Soak 3 tablespoons of tapioca in a little water overnight, in the morning add 3 cups of sweet milk and a pinch of salt. When hot add the beaten yolks of 3 eggs to which ²⁄₃ cup of sugar has been added. When it thickens up, remove from the stove. Beat whites of eggs and put on the top with 1 tablespoon of sugar.
Apple Tapioca No. 2.
Soak 1 cup of tapioca in a quart of tepid water at least 3 hrs. Fill a pudding dish two thirds full of tart apples, add 1 cup of sugar, 1 tablespoon of cinnamon, pour over the tapioca, bake 1 hr. and serve with whipped cream.
Date Puffs.
2 eggs, 1 cup of sugar, ¹⁄₄ cup of butter, ¹⁄₄ cup of milk, 1 teaspoon baking powder, flour to make a thin batter. Stir in 1 cup of stoned dates, fill muffin cups half full, steam 30 minutes. Serve with liquid sauce.
Graham Pudding.
1 cup of molasses, 1 cup of milk, 1 egg, 1 teaspoon of soda, 1 tablespoon of butter, 1 cup of seeded raisins, 2 cups of sifted graham flour, cinnamon, nutmeg, ¹⁄₂ teaspoon of salt. Steam 2 hrs and serve with sauce.
SAUCE:—¹⁄₂ cup of sugar, 1 tablespoon of flour, 2 tablespoons of butter, 1 cup of boiling water over it and flavor to taste with lemon juice.
Queen Pudding.
1 qt of milk, 2 cups of grated bread crumbs, 4 eggs, whites and yolks beaten separately, butter the size of an egg and 1 cup of white sugar, juice and grated rind of 1 lemon. Heat the milk and pour it over the grated bread crumbs, add the butter, cover and let the mixture get soft and add to the mixture with the grated rinds of 2 lemons. Bake in a buttered dish for ¹⁄₂ or ³⁄₄ of an hour, when a light brown, take out and when cold spread a glass of currant jelly over the top and spread the whites of eggs with 1 tablespoon of sugar over the top.