Peel, quarter and core nice tart apples, lay inside down, in flat pudding dish or pan, cover and set in gentle heat so that the apples will become just warm all through.

Crust—Make universal crust with ½ to 1 cup of liquid according to the quantity required. Roll ½–¾ in. thick, cut with biscuit cutter, lay close together on warm apples. Cover with a pan that will allow the crust to rise underneath it, set in warm place and let crust get very light.

Start the dumplings early enough to give plenty of time at each stage. When crust is light, bake uncovered at first, in moderate oven ¾–1 hr., or until apples are well cooked and crust thoroughly baked. Serve with creamy, or hard sauce, or with sugar and nut or sterilized dairy, cream. Do not put any sugar, butter, salt or water on the apples. Leave them plain to contrast the apple flavor with the sauce. A pastry crust may be used with the apples, but is not so satisfying. A crust of boiled rice laid over the apples and baked covered, is very nice with them.

? Apple Dumpling—Steamed

Place the apples in the bottom of an oiled kettle (aluminum preferably), the same as in the pudding dish for baking. Pour warm water over to one-third or one-half cover, or just enough to cook them without scorching. Cover apples with crust as in baked dumpling. Let crust rise very light, cover the kettle close (put a weight on the cover), and set in moderately hot place over the fire. When boiling well, carefully move the kettle back where it will boil slowly but steadily. Place an asbestos pad under it if necessary. Cook without removing the cover 25–30 m. from the time it begins to boil. Serve with any sauce suitable for baked dumplings.

Peach Dumplings

Cut universal dough into rounds as large as a saucer, pile halves of peaches in center, press edges firmly together around peaches, lay in deep pan and bake when crust is light. Serve with almond or dairy cream or any suitable sauce. Or, cut rounds smaller, lay peaches on one and cover with another. Wet edges and press together.

? Fruit Tarts or Dumplings

Put blueberries, blackberries, raspberries, gooseberries, cranberries or any desired fruit in the bottom of a pudding dish; mix sugar, a little flour and salt together and add to berries. (Blueberries will require a little water.) Warm, and cover with crust as for baked apple dumpling. Bake when crust is light and serve without sauce.

Cranberries and gooseberries may be baked with very little if any sugar and served with hard sauce.

A tart of unsweetened peaches is nice served with plain or whipped cream.

? Blueberry Pot Pie—Delicious

• Universal crust of ¾ cup milk
• 3 pts. berries
• ¾ cup sugar
• ¾ tablespn. lemon juice
• ¾–1 cup water

Put blueberries with sugar in bottom of preserving kettle, pour water over, cover with crust, let rise and cook the same as steamed apple dumpling. No sauce.

Cranberry and gooseberry pot pie may be made in the same way and served with hard or creamy sauce.

Orange Roly-Poly

• 4 oranges
• ?–1 cup sugar
• ?–½ teaspn. grated rind
• salt

Peel all white from oranges. Divide into unbroken sections. Make universal crust of 1 cup of milk with a large measure of oil. When light, add salt with flour to make a dough stiff enough to roll; roll in oblong sheet, spread with orange sections, sprinkle with sugar, roll close and carefully, moisten the edges at the ends and pinch well together. Bake in moderate oven 35–45 m., or steam 1½ hour. Serve with lemon, hard, or foamy white sauce, or with cream.

Dutch Apple Cake

Spread a thin layer of universal crust on shallow baking pan; press warm eighths of apples, sharp edge down, into crust, sprinkle with sugar, let rise, bake, covered part of the time if necessary to cook the apples; serve as “tea-cake,” or with sauce as pudding. Let dough extend up the sides of the pan a little to keep the juice from running off.

Make Peach Cake the same way, with halves or slices of peaches.

Short Cakes

Bake universal crust in flat square or round tins. Split, spread with butter or not, and cover lower half with a generous layer of fruit. Turn the upper half over so that the cut side is up, and cover that, too, with fruit.

A meringue or fluff may be used sometimes for ornamentation, but if fruit is properly prepared and freely used, cream will not be required; it would better be saved for some more necessary place.

Two very thin crusts may be used, but the fruit flavor does not penetrate them as it does the split crust. Make the crust stiff enough to give a fine grain but not so stiff as to be hard. It may be baked in not too thick biscuit for individual serving.

Crusts may be baked several days beforehand and kept closely covered. To serve, dip in cold water, slip in paper bag, set in hot oven for about 10 m. and use as fresh baked crust.

Do not use cake, or a sweetened crust, and call it “shortcake.”

One in writing of strawberry short cake says: “It must be remembered that the fruit must be served on a genuine shortcake not the sweet cake of the restaurant and of too many households, but the plain, unsweetened cake that was the delight of our fathers, and which is still the joy of those who have been so fortunate as to have made the acquaintance of the blessings of the tasty and nutritious cookery of the olden times.”

Some unsweetened, flaked, cereal preparations, crisped in the oven, make delightful shortcakes by sprinkling a few flakes on a plate, covering them with prepared fruit, then sprinkling the fruit generously with flakes. They must be served as soon as prepared.

Shortcake Fillings

Strawberries—Leave out a few small berries or cut some of the smaller ones in halves or quarters and set one side. Save also some of the largest and cut into halves, or leave whole with the stems on. Put a little butter into a granite pan, add berries with not too much sugar and a little salt. Crush over the fire with wire potato masher just enough to make juicy. Mix well with butter, stir carefully until just warm. Add small berries, spread crusts, place whole berries, or cut halves cut side up, on top. Serve shortcake at once on dessert tray or platter with a cluster of ferns or geranium or other green leaves at the side.

Or, cut berries in small pieces just before serving, sprinkle crust with sugar mixed with a trifle of salt. Cover with berries and sprinkle with sugar, lay on upper crust and cover the same.

Or, chop not crush berries with sugar and serve with sweetened juice of berries or with crushed strawberries sweetened, to be dipped over each slice as served.

Raspberries—red or black—Prepare and serve same as strawberries.

Blueberries—Stew berries with sugar and water, add a little lemon juice, a trifle of salt and thicken a little, hardly enough to know they are thickened, with corn starch.

Peaches—Cut into eighths or slice, fresh ripe peaches just before serving. Lay them over thin crusts and sprinkle with sugar. Arrange pieces around the outside edge of the top crust and serve with nut or dairy cream. Or, stew halves of peaches in syrup, thicken syrup a little with corn starch and add a bit of butter, lay peaches inside up, on crusts and pour juice over. Juice may be delicately flavored with almond. A little lemon juice may be added.

Apricots—fresh—Prepare the same as peaches.

Apricots—dried—Soak over night, add 1–1½ cup sugar to 1 lb. of fruit, heat slowly, just boil, remove fruit and spread over cakes, leaving 1 qt. of juice. To this add ½ cup of sugar and thicken with 4 level tablespns. corn starch. Add 1 tablespn. lemon juice and if desired, 2 tablespns. butter. Pour over shortcake, or preferably serve with it.

Prunes—Stew prunes with a little sugar, stone, cut into small pieces and spread on crust; thicken juice a trifle and turn over all. Prune shortcake is delicious served with almond cream or covered with whipped cream. A little lemon juice may be added to the prunes.

Honey—Split and butter crust; spread thick with honey, serve hot.

Maple—Cook maple syrup and butter or cream together and serve warm over crust.

Canned fruits of nearly all kinds may be used in the winter for shortcakes by thickening the juice a little with corn starch.

Steamed Blueberry or Other Fruit Pudding

Make ingredients for universal crust into stiff batter or soft dough, according to the juiciness of the fruit to be used with it; mix and beat well, let rise; add dried or fresh blueberries (huckleberries), cranberries, raspberries, blackberries, fresh or dried or drained canned, cherries, or any convenient fruit; put into well oiled mold, cover or not and steam 1–1½ hour. Serve with cream and sugar, or with foamy, hard or cocoanut sauce.

Or, make a dough stiff enough to knead, shape into biscuit, fold and press berries in while shaping, lay balls on pie pan, let rise and steam. Or, make into one large loaf, and steam. Figs or dates cut with shears into small pieces may be used and the pudding served with orange or any of the sauces already given.

? Plain Steamed Pudding

Steam sweetened or unsweetened universal crust in large or individual molds ¾–1 hour; serve with molasses, maple, berry, foamy or creamy sauce.

? Dutch Boiled or Steamed Pudding

Make universal crust with only ¼ cup of oil to the cup of liquid and mix as stiff as bread dough. Put into a well buttered double cheese cloth, let rise, drop into perfectly boiling water and boil 30–40 m. Remove from cloth, split and lay on dessert tray, spread with butter, cover with nice flavored molasses and serve hot. Try it before you condemn it. The crust may be steamed instead of boiled, but it is beautifully light when boiled. Molasses, or maple or brown sugar syrup may be heated with a little butter and served over pudding as sauce.

Cottage Pudding

Bake rather stiff, slightly sweetened universal crust and serve with Annie’s Strawberry (“o” of Hard Sauce Variations) or any preferred sauce. Add fine cut, drained stewed prunes to pudding occasionally before baking and serve with a sauce made of the juice.

Pear Cobbler

• 2 rounded qts. halved or quartered pears
• ¾ cup sugar
• 2½–3 tablespns. flour
• a trifle of salt
• 1½ cup water

Sprinkle mixed sugar, flour and salt over pears in pudding dish, pour water over and cover with universal crust. Bake when crust is well risen. 1¼ cup of sugar and 1½ tablespn. of lemon juice give character to the filling.

Mother’s Peach Cobbler—Billy’s Favorite

Line pudding dish with pie paste. Fill with pared, whole peaches. Mix sugar, a little butter and flour together; pour boiling water over, stirring. Boil up well, cool, pour over peaches, cover with crust, bake in moderate oven until peaches are soft.

Apple Scallop

Mix together sugar, flour and butter in the proportion of 1 tablespoon of flour and 2 of butter to each cup of sugar with a little salt and sprinkle between layers of eighths of apples in pudding dish; cover dish and bake slowly until apples are tender, then uncover for a time. If apples are dry, a few spoonfuls of water may be put in the dish. Bake about 1 hour in all.

Mary’s Scalloped Apple Pudding

Put a layer of quartered apples, sugar and a trifle of salt in the bottom of a pudding dish, then a sprinkling of dry bread crumbs; continue layers to fill the dish, leave crumbs on top, pour over all water to cook slowly for several hours until apples are a rich red color. Serve with or without cream or other sauce. If preferred the pudding may be baked with less water for a shorter time. Use cracker crumbs instead of bread and you have a different pudding.

Scalloped Raspberries, Blueberries or Peaches

Put fruit and crumbs or very thin slices of bread in layers in pudding dish, sprinkle each layer with sugar and have crumbs on top. Cover and bake about ½ hr., uncover to brown, serve hot or cold with cream—nut or dairy. Leave out sugar and serve with cream sauce.

Bread and Currant Pudding

Put small pieces of dry bread in pudding pan, sprinkle with English currants, pour enough hot, slightly salted water over to moisten well, bake in moderate oven 1–2 hours. Serve with any desired sauce or nut or dairy cream.

Or, sprinkle sugar over bread before adding water and serve plain or with unsweetened sauce. The currants give the pudding a nice flavor if it is otherwise plain.

Bread and Milk Pudding

Use hot nut or dairy milk instead of water in preceding recipe.

Steamed Fig Pudding

• 1 pt. stale bread crumbs
• 1 large cup fine ground figs
• 1½ cup rich milk
• salt

Mix all together; use a trifle less milk if crumbs are quite moist, steam 2–3 hours; serve as soon as taken from the steamer, with creamy, orange or cream sauce, or with cream whipped or plain; never with lemon sauce.

If to be served with unsweetened cream, put ¼ cup of sugar in pudding.

? Plum Pudding of Crumbs

• 1 rounding pt. of dry bread crumbs
• 1 small cup molasses
• ¼ cup sugar
• ½ cup seeded raisins
• 2½–3 cups milk
• salt

Steam, covered, 4–5 hours. Stand out of steamer for 10–15 m. before unmolding. The quantity of milk will depend on the kind of crumbs. Serve with vanilla flavored orange syrup sauce, plain pudding sauce or almond cream sauce.

The combined flavors of vanilla and orange in sauces are especially suitable for plum puddings.

Any of the puddings may be steamed in cups or small molds.

Raised cake with fruit, baked or steamed, may be served for plum pudding. Keep wrapped in oiled paper.

American Plum Pudding

• 5 cups coarse dry bread crumbs
• 2½ cups grated carrot
• 1½ cup molasses, or 1¼ cup sugar
• 2 teaspns. salt
• 1 lb. each raisins and figs cut fine with shears
• ½ lb. currants
• ¼ lb. citron sliced
• 2–4 cups boiling water

Steam 4–6 hours. Serve with sauces given for plum pudding of crumbs.

Plum Pudding

• 1 qt. (pressed down a little) stale bread crumbs
• 2½ cups water (1 cup grape juice and 1½ cup water if convenient)
• ¾ cup English currants
• ¾ cup raisins, ground
• ½ cup citron, ground
• 2 cups chopped apple
• 1 cup chopped, blanched almonds
• 4 or 5 tablespns. browned flour
• 2 teaspns. salt

Mix crumbs, almonds, browned flour and salt and add apples. Pour boiling liquid gradually over dried fruits, mixing, until they are separated; then combine all ingredients. Turn into well buttered molds, cover and steam 3–4 hours. Serve with orange syrup sauce or with hard sauce flavored with vanilla and oil of orange, or with egg cream sauce.

½ to 1 cup of brown sugar and 1 or 2 tablespoons lemon juice may be used in the pudding. The quantity of liquid will vary with the conditions, but a moderately soft batter is required.

? Steamed Whole Wheat Pudding

• 1 cup milk
• 1 cup molasses
• 2 cups whole wheat flour
• 1 cup raisins or currants
• ½ cup oil
• salt

Mix all ingredients but flour, agitate liquid with batter whip until full of bubbles, sprinkle flour in slowly with the left hand, keeping up the agitating motion with the right. When the flour is all in and the batter foamy, put into well oiled mold, let stand in a cold place ½ hour or longer, then set in steamer and steam 3 or 4 hrs. Serve hot with creamy, foamy, hard or other sauce. 2¼ cups of bread flour may be used.

Tapioca Puddings—Granular Tapioca

Any of the granular preparations—minute tapioca, cassava, manioc or manioca may be used.

• 5 tablespns. tapioca
• 1 cup warm water
• soak 10–30 m.

• ¾–1 cup sugar
• ½ teaspn. salt
• 3 cups water

Stir together until dissolved.

Apple—Prepare syrup in flat bottomed granite or porcelain lined pan. When boiling, drop in, inside down, quarters of 6 medium sized, juicy apples. Cook until nearly tender, add soaked tapioca, pressing it down into the syrup, cover dish and simmer slowly until tapioca is transparent, 5–15 m. Serve warm (not hot) or cold, plain or with orange egg cream or custard sauce if cold; or orange or cocoanut flavored hard sauce if warm; or with nut or whipped dairy cream.

Peach—Make the same as Apple Tapioca, using twice as many peaches, in halves.

Strawberry, Raspberry and Other Berries—Cook soaked tapioca in the syrup and pour over the berries; mix carefully and pour into a pudding or fancy dish. Serve cold. A fluff of the fruit may be used for the sauce, if any.

Stewed or Canned Fruit—Cook soaked tapioca in the syrup and pour over drained canned fruit. Serve warm, with the juice of the fruit (to which a little lemon juice and sugar have been added if needed), thickened a trifle with corn starch or arrowroot; or, cold with whipped cream, custard or other sauce.

Fig—Steam figs until tender (30–35 m.), cut in pieces with shears and stir into tapioca cooked in the syrup. Serve warm or cold with orange egg cream sauce.

Prune—Cook tapioca in syrup with a little lemon juice if desired, and add quartered, slightly sweetened stewed prunes. Serve with rich juice of prunes, cream or whipped cream.

Apple Tapioca Pudding—Pearl or Flake Tapioca

Soak ½ cup pearl or flake tapioca in 5 cups of warm water for 3 hours or over night. Pour over whole pared cored apples in pudding dish. Cover dish and bake until apples are tender and tapioca transparent. Serve warm with hard, foamy or creamy sauce, or cold with sweetened whipped cream.

If preferred, ¾–1 cup of sugar may be added to the soaked tapioca and the pudding served plain or with unsweetened custard sauce or cream. When the pudding is to be served at the table, it may be covered with a meringue while hot and delicately browned in the oven. Use with other fruits the same as granular tapioca.

? Sister Bramhall’s Tapioca Cream

• ? cup granular (½ cup pearl or flake) tapioca
• ½–¾ cup sugar
• 1 qt. milk
• 1 teaspn. vanilla, or no flavoring
• ½ teaspn. salt

Put all together in pudding dish, soak for 1 hour, stirring; then set in oven and bake slowly, stirring, until tapioca is transparent; brown over top at last; serve warm or cold.

May bake without stirring for 2 hrs. The pudding may be cooked entirely in a double boiler. 1 cup of raisins may be used for variety.

Sago Cream—instead of Ice Cream

• ¾ cup sago
• ¾ cup sugar
• 3 cups heavy cream or 4 of thinner cream
• 2 cups water with heavy cream, or 1 with thinner
• 1½ teaspn. vanilla

Soak sago in warm water 1–3 hrs., add to cream and sugar in double boiler, cook, stirring, till sago is transparent; remove from fire, add a pinch of salt and the vanilla. Serve cold in glasses with two halves of a candied cherry or a bit of bright jelly on top. Strawberries cut in quarters, or red raspberries, may be placed in layers with the cream and a few berries laid on top.

? Cream of Rice Pudding

• 3½ pts. milk
• ½ pt. cream
• 1 cup sugar
• ½ cup rice

Mix all together in pudding dish, set on top of stove or in oven and let come slowly to the boiling point, stirring often. When boiling, set in oven and bake slowly until rice is soft (2 hrs. or longer); stir occasionally to keep the top stirred in and to break the rice so that it will be smooth and creamy when done. If pudding becomes too thick while baking, add hot water; it should be quite thin when warm as it thickens in cooling. Brown the top delicately just before removing from the oven. Serve very cold the next day after making. In serving be sure to dip from the top to the bottom for each plate.

If you are using the ordinary polished rice, boil it for 5 m. in a pint of water, drain and rinse in cold water before adding it to the milk. When more convenient, cook the pudding in a double boiler until the rice is smooth and creamy, then turn into pudding dish and brown in oven, stirring the top in two or three times.

Rice Pudding—Raisins

Add 1 cup of raisins to preceding recipe before or during cooking. For a delicious change the raisins may be ground and added when the pudding is half done. English currants, fine cut dates, figs or citron may be variously added. Servings of pudding may be garnished with blanched almonds.

Cocoanut Rice Pudding

Add 1 to 1½ cup cocoanut to cream of rice pudding and use ¾ cup sugar only.

Nut Cream of Rice Pudding

• 2 tablespns. rice well washed
• ½ cup sugar
• ½ teaspn. salt
• 3 tablespns. almond or other nut butter rubbed smooth with 1 qt. of water

Cook, stirring often, in oven or on top of stove until creamy, then brown. May flavor just before it is done.

“Indian” Rice Pudding

• 2 tablespns. rice
• ½ cup molasses
• ½ teaspn. salt
• 2 qts. milk

Bake in slow oven 4 or 5 hours, stirring.

? Emeline’s Indian Pudding

• ? cup Rhode Island meal (? granular)
• ½ cup molasses
• ?–½ cup sugar
• 1½ teaspn. salt
• 2 qts. skimmed milk

The older the milk without being sour, the better.

Mix salt, sugar, molasses and flour together in pudding dish and pour over them stirring 3 pts. of the milk boiling. Set dish in oven, pour the remaining pint of milk, cold, into the pudding without stirring; cover and bake very slowly for 3 or 4 hrs. Cool pudding before dipping into it, to allow the jelly to set. Serve another day warm or cold, plain, or with cream whipped or plain.

The pudding may be baked for an hour before the cold milk is poured in. Add 1 qt. rich sweet apples, in eighths, or stoned dates with or without grated cocoanut, sometimes.

Mrs. Hinsdale’s Indian Pudding

• 2 qts. water
• 3½–4 cups granular meal
• 1½ cup raisins
• salt

Stir meal gradually, with wire batter whip, into rapidly boiling, salted water, add the raisins, turn into well oiled mold, cover and steam 3–5 hrs; serve hot with maple syrup, cream and sugar, or hard sauce. In early days it was served with molasses.

The pudding may be sweetened and served with cream only. It should be stiff enough to slice well.

Chopped or broken nuts may be added for variety.

Graham Porridge Pudding

Take ½ or ¾ milk and ½ or ¼ water, add sugar and salt, stir in gradually graham flour till thick, cook in double boiler 1 hr. or longer; serve warm with cream, nut or dairy, or mold and serve cold with sweet fruit sauce or cream. Omit sugar and serve with honey, maple syrup or molasses or with molasses sauce.

Blanc Mange

• 1 qt. milk
• ? cup corn starch wet with another cup of milk
• 1 tablespn. sugar
• salt

Heat milk to boiling, add corn starch, boil half a minute, mold, serve with cold cream sauce, sub-acid fruit sauce, with custard or with nut or dairy cream. Fine cut dates may be added to blanc mange sometimes.

Rice Flour Blanc Mange

• 1 qt. milk
• ? cup sugar
• 9½ level teaspns. rice flour
• ? teaspn. salt

Blend flour with part of the milk, heat remainder of milk with sugar and salt to boiling, stir in flour, beat smooth, cook 15 m., pour into molds which have been dipped in cold water. Serve with sauces for blanc mange.

? Caramel Jelly

Tie 2 to 4 tablespns. cereal coffee in double cheese cloth and steep in 1 qt. of milk in double boiler for 20 m.; squeeze the milk all out of the cloth, add enough more milk to make a full quart and proceed as in blanc mange. Serve with custard sauce or sometimes with plain or whipped cream flavored with vanilla. Pudding may be flavored and the cream plain.

¼ cup of strong cereal coffee may be used with ¾ qt. of milk when more convenient.

Raspberry Jelly

• 1 qt. milk
• 1 scant cup corn starch
• ½ to 1 cup sugar
• 1 pt. raspberries

Blend corn starch with part of the milk and stir into remainder of milk when boiling; add sugar and mashed berries, turn into mold, cool. Unmold on to dessert plate and surround with whipped cream roses, or with spoonfuls of cream with a whole berry here and there.

? Farina Banana Cream

• 3 cups milk
• 1 cup cream
• 3½–4¼ level tablespns. farina
• 3–4 tablespns. sugar
• 3 medium sized, very ripe bananas

Heat milk and cream with sugar in double boiler, stir in dry farina, cook 1 hr. Spread in layers with sliced bananas. Serve cold in cups or glasses the day it is made. The farina will be very thin when done, but will thicken to the consistency of cream by cooling, and if it is thicker than that it is not good.

Omit bananas, flavor cream with vanilla and serve cold in glasses for Farina Cream.

Almond “Custard”

Rub 2 tablespns. almond butter smooth with 1 cup of water; add 1 or 2 tablespns. sugar and ¼ level teaspn. salt; boil up well; serve warm or cold in cups or glasses with cake, wafers or buns. Flavor with vanilla or with vanilla and almond if desired.

? Imperial Raspberry Cream

• 1 pt. cream
• 1 cup sugar
• ¾ pt. raspberry juice

Dissolve sugar in juice, add to boiling cream, boil, stirring, until of the consistency of thin cream. It will be much thicker when cold. Serve in glasses with cookies, sticks or wafers. May be used as a sauce for cottage or other puddings; especially suitable for Irish moss or gelatine blanc mange. Grape and other fruit juices may be used.

Steamed Apples—Cream

While hot, sprinkle nicely steamed apples with sugar in individual dishes. Serve cold with suitable nut or whipped dairy cream.

Clabber—for summer only

Put fresh warm milk into an individual bowl for each member of the family. When it has turned and become a smooth, blanc mange-like cake, serve in the bowls with sugar sprinkled over, for dessert or supper.

Green Corn Pudding

• 3 cups corn (12 ears)
• 1 pt. milk
• ¼ to ½ cup sugar
• ½ level teaspn. salt

Grate mature corn; mix with milk and sugar in pudding dish; bake in moderate oven 1–1½ hr. Serve plain or with cream or butter.

Irish or Sea Moss Blanc Mange

Sea or Irish moss is so desirable as a food that it should be used more generally. It can be bought at groceries or drug stores at from 25 cts. per lb. upward, according to where it is bought. Do not confound it with Iceland moss.

It is useless to try to follow any exact rule either by weight or measure for the proportion of moss to the milk, yet the preparation is simple. Take up a little in the fingers, what might be called a small handful, wash it in several cold waters until all the sand is removed. Drop it into the milk cold or warm. (It is very convenient to have it tied loose in 2 or 3 thicknesses of netting, cheese cloth is too fine.) Cook in the inner cup of a double boiler, or in a pail set in hot water, lifting the netting up and down occasionally, until the milk is of a creamy consistency; then remove moss if it is in the netting, if not, strain through a fine wire or hair strainer. Sweeten, and flavor with vanilla or rose, or leave plain. (Some prefer the seaweed flavor.) Turn into a large pudding mold or individual cups or molds which have been dipped in cold water. It will harden very quickly in a cool place. Serve with fruit juice, stewed fruit or cream. Pineapple sauce is very suitable.