TAPIOCA PUDDING
(French)
Boil 1½ pints of milk with 3 oz. of sugar and two even tablespoons of butter. Stir in gradually 3 oz. of fine tapioca.
Place the saucepan on a slow fire and simmer 15 minutes.
Pour the mixture into a basin and add ½ cup stoned raisins, the grated rind of 1 lemon, 1½ oz. finely cut candied orange-peel, one whole egg, 3 yolks; mix all together. Beat the 3 whites stiff and add to the mixture.
Pour into a mould which has been buttered and well sprinkled with powdered sugar and steam 45 minutes. Serve with any sweet sauce.
With a larger quantity of raisins this resembles an old time "Whisper Pudding." So called because the plums were close together.