English Tapioca Pudding.
1 cup tapioca.
3 pints fresh milk.
5 eggs.
2 table-spoonfuls butter.
1 cup sugar.
½ pound raisins, seeded and cut in half.
Half the grated peel of 1 lemon.
Soak the tapioca one hour in a pint of the milk; pour into a glass, or stone-ware jar; set in a pot of warm water and bring to a boil. When the tapioca is soft all through, turn out to cool somewhat, while you make the custard. Beat the eggs very light; rub butter and sugar together; mix all with the tapioca, the fruit last. Bake in buttered dish one hour.
Arrowroot Pudding. (Cold.)
3 even table-spoonfuls arrowroot.
2 table-spoonfuls of sugar.
1 table-spoonful of butter.
3 cups rich new milk.
¼ pound crystallized peaches, chopped fine.
Heat the milk scalding hot in a farina-kettle. Wet the arrowroot with cold milk, and stir into this. When it begins to thicken, add sugar and butter. Stir constantly for fifteen minutes. Turn out into a bowl, and when almost cold beat in the fruit. Wet a mould, put in the mixture, and set in a cold place until firm.
Eat with powdered sugar and cream.
Arrowroot Pudding. (Hot.)
3 even table-spoonfuls arrowroot.
1 quart new milk.
1 table-spoonful butter.
4 table-spoonfuls sugar.
4 eggs, beaten light.
A little nutmeg.
Vanilla flavoring.
Scald the milk; wet the arrowroot with cold milk, and pour the hot gradually upon it, stirring all the time. Beat the eggs very light, rub butter and sugar together; mix with the eggs; whisk hard for a minute before pouring the milk in with them. Flavor; put into a buttered mould. The water should be nearly boiling when it goes in, and boil steadily for one hour. If you have a steamer, it is best cooked in that, the heat reaching all parts of the covered mould at the same time. Set in cold water a minute before turning it out. Eat with brandy or wine sauce.