RICE PUDDING from the kitchen of Georgina Anderson

4 eggs, beaten
1 cup sugar
1/2 tsp. salt
Dash of cinnamon and nutmet
4 cups milk (scalded - not to boiling stage)
1 cup raisins
1 tsp. vanilla
2 1/2 cups cooked rice

Combine eggs, sugar and salt in bowl: gradually add milk. Stir to blend and add remaining ingredients. Pour into 2 quart casserole dish. Sit in shallow pan (1" deep) partially filled with water. Bake at 350 degree for one hour.

CHICKEN NOODLE SOUP from the kitchen of Georgina Anderson

Clean and boil one chicken - add sage, salt, and onions for flavor. Cover with water and cook to done. Remove and let cool. Remove meat from bones and chunk. To the stock left in the kettle, add carrots, onions, celery - in your desired amounts. Can add frozen peas when near done - or other veggies. Cook to done. Season. Add granules of chicken bouillon and season to taste. Add cut up chicken. Let simmer until flavors mix. Add homemade noodles and simmer.

HOMEMADE NOODLES

2 eggs
1 2/3 cup flour
1 tsp. salt

(An extra egg makes them more tender). Beat eggs, add rest and mix well. If necessary (hard to form into dough), add 1/4 cup water. Make into a ball. Put on floured board and roll. Cover with flour and fold over, roll again, and repeat procedure. When layers are stacked, slice thinly and shake to loosen and lengthen. Add to soup.

MEXICAN WEDDING COOKIES from the kitchen of Georgina Anderson

This is the recipe my grandmother used to make cookies for my wedding...

1 cup butter
1 tsp. vanilla
1/4 tsp. salt
1/2 cup icing sugar (powdered sugar)
2 cups flour

Cream together. Blend in flour. Chill 30 minutes or until it can be handled. Make 1" balls. Bake 1" apart on a cookie sheet at 375 degrees for 12-15 minutes. While warm, roll in powered sugar. Cool.