MISCELLAKEOUS. 139 



Fruit and Tapioca Pudding.— Soak one C7ipfu] 

 of tapioca in two quarts of water overnight after wash- 

 ing it well, and in the morning cook in a farina kettle till 

 it is soft and transparent. Sweeten slightly and turn it 

 into the dish in which it is to ba served. Over the tapLoaa. 

 turn a tumblerful of jam, jelly or stewed or canned fruit. 

 It may be berries, cherries* plums, pears, pine-apple, 

 peaches or quince, or two or three kinds mixed, anything 

 left from cans or tumblers that are half used. Mix with, 

 the tapioca, stirring from the hottom, and serve with sweet 

 cream. It makes an easily made and delicious dish. 



Fruit and Tapioca,— Wash half a cupful of tapioca in 

 several waters; soak, and in the morning cook till it begins 

 to soften. Then add to it one and one half cupfuls of jelly, 

 jam or marmalade, and sugar to taste, and cook till it is soft. 

 Stir in the beaten whites of three eggs, and turn into a 

 mould to harden. Serve with cream or a thin custard 

 made with the yolks of three eggs. 



Jelly Puddingy. — Two cups very fine stale biscuit or 

 bread-crumbs, one cup rich milk, live eggs, beaten very 

 light, one-half teaspoonful.Koda, stirred in a little water, one 

 cupful jelly, jam, or marmalade. Soald the milk and pour 

 over the crumbs. Beat until half cold, and stir in the beat- 

 en yolks, then whites, finally the soda. Fill lai%e cups half 

 full with the batter, set in a quick oven and bake half aa 

 hour. When done turn oat quickly; with a sharp knife 

 inake an incision in the side of eaah, pull partly open, and 

 put a liberal spoonful of the conserve within. Close the 

 slit by pinching the hedges. Eat warm witli sweetened 

 cream. 



Eng-lish Plum Pudding.— (A two guinea Prize Plum 

 Pudding selected out ol: five hundred recipes.) 

 1 pound of raisins, 

 1 pound of finely chopped suet, 

 f pound stale bread-crumbs, 

 i pound brown sugar, 

 Grated rind of one lemon. 



