Durkee’s Flake Tapioca.
Soak one cup tapioca in one quart water over night. Cut up greening apples into quarters and halves, fill dish; one cup sugar, flavor with nutmeg or vanilla, one pinch of salt, mix in tapioca with this, and put little bits of butter on top. Bake; serve with sugar and cream.
Miss Ray Mayer
FROZEN PUDDING
Beat the yolks of three eggs with three-fourths cup of powdered sugar to a cream; add the three whites stiffly beaten, one-half pint of sweet cream whipped, two tablespoonfuls of rum, one-fourth pound of grated macaroons; mix all together, put in a mould, and freeze.
Mrs. J. Muhlfelder
MOCHA ICE-CREAM PUDDING
Yolks of two eggs, three-fourths cup of powdered sugar, one pint cream whipped, five cents’ worth each of preserved cherries and pineapple cut-up, one tablespoon of mocha essence; grate four macaroons, and after the mixture is in form sprinkle same over top. Beat the eggs, sugar, and mocha essence up light, stir in whipped cream and fruit; freeze four hours. This is enough for a two-quart melon.
Miss Ray Mayer