Rice Pudding

We still make this-- a good comfort food recipe.  (also good for left over white rice)

Depression Era Rice Pudding Recipe    

Grease a glass 9" x 13" Pyrex dish with solid shortening.  Preheat oven to 300F. 

 ½ cup long grain white rice 

½ cup sugar 

1 can evaporated milk, diluted to make one qt [must use evaporated milk] 

1 cup raisins 

1 teaspoon vanilla extract 

¼ teaspoon salt 

Cinnamon to taste  

Place all ingredients except cinnamon in pan. Generously sprinkle top with cinnamon .  At least once during the baking, stir cinnamon crust into the rice and sprinkle top again with cinnamon. Let bake until rice is tender, or approximately 1 ½ hours.  Let cool and serve either warm or cold.

Eggless, Milkless, Butterless Cake

This recipe is WWI era.

1 1/2 C sugar
1 1/2 C hot water
1 box raisins
3/4 C lard (or shortening)
1 1/2 C nuts (walnuts or pecans best)
2 T cocoa powder
1 tsp nutmeg
1 tsp cinnamon
1 tsp ground clove
1 tsp all spice
1/2 tsp salt

3 C Flour, sifted
1 1/2 tsp baking soda

Put in pan and boil 3 minutes. Let cool. Add flour and baking soda. Bake in moderate oven 50 minutes. Ice with white icing.

(moderate oven: about 350F)