½ cup sugar
½ teaspoon salt
Drain peaches, sprinkle with powdered sugar, and let stand one hour; soak tapioca one hour in cold water to cover; to peach syrup add enough boiling water to make three cups; heat to boiling-point, add tapioca drained from cold water, sugar, and salt; then cook in a double boiler until transparent. Line a mould or pudding-dish with peaches cut in quarters, fill with tapioca, and bake in moderate oven thirty minutes; cool slightly, turn on a dish, and serve with Cream Sauce I.
Corn Pudding
2 cups popped corn, finely pounded
3 cups milk
3 eggs, slightly beaten
½ cup brown sugar
1 tablespoon butter
¾ teaspoon salt