English Tapioca Pudding.
- 1 cup of tapioca.
- 5 eggs.
- 3 pints of milk.
- 1 cup of sugar.
- 2 tablespoonfuls of butter.
- ½ lb. of raisins.
- Half the grated peel of a lemon.
- A little salt.
Soak the tapioca for one hour in a pint of the milk; pour into a farina-kettle, surround with warm water, salt very slightly, and bring to a boil. When soft throughout, turn out to cool, while you make the custard. Heat a quart of milk to scalding; pour over the beaten eggs and sugar, this last having been rubbed to a cream with the butter. Mix with the tapioca—lemon-peel and raisins last. Dredge the fruit lightly with flour, and beat all up hard. Bake in a buttered dish one hour—at first covered.
Eat warm, with powdered sugar. It is better for not being too hot.
Second Week. Thursday.