672 HOME AND HOUSEHOLD. 



PUDDINGS. 



Tapioca Pudding, with Fruit. Soak a teacup of tapioca and a teaspoonful of 

 salt in three tumblerfuls of warm, not hot, water for an hour or two, till softened. 

 Take away the skins and cores of apples without dividing them; put them in the 

 dish, with sugar in the holes, and spice if the apples are without flavor, not otherwise. 

 Add a cup of water and bake till the apples are softened, turning them to prevent 

 drying, and then pour over the tapioca and bake a long time, till all looks A BROWN- 

 ISH YELLOW. Eat with a hard sauce. Do not fail to bake a long time. This can be 

 extensively varied by mixing chopped apples, or quinces, or oranges, or peaches, or 

 any kind of berries with the tapioca; and then sugar must be added according to the 

 acid of the fruit, though some would prefer it omitted when the sauce is used. The 

 beaty may be increased by a cover of sugar beaten into the whites of eggs, and then 

 turned to a yellow in the oven. Several such puddings can be made at once, kept 

 in a cool place, and, when wanted, warmed over; many relish it better when very 

 cold. Sago can be used instead of tapioca. 



Cream Tapioca Pudding. Soak three tablespoonfuls of tapioca in water, over 

 night; put the tapioca into a quart of boiling milk, and boil half an hour. Beat the 

 yolks of four eggs, with a cup of sugar. Add three tablespoonfuls of prepared cocoa- 

 nut; stir in, and boil ten minutes longer. Pour into a pudding-dish. Beat the 

 whites of the four eggs to a stiff froth, stir in three teaspoonfuls of sugar, and put this 

 over the top. Sprinkle cocoanut over it, and brown for five minutes. 



Apple Tapioca Pudding. This is a very healthful pudding, and may be freely 

 indulged in by invalids. Soak one cupful of tapioca in six cupfuls of water, over 

 night. The next morning, pare, core, and chop about six nice, tart apples, and stir 

 in the tapioca, with one cupful of sugar. Bake this pudding in a moderate oven 

 about three hours, and serve either warm or cold, with cream or sugar if desired. 



Queen of Puddings. Into one quart of milk put one pint of breadcrumbs, 

 butter the size of an egg, the yolks of four eggs. Sweeten and flavor as for a custard, 

 and bake. Make frosting of the whites of the eggs and one cup of sugar. Put on 

 a layer of jelly when pudding is hot, and then the frosting. Brown slightly in oven. 



Sponge Blueberry Pudding. Fill a dish with slices of sponge cake. Prepare 

 a pudding-sauce by cooking, until clear, one cup sugar, one teaspoon flour, a small 

 piece of butter, and one pint of boiling water. When partly cooled, pour in one 

 pint of canned berries (fresh ones in their season), and turn this over the cake. It 

 is good hot or cold. 



Snow Pudding. Soak one ounce of gelatine in a pint of cold water for ten 

 minutes; place the same over the fire, stir, and remove as soon as it is dissolved, 

 and, when nearly cold, beat to a stiff froth with an egg-beater. Second, beat the 

 whites of three eggs to a stiff froth; add it to the gelatine froth, together with the 

 juice of three lemons, and pulverized sugar to suit the taste, and mix the whole. 

 Next, pour into a mould and set aside to cool. Serve on a dish, with soft custard 

 made from the yolks of the eggs. 



Bread and Butter Pudding. Make a custard of half a pint of milk and one 

 egg, with sugar, in which soak your sliced and buttered bread for an hour or two; 

 then lay them in a dish, with fruit or jelly sprinkled with sugar between each two 

 layers; then pour over another half-pint of milk, with two eggs, and bake. 



Rice Pudding. A teacupful of rice, the yolks of four eggs, the whites of three 

 beaten separately, two ounces pounded sugar, two ounces raisins, one-quarter pound 



