TAPIOCA PUDDING.
Four tablespoonfuls tapioca, one quart milk, four eggs (leaving out the whites of two for frosting), three tablespoonfuls sugar. Soak the tapioca over night, or for several hours (four will do) in enough water to cover it. Let the milk come to a boil and pour over the tapioca. When it cools to blood-warm, add the sugar, then the eggs, well beaten. Bake about an hour in a moderate oven. Take out, and when it has cooled a little, spread over the top the whites of the two eggs whipped stiff and one-half cup powdered sugar added. Return to top shelf for about two minutes, or until the frosting is browned.
WOODFORD PUDDING.
Three eggs, one cup sugar, one cup flour, one cup jam, one teaspoonful soda dissolved in three tablespoonfuls sour milk, cinnamon and nutmeg to taste. Pour batter into greased cake pan and steam over boiling water three hours. For the sauce, whites of three eggs and one cup sugar, beaten together, one teaspoonful vanilla, and when ready to serve add one pint cream, well beaten.
CAKE
"Have I not earned my cake in baking it?"—Tennyson.
ALDEN OATMEAL COOKIES.
Cream one and one-half cup butter with two cups brown sugar, add three well-beaten eggs, one-half cup milk (sweet or sour), one and one-half teaspoonful soda, one and one-half teaspoonful cinnamon, three cups uncooked oatmeal and three cups flour, one pound raisins chopped fine. Drop by spoonfuls on greased pans.