minutes.
• Pour over apple rolls.

• Mix flour and salt.
• Cut in shortening.
• Combine egg, ⅓ cup cold water, and vinegar and stir into the shortening mixture.
• Let stand a few minutes.
• Roll out dough on floured board and cut into squares, so that each is large enough to fit up around an apple.
• When an apple is completely wrapped in dough, place in greased 9” x 13” baking pan.
• Bring margarine, brown sugar, and 4 Tbsp.
• water to a boil.
• Pour over dumplings.
• Bake at 350° for 40–50 minutes or until dumplings are golden brown

• Combine milk and tapioca in heavy saucepan.
• Cook, stirring constantly, until tapioca is clear.
• Beat egg yolks with sugar and salt.
• Add ½ cup hot milk mixture to egg yolks.
• Return this to remaining hot milk.
• Heat again to boiling point.
• Boil 2 minutes, stirring constantly.
• Remove from heat.
• Fold in stiffly beaten egg whites and flavoring.
• Pour into serving dishes.

• Prepare Graham Cracker Pudding .
• Pour one-third of custard into cracker-lined dish.
• Top with sliced bananas.
• Continue alternating layers of pudding and bananas.
• End with meringue and a sprinkling of reserved cracker crumbs.

• Crush graham crackers.
• Combine with ¼ cup sugar and butter.
• Mix to form fine crumbs.
• Press ¾ of crumb mixture into bottom and sides of baking dish.
• Reserve remaining crumbs.
• Combine flour and ½ cup sugar in top of double boiler.
• Add milk.
• Heat to boiling.
• Beat egg yolks and combine with ½ cup of the hot milk mixture.
• Pour back into the remaining hot milk and heat to boiling again.
• Boil 2–3 minutes, stirring constantly.
• Remove from heat and add vanilla.
• Pour into cracker-lined dish.
• Beat egg whites until stiff.
• Gradually add remaining 2 Tbsp.
• sugar.
• Pile beaten egg whites on top of pudding.
• Sprinkle with reserved cracker crumbs.
• Bake at 350° for 5–8 minutes until meringue is browned.
• Cool before serving.

• Beat egg yolks and sugar together.
• Pour into saucepan and heat.
• Gradually add the milk, stirring constantly.
• Add crackers and coconut and cook until thickened.
• Remove from heat and stir in vanilla.
• Pour into baking dish.
• Add 3 Tbsp.
• sugar to egg whites and beat until stiffened.
• Spread over pudding, then brown the meringue under the broiler.
• Variation:
• Beat the egg whites until stiff, then fold them into the pudding while it is still hot.
• Chill and serve.