MAPLE RICE PUDDING 1/2 cup rice 1-1/2 cups milk 1/4 teaspoon cinnamon 1/8 teaspoon salt 1/3 cup maple syrup 1/2 cup raisins 1 egg Cook in top of double boiler or in steamer 35 minutes. ECONOMY PUDDING 1 cup cooked cereal 1/2 cup corn syrup 1/4 teaspoon mapline 1/2 cup milk 1/2 cup chopped nuts 1/2 cup raisins or dates 1 egg Cook in double boiler until smooth. Serve cold with cream or place in baking dish and bake 20 minutes. OATMEAL AND PEANUT PUDDING 2 cups cooked oatmeal 1 cup sliced apple 1 cup peanuts 1/2 cup raisins 1/3 cup molasses 1/2 teaspoon cinnamon 1/8 teaspoon salt Mix and bake in greased dish for 30 minutes. Serve hot or cold. This is a very nourishing dish. CHOCOLATE BLANC MANGE 1 pint milk 1/3 cup cornstarch 1/3 cup corn syrup 1 egg 1 teaspoon vanilla 1/8 teaspoon salt 2 oz. grated chocolate Mix cornstarch with 1/4 cup cold milk. Scald rest of milk. Add cornstarch. Cook until thick. Add a little of the hot mixture to the chocolate when melted. Mix all ingredients and cook 5 minutes, stirring constantly. Chill and serve with plain or chopped nuts. OATMEAL FRUIT PUDDING 2 cups cooked oatmeal 1/8 cup molasses 1 cup raisins 1/8 teaspoon salt 1/2 cup chopped nuts 1 egg (beaten) Mix well. Bake in greased baking dish 30 minutes JELLIED PRUNES 1/2 lb. prunes 2-1/2 cups cold water 2 tablespoons granulated gelatine 1/2 cup corn syrup or 1/4 cup sugar 2 teaspoons grated lemon or orange rind Soak washed and scalded prunes in 2 cups cold water 10 minutes. Simmer until tender (about 10 minutes). Soak gelatine in 1/2 cup cold water. When soft, add to hot prune mixture. When gelatine is dissolved, add other ingredients and place in mold. Chill, and stir once or twice while chilling to prevent prunes settling to bottom of mold. APPLE PORCUPINES Core 6 apples. Cut line around apple just through skin. Fill center with mixture of one-quarter cup each of dates, nuts and figs or marmalade, to which has been added one-quarter cup corn syrup or honey. Bake 30 minutes with one-quarter inch water in baking pan. Stick outside of apple with blanched almonds to make porcupine quills. SCALLOPED FRUIT PUDDING 2 tablespoons melted fat 2 cups crumbs 1/2 cup of fruit juice or water 1/4 cup corn syrup 2 cups of left-over canned or cooked dried fruit Put one-quarter of the crumbs on the bottom of a buttered baking pan. Cover with one-half the fruit, one-half the corn syrup, one-half the liquid, one-quarter of the crumbs; the other half of the fruit, juice and corn syrup, and the rest of the crumbs, on top. Bake 20 minutes in a hot oven. PRUNE FILLING FOR PIE 1/2 lb. pitted prunes 1/3 cup corn syrup, or 2 tablespoons sugar 1 cup water 2 teaspoons lemon rind 1/2 tablespoon fat 1 tablespoon cornstarch