838 ^R- CHASE'S RECIPES. 



Tapioca Pudding, No. 1.— Sweet milk, 1 qt. ; tapioca, 1 cup; eggs, 3; 

 saigar, 4 tablespoonfuls; butler, half the size of an egg; a little salt, nutmeg to 

 taste. Directions — Put a part of the milk upon the tapioca for 1 hour ; beat 

 the eggs and sugar together; mix all and bake. 



Tapioca Pudding No. 2. — Tapioca, 2 cups; sweet milk, 4 cups; eggs, 

 4; butter, 1 heaping table-spoonful; sugar, 1 cup, or to taste; a grated lemon 

 peel improves it. Directions — Soak the tapioca in the milk 1 hour; then put 

 into a rice kettle, or tin pail, set in an iron pot, or kettle, of hot water, and cook 

 till soft. "When soft, or done, put into the baking dish, with the butter, eggs 

 well beaten, sugar, lemon peel, etc., and bake about % hour. Orange peel 

 may be used in the same manner, or it may be flavored with any fruit extract 

 desired. [A rice kettle is a double dish, or double kettle, on the same principle 

 as a glue-pot (generally made of tin), smaller at the top than bottom, to allow 

 another one made smaller at the bottom than at the top, to set inside of it. 

 The inner dish has a cover, and the outer one a lip, or nose, to allow pouring in 

 water, as may be necessary, while cooking the rice or other articles which burn 

 easily, if not surrounded with water. Tinners know them as rice kettles. 

 They are exceedingly handy for cooking, not only rice, but tapioca, sago, oat 

 meal, etc.] 



Tapioca Pudding, with Apples, No. 3, Without Milk or 

 £ggs. — Tapioca, 1 cup; water, IJ^ pts. ; apples, 6 good sized tart ones; sugar, 

 lemon or nutmeg. Directions — Soak the tapioca in water over night. 

 Pare and punch the cores from the apples, with a tin apple corer — a piece of 

 tin rolled into cylinder shape, alxjut % of an inch in diameter, and soldered 

 together — (at the proper time to have the pudding ready for dinner), and place 

 them in a pudding dish, fill the holes with sugar and sprinkle some over them, 

 grate on nutmeg, or put on powdered cinnamon, or other flavor, as preferred, 

 pour over a cup of water and bake till quite soft; then pour over the tapioca in 

 the milk, and bake %Xo\ hour. (See also " Danish or Tapioca Pudding.") 



Sauce fer Same, Hard. — Butter, 1 cup; powdered sugar, 2 cups; wine, J^ 

 cup, or brandy, 2 table-spoonfuls; the juice of 1 lemon or orange, and nutmeg, 

 1, grated. First beat the sugar and butter to a cream, then add the wine or 

 brandy, and the lemon or orange juice, and the nutmeg, stir all well together 

 and set on ice to cool, if you have it. The wine, or brandy, and the fruit juice 

 may be left out, and still you have a nice sauce, good enough for anybody; but 

 as some persons will use them we have to give them. 



Sago Pudding. — Sago, 3 table-spoonfuls; milk, 1 qt.; peel of 1 lemon? 

 nutmeg, J^ of 1; eggs, 4; a little salt. Directions — Boil the sago in the milk, 

 in the rice kettle (double kettle) till done; remove from fire, and when cool stir 

 in the beaten eggs, salt and seasoning, and bake about 1 hour. 



Sauce for Same.—EdX with sugar and cream, if you have i^ if not rub 1 

 butter to 2 sugars, with a little nutmeg, if the pudding is not Highly flavored. 

 Almost any pudding is nice to be eaten vdth plenty of sugar and rich eream. 

 Even milk does pretty well, if rich with sugar and nutmeg (most people like the 

 flayor of nutaneg), at least I have yet to find the first one who does not 



