Tapioca Pudding.—Soak a cupful of tapioca over night in just enough water to cover. In the morning, add to it one quart of milk, and cook in a double boiler until transparent. Add three eggs well beaten, one half cup of sugar, one half cup of chopped raisins, and a very little chopped citron. Bake till the custard is set. Serve warm or cold as preferred.
Vermicelli Pudding.—Flavor two and one half cups of milk with lemon as directed on [page 229]. Drop into it, when boiling, four ounces of vermicelli, crushing it lightly with one hand while sprinkling it in, and stir to keep it from gathering in lumps. Let it cook gently in a double boiler, stirring often until it is tender and very thick. Then pour it into a pudding dish, let it cool, and add a tablespoonful of rather thick sweet cream if you have it (it does very well without), half a cup of sugar, and lastly, two well-beaten eggs. Bake in a moderately hot oven till browned over the top.
White Custard.—Beat together thoroughly one cup of milk, the whites of two eggs, one tablespoonful of sugar, and one and one half tablespoonfuls of almondine. Turn into cups and steam or bake until the custard is set.
White Custard No. 2.—Cook a half cup of farina in a quart of milk in a double boiler, for an hour. Remove from the stove, and allow it to become partially cool, then add one half cup of sugar, the whites of two eggs, and one half the yolk of one egg. Turn into a pudding dish, and bake twenty minutes or until the custard is well set.
STEAMED PUDDING.
The following precautions are necessary to be observed in steaming puddings or desserts of any sort:—
1. Have the water boiling rapidly when the pudding is placed in the steamer, and keep it constantly boiling.
2. Replenish, if needed, with boiling water, never with cold.
3. Do not open the steamer and let in the air upon the pudding, until it is done.